Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Prosciutto, soppressata, fresh mozzarella, tomato, fire roasted peppers, aged provolone and Sicilian caponata.
Thinly sliced raw filet Mignon with basil pesto, topped with arugula and shaved Parmigiano cheese.
Ahi sushi grade tuna tartar served with seaweed salad and avocado, finished with a mango honey lime vinaigrette dressing.
Traditional seafood salad with shrimp, calamari, octopus and mussels tossed in a house lemon vinaigrette dressing.
Four jumbo shrimp served with the chef's special cocktail sauce.
Filetto di pomodoro, basil, garlic, extra virgin olive oil and San Marzano plum tomatoes, garnished with a pesto sauce and garlic crostini.
Classic little neck clams on the half shell stuffed with herbed bread crumbs and spices.
Classic little neck clams on the half shell stuffed with the chef's special mix of red and green bell peppers and Italian bacon.
Fresh Prince Edward mussels sauteed in garlic, olive oil and white wine. Served with garlic crostini.
Homemade meatball stuffed with fresh mozzarella, served in a pomodorino sauce and ricotta cheese.
Eggplant rolled and stuffed with ricotta, mozzarella and Parmigiano, baked in a light marinara sauce.
Skewer of mozzarella, breaded, egg battered and fried, served with the chef's special garlic and anchovy sauce.
Shrimp sauteed in a balsamic sweet chilli sauce over garlic crostini.
Homemade fresh mozzarella, sliced vine-ripened tomatoes and roasted peppers, drizzled with extra virgin olive oil, topped with fresh basil.
Pasta and white kidney beans prepared our special way.
Romaine lettuce tossed in our homemade Caesar dressing with croutons and shaved Parmigiano cheese.
Baby field greens, sliced apples, walnuts, imported goat cheese and truffle-walnut vinaigrette.
Baby arugula, marinated tomatoes, fresh mozzarella, red onion, pine nuts, basil prosciutto, balsamic glaze and extra virgin olive oil.
Fresh spring mix, cherry tomatoes, red onions and cucumbers tossed in an Italian vinaigrette dressing.
Fresh clams sauteed with garlic, olive oil and Italian parsley, served in a white or red sauce.
Fettuccini with sauteed onions, peas, shiitake mushrooms, prosciutto and shrimp with a touch of tomato sauce, cream and Parmigiano cheese.
Penne in delicate vodka pink sauce, prosciutto, chicken, fresh mozzarella and cream.
Little ear-shaped pasta with sauteed broccoli rabe, cherry tomatoes, Italian sausage and shrimp in a garlic extra virgin olive oil white wine sauce.
Homemade gnocchi is our house specialty made with select potato, ricotta, flour, fresh herbs and the sauce is garlic, onions, fresh plum tomatoes, basil and wilted arugula.
Large rigatoni pasta tossed with our special meat sauce.
Homemade wide pasta sauteed with onions, extra virgin olive oil, fresh basil, San Marzano plum tomato and Italian pancetta.
Homemade butternut squash in a fennel and sambuca cream sauce.
Homemade pappardelle topped with lobster claws in a lobster sherry cream sauce.
Breast of chicken cutlet topped with tomato sauce, baked with mozzarella and Parmigiano.
Semi boneless chicken sauteed with berry capers, lemon, butter, white wine and garlic, served over a bed of escarole and white beans.
Breast of chicken rolled and stuffed with prosciutto, spinach, roasted red peppers and Fontina cheese, served with Florentine ravioli topped with a light tomato cream sauce, prosciutto and peas.
Aged Black Angus natural fed NY strip steak, pan seared, black pepper crusted, sliced, served with garlic mashed potatoes and escarole surrounded with baby portobello mushrooms and Madeira wine demig
Grilled pork topped with artichoke hearts and onions, finished with a Thai chili reduction, served over mashed potatoes and spinach.
8 oz. filet Mignon, grilled and served over goat cheese mashed potatoes and asparagus, topped with jumbo lump crab meat reduction.
Pan roasted herb encrusted baby rack of lamb, served over spinach Parmigiano polenta, finished with a rosemary port wine reduction.
14 oz. French cut veal chop grilled to perfection, served over broccoli rabe and polenta, then topped with a mushroom ragu.
Tender milk-fed veal scaloppini sauteed in shallots, mushrooms and Madeira wine demiglaze, topped with prosciutto di Parma and fresh mozzarella, served with wilted baby spinach and potato of the day.
Breaded veal cutlet pan fried and topped with tomato sauce, baked with mozzarella and Parmigiano, served with pasta.
Pan seared jumbo scallops with sweet corn coulis served over butternut squash mashed potatoes, finished with crisp crumbled pancetta.
