Main Entrees

Pasta

Spaghetti and Meatballs

Homemade marinara with fresh tomatoes and Italian herbs

17

Layered Eggplant Parmesan

Thin sliced, non-breaded eggplant with marinara and mozzarella

17

Lasagna

Layers of beef, pasta, blended cheese and marinara

18

Penne Alla Vodka

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

18

Capellini

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

18

Linguine White Clam

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

22

Pappardelle

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

23

Gnocchi Bolognese

Ground beef sautéed with red wine, spices and marinara

18

Gnocchi Florentine

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

20

Linguine Carbonara

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

10

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

23

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Entrees

Seafood and Saffron Risotto
28

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

Salmon
29

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
32

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
25

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

Chicken Francese
22

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
28

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
38

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

Surf and Turf
55

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
34

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
38

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

10” Cheese Pizza
9

Spaghetti and Meatball
9

Chicken Fingers and Fries
9

Penne Alfredo
9

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