Hearty vegetable soup. An Italian staple.

Original neapolitan recipe. Simply delicious.

Any of our salads and a cup of any of our soups.

Toasted walnuts, gorgonzola cheese, green apple vinaigrette.

Iceberg lettuce, cherry tomatoes, sliced red onions. Topped with our gorgonzola dressing and crispy pancetta chips.

Small green salad tossed with our balsamic vinaigrette.

With capers and topped with our own caesar dressing.

Thin slices of pan-seared filet mignon, sliced red onions and gorgonzola sauce.

Prosciutto, mozzarella, and tomato.

Tomatoes, fresh mozzarella and basil pesto.

Grilled chicken, tomatoes, baby spinach and Parmigiano - Reggiano.

Our delicious home-made meatballs in a pomodoro sauce and melted mozzarella.

Caramelized onions, provolone, basil-mayo, lettuce, tomato. Your choice of french fries or onion rings.

Pasta layered with meat sauce, mozzarella and ricotta cheeses with our light sauce.

Tossed with a light beef bolognese sauce.

Delicate ravioli filled with pumpkin and topped with our amazing sage butter sauce.

Tossed with fried pancetta bacon and fontina cheese sauce.

Fettuccine pasta with our alfredo sauce.

Angel hair pasta with basil pesto sauce.

3 pasta pockets filled with lobster meat, topped with a light wine and saffron sauce.

Tossed with a tomato cream sauce, and pancetta bacon flambéed with vodka.

Fettuccine with fresh seasonal vegetables with our marinara sauce.

4-ounce filet of salmon drizzled with balsamic reduction and grilled to perfection served with sautéed vegetables.

Chicken scaloppine delicately sautéed with wild mushrooms and topped with a marsala wine sauce. Served with sautéed vegetables.

4 oz Angus filet mignon peppercorn crusted, pan seared, flambéed with brandy and topped with a butter brandy sauce. Served with sautéed vegetables.

Seared veal scaloppine in a white wine, lemon and capers sauce. Served with sautéed vegetables.

Two chops delicately grilled to medium rare and topped with our mint and pistachio pesto.

Four toasted bread slices topped with tomato, basil, balsamic reduction and extra virgin olive oil.

Selection of our favorite risotto recipes, ask your server for today’s style.

Jumbo shrimps delicately sautéed with celery, pine nuts, capers, fennel seeds and a touch of spicy pepper. Flambeed with marsala wine.

Tender and fresh squid coated in our secret batter and flash fried to perfection. Served with our sundried tomato aioli.

Fresh mozzarella cheese breaded and deep fried. Topped with our tarantina sauce-capers, anchovies, sundried tomatoes.

Imported cheeses –caciotta al Tartufo, an Italian semi-soft infused with black truffle shavings, gorgonzola dolce and grana padano.

Imported cerignola red and black, Sicilian and castelvetrano green olives.

Pear half braised in white wine and served prosciutto and gorgonzola dolce cheese.

Delicate ravioli filled with pumpkin and topped with our amazing sage butter sauce. A must try.

Ground sirloin, pork and veal meatballs cooked in our fabulous Pomodoro sauce.

Side salad ideal to accompany other dishes. Spring mix tossed with red wine vinaigrette.

Baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts.

Heart of romaine lettuce delicately grilled and topped with our own tangy caesar dressing and parmesan shavings.

Iceberg lettuce wedge, cherry tomatoes and thinly sliced red onion topped with a gorgonzola cheese sauce and crispy pancetta bits.

Roasted tomatoes served with a ball of authentic Italian burrata mozzarella outer shell filled with curd and cream. Accented with our basil pesto and balsamic reduction. Served with crostinis.

Oven baked thin pasta layered with béchamel and our light bolognese meat ragu. Served over our traditional pink sauce.

Our own pappardelle wide, flat pasta noodles tossed with a light veal bolognese sauce. Note: additional preparation time needed for pasta substitution

Clams and pancetta in a butter white wine sauce tossed with linguine pasta al dente and a touch of spice.

Our raviolis stuffed with slowly braised veal ossobuco. This is an amazing pasta dish.

Oyster mushrooms sautéed with garlic and shallots and deglazed with white wine. Cream, truffle oil and grated pecorino complete this fabulous dish.

