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Spaghetti tossed with fresh plum tomato sauce topped with organic basil and aged Pecorino cheese
Tossed in roasted tomato sauce, scented with fresh oregano.
Tossed with plum tomatoes, zucchini, black olives, sliced garlic, finished with lemon juice and extra virgin olive oil.
traditional ragu of beef, veal, pork and tomatoes tossed with ricotta cheese. Served over penne pasta
Little neck clams, sauteed in a garlic and white wine sauce. Or in a fresh tomato sauce.
Medley of seafood, sauteed and served in a spicy tomato sauce over linguine
Homemade potato gnocchi; with plum tomato sauce and fresh Mozzarella; or in a pesto sauce.
Sauteed chicken medallions and broccoli. Tossed with Penne pasta in a white wine sauce.
Pan-fried chicken cutlet topped with fresh mozzarella cheese and marinara sauce. Served over penne pasta.
Pan-Seared chicken medallions, served with mild mushrooms, prosciutto. In a Marsala wine reduction.
opan-seared chicken medallions in a lemon-caper sauce. Topped with fresh herbs.
Stuffed with Fontina cheese, prosciutto. Served over roasted potatoes and spinach. In shallot Madeira wine reduction.
Served with a light vegetable risotto. In a lobster reduction sauce.
Served with roasted potatoes and seasonal vegetables.
Over Saffron based risotta and sauteed spinach.
Over a bed of Maine crabmeat, white Tuscan beans, and black olives. In a Tarragon pesto sauce.
Served with sauteed shrimp, clams, mussels and calamari. In a saffron-fish fume.
Pan-fried veal cutlet topped with fresh mozzarella cheese in a fresh tomato sauce. Served over penne pasta.
Pan-seared veal madallions, served with wild mushrooms, prosciutto. In a Marsala wine reduction.
Pan-seared veal medallions in lemon-caper sauce. Topped with fresh herbs.
Grilled twin pork chops, accompanied by sauteed vinegar peppers.
Served with crisp sweet potatoes and broccoli rabe. Finished with a Port wine sauce.
Marinated with Rosemary and Broccoli rabe. In a natural au jus.
Served with white beans and stewed escarole. Finished with Rosemary scented lamb jus.
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