Main Entrees

Pasta

Spaghetti and Meatballs

Homemade marinara with fresh tomatoes and Italian herbs

Layered Eggplant Parmesan

Thin sliced, non-breaded eggplant with marinara and mozzarella

Lasagna

Layers of beef, pasta, blended cheese and marinara

Penne Alla Vodka

Shallots, tomatoes, basil and parmesan sautéed with vodka, cream and a touch of marinara

Capellini

Garlic, oven roasted tomato, artichoke hearts, and fresh basil sautéed in extra virgin olive oil. Sprinkled with Parmigiano-Reggiano cheese

Linguine White Clam

Little neck clams sautéed with garlic, wine, crushed red pepper, tomato and herbs

Pappardelle

Cooked in a garlic cream sauce with Parmigiano-Reggiano cheese, a wild mushroom trio and shredded roasted chicken

Gnocchi Bolognese

Ground beef sautéed with red wine, spices and marinara

Gnocchi Florentine

Fresh spinach, shallot and crispy applewood smoked bacon in a garlic cream sauce. Topped with imported Parmigiano-Reggiano cheese

Linguine Carbonara

Prosciutto di Parma, bacon, onion and Parmesan with heavy cream

Blue Cheese Fiocchi

Purse shaped pasta stuffed with crisp pieces of fresh pear and cheese. Tossed in a creamy Maytag blue cheese sauce. Topped with candied pancetta

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Entrees

Seafood and Saffron Risotto

Clams, mussels, calamari and shrimp sautéed in butter with garlic, shallots, white wine, and a seafood saffron broth

Salmon

Marinated in extra virgin olive oil with lemon, garlic, and Italian Herbs. Grilled over an open flame. Served with a Mediterranean salad

Beef Short Ribs

Slow braised boneless short ribs with mirepoix and pinot grigio in beef stock. Served over homemade polenta cake and steamed broccolini. Topped with shaved Parmigiano-Reggiano cheese

Saltimbocca

Sautéed with mushrooms, prosciutto and fresh mozzarella in a Marsala wine sauce and served over spaghetti. Chicken 22 / Veal 24

Mushrooms Raviolis

Cheese and mushroom trio (shiitake, silver dollar, and button mushrooms) stuffed raviolis in a mushroom and truffle oil cream sauce

Chicken Francese

Fresh chicken breast with a light dusting of flour and sautéed with white wine, lemon and butter. Served over sautéed spinach

Parmigiana

Breaded and topped with marinara, mozzarella and served with side pasta marinara. Chicken 22 / Veal 24

Lamb Shank

Braised in a Pinot Grigio wine and chicken broth with sweet pearl onions. Served over a homemade polenta cake and steamed broccolini. Topped with Parmesan cheese

Filet Mignon

Grilled 8 ounce Filet. Served with grilled asparagus, roasted garlic mashed potatoes, and a red wine reduction

Surf and Turf

Grilled 8 ounce filet mignon and Maine lobster tail. Served with grilled asparagus, roasted garlic mashed potatoes, and a red wine reduction

Sicilian Snapper and Shrimp

Sautéed with Capers, Kalamata Olives, Roasted Garlic and Cherry Tomatoes. Highlighted with Jumbo Lump Crab Meat. Served on a Bed of Arugula with a touch of Balsamic Reduction

Ribeye

Grilled and served with steamed broccolini and roasted garlic mashed potatoes. Topped with chimichurri sauce

Kids Meals

All plates come with a soft drink. Kids 10 and under please