Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Chicken sauteed in marinara sauce, topped with eggplant and melted mozzarella cheese.
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Broiled in lemon, butter, and a touch of white wine. Topped lightly with seasoned bread crumbs.
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Veal sauteed in marinara sauce, topped with prosciutto, eggplant and melted mozzarella cheese.
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Tender Calamari lightly breaded and deep fried to perfection. Served with a spicy marinara sauce.
Six clams stuffed and broiled with white wine, lemon, and butter.
Large shrimp served with fresh lemon wedges and cocktail sauce.
Breaded and deep fried Mozzarella cheese.
Baked clams, shrimp, eggplant rollatini, stuffed mushrooms, and mozzarella sticks.
Mussels sautéed in olive oil, garlic, and a touch of white wine.
Fresh clams and mussels sautéed in marinara sauce.
Lightly breaded zucchini fried. Served with a side of marinara sauce.
Breaded eggplant stuffed with ricotta and spinach. Topped with marinara sauce and mozzarella.
Mushrooms stuffed with our crabmeat stuffing. Baked to a golden brown.
A different creation prepared fresh by our chefs.
Made with Vidalia onions, plum tomatoes, and white wine. Topped with garlic toast and mozzarella.
Fresh mozzeralla, sliced tomatoes, and roasted peppers topped with balsamic glaze.
Romaine lettuce tossed with croutons, parmesan cheese, and our creamy Caesar dressing.
Fresh mozzarella, sliced tomatoes, roasted peppers, salami, prosciutto, and provolone cheese on a bed of mixed greens. Drizzled with balsamic glaze.
Prosciutto sautéed and flambéed with vodka and a tomato cream sauce.
Fettuccine tossed in our homemade alfredo sauce.
Homemade cheese ravioli served with marinara sauce.
Bacon and onions sautéed and combined with cream and parmesan cheese.
Linguine with marinara sauce topped with our homemade meatballs.
Fried clams, mussels, shrimp and calamari sautéed in a marinara sauce. Served over linguini.
Bowtie pasta with shrimp, asparagus, and sundried tomatoes in a light cream sauce.
Baby clams sautéed in garlic and white wine. May be served in a red or white sauce.
Garlic, capers, and calamatta olives sautéed in a marinara sauce.
Our baked homemade lasagna. Topped with mozzarella.
Penne tossed with marinara sauce and topped with mozzarella and basil. Finished under the broiler.
Pasta shell stuffed with ricotta cheese. Topped with marinara and mozzarella.
An 8 to 10-ounce grouper filet lightly blackened.
Shrimp stuffed with our crabmeat stuffing. Broiled in white wine butter and lemon.
Filet of sole basted in white wine, lemon, and butter. Finished under the broiler.
A grouper filet, clams, mussels, and shrimp sautéed with garlic. Served in either red or white sauce over linguine.
Cold water lobster tail, clams, mussels, and shrimp sautéed in a spicy marinara sauce. Served over linguine.
Tender Calamari sautéed in garlic and white wine. Served in either a red or white sauce over linguine.
Large shrimp sautéed in garlic, white wine, and lemon. Served over linguine.
Two cold water lobster tails broiled with white wine, lemon, and butter. Served with drawn butter.
Chicken breasts sautéed in olive oil with capers and served with a white wine lemon butter sauce.
Chicken breasts stuffed with prosciutto and mozzarella and fresh basil. Baked and served with a mushroom marsala sauce.
Breaded chicken cutlet fried to a golden brown and topped with marinara sauce and mozzarella.
Chicken breasts dipped in an egg and cheese batter and pan fried. Served with a lemon butter sauce.
Chicken breasts sautéed with mushrooms and marsala wine. Finished with a touch of demi glaze.
Chicken breasts sautéed in olive oil and a touch of white wine. Complimented with an artichoke heart and mushroom sauce.
Chicken breasts encrusted in parmesan cheese and sautéed. Finished with a garlic cream sauce.
Tender veal scallopini sautéed in olive oil with capers and served with a white wine, lemon butter reduction.
Tender veal scallopini sautéed with mushrooms and marsala wine. Finished with a touch of demi glaze.
Tender veal scallopini dipped in an egg and cheese batter. Pan fried and served with a lemon butter sauce.
Breaded veal cutlet, pan fried to a golden brown. Topped with marinara sauce and mozzarella.
Veal scallopini sautéed with red bell peppers, garlic, onions, and mushrooms in marinara sauce.
Veal scallopini with prosciutto, tomatoes, spinach, and mozzarella. Served with a light tomato sauce.
Veal scallopini topped with crab meat, tomatoes, and asparagus. Finished with a delicate bérnaise sauce.
Veal stuffed with prosciutto and mozzarella. Finished with a marsala mushroom sauce.
Filet mignon and a lobster tail.
A 14-ounce choice New York strip chargrilled to your preference and topped with our pizzaiola sauce.
A 14-ounce choice New York strip chargrilled to your preference.
Beef tenderloin grilled to your preference. (Bérnaisse available upon request.
Lady fingers, expresso and Italian cream cheese with cocoa on a painted plate.
Two cannoli shells filled with home made cream and dusted with powdered sugar.
Our Chef's secret family recipe made with ricotta cheese.
Fresh cherries flambéed in rum and brown sugar table side! Served over vanilla ice cream.
Bananas flambéed in rum and brown sugar table side! Served over vanilla ice cream.
The ultimate in chocolate! Baked chocolates and cocoa, stir in chocolate pudding for an extra moist cake.
Lady fingers are delicately soaked in Amaretto syrup, layered with imported mascarpone cream and topped with Italian amarettini cookies and roasted almonds.
A shortbread cookie crust with creamy custard and northern sour apples added for the perfect taste. Topped with shortbread crumbs and drizzled with butter smooth caramel.
Chocolate cookie crust filled with custard and brownies. Topped with Snickers bars, brownies, caramel and peanuts.
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Refreshing Sonoma County sparkling wine.
Well balanced and appealing with delicate almond notes.
Fresh and delicate with pear and stone fruit on the palate and hints of bread crust and yeast.
Elegant with bright fruits and intense flavors.
Ruby port with blackberry and plum wuth sweet spice and soft tannins.
Dried red currant with raisin and nut with a lush mellow texture.
Dried red fruit, fig, praline and mocha.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.