Fettuccine with fresh seasonal vegetables with our marinara sauce.

Seared chicken scaloppine in a white wine, lemon and capers sauce. Served with choice of pasta or sautéed vegetables.

Seared veal scaloppine in a white wine, lemon and capers sauce. Served with choice of pasta or sautéed vegetables.

Chicken scaloppine delicately sautéed with wild mushrooms and topped with a marsala wine sauce. Served with choice of pasta or sautéed vegetables.

Veal scaloppine delicately sautéed with wild mushrooms and topped with a marsala wine sauce. Served with choice of pasta or sautéed vegetables.

Chicken scaloppine sautéed with crumbled Italian sausage, mushrooms and bell peppers. Flambeed with brandy and served with its own butter sauce. Choice of pasta or sautéed vegetables.

Sumptuous veal chop, marinated in herbs and grilled to medium. Topped with Madeira wine and crimini mushrooms sauce. Choice of pasta or sautéed vegetables

8 oz Angus filet mignon peppercorn crusted, pan seared, flambéed with brandy and topped with a butter brandy sauce. Served with choice of pasta or sautéed vegetables.

16 oz bone-in Angus certified ribeye steak crusted with a mixture of fresh herbs rosemary, thyme, sage and grilled to medium rare. Served with your choice of pasta or sautéed vegetables.

The traditional veal ossobuco: a sumptuous veal shank braised for 6 hours in red wine and crushed tomatoes. Served over risotto Milanese and topped with our gremolata lemon peel shavings, garlic and parsley.

Rack of lamb roasted to medium rare and topped with our fabulous mint pistachio pesto. Served with choice of pasta or sautéed vegetables.

8 oz grilled pork chop topped with sautéed red bell peppers, capers and Gaeta olives. Deglazed with white wine. Served with choice of pasta or sautéed vegetables.

Pork shoulder, carrots, celery, onions, all slowly braised in abundant red wine until the meat almost melts away. Served over our fabulous polenta.

Sole fish, shrimp, calamari, mussels and clams in a slightly spicy tomato sauce. Served with slices of bread.

Delicate raviolis stuffed with lobster meat and topped with a creamy saffron sauce.

8 oz filet of mahi-mahi grilled and served over Israeli couscous cooked with almond slivers, golden raisins, saffron and cinnamon. Mussels, clams and shrimp round up this fabulous dish.

Salmon fillet delicately grilled and topped with a balsamic reduction. Served with choice of pasta or sautéed vegetables.

Seared sole picatta in a white wine lemon and capers sauce. Choice of pasta or sautéed vegetables.

Three toasted bread slices topped with tomato and basil.

Plump escargots imported from Burgundy, France, are delicately sautéed with garlic and shallots. Chablis wine and a bit of butter make a wonderful complementary sauce.

Coated in our special batter, flash fried and served with our sundried tomato aioli.

Baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts.

Iceberg lettuce wedge, cherry tomatoes, thinly sliced red onion topped with a gorgonzola cheese sauce and crispy pancetta bits.

Roasted tomatoes with a ball of authentic Italian burrata mozzarella outer shell filled with curd and cream. Accented with our basil pesto and balsamic reduction. Served with crostinis.

Fresh mozzarella cheese breaded and deep fried. Topped with our tarantina sauce capers, anchovies, sundried tomatoes.

Imported cerignola red and black, Sicilian and castelvetrano green olives.

The Sampler of 3 imported Italian cheeses – the perfect pairing to a glass of wine.

2 sirloin, pork and veal meatballs in our fabulous marinara sauce.

Delicate ravioli filled with pumpkin. Topped with a sage butter sauce and toasted walnuts.

Grilled to medium rare; mint and pistachio pesto.

Fettucini tossed with our light veal bolognese sauce.

Jumbo shrimps delicately sautéed with celery, pine nuts, capers, fennel seeds and a touch of spicy pepper. Flambeed with marsala wine.

Oven baked pasta layered with veal bolognese sauce.

2 delicate raviolis stuffed with lobster meat and topped with a creamy saffron sauce.

Our raviolis stuffed with slowly braised veal ossobuco. This is an amazing pasta dish.

Pear half braised in white wine and served prosciutto and gorgonzola dolce cheese.

4-ounce filet of salmon drizzled with balsamic reduction and grilled to perfection.