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Chicken breast sautéed with broccoli and mushrooms in a creamy Alfredo sauce, served with pappardelle.
Chicken breast topped with prosciutto and melted mozzarella, sautéed in a blush marinara sauce and mushrooms, served with capellini.
Veal medallions sautéed with mushrooms and capers in a lemon butter sauce, served with capellini.
Jumbo shrimp sautéed with mushrooms and sundried tomatoes in a Marsala sauce, served over capellini.
Pancetta (Italian bacon) sautéed with carmelized onions, plum tomatoes, and tossed with parmigiano.
Fresh spinach sautéed with garlic, olive oil and tomato concasse.
Sundried tomatoes, artichoke hearts and red roasted peppers, sautéed with garlic in a white wine sauce.
Pancetta (Italian bacon) sauteed with carmelized onions in a creamy egg sauce.
Broccoli sautéed with organic grape tomatoes, garlic and olive oil, finished with a splash of white wine.
Sliced Italian sausage with mushrooms and spinach in a pink sherry cream sauce.
Tomato sauce, fresh mozzarella and basil.
Ricotta cheese, broccoli and organic grape tomatoes.
Chicken breast topped with broccoli, chopped tomatoes and melted asiago cheese.
Imported prosciutto, fresh mozzarella, Roma tomatoes and basil, drizzled with olive oil
Thinly sliced bresaola, arugula and shaved parmigiano.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.