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Served over linguine in marinara sauce
Golden, fried tilapia, shrimp, and bay scallops. Fried only.
Large shrimp tossed in sweet or spicy marinara, scampi, or parmigiana
Ear shaped pasta, tossed with fresh Alaskan salmon in a brandy cream sauce
Baked flounder served over sauteed spinach, and topped with bruschetta sauce
Francese, fried or broiled in a lemon sauce.
Rice tossed with artichokes, asparagus, fresh tomato, and gulf shrimp in a wine sauce.
Pan seared potato crusted salmon served over a bed of garlic spinach.
Two homemade extremely crabby cakes baked to perfection
Penne pasta tossed with broccoli, fresh tomato, scallops, and shrimp in a cajun wine sauce.
Linguini tossed with calamari, mussels, and shrimp in a marechiaro sauce.
Potato dumplings smothered in our tomato sauce and mozzarella, or in a bolognese sauce.
Stuffed shells, ravioli, and manicotti parmigiana (substitute any with piece veal or chicken).
Baby clams in a marinara or with white wine sauce over linguini.
½ roasted chicken marinated in a blend of Italian herbs.
Chicken breast francese, parmigiana, or milanese served with pasta
Shrimp, chicken, and veal in a francese sauce
Veal cutlet parmigiana, francese, or milanese
Ear shaped pasta tossed with ground sausage, broccoli rabe, and fresh tomato in a garlic wine sauce.
Fresh black mussels tossed in a marinara sauce or white wine garlic sauce.
Pencil point pasta tossed in a creamy vodka sauce. (Add chicken at no extra charge).
Ricotta cavatelli tossed with broccoli florets in a garlic wine sauce and parmigiano
Pan seared pork tenderloin tossed with baby spinach, topped with prosciutto and mozzarella in our marinara sauce.
Fresh homemade eggplant layered with tomato sauce parmigiana or rolled with ricotta (rollatine).
Fresh squid rings tossed in a marinara or white wine sauce served over linguini
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