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(Mixed organic greens with roasted red pepper, red onions. beefsteak, tomatoes & shaved parmesan)
(Traditional caesar salad with shaved parmesan and garlic croutons)
(Endive, arugula and Radicchio)
(Arugula and endive with gorgonzola and walnuts)
(Traditional penne pasta with prosciutto and bacon in a vodka tomato sauce)
(Pasta with hot and sweet sausage, in plum tomato basil sauce topped with fresh mozzarella)
(Pasta with hot and sweet sausage, broccoli rabe, garlic and olive oil)
(Baby clams over Linguini with a herbed white wine clam broth/or a fresh tomato sauce)
(Shrimp pan seared with a spicy plum tomato basil sauce over linguini)
(Calamari, shrimp, clams & mussels in a light tomato sauce over linguini)
(Roasted eggplant stuffed with prosciutto, parmesan and herbed ricotta cheese topped w/ a light tomato sauce)
(Calamari pan seared with garlic, oil and hot cherry peppers)
(Fried calamari served with a spicy marinara sauce)
(Filet mignon pounded thin and served over arugula with endive, capers and shaved parmesan)
(Portabella cap stuffed with sweet Italian sausage & roasted red peppers, topped with prosciutto & melted fontina cheese: balsamic glaze)
(P.E.I. mussels served in a spicy marinara sauce)
(Baked little neck clams with herbed butter, roasted red pepper and panchetta)
(Little Neck clams steamed with white wine and herbed seafood stock)
(Tomato, mozzarella, roasted peppers, prosciutto, sopressata & parmesan)
(Pan fried and served with a homemade tarter sauce)
(Chicken breaded with herbed Italian bread crumbs & parmesan cheese sautéed in a white wine, lemon & butter sauce)
(Chicken with wild mushrooms, artichoke hearts, sundried tomatoes in a mushroom demi glaze)
(Chicken with hot and sweet Italian sausage, hot cherry peppers with garlic and oil)
(Chicken topped with proscuitto, eggplant & fontina cheese in a tomato demi glaze)
(Braised veal shank w/ a port wine reduction)
(Veal chop pounded & breaded with herbed Italian breadcrumbs & parmesan cheese sautéed in a white wine, lemon & butter sauce)
(Veal chop pounded, breaded and pan seared topped with arugula, tomato and onion salad)
(Veal chop pounded, breaded topped with melted mozzarella and marinara sauce)
(Veal chop pounded, breaded topped with proscuitto, eggplant & fontina cheese in a plum tomato sauce)
(Veal chop pounded, breaded and stuffed with proscuitto and fontina cheese with a mushroom brandy sauce)
(Double cut veal chop grilled to order)
(Double cut veal chop with hot cherry peppers in a port wine and veal stock reduction)
(Filet mignon grilled to order)
(Pepper crusted filet mignon medallions topped with a brandy green peppercorn sauce)
(Filet Mignon wrapped in hickory smoked bacon topped with a grilled portabello mushroom in a red wine reduction)
(1 & ½ " cut dry-aged NY, Served Pittsburgh style: sliced on the bone)
((1 & ½ " dry-aged, served Pittsburgh style: sliced on the bone)
(1 & ½ " dry-aged NY & filet, served Pittsburgh style: sliced on the bone)
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