Main Menu

Fried calamari served with a fresh marinara sauce.

Prince Edward Island mussels steamed with extra virgin olive oil, white wine, garlic and fresh herbs. Or Prince Edward Island mussels simmered in a spicy red sauce.

Baked garlic toasts layered with balsamica marinated tomatoes, fresh basil and buffalo mozzarella cheese.

Fried tempura battered Eggplant dusted with Parmesan Cheese and Italian herbs then drizzled with a lemon-garlic aioli. Served with a side of basil marinara sauce.

Pan-seared Jumbo Sea Scallops served over crispy peppered Pork Belly Bacon then finished with a sweet Amaretto butter sauce.

Famous Sicilian street food. Deep fried Risotto Balls filled with Italian cheeses, ground beef and pork. Served with both Basil Marinara and Alfredo dipping sauces.

Thinly sliced eggplant rolled with spinach and ricotta cheese. Topped with provolone cheese and baked with a light tomato-vodka Pink sauce.

Traditional Italian stuffed pepper made with ground beef and pork, parmesan risotto and fresh herbs. Baked with our basil Marinara sauce and melted mozzarella.

Fresh Italian bread baked with a garlic-herb butter. With melted mozzarella cheese

Marinated long-stem Artichoke Hearts baked with garlic butter, provolone cheese and Italian herb bread crumbs. Served over a bed of Parma Prosciutto and finished with drizzles of extra virgin olive oil and aged balsamic glaze.

Chicken sautéed with broccoli and mushrooms in a parmesan cream sauce then tossed with penne pasta. Baked with four cheeses and Italian bread crumbs.

Pan-seared chicken tenderloins and potato gnocchi simmered in a basil pesto cream sauce with broccoli and fire-roasted red peppers.

Pan-seared chicken tenderloins simmered in a lemon garlic cream sauce with diced tomatoes and fresh basil. Served over fettuccine.

Spicy Italian sausage sautéed in extra virgin olive oil and garlic with broccoli rabe and Tuscan white beans. Tossed with penne pasta.

Sautéed in a spicy marinara sauce. Served over linguini.

Pan-seared chicken tenderloins and broccoli florets simmered in a Parmesan cream alfredo sauce, then tossed with rigatoni pasta.

Pasta tubes filled with Ricotta cheese and fresh Italian herbs then baked with our famous Bolognese meat sauce. Served with garlic bread.

Simmered in a basil pesto cream sauce with chicken tenderloins and diced tomatoes.

Homemade raviolis filled with braised veal, vegetables and Italian cheeses. Simmered in a white truffle cream sauce with wild mushrooms and pancetta bacon.

Simmered in a brown butter sauce with fresh sage and cracked black pepper. Topped with shaved parmesan.

Homemade jumbo shells filled with Italian cheeses and herbs baked with a fresh Pomodoro sauce and served with a Sicilian meatball and garlic bread.

Basil Marinara sauce with Italian cheeses and fresh herbs.

Sweet Italian sausage, roasted peppers and onions with a blend of Italian cheeses.

Basil pesto, fried eggplant, marinated tomatoes and shaved Parmesan cheeses.

Pan-seared chicken tenderloins tossed in a creamy Alfredo sauce with prosciutto, pancetta bacon, onions and cracked black pepper, sprinkled with parmesan and mozzarella cheeses.

Medallions of veal or breast of chicken dipped in a light egg batter then sautéed in a lemon-butter sauce with artichoke hearts and sun dried tomatoes. Served with angel hair pasta.

Medallions of veal or breast of chicken topped with rosciutto and melted aged provolone cheese sautéed in a Madeira wine sauce with fresh sage and cracked black pepper. Served with angel hair pasta.

Pan-seared chicken breast simmered in a red wine marinara sauce with roasted peppers, onions and mushrooms. Served with linguini.

Sliced eggplant in Italian seasoned breadcrumbs baked with fresh marinara and mozzarella cheese. Served with linguine.

Pan-fried lightly breaded chicken cutlet topped with sautéed spinach, ricotta cheese, roasted peppers and onions, lightly breaded eggplant and melted mozzarella. Served with homemade potato gnocchi.

Breast of chicken stuffed with parma prosciutto, sautéed spinach and provolone cheese. Dipped in a light egg batter then pan-seared with a porcini mushroom and roasted garlic cream sauce. Served with roasted garlic mashed potatoes and asparagus.

Fresh day boat sea scallops pan-seared then simmered with baby spinach and red peppers in a fresh lemon-basil beurre blanc. Served over angel hair pasta.

Grilled rosemary and garlic marinated chicken breast finished with a fresh raspberry demi-glaze with a hint of butter. Served with a creamy fresh herb risotto and pan-roasted asparagus.

Pan-seared chicken breast topped with prosciutto, sautéed spinach and melted provolone cheese. Finished with a lemon-sage butter sauce and served with creamy parmesan risotto.

Rosemary and garlic marinated rack of lamb chops, grilled then finished with a red wine demi glaze. Served with creamy roasted garlic mashed potatoes and grilled asparagus.

Littleneck clams, sea scallops, shrimp and mussels simmered in a white wine garlic sauce with Italian sausages. Tossed with creamy fresh herb risotto.

Fresh lobster meat, jumbo shrimp, and sea scallops sauteed in a lemon garlic butter sauce with tomatoes and artichoke. Served over angel hair pasta.

Baked oysters with spinach, pancetta bacon, caramelized onions, Sambuca cream sauce, and Parmesan crumbs.