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Straight from The Isle of Capri . . . Homemade Mozzarella with Tomato Fresh Basil and Extra Virgin Olive Oil
Capers, Brandy, Demi - Sauce, Served over Pan Fried Mozzarella
A Blend of Spinach and Artichokes Encrusted with Fontina Cheese, Served with Flat Bread
Fried Risotto Balls Stuffed with Wild Mushrooms and Fontina Cheese over a Parmesan Cream Sauce
Rock Shrimp Sauteed with Cherry Peppers in a Garlic Butter Wine Sauce
(2) Zucchini Encrusted Crab Cakes, Pan Fried over a White Truffle Cream Sauce
Toasted Bread Points with Melted Mozzarella, Tomato, Basil and Extra Virgin Olive Oil
Spidini Romana, Eggplant Rollantine, Bruschetta Bread and Fried Calamari
Fresh Calamari, Lightly Seared with Special Seasonings and Served with Two Dipping Sauces
Grandma’s Way, Roasted Garlic and White Wine Wrapped with Prosciutto and Fontina Cheese
Fresh from the Market Rabe Sauteed with Extra Virgin Olive Oil, Veal Sausage and Roasted Garlic
Either in a Great White Wine with Roasted Garlic or Our Classic Marinara, Both Served with a Garlic Crostini
Oven Roasted Mushrooms Stuffed with Veal Sausage, Fresh Herbs and Seasoned Bread Crumbs
Spring Mix Tossed with Raspberry Vinaigrette, Served with Herbed Goat Cheese and Beets
Romaine Lettuce, An Assortment of Cured Italian Meats and Cheeses, Served with a Red Wine Vinaigrette
Spring Mix Salad Served with Extra Virgin Olive Oil and Lemon, Served with Shaved Cheese
Shrimp, Avocado and Crabmeat in a White Truffle Vinaigrette over Mixed Greens
In a Raspberry Vinaigrette with Spring Mix, Poached Pears and Toasted Walnuts
A Classic Caesar Salad Served with Foccaccia Croutons
Spinach Leaves, Orzo Pasta and Grilled Chicken Tossed with Tomatoes in a Sundried Tomato Vinaigrette
Spring Mix Salad Tossed with Grilled Chicken, Mozzarella Cheese, Sundried Tomatoes, Chilled Rigatoni and Roasted Peppers in a Shallot Vinaigrette
with Truffle Oil and Crisp Pancetta
| Rigatoni • Spaghetti • Capellini • Farfalla Linguine • Penne • Whole Wheat Penne
A Classic Pink Cream Sauce with Prosciutto and a Touch of Basil
Two Homemade Meatballs over Your Favorite Pasta
Shrimp, Scallops and Jumbo Lump Crabmeat Served in a Marinara Sauce
Fresh Garden Vegetables Served in a Garlic Extra Virgin Olive Sauce
In a Lemon Zest Alfredo Sauce
Lump Crabmeat with Garlic and White Wine, Topped with Baby Spinach and Extra Virgin Olive Oil
A Classic Roman Pasta with Pancetta, Onions and Marinara Sauce with Romano Cheese
A Homemade Meat Sauce of the Northern Region of Italy
Littleneck Clams Served in Your Choice of Marinara or Garlic White Wine Sauce
Spicy Marinara Tossed with Long Hot Peppers
Spinach Ravioli with Grappa and Four Cheese Cream Sauces
Homemade Potato Cavatelli Tossed with Sausage and Broccoli Rabe
Ask Your Server what Creation Chef Vincenzo has in Store for You
Lobster Filled Ravioli in a Pink Basil Cream Sauce
Eggshell Pasta Served with Fontina and Asagio Cheese, Topped with Bread Crumbs and White Truffle Oil
Homemade Potato Gnocchi Served with a Slow Roasted Veal Ragu
Egg Pata Served with Pancetta Peas in a Reggiano Cream Sauce
From the Famous Movie “The Big Night”, This Variation of Baked Ziti with Fresh Ricotta, Hard Boiled Eggs, Melted Mozzarella and Meatballs
Fresh Pasta Sheets Rolled with Ground Beef Ricotta, Served with House Sauce, Baked with Mozzarella Cheese
Homemade Potato Gnocchi Topped with Melted Mozzarella Cheese & Tomato Sauce
Cheese Ravioli Baked and Topped with Mozzarella Cheese and Tomato Sauce
A Classic Meat Lasagna . . . Layered with Bechamel and Bolognese Sauce, Topped with Mozzarella Cheese
Lightly Battered Eggplant Seared and Layered with Mozzarella Cheese and Fresh Basil, Baked to Perfection
Eggplant Rolled with Ricotta and Basil, Served with Mozzarella Cheese
16 oz. Chicken Breast Grilled with a Seasoned Brick Fresh Rosemary, Served with Crispy Polenta Broccoli Rabe
Jumbo Shrimp Baked with Fresh Herbed Bread Crumbs with a Garlic Scampi Sauce
The Italian Style Meatloaf Stuffed with Prosciutto and Spinach, Hard Boiled Egg, Slow Roasted, Served with Natural Juice
Clams, Mussels, Calamari, Shrimp and Crabmeat Served over Pasta in a Seafood Broth
Pan Fried Cutlet, Seasoned with Lemon, Topped with a Baby Green Salad and Fresh Tomatoes
Topped with Prosciutto, Fontina Cheese in a Sage Demi Glace, Served over Baby Spinach
Sauteed Veal Medallions with Pancetta and Peas in a Delicate Light Cream Sauce
Veal Grilled, Topped with Peppers and Onions in a Light Veal Sauce
Veal with Wild Mushrooms, Asparagus, Sundried Tomatoes in a Cognac Cream Sauce, Topped with Fontina Cheese
Pan Fried Cutlets Topped with Mozzarella Cheese and Tomato Sauce
Breaded Cutlets Served over a Bed of Spinach, Topped with Fresh Mozzarella and Tomato, Finished with Tortellini Alfredo
Wild Mushrooms with a Delicious Demi Glace of Marsala Wine
Chicken Grilled, Topped with Peppers and Onions in a Light Veal Sauce
Chicken Breast Stuffed with Prosciutto, Spinach and Fontina Cheese with a Rich Mushroom Sauce
Chicken Breast, Long Hots and Sausage with a Rosemary Wine Sauce
Roasted Garlic White Wine Sauce with Asparagus and Jumbo Lump Crabmeat
Medallions Topped with Grilled Eggplant and Melted Mozzarella Cheese in a Marinara Sauce
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