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made from cannellini beans and roasted pepper
marinated in extra virgin olive oil, basil and oregano
and melted fontina cheese
with a blend of Italian cheeses
marinated tomato, red onion, basil, extra virgin olive oil and a splash of balsamic vinegar
stuffed with ricotta, mozzarella and Parmigiano prepared in a plum tomato sauce
over polenta with a gorgonzola cheese sauce
tossed with toasted bread, cucumber, red onion, olives, marinated tomato and basil
served with a spicy tomato sauce
tossed with truffle oil and Parmigiano
cheese and Sopressata
prepared in a spicy ragu
prepared with herb infused breadcrumbs
prepared with a pesto sauce
featuring Calamari, Conch, Octopus, Mussels and celery with extra virgin olive oil and lemon
with Prosciutto and provolone cheese
roasted butternut squash, Parmigiano and pumpkin seeds with a lemon and extra virgin olive oil dressing
mushrooms, carrots, sweet coppa, fresh mozzarella, anchovies, roasted peppers, radishes, tomato and artichoke
goat cheese, white mushrooms and pancetta with a warm vinaigrette
with croutons and pecorino romano cheese
on toast points with goat cheese, over arugula with red onion and capers with a lemon and extra virgin olive oil dressing
with grilled chicken, shredded romaine, corn, pancetta, chick peas, egg, roasted peppers and a creamy gorgonzola dressing
pancetta, avocado, tomato, mayonaisse
fresh mozzarella marinated tomato, basil
pesto, Parmigiano, pignoli nuts
tomato ragu, Parmigiano
marscapone, red onion, tomato
argula, fresh tomato, gorgonzola spread
stuffed with ricotta and spinach, prepared with fresh diced tomato, mint, capers and garlic
prepared with Long Island Little Neck Clams, extra virgin olive oil and garlic
with sweet Italian sausage and pork meatballs in a tomato sauce
prepared in a plum tomato sauce with cubes of fresh mozzarella
prepared with butternut squash
prepared with chunks of chicken, in a tomato sauce with seasonal mushrooms
with shrimp, fresh tomato and garlic
prepared in a plum tomato sauce with pancetta and onion
prepared in a cream sauce with ribbons of spinach and seasonal mushroom
prepared in a pesto sauce with chopped tomato
topped with spinach and prepared in a white wine and lemon sauce, served over mashed potatoes
prepared with sausage and roast potatoes in a garlic and white wine sauce
in a mustard sauce, served over julienne vegetables
prepared in a Venetian style sauce with raisins, caramelized onions and pignoli nuts
prepared with a blend of ground beef, pork and veal, served with a mushroom ragu, over mashed potatoes
prepared Milanese style with arugula and marinated tomatoes
with capers, white wine and lemon served with french fries
on a roll, served with hand cut fried potatoes
stuffed with ricotta, mozzarella and Parmigiano, prepared in a plum tomato sauce
slices of fresh mozzarella, tomato and basil
with marinated tomato
two soups prepared daily
prepared Milanese style over arugula, with red onion, marinated tomato and a vinaigrette
served with arugula, marinated tomato and red onion
marinated tomato, red onion, basil, extra 6 virgin olive oil and a splash of balsamic vinegar
tossed with truffl e oil and Parmigiano
prepared with bu
prepared with olive oil, served with mashed potatoes
stuffed with eggplant, ricotta cheese, mozzarella and parmigiano prepared in a plum tomato sauce
with pancetta, garlic, olive oil and white wine, served over creamy polenta
in balsamic reduction with garlic, served over mashed potatoes
topped with sauteed mushroom and caramelized onion
with sauteed peppers, onion and potato
prepared with rosemary and served with mashed potatoes
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