Parmesan crusted asparagus topped with jumbo lump crab meat and Nino sauce.

Fried baby squid with pomodoro sauce

Steamed mussels in spicy marinara or lemon butter white wine garlic sauce.

Gulf shrimp sautéed with garlic, white wine and butter.

Grilled portobello mushroom topped with sautéed lump crab meat drizzled with lemon butter sauce.

Sweet potato ravioli in sage butter sauce.

Prosciutto crudo, steamed-then chilled asparagus and lemon vinaigrette.

Spinach and cheese dumplings baked in tomato cream sauce.

Our homemade focaccia stuffed with mozzarella, sautéed in caper butter sauce.

Grilled sweet peppers marinated with extra virgin olive oil, capers, and anchovies served chilled.

Assorted Italian specialty meats combined with imported cheeses, nuts, and honey.

Italian soup with ditali rigati pasta, cannellini beans, pancetta, potatoes, and vegetables.

Traditional hearty vegetable soup.

A selection of chilled seafood tossed with tomato, onion, olives, ricotta salata cheese, extra virgin olive oil, lemon and herb.

Sliced beefsteak tomatoes with olives, sweet onion and parmigiano in vinaigrette.

Mixed greens with creamy balsamic dressing, topped with tomatoes, sweet roasted almonds and feta cheese.

Sliced beefsteak tomatoes with fresh mozzarella and basil.

Mixed lettuce tossed in a walnut dressing with gorgonzola cheese.

Lettuce greens, cucumber, celery, diced tomato, sliced red onion, pitted green olives, Italian vinaigrette and grated parmesan.

14 oz veal chop rubbed with fresh rosemary then grilled, served with garlic mashed potatoes and green beans.

8 oz filet mignon grilled with ammoghui served with grilled asparagus and roasted potatoes.

Sautéed veal scallopini topped with mushroom marsala wine sauce and prosciutto served with fettuccine alfredo.

Sautéed veal scallopini topped with white wine lemon butter sauce served with cappellini burro.

8 oz center cut pork chop pounded then lightly breaded with bread crumbs topped with fontina cheese, basil pesto, diced tomato, and toasted pine nuts served with fettuccine alfredo.

Pork tenderloin medallions wrapped in proscuitto and grilled topped with mission fig-port wine reduction served with mashed sweet potatoes and green beans.

Grilled red snapper topped with jumbo lump crab drizzled with a light basil oil served over cannellini carrettieri and sautéed spinach.

Grilled sea bass topped with white wine buerre blanc served over cannellini carrettieri and sautéed spinach.

Grilled red snapper topped with shrimp, tomatoes, fresh mint, and basil buerre blanc served with roasted potatoes and green beans.

Grilled Atlantic salmon topped with basil pesto and mushroom trifolati served with roasted potatoes.

Grilled flounder topped with gulf shrimp, olives, capers and marinara served with sautéed green beans.

Sautéed with garlic, white wine and butter, served with fettuccine alfredo.

Grilled trout topped with grilled vegetables and ammoghiu, served with sweet potato ravioli.

Gulf shrimp stuffed Italian style with crabmeat and served with capellini marinara.

Fine spaghetti with sautéed lobster tail and lump crabmeat tossed in suga rosa or spicy marinara.

Linguine pasta with clams tossed with your choice of white wine sauce or marinara sauce.

Linguine pasta tossed with gulf shrimp, black garlic, basil, cherry tomatoes, and aglio e olio.

Spaghetti pasta tossed with pancetta, onions, parmesan, and cream finished with egg yolk.

Pasta layered with ground veal, mozzarella, ricotta, and parmesan cheeses baked in pomodoro.

Cappellini pasta, roasted diced eggplant, capers, and ricotta cheese in pomodoro.

Spinach & egg fettuccine in cream sauce with prosciutto, mushrooms, peas and parmesan cheese.

Pasta bows stuffed with chicken, pork, mortadella, ricotta cheese served in alfredo sauce.

Spaghetti pasta tossed in our classic veal ragu.

Baked eggplant with pomodoro, mozzarella cheese served with fettuccine pomodoro.

Spaghetti pasta tossed with broccoli, sun-dried tomatoes, mushrooms, garlic and oil, sprinkled with mama mandola breadcrumbs.

Spaghetti pasta with pomodoro sauce and Mama Mandola meatballs.

Please contact restaurant for today's selection.

Spaghetti pasta in a sauce of crushed tomato, garlic, olive oil and fresh basil.

Grilled balsamic marinated chicken breast topped with goat cheese, sundried tomatoes and a lemon buerre blanc served with mixed vegetables.

Marinated with fresh rosemary and ammoghiu served with roasted potatoes and sautéed spinach.

Chicken milanese with lemon caper butter sauce served with penne marinara.

Sautéed, dusted in mama mandola breadcrumbs topped with fontina cheese served with fettuccine pomodoro.