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Served with a choice of zesty basil tomato sauce, a spicy Asian cherry pepper sauce or a tangy buffalo style and cayenne pepper sauce.
Rice paper crusted jumbo shrimp served with sweet Thai chili sauce.
Served with homemade cocktail sauce.
Sriracha and sesame infused ahi tuna served over fresh avocado.
Tender baby rock shrimp coated in tempura cooked to a golden brown finished with a cayenne peppers remoulade.
2 shrimp cake panko crusted and fried to perfection. served over a honey cayenne cream sauce.
A jumbo artichoke stuffed with garlic Parmesan infused bread crumbs.
Topped with fresh mozzarella, roasted peppers and fresh basil. Finished with balsamic reduction and olive oil.
A large portobello mushroom stuffed with imported Gorgonzola cheese and spinach finished with a port wine demi glace.
Goat cheese infused wild mushrooms in a puff pastry crust served over a roasted shallot broth.
3 mini beef sliders served on a brioche roll, topped with candied bacon, smoked Gouda and caramelized shallots finished with a black truffle aioli.
3 jumbo sea scallops wrapped in bacon and roasted to perfection and finished with homemade J.D. BBQ glaze.
4 cheese rice ball stuffed with chopped meat and peas.
Tender escargot drizzled with a creamy garlic sauce served over a buttery puff pastry cup.
Sliced eggplant fried to a golden brown stuffed with fresh ricotta cheese, fresh mozzarella finished with a zesty tomato basil sauce.
No description available
4 baked clams, 2 eggplant rollatini, 2 mozzarella carroza, 3 mini sicilian rice balls and 3 Italian egg roll.
Parmesan risotto, broccoli rabe and sundried tomatoes served in a crisp egg roll shell served with a side of tomato basil dipping sauce.
Sauteed broccoli rabe tossed with sundried tomatoes, sweet roasted peppers and toasted pignoli nuts finished with toasted oreganata bread crumbs and extra virgin olive oil. \n
Flakey puff pastry layered with wilted baby spinach, succulent lobster meat and fontina cheese finished with a cognac pink cream sauce. \n
Tortellini, spinach, portobello mushrooms and diced tomatoes in a light chicken broth.
Grandma's Sunday pasta and white bean soup finished with grated \nParmesan sauce.
A creamy puree of butternut squash and granny smith apples finished with a touch of cream.
No description available
Crisp romaine lettuce and homemade croutons tossed with homemade creamy Caesar dressing finished with freshly grated reggiano cheese. \n
Romaine lettuce topped with crumbled bleu cheese, diced tomatoes, hard boiled eggs, avocado and crisp bacon finished with bacon infused ranch dressing. \n
Diced tomatoes and sliced red onions finished with a light balsamic homemade creamy Caesar dressing finished with freshly grated vinaigrette. \n
Tender kale tossed with fresh beets, sweet potatoes, bleu cheese and pecans finished with a sherry wine vinaigrette. \n
Sauteed chicken breast tossed with roaster peppers and portobello mushrooms served over Parmesan risotto, infused with sauteed baby spinach finished with mascarpone demi glace.
Sauteed chicken breast in a white wine lemon butter sauce.
An 8 oz. chicken breast stuffed with broccoli rabe, sundried tomatoes and fresh mozzarella topped with a wild mushroom demi glace served over Parmesan risotto.
Chicken breast fried to a golden brown smothered in homemade fresh mozzarella zesty tomato basil sauce.
Tender herb crusted grilled chicken breast topped with grilled portobello mushrooms, sweet red peppers and melted provolone cheese served over a warm orzo pasta salad finished with a brandy demi glac
Topped with a melody of wild mushrooms and sundried tomatoes in a cognac demi glace.
Boneless chicken breast stuffed with fresh smoked mozzarella and andouille sausage served over Spanish style risotto topped with crisp fried spinach and drizzled with a sundried tomato saffron cream
Panko crusted natural veal scallopini fried to a golden brown served over baby arugula and topped with a capriccioca sauce.
