Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Two baby artichokes, cored and loaded with mozzarella cheese. Lightly breaded and fried, served on a bed of our house tomato sauce
Shitake, crimini, and button mushrooms sauteed and finished with warm mascarpone cheese, then piled high on toasted bread
Fresh prince edward island mussels sauteed in butter and cream with fennel, garlic, diced tomatoes and pernod liquor. Or steam and served with our house marinara saurce
Tender rings of baby squid served your way: floured and fried crisp and served with marinara and lemon aioli, or sauteed in white wine and lemon butter sauce
Baked with toasted almonds, honey, and amaretto. Serve with our house bread
Creamy house-made mozzarella interlaced with slices of fresh tomato. Dressed with extra virgin olive oil and balsamic glaze
Mixed greens, red onion, black olives, marinated tomatoes and chickpeas. Dressed with our famous creamy dill vinaigrette dressing and fresh cracked pepper
Crisp romaine lettuce, crunchy pancetta, diced roma tomatoes, hard-boiled egg and grilled chicken breast. Dressed with lemon vinaigrette
Chef george's take on a classic favorite. Romaine lettuce dressed with olive oil, garlic, anchovy, egg yolk, and lemon juice. Garnished with toasty crostini
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Chopped spinach, fresh egg, parmesan cheese blended into steaming chicken broth
A cup of bowl of chef george's special soup of the day
Veal-stuffed tortellini simmered in steaming chicken broth
A perfect storm of ricotta, mozzarella, and parmesan cheeses piled between sheets of fresh pasta. Baked, with chef george's favorite meat sauce, into a gooey delight
Ravioli filled with wild mushrooms. Garnished with seared tenderloin tips and finished with roasted garlic, cream, and truffle sauce
Semolina and egg yolk pasta tossed with pancetta, parmesan cheese cream sauce, and additional egg yolk
Seasoned veal wrapped in spoon-size pasta shapes, simmered in a mascarpone cheese and tomato cream sauce
Medallions of fresh veal sauteed in butter, then finished with white wine, lemon juice, more butter, capers, and parsley
Fresh breast of chicken seared and finished in a pan sauce of limoncello liqueur, butter, and basic. Paired with parmesan risotto and sauteed artichoke hearts
Medallions of fresh veal sauteed in marsala wine with spring onions, peas, mushrooms, and fresh tomato
Choice of grilled chicken, shrimp, or salmon, paired with the vegetable of the day
Fresh breast of chicken lightly breaded and light fried, topped with tomato sauce and fresh mozzarella cheese. Baked and served with our house vermicelli pasta on the side
Slices of tender eggplant, lightly breaded and lightly fried, topped with tomato sauce and fresh mozzarella cheese. Baked and served with our house vermicelli pasta on the side
A stack of tender eggplants, lightly breaded and fried, interlaced with slices of vine-ripe tomatoes and our house-made mozzarella. Drizzled with extra virgin olive oil and aged balsamic vinegar. Gar
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