Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Sliced buffalo mozzarella with plum tomatoes and fire - roasted red peppers, drizzled with extra virgin olive oil and basil
Assorted fresh fruit and cheese plate
Grilled tuscan bread topped with marinated fresh tomato, basil and garlic
Flour coated fried calamari with a spicy marinara on the side
Imported italian meats, italian cheeses and assorted grilled marinated vegetables
Baked portobello mushroom with buffalo mozzarella, topped with baby greens, tomatoes, aged balsamic vinegar and truffle oil
Breaded buffalo mozzarella cheese, lightly fried and complemented with sauteed spinach in a fresh tomato basil sauce
Thinly sliced smoked salmon, chive creme fraiche and salmon caviar
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Fresh mixed greens tossed with a balsamic vinaigrette and topped with fresh berries and brie cheese
Fresh Romaine lettuce tossed with gorgonzola cheese, pine nuts, dried cranberries and a ranch dressing
Crisp romaine, parmesan croutons in a classic Caesar dressing
Assorted shellfish marinated in lemon olive oil served over greens
Endive, radicchio and arugola tossed with lemon olive oil, shaved parmesan and topped with grilled jumbo shrimp (3)
Mixed greens served with sliced tomatoes, olives and a light balsamic vinegar dressing
Mixed greens topped with sliced black angus steak, roasted peppers and shaved parmesan, dressed with balsamic vinaigrette
Baked rigatoni pasta tossed with roasted eggplant, ricotta cheese and buffalo mozzarella
Linguini sauteed with prince edward mussels, little neck clams, tiger shrimp and fresh calamari, simmered in garlic and marinara sauce
Angel hair pasta Folded into a lightly spicy sauce of jumbo lump crabmeat, san marzano tomatoes and white wine
Pencil point pasta with ground veal, pork and beef, simmered in a san marzano tomato and wine
Ricotta and spinach stuffed ravioli served in a tomato and basil sauce
Ear-shaped pasta with pancetta, onions and garlic in a San Marzano tomato sauce
Potato gnocchi, prosciutto di parma, porcini mushrooms and sun-dried tomatoes in truffle and grana padana sauce
Lobster-filled black ravioli served in a blush sauce with a touch of cognac
Italian arborio rice folded into sauteed exotic and domestic mushrooms and finished with a touch of marsala and alba white truffle oil
Fettuccine pasta in an alfredo sauce with chicken
Bowtie pasta with smoked salmon and red onion in a vodka cream sauce
Veal medallions sauteed with porcini mushrooms, shallots and fresh sage in a white wine sauce, drizzled with white truffle oil
Sauteed veal medallions with shrimp and sun-dried tomatoes in a white wine and garlic sauce
Sauteed boneless chicken breast topped with marinated fire-roasted red peppers and mozzarella cheese in a barolo wine sauce
Boneless breast of chicken sauteed with mushrooms in a barolo wine sauce
Sirloin steak served with grilled Portobello mushrooms
Petite fillet grilled and topped with a Barolo wine and rosemary sauce
Boneless breast of chicken lightly pan fried and topped with tomato sauce and melted provolone cheese served with a side of penne pasta in a tomato sauce
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