Mixed field greens, onion, tomatoes and parmesan cheese tossed in a balsamic vinaigrette dressing.
Tre Colore
Belgium endive, radicchio, arugula, thin sliced provolone cheese tossed in a balsamic vinaigrette dressing.
Bella Donna
Baby spinach, apples and pistacchio, tossed in a vanilla tarragon vinaigrette dressing.
Mozzarella Capressa
Buffalo mozzarella, fresh tomatoes and roasted pepper, in a basil, oregano and virgin olive oil sauce.
Caesarino
Heart of romaine, croutons, shredded parmasean cheese, tossed in a creany caesar dressing.
Fantasia
Organic greens, carrots and walnuts, tossed in a honey raspberry vinaigrette dressing.
Vaticana
Arugula, pear, carrots, pine nuts and gorgonzola cheese, tossed in a red wine vinaigrette dressing.
Vegetarian
Julienne zucchini, capers, canellini and fresh mozzarella tossed in a lemon vinaigrette dressing.
Pasta Fresca
Angel Hair San Remo
Diced shrimp, fresh mozzarella, arugula and plum tomatoes in a garlic white wine sauce.
Angel Hair Primavera
Fresh assorted garden vegetables in a light butter creamy oil sauce.
Angel Hair Lombardia
Shrimp, roasted pepper, garlic, diced chicken, and broccoli in a basil olive oil sauce.
Penne Alla Vodka
Shrimp and herbs in a light pink vodka sauce.
Penne Siciliana
Prosciutto, onion, pears, puree of fresh plum tomatoes and basil, garnished with shredded ricotta salada.
Penna Contadina
Diced chicken, zucchini, walnuts and mushrooms, finished in a garlic virgin olive oil sauce.
Linguine Al Capesante
Jumbo shrimp and scallops in a garlic lemon butter sauce.
Linguine Alle Vongole
Clams and herbs in a garlic juicy broth sauce.
Linguine Sorprendere
Diced chicken, sausage, hot vinegar peppers, olives, capers, and parmesan cheese in an herb white wine sauce.
Rigatoni Del Orto
Sausage, broccoli rabe and roasted garlic in a extra virgin olive oil sauce.
Rigatoni Bel vedere
Portebello mushrooms, white beans, chopped clams and sun-dried tomatoes, in a garlic broth seafood sauce. Garnished with baby spinach and shredded parmesan cheese.
Rigatoni Arrabiata
Proscuitto, onions and crushed hot pepper, finished in a fresh tomato and basil sauce.
Spaghetti Princepessa
Jumbo shrimp, lobster tail, onions, roasted garlic and hot peppers in a zesty tomato and basil sauce.
Spaghetti Del Duomo
Pan seared garlic, shrimp, broccoli rabe, pignoli nuts and diced tomatoes in a light demi-glace sauce.
Rigatoni Putanesca
Anchovies, olives and capers in a fresh plum tomato basil sauce.
Picatti di Pollo "Chicken"
Campagnola
Breast of chicken, sausage and roasted garlic in a hot cherry pepper sauce.
Francese
Breast of chicken with a golden crust of parmasean cheese and egg in a lemon white wine sauce.
Sorrentino
Breast of chicken topped with prosciutto, eggplant and mozzarella in a light fresh plum tomato sauce.
Payard
Paper thin breast of chicken, broiled, served with barlotti beans, arugula and radicchio in a warm herb lemon dressing.
Profumato
Stuffed chicken with snow crab meat, spinach and walnuts finished in demi blanc sauce garnished with artichoke hearts.
Al Pepe Verde
Breast of chicken, jumbo shrimp, portabello mushrooms and garlic in a light caper and hot cherry pepper sauce.
Piatti di Vitello "Veal"
Rosmarino
Tender veal scaloppine sauteed with mushrooms, artichoke hearts and sun-dried tomatoes in a rosemary white wine sauce.
San Remo
Veal scaloppine sauteed with sausage and hot cherry peppers in a balsamic reduction.
Bracci
Paper thin veal scaloppine broiled with herbs, garlic and paprika served over spinach and roasted tomatoes.
Pizzaiola
Veal scaloppine sauteed with capers, olives and shrimps in a light fresh plum tomato- sauce.
Agrodolce
Lightly breaded pan fried veal scaloppine served with baby spinach, walnuts and gorgonzola cheese in a line and tarragon vinaigrette dressing.
Tedesco
Veal scaloppine with shrimp, blonde raisins and pignoli nuts in a light white wine reduction sauce.
Piatti di Pesce "Seafood"
Pesce Toscano
Clams, mussels, shrimp, scallops and lobster tail in spicy broth with fresh tomatoes served over angel hair pasta.
Misto Al Forno
Broiled breaded pan fied filet of sole topped with seasoned bread crumbs.
Sole Dijonaise
Lightly breaded pan fied filet of sole topped with baby greens, Tomatoes and onion in a touch of honey mustard dressing.
Sogliola D'Oro
Sauteed flounder filet of sole with butter, lemon and white wine.
Salmon Portabello
Sauteed salmon with portabello mushrooms, shrimp and fresh tomatoes with a sherry wine, parsley and olive oil sauce.
Salmon Milanaise
Thin sliced filet of salmon, breaded and pan fried, served with bruschetta and shredded ricotta salada.
Salmon Griglia
Fresh grilled salmon in a crust of black pepper, served with mixed vegetables in a touch of balsamic dressing.
Sogiola Luciano
Filet of sole sauteed with clams, broccoli rabe and sun-dried tomatoes in a garlic olive oil sauce.
Zuppa Del Pescatore
The best home assortment of seafood over pasta. Clams, mussels, shrimp, scallops, sole, salmon, and lobster tail in fresh plum tomato sauce.
Misto Mare Al Forno
Broiled combo of clams, sole, shrimp, and scallops, topped with seasoned bread crumbs.
Zuppa del Pescatore
The best assortment of seafood over pasta - clams, mussels, shrimp, scallops, sole, salmon, and lobster tail.