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With drawn butter.
Cilantro cream sauce, mini penne.
Fresh sea scallops baked in momay sauce with garlicy cheese topping
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Crisp field greens with balsamic vinaigrette is the foundation to warm lentils with tomato puree and soft i goat cheese.
Served with pink vodka sauce
Feeds 2-4 people
Seasoned bread crumbs, lite anchovy, and cheese blend stuffing
Baked with 3 cheeses
All our soups are homemade, served smoking hot · from our kitchen. Seafood soups add $1.00
With chipotle aioli dipping sauce
Fresh sea scallops baked in momay sauce with garlicy cheese topping.
Cilantro cream sauce, mini penne
8 oz. Cold water australian lobster tail garnished with jumbo shrimp, drawn butter
Serve an 8 oz. lobster tail with 8 oz. filet mignon. Garnished with jumbo shrimp
Sauteed with a touch of Burgundy wine.
14 Ounces broiled to perfection. Mushroom caps
Twin center cut chops broiled to perfection
8 oz. Broiled beef tenderloin.
Boneless fillet, moist and glazed brown, served atop fresh steamed spinach
Gulf shrimp sauteed with onions and mushrooms, in a cream sauce made with asti spumante. Served over linguine.
Served in garlic cream sauce
From the north atlantic, gently broiled with lemon butter
Boston Scrod baked with casino butter, garnished with 2 jumbo shrimp.
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Generously sprinkled with homemade garlic toasted bread crumbs on top.
Fresh garlic, parsley, fresh ground pepper and grated cheese
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Complimented by oven roasted tomato sauce, fresh mozzarella and shaved parmesan cheese
Firm yet tender honeycomb tripe served in light bodied red sauce. Side order of thin spaghetti.
Firm yet tender honeycomb tripe served in light bodied red sauce. Side order of thin spaghetti.
Milk fed veal sauteed with mushrooms and onions, flavored with marsala wine and au jus reduction.
Dipped in egg and romano cheese, sauteed with lemon juice and parsley
Boneless breast of chicken sauteed with mushroom and onion, flavored with marsala Wine and a light marinara sauce.
Dipped in egg and romano cheese, sauteed with lemon juice and parsley
This veal is cooked in' white wine only, with capers, lemon juice and herbs with chopped tomato. With zero trans fats a light piquant sauce develops
Patriarch jerry marotto's infused spicy oil is here-drizzled over your 14 oz NY strip and smothered with melted crumbled bleu cheese. Flavor is hot and piquant.
Grilled and served with garlic cream sauce made with our creamy garlic dressing.
Crisp sauteed field greens and fresh tomato blended with creamy montrachet served with mini-penne.
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2.50 Rich, dark, and strong
Espresso with a froth of steamed milk
A rich blend of milk and espresso with an added froth of milk.
Start with espresso and build momentum with spirits. l/2 oz. each of makers mark, amaretto di soronno, frangelica and tuaca
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