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Italian meats, cheeses, eggplant, artichoke hearts, hearts of palm, tomatoes and shrimp.
Toasted garlic bread topped with chopped tomatoes, fresh basil and mozzarella cheese.
Blue crab claws sauteed in lemon butter, garlic and shallots.
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One jumbo stuffed shrimp, calamari fritta and crab claws lamonte.
Soft-shell crab sauteed with olive oil, lemon, garlic and parsley.
Two jumbo shrimp stuffed with fresh lump crabmeat, topped with a creamy sun-dried tomato sauce.
Fresh oysters baked with bread crumbs and garlic olive oil.
Deep-fried squid served with marinara sauce.
Pasta shells stuffed with sauteed snails, ricotta cheese and garlic butter.
Fresh crepe stuffed with a generous serving of our homemade ricotta cheese and topped with our own tomato sauce.
Shrimp, white wine, garlic, shallots, lemon and butter.
Fresh steamed mussels, white wine, garlic, shallots and parsley.
Stuffed with veal, ricotta cheese and spinach on a bed of tomato sauce.
Finely-chopped salami, provolone, mortadella, artichoke hearts, hearts of palm, radicchio, lettuce, tomatoes and Italian dressing.
Fresh Buffalo mozzarella accented with sliced tomatoes and seasoned with basil vinaigrette dressing.
Prepared in the classic Roman tradition.
A creation of spinach, artichoke hearts, roasted peppers, hearts of palm, tomatoes and aged Gorgonzola cheese, topped with a creamy Italian dressing.
Ripe red tomato wedges and crumbled bleu cheese tossed in a shallot and fresh basil vinaigrette.
A combination of romaine and iceberg lettuce, radicchio, pepperoncini peppers, Kalamata olives and roasted peppers tossed in a vinaigrette dressing.
A deep-sea combination of shrimp, scallops, clams, oysters, calamari, mussels and fish in our spicy marinara sauce.
Calamari, scallops, oysters, fresh fish and shrimp, all deep-fried and complemented with our fresh marinara sauce on the side.
Four jumbo shrimp stuffed with fresh lump crab meat, topped with a creamy sun-dried tomato sauce.
Marinated grilled shrimp, onions, portabella mushrooms, tomatoes, bell peppers, asparagus and zucchini for a heart-healthy choice.
Tasty plump shrimp and scallops sauteed with fresh vegetables in a lemon-butter and white wine sauce with just a hint of garlic on a bed of linguine pasta.
Smoked salmon and caviar teamed up with our creamy vodka sauce. Presented over angel hair pasta.
Prepared in the classic Roman tradition.
Fine linguine blended with fresh clams in our white wine, garlic and parsley sauce.
Two fresh crepes stuffed with a generous serving of our homemade ricotta cheese and topped with our own tomato sauce.
Jumbo portabella ravioli topped with Marsala wine and mushroom sauce.
Extra-thin spaghetti topped with our traditional meat sauce.
Angel hair pasta topped with tomato, fresh basil, mushrooms and garlic.
Packed with three cheeses, beef, Italian sausage, bechamel and tomato sauce.
Fine linguine covered with oysters, shrimp, clams, calamari, scallops, mussels and artichoke hearts in a spicy marinara sauce.
Fresh linguine tossed with an array of garden-fresh vegetables in a delicate white cream sauce.
Tender pasta pockets stuffed with Italian sausage, ricotta cheese and spinach, topped with tomato and basil sauce.
A premium 10 oz. cut of prime beef tenderloin grilled and topped with sauteed portabella mushrooms and port wine sauce.
Twin, double-cut marinated lamb chops, grilled to their juicy best and served with mint jelly.
A succulent 10 oz. cut of prime beef tenderloin napped with a coarse ground peppercorn brandy reduction.
Tenderloin of beef with tomatoes, fresh basil, garlic and virgin olive oil.
A tender 10 oz. filet grilled with a butter-garlic sauce with Parmesan cheese.
Sweet Italian sausage sauteed with bell peppers, onions and tomato. Served with spaghetti and marinara sauce.
Medallions of beef tenderloin adorned with our velvety house made Bearnaise.
Chicken breast filled with sweet creamy butter, crusted with herbed bread crumbs and carefully baked. Presented on a bed of wild rice with fresh asparagus and Hollandaise sauce.
