Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Thin slices of beef filet, wild arugula, lemon, capers and shaved parmigiano reggiano
Pan-fried eggplant, prosciutto cotto, mozzarella, marinara sauce and parmigiano reggiano
Fried squid rings, sliced cherry peppers, garlic and lemon
Creamy burrata mozzarella and Parma prosciutto drizzled with extra virgin olive oil
Prince Edward Island mussels simmered in white wine, garlic, tomatoes and chili flakes, served with grilled ciabatta bread
Fresh mozzarella between sliced Italian bread, egg battered and pan fried, topped with tomato-basil sauce
Assorted sweet and hot cured sausages, peppadews, stuffed cherry peppers, provolone and Fiore di Sardegna cheese, served with balsamic greens
Romaine hearts, traditional caesar dressing, croutons and shaved parmigiano reggiano, grilled chicken or grilled shrimp can be added
Vine-ripened tomatoes, fresh mozzarella and basil drizzled with extra virgin olive oil and a sweet balsamic reduction, prosciutto can be added
Baby spinach, crispy pancetta, chopped egg, bermuda onion and cremini mushrooms tossed in red wine vinaigrette
Crisp iceberg lettuce, diced roma tomatoes and smoked pancetta, topped with gorgonzola dressing
Famous five-cheese ravioli in tomato-basil sauce
Penne pasta tossed in pink vodka sauce, chicken or shrimp can be added
Linguine topped with manila clams, garlic, white wine and chili flakes
Popular lobster ravioli in pink vodka sauce with jumbo shrimp
Shell pasta tossed with sauted broccoli rabe, Italian sausage, garlic, chili flakes and pecorino-romano
Wide ribbon pasta tossed in traditional ragu with ground veal, pork and beef
Corkscrew pasta tossed in olive oil, asparagus, green beans, peas, carrots, scallions, mushrooms and garlic
Grilled filet of salmon brushed with lemon and herbs
Grilled jumbo shrimp and sea scallops served over mixed greens, bermuda onion and roma tomato salad tossed in lemon vinaigrette
Rainbow trout sauted with garlic, capers, white wine and fresh lemon
Pan-roasted swordfish steak topped with diced tomatoes, spinach and white wine
Grilled tuna steak topped with a mlange of fire-roasted bell peppers, olives, bermuda onion, garlic and red wine vinaigrette
Baked fillet of cod topped with diced tomato, kalamata olives, lemon and white wine
Grilled milk-fed veal rib chop, served over sauteed broccoli rabe
Medallions of veal sauteed with shallots, sage, prosciutto and white wine
Grilled lamb loin chops brushed with garlic and rosemary
Medallions of chicken sauted with shallots, cremini mushrooms and marsala wine
Grilled filet mignon topped with truffle butter
Breaded chicken cutlet, tomato-basil sauce and sliced provolone cheese
Breaded veal cutlet, tomato-basil sauce and sliced provolone cheese
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.