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Soup of the day
Little Neck clams topped with seasoned bread crumbs and baked
Steamed clams in a light tomato sauce
Fried calamari
Grilled baby calamari over mixed greens
Thinly-sliced raw filet mignon served on a bed of arugula with shaved Parmesan cheese and lemon
Thinly-sliced eggplant filled with ricotta cheese and topped with fresh homemade mozzarella
Sliced Prosciutto di Parma served with melon
Asparagus with hearts of palm and roasted peppers, balsamic vinegar
Seafood salad with lemon dressing
Raw tuna served on a bed of greens with olive oil and lemon
Imported smoked salmon with caper lemon dressing
Healthy mixed greens and vegetables with extra virgin olive oil and balsamic vinegar
Arugula, radicchio, and endive tossed with house dressing
Radicchio, endive, pear, and imported Gorgonzola cheese in a vinaigrette dressing
Arugula salad with Gaeta olives, goat cheese, and roasted peppers
Traditional Caesar dressing
Mesculan greens
Shaved fennel and Parmesan cheese
Linguine with white clam or marechiara sauce
Imported macaroni with broccoli rabe, shrimp, olive oil, and garlic
Imported rigatoni with arugula, shiitake mushrooms, plum tomatoes, mozzarella, touch of garlic and olive oil
Black olives, capers, anchovies, and garlic
Corkscrew-shaped pasta tossed with assorted wild mushrooms and sun-dried tomatoes
Angel hair pasta with julienne of garden vegetables
Hollow spaghetti with fresh tomatoes, prosciutto, and onions
Tube-shaped pasta tossed with broccoli and hot and sweet Italian sausage
Assorted seafood - marinara or fra diavolo
Homemade pasta with tomato and basil
Homemade large noodle pasta with mushrooms, garlic, and olive oil
Homemade pasta with shrimp, cognac, tomatoes, and cream
Straw and hay pasta, prosciutto, peas, light cream
Homemade ravioli filled with ricotta and topped with tomato and basil
Preparation changes daily
Chicken breast sautéed with mushrooms, sweet and hot peppers
Grilled chicken breast over Caesar salad
Grilled chicken breast topped with eggplant, mozzarella and white wine
Grilled tuna served over mixed greens
Grilled fillet of salmon
Fillet of lemon sole sautéed with lemon and butter
Grilled shrimp served with organic salad
Veal scallopine in lemon white wine sauce, julienne of prosciutto
Veal scallopine with marsala mushroom sauce
Veal scallopine breaded, topped with arugula, tomato and onions
Mozzarella, tomato and basil
Wild mushrooms, mozzarella, and tomato
Today's toppings
Prosciutto, tomato, radicchio, artichokes and mozzarella
Breast of chicken, roasted peppers, arugula, red onions and mozzarella
Grilled eggplant, sun-dried tomatoes, mozzarella and basil
Portabello mushroom grilled on mesquite, balsamic reduction
Baked clams
Asparagus and hearts of palm, roasted peppers and balsamic dressing
Grilled baby squid, served with field greens, or fried calamari with spicy tomato sauce
Thinly sliced raw filet mignon served on a bed of arugula with shaved parmesan cheese and lemon
Mozzarella dipped in egg batter and fried, anchovies, capers and olives
Clams steamed in white wine or tomato sauce
Cold seafood salad with celery and red onion
Maine mussels steamed in tomato broth
Baked eggplant rolls filled with ricotta
Grilled vegetables with mozzarella and balsamic dressing
Red beet salad served with goat cheese
Canellini bean salad and grilled shrimp
Healthy mixed greens and vegetables with balsamic dressing
Arugula, alfonzo olives, goat cheese and roasted peppers
Arugula, radicchio & endive
Caesar Salad
Raw white mushrooms dressed with lemon and extra virgin olive oil, topped with shaved parmesan
Arugula, endive, radicchio, tomato, onion, artichokes and hearts of palm chopped and served with balsamic vinaigrette dressing
Radicchio, pear and endive salad in a vinaigrette dressing with gorgonzola cheese
Spinach
Broccoli
Broccoli rabe
Asparagus and parmesan, gratin
Tossed with mixed wild mushrooms
Large tubular pasta, meat sauce Bologna style
Clam sauce, traditional white or flavored with tomato
With assorted seafood, tomato and herbs; you can have it spicy
Straw and hay pasta, prosciutto, peas and light cream
Special selection of chef's handmade ravioli, changes daily
Penne pasta served in a pink sauce with a touch of vodka
Penne pasta with broccoli rabe and sausage tossed in extra virgin olive oil and garlic
Garganelli pasta, fresh tomatoes, pancetta and onion
Gnocchi tossed with eggplant, tomatoes and pecorino romano cheese
Thin pasta tossed with fresh salmon and carmelized fennel
Tossed with artichokes and pecorino romano cheese
Black olives, capers, anchovies and garlic
Veal scallopine, Marsala wine with mushrooms
Breaded, pounded veal chop served with salad
Double cut veal chop, grilled and served with sautéed mushrooms
Filet mignon pan roasted, barolo wine and gorgonzola cheese
Grilled aged shell steak, shoestring potatoes
Baby rack of lamb pan roasted, scented with rosemary and white wine
Chicken chunks on the bone, garlic, fresh rosemary and white wine
Chicken rolls stuffed with prosciutto and cheese
Chicken breast, marsala style
Grilled chicken breast, on a bed of grilled vegetables
Chicken breast, asparagus and sundried tomatoes
Filet of sole broiled with seasoned grissini crumbs
Salmon, grappa-orange sauce with asparagus
Colossal shrimp sautéed with white wine
Red snapper with mussels, clams and tomatoes
Grilled colossal shrimp served over organic mesclun salad
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