Al Dente
Toasted country-style garlic bread with fresh tomato, fresh basil, and olive oil.
Mussels sauteed with white wine, garlic, diced tomatoes in a white wine garlic butter sauce.
Large shrimp sauteed in virgin olive oil, garlic, diced tomatoes, white wine garlic butter sauce.
Fresh cheese & lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Fresh broccoli, lightly dipped in egg batter, pan-fried and served with lemon wedge.
Fresh sauteed broccoli, mushrooms, artichoke hearts, red and yellow peppers, spinach in garlic infused olive oil.
Baby eggplant rolled and stuffed with fresh ricotta, baked and topped with mozzarella cheese marinara sauce.
Oven roasted calamari stuffed with fresh herbs and vegetables served over a light shrimp dressing, baby greens and extra virgin olive oil.
Large shrimp dipped in egg batter, sauteed in olive oil and served in an orange liquor glaze.
Homemade Italian vegetable soup.
Prepared to order; a variety of meats, cheese, and Iceberg and Romaine lettuce with vegetables.
Beefsteak tomatoes, fresh mozzarella, onion, basil, extra virgin olive oil, salt and pepper.
Our classic homemade dressing, fresh romaine lettuce, parmesan cheese, homemade croutons, and anchovie.
Spring mix of baby greens.
Classic tomato sauce with selected ground beef (meat sauce).
Spicy plum tomato sauce with pepperoncini.
Traditional tomato sauce with fresh tomatoes, onions and white wine.
A mixture of pancetta (Italian ham), onion, pecorino romano and tomato sauce.
A cream sauce with heavy cream, butter, egg, and fresh parmesan cheese.
Fresh tomato and onion in a zesty marinara sauce with vodka, a touch of red peppers, tossed with heavy cream and pecorino romano cheese.
A light tomato sauce with fresh basil and four cheeses.
A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, and pecorino romano cheese.
Spring vegetables sauteed in a white wine garlic butter sauce or cream sauce.
A rich sauce of pancetta (Italian ham), butter, black pepper, heavy cream, egg, and parmesan cheese.
A spicy plum tomato sauce, capers, anchovies, and olives.
Ricotta Ravioli with your choice of sauce, baked with mozzarella cheese.
Lightly egg-battered and pan fried, layered with marinara sauce, baked with fresh mozzarella.
Mussels sauteed with white wine, garlic, fresh herbs and plum tomatoes over linguine.
Fresh Fusilli pasta with sauteed shrimp in a white wine butter sauce.
Large shrimp sauteed with fresh broccoli florets, Penne pasta in a white wine garlic butter or cream sauce.
Linguine pasta served with choice of fresh red or white clam sauce.
Pan seared with egg batter and topped with a lemon caper butter sauce, served with risotto and fresh vegetables.
Fettucini pasta with fresh sauteed shrimp, scallops, mussels, littlenecks and fresh garlic in a white wine plum tomato
Boneless breasts sauteed with fresh mushrooms, ham, in marsala wine sauce.
Boneless breaded cutlet enveloped with a light tomato sauce and baked with fresh mozzerella cheese.
Boneless breast, simmered with red and yellow peppers, sweet onions, button mushrooms, fresh rosemary accented plum tomato sauce.
Boneless breast lightly dipped in egg batter, sauteed in white wine lemon butter sauce.
Classic boneless medallions sauteed with fresh broccoli florets and penne pasta in a white wine garlic butter or cream sauce.
Veal scallopini sauteed with fresh mushrooms, ham, in marsala wine sauce.
Breaded cutlet enveloped with a light tomato sauce and baked with fresh mozzarella cheese.
Veal scallopini layered with prosciutto and fresh mozzarella, spinach, mushrooms, sage, accented white wine garlic butter sauce.
Veal scallopini layered with prosciutto and Italian fontina cheese, artichoke hearts, mushrooms, in a marsala wine wine sauce.
Veal scallopini lightly dipped in egg batter, sauteed in white wine lemon butter sauce.
Veal scallopini layered with eggplant, prosciutto and fresh mozzarella in a dry vermouth mushroom sauce.
Saute' scallopini of veal, chicken, and shrimp, fresh broccoli florets, mushrooms, red and yellow vinegar peppers, artichoke hearts in a white wine garlic butter sauce.
Fresh potato gnocchi served in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino romano and parmesan cheese, mushrooms and white wine.
Veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded and panfried, served in a white wine mushroom pink sauce and roasted red pepper risotto.
Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms, sage, white wine butter sauce.
Baked sea bass with sun dried tomatoes, capers, mushrooms, fresh herbs and extra virgin olive oil, served over mushroom risotto.
Honey walnut crusted pork tenderloin, lightly seasoned, panseared, baked in a madera prune sauce and served with spinach and mashed potatoes.
Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled and pan-seared, served over roasted red pepper risotto in a gorgonzola cream sauce.
Fresh cheese & lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Fresh calamari, littleneck clams, mussels, shrimp and scallops sauteed in olive oil, served over seafood risotto in a fresh herb saffron fume'.
Large shrimp and sea scallops sauteed in olive oil and served with homemade fusilli in our classic vodka sauce.
