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prepared in a white or red sauce
bitter broccoli and sausage
baked clams casino
fried squid
fresh homemade mozzarella with fresh tomato and roasted peppers
grilled mozzarella, wrapped in prosciutto and served over grilled radichio
fresh mozzarella, bread and egg batter, served with anchovy, white wine, butter, capers and lemon sauce
served over crushed ice with cocktail sauce
rolled eggplant filled with ricotta, fresh mozzarella and spinach, topped with a light pink sauce
antipasto from the cold buffet
Arugula, Endive, Radiccio
Baby Greens & Tomatoes
soup of the day
pasta with beans
pencetta, onions and white wine, in a light tomato basil sauce
homemade potato dumplings topped with fior di latte bocconcini
halfmoon ravioli, filled with cheese and spinach, in a light pink vodka sauce
pencil pasta, lightly baked with rocotta, diced eggplant and tomato basil sauce, topped with fresh mozzarella
prepared with fresh garlic, basil baby shrimp, diced tomato and arugula in a blush cream sauce
asparagus, olive oil and roasted garlic
with peas and prosciutto
corkscrew pasta, porcini mushroom, baby shrimp and sundried tomatoes in a brandy cream sauce
bowtie pasta, sauteed salmon with shitake mushrooms, fresh tomato, basil, white wine and a blush cream sauce
prepared with sauteed baby shrimps, broccoli, shallots, fresh tomato, cognac and a touch of cream
red or white clam sauce
prepared with shrimp, garlic, virgin olive oil and parsley
homemade yellow and green fettuccini with fresh mushrooms and shrimp in a cream sauce
served in a garlic oil sauce
angel hair pasta with jumbo lump crab meat in a light marinara sauce
angel hair pasta with baby shrimps, scallops, manille clams and white wine in a light plum tomato sauce
sauteed chicken breast, topped with eggplant, prosciutto and mozzarella
stuffed chicken breast, ricotta, spinach, prosciutto, and mozzarella in an onion and mushroom sauce
breast of chicken, sauteed in garlic, artichokes and sundried tomatoes in a balsamic vinegar demiglaze
breast of chicken with sausage, garlic, lemon and wine sauce
boneless breat of chicken, sauteed with onions, portobello mushrooms, roasted peppers and a balsamic vinegar demlaze, served over sauteed spinach
sauteed breat of chicken with shitake mushrooms and shallots, topped with asparagus and mozzarella, in a port wine cream demiglaze
chicken with tomato and mozzarella
chicken breast with jumbo shrimp topped with mozzarella, sauteed with shitaki mushrooms in a brandy sauce
pan fried breaded veal cutlet, topped with fresh arugula, fresh tomatoes and chopped red onions in a balsamic binegarette
sauteed scaloppini with mushrooms, onions, red and green peppers, white wine and tomato basil sauce
white wine, lemon, capers and artichokes
tomato and mozzarella
veal topped with prosciutto and sage on a bed of spinach
medallions of veal with portobello, shitake and porcinni mushrooms in a madeira wine sauce
viel scallopini dipped in egg, sauteed with fresh tomato, sundried tomatoes and shitaki mushrooms in a light bluch sauce
ribeye steak pizzaiola or with onions and mushrooms
veal chop topped with mushrooms, braised in barollo wine sauce
chicken breast, topped with portobello mushroom and red onions, in a balsamic vinagarette
grilled salmon, calamari and jumbo shrimp, served over mixed greens with balsamic vinegarette
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