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Diced fresh tomatoes, roasted eggplant, goat cheese, and extra virgin olive oil
Buffalo mozzarella, beefsteak tomatoes, basil, and extra virgin olive oil
Cold emperor seafood salad, olive oil, lemon vinagrette, and celery
Lightly fried calamari and shrimp served with marinara or tartar sauce
Ahi tuna cooked with chopped hazelnuts, mint, and crushed mixed pepper, seared and served with a spicy pepper sauce
Organic mixed greens, fruited olive oil, and raspberry vinagrette
The classic caesar, our specialty
Grilled and marinated eggplant, zucchini, red radicchio, and Belgian endive, topped with goat cheese and balsamic vinagrette
Spinach salad topped with grilled chicken, goat cheese, roasted peanuts, and balsamic vinagrette
Grilled and marinated portobello served on arrugola and topped with balsamic vinagrette
Grilled and marinated flank steak served over arrugola and baby mix
Soup of the day
Grilled portobello mushrooms, eggplant, and zucchini with buffalo mozarella
Grilled chicken breast, tomatoes, lettuce, red onion, and Italian dressing
Proscuito di Parma, tomatoes, lettuce, red onion, and Italian dressing
Breaded and fried calamari steak in marinara sauce
Risotto with saffron topped with sausage and mixed seafood
Risotto with chicken and mushrooms, served in a light garlic sauce
Angel hair, fresh tomato sauce, extra virgin olive oil, and basil
Large noodles with meat sauce, ricotta, and mozzarella cheese
Round ravioli stuffed with goat cheese and parmesan in a marinara and cream sauce
Rigatoni in a spicy tomato sauce with garlic, herbs, olives, and capers
Linguine with red or white clam sauce
Penne with garlic, broccoli, and smoked chicken, red or white sauce
Linguine with clams, mussels, shrimp, calamari, and mixed fish in a light bouillon tomato sauce
Jumbo shrimp with a garlic, wine, and lemon sauce
Fresh Atlantic salmon grilled to perfection
Sauteed chicken breast topped with fontina cheese and a mushroom sauce
Choice of veal scaloppine {Ask your server}
Grilled and sliced N.Y. steak served over arrugola and topped with balsamic reduction
Sauteed chicken breast with fresh tomatoes, basil, and olives
Italian mild sausage with gypsy sauce and Polenta
Golden light fried Calamari and Shrimp with Aurora or Tartar sauce
Clams or Mussels or Combo, with Red, White or Saffron sauce
Ahi Tuna cooked with chopped hazelnuts, mint and crushed mixed pepper, seared and served with spicy pepper sauce
Mixed cold cuts and grilled marinated vegetables
Beef lion Carpaccio with Arrugola, Parmesan sleeves and truffle scent
Cold Emperor seafood salad, olive oil and lemon vinagrette and celery
Buffalo Mozzarella, beefsteak tomatoes, basil and extra virgin olive oil
Diced fresh tomatoes, roasted eggplant, goat cheese and extra virgin olive oil
Mixed organic greens topped with fruited olive oil and raspberry vinagrette
Mixed greens topped with grilled and marinated vegetables, goat cheese, and balsamic vinagrette
Arrugola topped with grilled and marinated portobello mushrooms and balsamic vinagrette
Risotto with wild and porcini mushrooms
Risotto Paella style with sausage, mixed seafood, and saffron sauce
Eggplant parmigiana
Angel hair with fresh tomato sauce, extra virgin olive oil, and basil
Rigatoni iwith a spicy tomato sauce with garlic, olives, capers, and herbs
Penne with mascarpone cream cheese, bacon, and sun-dried tomatoes
Wide fettucine with old style meat sauce
Fettucine with wild and porcini mushrooms in a brown cream sauce
Linguine with clams, mussels, shrimps, calamari, and mixed fish in a bouillon and tomato sauce
Linguine with a white or red clam sauce
Penne with smoked chicken breasts, broccoli, and garlic, served in a red or white sauce
Rigatoni with sausage, cherry peppers, sun-dried tomatoes, and marinara sauce
Ravioli stuffed with goat cheese, spinach, and parmesan, served in a pink sauce
Ravioli stuffed with salmon served in a vodka cream sauce, topped with caviar
Fresh grilled swordfish topped with olive oil and bay leaves
Jumbo shrimp served on a bed of risotto topped with a garlic, wine, and lemon sauce
Clams, mussels, lobster, shrimp, and squid in a light fish bouillon, and tomato sauce
Ahi tuna cooked with chopped hazelnuts, mint, and crushed pepper, seared and served with a spicy pepper sauce
Chicken breast topped with artichokes and tomatoes, served in a wine and lemon sauce
Grilled chicken paillard topped with warm rucola and sun-dried tomatoes
Veal scaloppine cooked to your liking
Veal loin topped with marinara and mozzarella cheese
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