Menu

An assortment of baked clams and mussels arreganato, shrimp scampi sauce, mozzarella in carozza and eggplant rolatini.

An assortment of Prosciutto di Parma, sopressata, salami, fresh mozzarella, roasted peppers, provolone cheese and gaeta olives.

Cured beef with arugula and shaved Grana Padano cheese, in an olive oil dressing.

Tender squid, battered and fried, served with a marinara dipping sauce.

Jumbo shrimp (3) and Tuscan style cannellini white beans, with a touch of tomato, fresh sage, and garlic

Fresh seafood salad of octopus, calamari, shrimp, scungilli, celery, gaeta black olives, lemon juice, garlic and olive oil.

Fresh mozzarella and grapevine tomatoes served sliced with basil and sweet roasted peppers.

Grilled Portuguese octopus with spicy potato, black olives, and cherry salad

Fresh mozzarella and bread-first pan fried, then finished in a white wine capers and anchovies sauce.

Little neck clams baked with Italian flavored bread crumbs.

Mussels saute with garlic, white wine and a touch of tomato sauce.

Romaine lettuce, croutons, and a house made classic Caesar dressing.

Radicchio, endive, arugula, and balsamic vinaigrette.

Roasted sliced fresh beets, arugula, crumbled gorgonzola walnuts, and fig vinaigrette.

House mixed salad of baby greens, onions, tomatoes and house vinaigrette.

Thick cannellini bean soup with ditalini pasta.

A hearty stew of mixed vegetables with a touch of tomato sauce.

Arborio, Italian rice, mixed wild mushrooms, porcini, shitake, portobello, cremini, and parmesan cheese.

Homemade potato gnocchi arrabiata, spicy plum tomato sauce, fresh basil, dry oregano and chopped mozzarella.

Little neck clams saute with garlic, olive oil, and white wine. Upon request can be served with tomato added.

Italian pancetta bacon, onions, parmigiano, egg yolk and a touch of cream.

Wide ribbons of fresh pasta in a rich ground beef meat sauce.

Ear shaped pasta, chopped Italian broccoli di rabe, crumpled sweet fennel sausage, garlic and toasted bread crumbs

Fresh seafood sauce of calamari, clams, mussels, shrimp, touch of tomato and garlic.

A combination of scallops, shrimp, clams, mussels, and lobster tail, cooked in a plum tomato sauce with basil and parsley.

Large shrimp saute in a spicy fresh plum tomato sauce with garlic and extra virgin olive oil. Upon request can be served non spicy.

Filet of sole dipped in egg wash and saute in a white wine sauce with lemon and butter.

Filet of red snapper saute in a light tomato sauce with clams, mussels and calamari.

Filet of sea bass, cooked in a fresh tomato sauce with black olives, capers, garlic and olive oil.

Grilled Atlantic salmon with a warm chopped fresh tomato, black olives, and caper sauce.

Breast of chicken saute in a white wine sauce, shallots, asparagus, artichoke hearts, and sun-dried tomatoes.

Chicken breast dipped in egg wash, then saute in a white wine sauce with lemon and butter.

Chicken breast saute in a sweet marsala wine sauce with wild mushrooms.

Tender slices of veal dipped in bread crumbs and grated parmesan cheese, then cooked in a creamy white wine sauce.

Tender slices of pounded veal, topped with prosciutto, saute in a sage and wine sauce over sweet spinach.

Tender pieces of veal pounded thin and sauted in a sweet marsala wine sauce with wild mushrooms.

Slice of veal cutlet, breaded and pan fried, topped with a plum tomato sauce and melted mozzarella.

Tender pork tenderloin, peppered and pan roasted, served with Tuscan white beans, broccoli di rape, fresh rosemary and garlic au-jus.

Thinly pounded veal chop, breaded and pan fried, served with a chopped arugula and tomato salad.

Grilled 16 oz. New York sirloin steak, served over a bed of arugula, tomatoes, roasted potatoes, and touch of rosemary, garlic, and olive oil.

Grilled 16 oz. rack of veal chops, served with hot and sweet vinegar peppers wine sauce, and roasted potatoes.

Grilled 12 oz. filet mignon, grilled portobello mushroom cap, sauted spinach, and red wine reduction sauce.

Roasted rack of lamb with a touch of dijon mustard and Italian bread crumbs, served with artichokes, roasted potatoes, and a red wine and rosemary au-jus.

Italian bitter broccoli di rabe with garlic and extra virgin olive oil.

Potato croquette, parmesan cheese, mozzarella, parsley, breaded and fried.

Escarole sauted with garlic and extra virgin olive oil.

Fresh spinach sauted with garlic and extra virgin olive oil.