Hours may fluctuate. For detailed hours of operation, please contact the store directly.
sauteed in your choice of red, white or green sauce served with a garlic toasted crostini
spinach bechamel with a sambuca splash
filled with a focaccia, ricotta and spicy pepperoni stuffing
layered with baby spinach, roasted peppers, fresh mozzarella and balsamic glaze
stacked on a bed of pomodoro topped with shaved reggiano cheese
lightly battered and pan tried tossed in a champagne garlic butter sauce
house pulled mozzarella tossed with marinated tomatoes, fresh basil and virgin olive oil
served with a house made cocktail sauce and fresh lemon
stuffed with a fire roasted pepper, and fresh herb cracker mixture, topped with bacon and baked
crispy fried and tossed with garlic butter, white wine and hot pepper rings
Crispy fried and tossed with a parmesan pomodoro sauce and fresh basil
slow braised with shallots, plum tomatoes and fresh garlic
crispy fried and tossed with artichoke hearts. red onion and olives, drizzled with balsamic reduction.
choice of house balsamic vinaigrette, bleu cheese, ranch or raspberry vinaigrette
a classic sampling of marinated vegetables, sliced cold cuts, imported cheese and olives
topped with a crumbled gorgonzola cheese, crispy prosciutto crackling and creamy roasted tomato dressing
house made mozzarella cheese with vine ripe tomatoes, house pesto sauce and toasted pignoli nuts
chopped crisp romaine lettuce, house made Caesar dressing, shaved reggiano cheese and foccacia croutons
served over mixed greens and drizzled with virgin olive oil
tossed with an apple mustard vinaigrette, crispy sweet potatoes, cranberries and goat cheese
canilinni beans, plum tomatoes and tubetti pasta
fresh escarole, white beans and rich chicken broth
tender chicken and julienne vegetables finished with shaved reggiano cheese
layered with bolognese, ricotta and mozzarella cheeses, fresh pasta sheets and house gravy
egg-battered and pan fried topped with mozzarella cheese
meatballs, sausage, eggplant, grilled peppers served with Tuscan potato wedges
porcini mushrooms and fresh peas in a light chicken veloute, julienne prosciutto and fontina cheese
seared shrimp, fresh cod, and scallops served on a fresh pasta sheet with ricotta cheese
risotto di giomo priced and created by our chef daily
sauteed boneless chicken with fresh broccoli, garlic and chicken stock tossed with penne pasta and romano cheese
fresh cream, pancetta, peas, romano cheese
traditional rich, slow simmered meat sauce with beef, veal and pork stewed with plum tomatoes, cream and reggiano
julienne prosciutto sauteed with olive oil, fresh peas, shallots and garlic tossed with penne pasta
sauteed with Italian sausage, broccoli rabe, wild mushrooms and roasted tomatoes
chicken sauteed with orecchietti pasta baked in a creamy four cheese sauce finished with fresh scallions and a light crumb topping
slow simmered native littlenecks with sliced garlic, olive oil, white wing in a choice of a red, green or white sauce
set over mashed potatoes with grilled asparagus and topped with rock crab and roma tomato salsa
layered with balsamic marinated tomatoes, grilled eggplant, and fresh polenta cake finished with roasted pepper coulis and balsamic reduction
served over mashed potatoes with grilled asparagus and a sweet com cream
served with oven roasted sweet potato wedges and fresh steamed broccoli
baked scord topped with seasoned bread crumbs served with a splash of lemon.
sliced New York sirloin, baby spinach, toasted walnuts, gorgonzola cheese, sliced portobello mushrooms, julienne carrots with a champagne vinaigrette
sliced on the bias and filled with balsamic roma tomatoes, fresh mozzarella and basil
grilled to your desired temperature north end sauces ala mamma 'ala papa' pizzalola
topped with sauteed artichoke, roma tomatoes, kalamata olive and melted shallots
hand pounded, lightly breaded, pan-fried and baked with mozzarella cheese
sauteed with marsala wine, wild mushrooms
wild mushrooms, fresh sage, prosciutto di parma, marsala wine and mozzarella cheese
layered with mozzarella cheese, plum tomatoes and eggplant
light egg-batter, pale dry sherry, lemon butter
roasted peppers, artichokes and wild mushrooms in a sage lemon demi-glace baked with mozzarella cheese
scampi-champagne garlic butter and julienne vegetables pomodoro-olive oil, sliced garlic, plum tomatoes and fresh basil francese-light egg-battered, white wine, lemon butter fra diavolo-spicy plum to
lightly egg-battered and sauteed in a white wine lemon butter
jumbo shrimp, fresh native littlenecks, rock crab, fresh cod and native calamari in a rich saffron plum tomato fish broth served with grilled tuscan toast
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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.