Sauteed veal scallopini topped with eggplant, fresh mozzarella and prosciutto in a brown brandy sauce.
Served over spanish style rice pilaf and topped with a fresh chimichuro sauce, sauteed onion and mushroom.
A petite cut filet Mignon and a 8 oz. lobster tail roasted to perfection served with a drawn butter dipping sauce and sauteed spinach.
12 oz. black Angus N.Y. strip topped with 4 tender jumbo garlic infused shrimp and crisp shallot rings served over mashed redskin potatoes and fresh cream of spinach.
A tender 8 oz. filet Mignon roasted to perfection served with mashed redskin potatoes and cream of spinach.
A double cut pork chop stuffed with prosciutto and fresh mozzarella finished with a cognac demi glace.
A double cut pork chop stuffed an apple cheddar stuffing. Served over whipped sweet potatoes and broccoli rabe finished with an apple cinnamon chutney.
Served over mash potatoes and topped with fried shoestring carrots.
A full rack of tender lamb chops crusted with roasted garlic and rosemary served over mashed potatoes and sauteed broccoli rabe.
Served over a traditional risotto and babs spinach. Finished with a orange soy reduction
Sesame crusted abi grade tuna seared to perfection served over wasabi mashed potatoes and sauteed spinach finished with a sweet sesame glaze.
Stuffed with a blue claw crab meat stuffing finished with a lemon garlic sauce served with roasted red bliss potatoes and seasonal vegetables.
Tender tilapia fillet pan roasted and topped with oreganata breadcrumbs finished with a light garlic white wine broth served over sundried tomato rice pilaf and garlic infused baby spinach.
Blue claw crab stuffed tilapia fillet, jumbo shrimp and jumbo sea scallops. Served with sundried tomatoes, risotto and broccoli rabe finished with a garlic white wine buerre blanc.
Served over traditional rice pilaf and asparagus. Finished with a lemon garlic beurre blanc.
Fresh pumpkin ravioli finished with a sage buerre noisette.
Creamy pink sauce with prosciutto and grated Parmesan cheese tossed with penne pasta.
A melody of seasonal vegetables tossed angel hair pasta and finished with a light pink cream sauce.
No description available
Sauteed prosciutto and caramelized onion in a chunky tomato basil sauce over penne.
Sauteed chicken breast, spinach and sundried tomatoes in a garlic scampi sauce over linguini pasta.
Sauteed chicken breast, wilted spinach and sweet sundried tomatoes tossed with fresh fettuccini and finished with a traditional creamy Alfredo sauce.
Sauteed chicken breast, artichoke hearts and sundried tomatoes tossed with whole wheat penne pasta and finished with garlic white sauce.
Slow cooked shredded baby back rib, pork butt, boneless pork loin and ground hot Italian sausage meat in a tomato infused demi glace served over fresh pappardelle pasta.
A rich creamy Parmesan cheese sauce tossed with sweet peas and \nprosciutto.
Sauteed sweet Italian sausage and broccoli rabe in a garlic scampi sauce served over a bed of rigatoni.
Fresh tomato gnocchi tossed with a light tomato basil sauce topped with dallops of ricotta cheese.
Fresh sweet potato gnocchi tossed with cognac walnut pesto cream sauce.
Sauteed shiitake mushrooms, caramelized onions sundried tomatoes, garlic, prosciutto and peas in a creamy brown cognac sauce over rigatoni pasta.
Homemade kobe beef meatballs, sweet Italian sausage and beef braciole in gravy over a bed of rigatoni topped with dallops of ricotta cheese.
A fresh tomato basil sauce infused with shrimp seved over penne \t \npasta.
Tender jumbo shrimp and rigatoni pasta baked in a cognac tomato cream sauce.
Mouth watering baby vongole clams in red or white sauce.
Sauteed cultivated black mussels in a tomato basil sauce over a bed of angel hair pasta.
Sauteed calamari in a spicy fra diavolo sauce over a bed of linguini.
Sauteed calamari in a spicy fra diavolo sauce over a bed of linguini.