A rich combination of chicken breast, eggplant and mozzarella cheese. Seasoned with sage and topped with rosastta sauce.
Lightly-breaded chicken breast sauteed with lemon butter, white wine and mushrooms.
Boneless breaded chicken breast sauteed and topped with tomato sauce and mozzarella cheese. Served with spaghetti and marinara sauce.
Boneless breast of chicken gently sauteed with sliced bell peppers, Kalamata olives, onions, pepperoncini peppers and Marsala wine.
Marinated chicken breast strips grilled to perfection and tumbled onto a bed of spinach sauteed with olive oil and garlic. Includes grilled sliced tomatoes.
A succulent 16 oz. Veal chop, cut for the hearty appetite. Grilled and topped with wild oyster mushrooms and Marsala wine.
Scaloppine of veal sauteed with a blend of artichoke hearts and mushrooms in our white wine sauce.
Tender scaloppine of veal sauteed in our lemon-butter caper sauce.
A culinary masterpiece of scaloppine of veal crowned with lump crabmeat, fresh asparagus spears and house made Bearnaise sauce.
Veal and shrimp sauteed with garlic, shallots, white wine, lemon and butter.
Thinly-sliced veal and prosciutto enhanced with sage, white wine, butter and a touch of tomato sauce.
Scaloppine of veal blended with eggplant, covered with marinara sauce and topped with mozzarella.
Sweetbreads with mushrooms, prosciutto and Marsala wine.
Lightly breaded scallop of veal sauteed and topped with tomato sauce and mozzarella cheese. Served with spaghetti and marinara sauce.
Toasted garlic bread topped with chopped tomatoes, fresh basil and mozzarella cheese.
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In a white wine herb broth.
Served with marinara sauce.
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Tossed with romaine lettuce, tomatoes, Caesar dressing and croutons.
Sea scallops, shrimp, artichoke hearts, tomatoes, hearts of palm and creamy herb dressing tossed with romaine lettuce, spinach and radicchio.
Tossed spinach salad in a creamy mustard dressing, topped with grilled sliced chicken breast, avocado, tomato, hearts of palm and artichoke hearts.
Tossed in a shallot basil vinaigrette topped with grilled shrimp and avocado.
Tossed with smoked salmon in a cream dill sauce topped with caviar.
Fresh pasta, homemade ricotta cheese and sausage topped with bechamel and tomato sauce.
Blended with fresh clams in a white wine, garlic and parsley sauce.
Stuffed with homemade ricotta cheese topped with roasted tomato sauce.
Thin spaghetti tossed in our slow-cooked meat sauce.
In a tomato and fresh basil sauce with mushrooms.
Prepared in the classic Roman tradition.
Scallops, clams, shrimp, calamari, mussels and artichoke hearts in a spicy diavalo sauce.
Stuffed with portabello mushrooms in a creamy Marsala wine sauce.
Boneless breast of chicken gently sauteed with sliced bell peppers, Kalamata olives, onions, pepperoncini peppers and Marsala wine.
On a bed of wild rice.
Eggplant and mozzarella cheese. Seasoned with sage and topped with rosatta sauce.
Grilled on a bed of spinach sauteed with olive oil and garlic.
With calamari, clams, oysters, mussels, shrimp, scallops and fish in a spicy marinara sauce.
Plump shrimp, scallops and fresh vegetables sauteed in lemon-butter with white wine and a hint of garlic. Served on a bed of linguine.
Filet of beef seasoned with cracked peppercorns and finished with a rich mushroom sauce.
Calamari, scallops, oysters, shrimp and fresh fish. All deep-fried and complemented with our fresh marinara sauce on the side.
Three jumbo shrimp stuffed with fresh lump crabmeat, topped with a creamy sun-dried tomato sauce. Served with a fresh vegetable and pasta.
Sauteed scaloppine of veal, artichoke hearts and mushrooms prepared in a lemon-butter and white wine sauce. Served with vegetable and pasta.
Made with cappuccino ice cream.
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Fresh berries top this Marsala wine and cream mousse.
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Lady finger champagne cookies dipped in espresso coffee, topped with mascarpone cheese and whipped cream.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.