Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Crispy assortment of calamari, shrimp, scallops, and zucchini. Involtini melazane
Eggplant stuffed with ricotta cheese, mozzarella, and basil baked with fresh tomato
Mussels and clams sauteed in extra virgin olive oil and light tomato sauce.
Calamari sauteed with artichoke hearts, calamata olives, and cherry tomatoes served with tostini bread.
Fresh mozzarella wrapped and infused with prosciutto topped with roasted peppers, fresh tomatoes and extra virgin olive oil.
Chicken broth with spinach and egg.
Traditional white bean soup with a touch of tomatoes and pasta.
Asparagus, red onions, roasted peppers served on a bed of mixed greens topped with home- made Italian dressing
Layers of tomatoes and red onions topped with gorgonzola cream.
Mixed greens, walnut, raisins, and goat cheese, topped with light raspberry vinegarette sauce.
A must try trio! Homemade manicotti, cannelloni, and lasagna all on one amazing dish
Homemade lobster stuffed ravioli sauteed in a pink creamy cognac sauce.
Pasta with mild sausage, mushrooms, mildly spiced tomatoes and basil.
Homemade spaghetti pasta topped with clams and mussels finished in a pinot grigio wine sauce.
Homemade pasta served with Bolognese meat sauce, porcini mushrooms finished with a touch of truffle oil.
The chefs specialty! Homemade potato dumplings in a senual light creamy gorgonzola sauce.
Homemade halfmoon ravioli stuffed with cheese, parmigiano and fontina, topped with creamy porcini mushroom with a touch of truffle oil.
Homemade shell pasta topped with broccoli rape sauteed with garlic, olive oil and sausage.
Homemade cavatelli pasta topped with shrimp and served in a spicy fradiavola tomato sauce.
Chicken breast dipped in flour and egg, sauteed with white wine, butter, and lemon.
Chicken dipped in flour and egg then sauteed with mushrooms and a light demi glaze
Chicken breast sauteed with shitake mushrooms, fresh herbs, garlic, and demi glaze sauce finished with a touch of gran reserve balsamic reduction served over a bed of arugula.
Chicken breasts, artichoke hearts mushrooms, and sundried tomatoes in a garlic white wine sauce.
Veal dipped in flour and egg then sauteed with mushrooms and a light demi glaze sauce.
Pounded and breaded veal scaloppini pan seared and topped with arugula, tomatoes, onions, and extra virgin olive oil.
A mix of a fresh filet fish (depending on the season) shrimp, calamari, clams and mussels with fresh tomato sauce served with bruschetta bread.
Fresh tuna pan seared sliced and served over a bed of mixed greens, cherry tomatoes, red onions and capers finished in a light balsamic reduction.
Shrimp sauteed with garlic, olive oil, butter and fresh lemon served on a bed fresh sauteed spinach.
Filet of salmon grilled and topped with fresh tomatoes, arugula, and fresh onions.
Snapper sauteed with calamata olives, capers, and anchovies in light marinara sauce.
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