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Grilled Tuscan bread, topped with fresh tomatoes, onions, garlic and extra virgin oil.
Grilled lemon Shrimp served with tuscan bean salad.
Cornmeal with grilled hot sausage, roasted red peppers in a marinara sauce.
Manila clams sauteed with garlic and oil, in a fresh tomato broth.
Grilled mixed vegetables in a light balsamic reduction.
Fresh mozzarella with red roasted peppers, basil and extra virgin oil.
Grilled Scallops with a roasted red pepper puree sauce over sauteed spinach.
Organic baby greens in a balsamico vinaigrette.
Arugula with warm goat cheese croquet, pancetta in a dried cherry vinaigrette.
Boston leaf salad in a balsamico vinaigrette.
Traditional dressing topped with parmiggiano reggiano.
Large Rigatoni with broccoli rabe, hot sausage and beans, garlic and oil.
Hot crumbled sausage and roasted butternut squash in parmesean cream sauce.
Crumbled hot sausage, peas in a pink sauce topped with ricotta.
Angel hair pasta with zucchini and roasted tomatoes with pine nuts in a garlic oil sauce.
Fresh Wide mushroom pasta with wild mushrooms, sun dried tomatoes in a gorgonzola cream sauce topped with white truffle oil.
Chopped scallops, shrimp, lump crab meat in a pink cognac sauce.
Ricotta made pasta with strips of chicken, sun dried tomatoes, broccoli and garlic and oil.
Angel hair pasta with prosciutto, sweet peas in a pink sauce.
Shrimp, scallops, manila clams, mussels in a marinara, fra diavolo, or zesty garlic.
large Rigatoni with panchetta, onions, beans, in a marinara sauce with a touch of crushed red pepper.
Open face Ravioli with shrimp, scallops, crab meat, pink sauce.
Grilled filet migon with onions, roasted red peppers and mushrooms in a marinara sauce.
Fresh pasta topped with meat ragu sauce and touch of cream.
Bowtie pasta with shrimp, sun dried tomatoes in a pink vodka sauce.
Manila clams, chili pepper, basil, in a red or zesty garlic sauce.
Fire hat pasta with tiny meatballs in a marinara sauce.
Filet of Chicken with sauteed spinach, melted mozzarella in a white wine sauce.
Filet of chicken with butternut squash, peas and hot sausage in a sage white wine sauce.
Pork tenderloins with sauteed hot cherry peppers, mushrooms and onions over mashed potatoes.
Breaded veal cutlet topped with sauteed spinach and served with a lemon wedge.
Medallions of veal topped with eggplant, prosciutto, mozzarella, marinara in a sherry wine sauce.
Sauteed salmon with olives and fresh potatoes, aspagarus and peppers in a white wine sauce.
parmesean crusted filet of Sole with sauteed asparagus in a lemon wine sauce.
Filet migon grilled served over mashed potatoes with roasted shallots, grilled asparagus in a peppercorn demi glaze sauce with a touch of cream.
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