Crabmeat encrusted filet of tilapia served over a bed of julienne vegetables, finished with a carrot cream puree.
Pistachio encrusted Chilean sea bass over wild mushroom risott, sauteed spinach and white truffle butter.
Pan roasted North Atlantic salmon in a light tomato sauce, garlic, extra virgin olive oil, Pantelleria capers, and basil, served over linguini in the same sauce.
Sauteed New Zealand mussels, scallops, shrimp and clams sauteed with garlic, extra virgin olive oil, fresh tomatoes, basil and white wine over linguini.
Jumbo gulf shrimp sauteed in garlic, extra virgin olive oil, plum tomatoes and basil over linguini pasta, served with mild sauce.
Jumbo gulf shrimp sauteed in garlic, extra virgin olive oil, plum tomatoes, basil over linguini pasta, served with hot sauce.
Jumbo gulf shrimp sauteed with lemon, garlic, herbs and white wine served over Parmigiano risotto.
Jumbo shrimp and clams tossed in a light tomato broth, with black olives, shiitake mushrooms, herbs and wilted arugula over linguini.
Filet of monk fish sauteed with manila clams, black olives, capers and anchovies, finished with a garlic plum tomato white wine broth, served over angel hair pasta.
Risotto with gulf shrimp, calamari, scallops, mussels and clams with a touch of fresh tomato and cream.
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Pan seared sesame tuna tartar served with seaweed salad, avocado and mango, finished with honey lime vinaigrette.
Fried calamari spicy or mild filetto di pomodoro, basil, oil and plum tomatoes, garnished with garlic, extra virgin olive oil and garlic crostini.
Tomato broth, basil and garlic bread.
Roasted peppers and tomatoes, extra virgin olive oil and balsamic vinaigrette.
Traditional seafood salad with shrimp, calamari, scungilli and octopus in a house special lemon vinaigrette.
Classic Buffalo style boneless chicken bites, blue cheese dressing, celery and carrot sticks.
Eggplant rolled and stuffed with ricotta, mozzarella and Parmigiana, baked in a light marinara sauce and topped with melted mozzarella.
Tuscan specialty soup with fresh escarole, white cannellini beans called ribollita, garnished with crusty garlic crostini bread.
Pasta and white kidney beans prepared our special way.
Traditional romaine lettuce tossed in our own homemade Caesar dressing.
With baby greens, sun-dried cherries, toasted pine nuts, fresh berries, hearts of palms, red onion and orange segments drizzled with a raspberry vinaigrette.
Grilled salmon over fennel, baby greens and mushroom salad, with shaved Parmigiana cheese, drizzled with raspberry vinaigrette.
Arugula tossed with fresh pears in a vinaigrette dressing topped with shrimp and shaved Asiago cheese.
Iceberg lettuce mixed with cilantro, pesto, Monterey Jack cheese, avocado and tomato.
10 oz. Black Angus beef burger charcoal grilled and served on a kaiser roll with lettuce, tomato, onions and french fries.
Veal cutlet breaded, baked in tomato sauce, topped with mozzarella and Parmigiano, served on ciabatta bread.
Grilled breast of chicken topped with grilled eggplant, roasted red peppers and mozzarella, served on a kaiser roll with french fries.
Eggplant cutlets layered with tomato sauce, Parmigiano and mozzarella, baked and served on a ciabatta bread.
Fish fillet of the day, seasoned, blackened and served with lettuce tomato, red onions, remoulade sauce on a kaiser roll.
Served with lettuce, tomato, red onions and remoulade sauce on a kaiser roll.
Filet of Costa Rican tilapia sauteed in butter, lemon, white wine and capers, served over bed or vegetable and rice.
Grilled mahi mahi topped with chipotle butter with broccoli.
Stir fry boneless breast of chicken with fresh vegetable, sherry wine, demi glaze and soy sauce over fettuccine pasta.
Boneless chicken breast, sesame encrusted, pan seared and topped with sun dry raisins sauce, served with seasonal fresh vegetable.
Tender natural Black Angus flank steak marinated in a special house spice rub, herbs, lemon, extra virgin olive oil and garlic, served over a delicate mix greens salad.
Fresh clams sauteed with garlic, olive oil, white wine and herbs. Served in a white or red sauce.
Wide fettuccini pasta tossed in a fresh basil pesto sauce with Parmigiano cheese and jumbo shrimp.
Penne pasta tossed with garlic, extra virgin olive oil, fresh basil and San Marzano plum tomatoes.
Homemade fettuccine tossed with various kinds of mushrooms in garlic, oil, herbs, cherry, tomatoes, Parmigiano cheese and touch of cream.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.