Large shrimp and calamari, sauteed in olive oil, served in a spicy marinara sauce and served over linguine.
Toasted country-style garlic bread with fresh tomato, fresh basil, and olive oil.
Mussels sauteed with white wine, garlic, diced tomatoes in a white wine garlic butter sauce.
Large shrimp sauteed in virgin olive oil, garlic, diced tomatoes, white wine garlic butter sauce.
Fresh cheese & lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Fresh broccoli, lightly dipped in egg batter, pan-fried and served with lemon wedge.
Fresh sauteed broccoli, mushrooms, artichoke hearts, red and yellow peppers, spinach in garlic infused olive oil.
Baby eggplant rolled and stuffed with fresh ricotta, baked and topped with mozzarella cheese marinara sauce.
Large shrimp dipped in egg batter, sauteed in olive oil and served in an orange liquor glaze.
Homemade Italian vegetable soup.
Prepared to order; a variety of meats, cheese, and Iceberg and Romaine lettuce with vegetables.
Beefsteak tomatoes, fresh mozzarella, onion, basil, extra virgin olive oil, salt and pepper.
Our classic homemade dressing, fresh romaine lettuce, parmesan cheese, homemade croutons, and anchovie.
Spring mix of baby greens.
Classic tomato sauce with selected ground beef (veal and pork).
Spicy plum tomato sauce with pepperoncini.
Traditional tomato sauce with fresh tomatoes, onions and white wine.
A mixture of pancetta (Italian ham), onion, pecorino romano and tomato sauce.
A cream sauce with heavy cream, butter, egg, and fresh parmesan cheese.
Fresh tomato and onion in a zesty marinara sauce with vodka, a touch of red peppers, tossed with heavy cream and pecorino romano cheese.
A light tomato sauce with fresh basil and four cheeses.
A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, and pecorino romano cheese.
Spring vegetables sauteed in a white wine garlic butter sauce or cream sauce.
A rich sauce of pancetta (Italian ham), butter, black pepper, heavy cream, egg, and parmesan cheese.
A spicy plum tomato sauce, capers, anchovies, and olives.
Ricotta Ravioli with your choice of sauce, baked with mozzarella cheese.
Lightly egg-battered and pan fried, layered with marinara sauce, baked with fresh mozzarella.
Mussels sauteed with white wine, garlic, fresh herbs and plum tomatoes over linguine.
Fresh Fusilli pasta with sauteed shrimp in a white wine butter sauce.
Large shrimp sauteed with fresh broccoli florets, Penne pasta in a white wine garlic butter or cream sauce.
Linguine pasta served with choice of fresh red or white clam sauce.
Pan seared with egg batter and topped with a lemon caper butter sauce, served with risotto and fresh vegetables.
Fettucini pasta with fresh sauteed shrimp, scallops, mussels, littlenecks and fresh garlic in a white wine plum tomato
Boneless breasts sauteed with fresh mushrooms, ham, in marsala wine sauce.
Boneless breaded cutlet enveloped with a light tomato sauce and baked with fresh mozzerella cheese.
Boneless breast, simmered with red and yellow peppers, sweet onions, button mushrooms, fresh rosemary accented plum tomato sauce.
Boneless breast lightly dipped in egg batter, sauteed in white wine lemon butter sauce.
Classic boneless medallions sauteed with fresh broccoli florets and penne pasta in a white wine garlic butter or cream sauce.
Veal scallopini sauteed with fresh mushrooms, ham, in marsala wine sauce.
Breaded cutlet enveloped with a light tomato sauce and baked with fresh mozzarella cheese
Veal scallopini layered with prosciutto and fresh mozzarella, spinach, mushrooms, sage, accented white wine garlic butter sauce.
Veal scallopini layered with prosciutto and Italian fontina cheese, artichoke hearts, mushrooms, in a marsala wine wine sauce.
Veal scallopini lightly dipped in egg batter, sauteed in white wine lemon butter sauce.
Veal scallopini layered with eggplant, prosciutto and fresh mozzarella in a dry vermouth mushroom sauce.
Saute' scallopini of veal, chicken, and shrimp, fresh broccoli florets, mushrooms, red and yellow vinegar peppers, artichoke hearts in a white wine garlic butter sauce.
Fresh potato gnocchi served in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino romano and parmesan cheese, mushrooms and white wine.
Veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded and panfried, served in a white wine mushroom pink sauce and roasted red pepper risotto.
Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms, sage, white wine butter sauce.
Large Shrimp and sea scallops sauteed in olive oil and served with homemade fusilli in our classic vodka sauce.
Baked sea bass with sun dried tomatoes, capers, mushrooms, fresh herbs and extra virgin olive oil, served over mushroom risotto.
Honey walnut crusted pork tenderloin, lightly seasoned, panseared, baked in a madera prune sauce and served with spinach and mashed potatoes.
Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled and pan-seared, served over roasted red pepper risotto in a gorgonzola cream sauce.
Fresh cheese & lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Fresh calamari, littleneck clams, mussels, shrimp and scallops sauteed in olive oil, served over seafood risotto in a fresh herb saffron fume'.
Large shrimp and calamari, sauteed in olive oil, served in a spicy marinara sauce and served over linguine.
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