A melody of tender calamari, P.E.I. mussels, vongole clams, jumbo \nshrimp and scungilli tossed in a spicy tomato basil sauce served over a bed of linguini.
Sauteed baby clams, P.E.I. mussels and jumbo shrimp in a zesty tomato basil sauce served over angel hair pasta.
Tender lobster meat slow cooked in a spicy garlic butter served over a bed of linguini.
A chicken breast fried to golden brown smothered with fresh mozzarella and tomato basil sauce.
Topped with fresh mozzarella and a zesty tomato sauce.
Portobello mushroom, spinach and roasted peppers finished with a sweet balsamic reduction.
Prosciutto and fresh mozzarella on a sour dough drizzled with pesto sauce.
Grilled skirt steak topped with sauteed onions, mushrooms and melted provolone cheese.
Sweet Italian sausage and garlic infused sauteed broccoli rabe.
Panko crusted chicken breast topped with crisp bacon and melted provolone with chef's J.D. BBQ sauce.
Captain Crunch crusted chicken, crisp bacon and American cheese topped with J.D. BBQ sauce in a flour tortilla.
Grilled chicken breast, sweet roasted peppers and fresh mozzarella finished with a sweet balsamic reduction and extra virgin olive oil.
Kobe beef meatballs smothered with homemade fresh mozzarella and tomato basil sauce.
Seared pistachio crusted tuna, mixed greens and shoe string carrots finished with a sweet sesame glaze and wasabi remoulade.
Grilled chicken breast with crisp romaine lettuce and creamy Caesar dressing.
Tender jumbo shrimp grilled to perfection topped with a crisp lettuce, tomato and sliced red onions finished with a sriracha Chile mayo wrapped in a flour tortilla.
Sauteed portobello mushrooms, spinach and roasted red peppers over angel hair pasta tossed in a light sherry wine sauce.
Creamy pink sauce with prosciutto and grated Parmesan cheese tossed with penne pasta.
A melody of seasonal vegetables tossed angel hair pasta and finished with a light pink cream sauce.
No description available
Sauteed prosciutto and caramelized onions in a chunky tomato basil sauce over penne.
Sauteed chicken breast, spinach and sundried tomatoes in a garlic scampi sauce over linguini pasta.
Sauteed chicken breast, wilted spinach and sweet sundried tomatoes tossed with fresh fettuccine and finished with a traditional creamy alfredo sauce.
Sauteed chicken breast, artichoke hearts and sundried tomatoes tossed with whole wheat penne pasta and finished with a garlic white wine broth.
Sauteed chicken breast, tossed with shiitake mushrooms, sweet peas and sundried tomatoes served over angel hair pasta finished with a light garlic white wine broth.
A rich creamy Parmesan cheese sauce tossed with sweet peas and prosciutto.
Sauteed sweet Italian sausage and broccoli rabe in a garlic scampi sauce served over a bed of rigatoni,
Sauteed shiitake mushrooms, caramelized onions sundried tomatoes, garlic, prosciutto and peas in a creamy brown cognac sauce over rigatoni pasta.
Homemade kobe beef meatballs, sweet Italian sausage and beef braciole in gravy over a bed of rigatoni topped with dallops of ricotta cheese.
Fresh potato gnocchi tossed with a light tomato basil sauce topped with dallops of ricotta cheese.
A fresh tomato basil sauce infused with shrimp served over penne pasta.
Tender jumbo shrimp and rigatoni pasta baked in a cognac tomato cream sauce.
Mouth watering baby vongole clams in red or white.
Sauteed cultivated black mussels in a tomato basil sauce over a bed of angel hair pasta.
Sauteed calamari in a spicy fra diavolo sauce over a bed of linguini.
A melody of tender calamari, P.E.I. Mussels, vongole clams, jumbo shrimp and scungilli tossed in a spicy tomato basil sauce served over a bed of linguini.
Sauteed baby clams, P.E.I. mussels and jumbo shrimp in a zesty tomato basil sauce served over angel hair pasta.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
Please call the restaurant for today's selection.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.