Rice balls stuffed with cheese, peas, breaded and fried with a side of marinara sauce.

Lightly breaded and fried served with fresh lemon and marinara sauce.

Slices of mozzarella, tomato, and basil, drizzled with a balsamic glaze.

Dipped in red pepper pesto, lightly breaded panko crumbs and fried. Served with marinara.

Luxurious and creamy with a hint of sherry.

A savory broth with a medley of vegetables and beans.

Hearty with little bits of pancetta.

Served with a lettuce mix of iceberg, romaine and baby greens. Mortadella, genoa salami, provolone cheese, marinated vegetables, black and green olives.

Served with a lettuce mix of iceberg, romaine and baby greens. Pan-seared garlic shrimp, pears, glazed walnuts, cranberries, and gorgonzola cheese.

Served with a lettuce mix of iceberg, romaine and baby greens. Glazed fire-roasted red pepper pesto chicken breast, tomatoes, scallions, garbanzo beans, and fontina.

Served with a lettuce mix of iceberg, romaine and baby greens. A petite salad with a medley of olives, artichoke hearts, fresh cherry tomatoes, scallions, and gorgonzola cheese crumbles.

Served with a lettuce mix of iceberg, romaine and baby greens. Basil pesto chicken breast, fontina cheese, and fresh vegetables.

Served with a lettuce mix of iceberg, romaine and baby greens. Crusted chicken Parmesan, provolone cheese, garbanzo beans, tomatoes, scallions.

Served with a lettuce mix of iceberg, romaine and baby greens. Fresh mixed greens, carrots cucumber and cherry tomatoes.

Served on Italian sub loaf with a garnish side of pasta salad. Only being served at lunch. Ham, mortadella, provolone, cotto and genoa salami, lettuce, chopped pepperoncini, and Italian dressing.

Served on Italian sub loaf with a garnish side of pasta salad. Only being served at lunch. A hefty helping of cappicollo, cotto salami, provolone cheese, lettuce, chopped pepperoncini, and Italian dressing.

Whole size. Only being served at lunch. Fresh sautéed mushrooms, scallions and basil piled on crispy breaded eggplant.

Whole size. Only being served at lunch. Cut in slices and filled in a toasted loaf with marinara sauce.

Whole size. Only being served at lunch. Sliced thin and oven-baked with mustard and pickles.

Whole size. Only being served at lunch. Mild cut sausage links in a toasted loaf with marinara sauce.

Topped with mozzarella on a layer of fresh spinach, tomato, and scallions.

Chicken breast glazed in our fire-roasted red pepper pesto, fresh scallions, basil, and fontina cheese.

Chicken breast glazed in basil pesto, fresh tomatoes, onions, and provolone cheese.

Olive oil, mozzarella, fontina, ricotta, and romano.

Sliced meatballs, mozzarella, and sauce.

Fresh basil, mozzarella, and sauce.

Spicy garlic, Alfredo, artichoke hearts, capers and mozzarella

Eggplant, zucchini, roasted red peppers, and garlic.

Olive oil, artichoke hearts, mozzarella, and romano.

A folded crimped pizza with sauce and mozzarella. With two toppings.

Three layers of pasta, seasoned ground beef, ricotta and mozzarella with meat sauce.

Three layers of pasta, broccoli, carrots, cauliflower, zucchini, ricotta and mozzarella with marinara sauce.

Three layers of pasta with spinach, ricotta, and bescimella with marinara sauce.

Served on penne.

Our rich signature mushroom cream sauce with garlic and fresh basil. Served over penne.

A spicy garlic sauce of artichoke hearts, capers, scallions, shrimp, sun-dried tomatoes, crushed red pepper flakes and fresh basil on linguine.

Scallions, mushrooms, garlic, capers, fresh chopped tomatoes and basil in a lemon butter sauce on linguine.

A sautée of garlic, clams, capers, white wine, and parsley.

On linguine with red pepper cream sauce and winter vegetables.

Fresh sautéed garlic, mushrooms, tomatoes, sliced black olives on linguine.

Sautéed sliced garlic with fresh parsley on spaghetti.

Spicy arrabbiata marinara with shrimp on linguine.

Pan-seared cherry tomatoes, basil, garlic, artichoke hearts, Kalamata olives, on cheese tortellini.

A sherry cream sauce with shrimp, fish, clams, mussels, garlic. Sun-dried tomatoes and fresh basil.

Garbanzo beans, spinach, broccoli and cauliflower florets in spicy garlic sautée with cheese crumbles.

Mushrooms, garlic and scallions in a lemon caper sauce on penne.

An olive oil sautée with fresh garlic, mushrooms, onions, bell pepper and parsley on spaghetti.

Fresh sautéed tomato, spinach, garlic, Kalamata olives, cheese crumbles on linguini.

With mushrooms, jalapenos and winter vegetables, on fettuccine.

A fisherman's soup with a melange of clams, mussels, shrimp, fish, and scallops.

Butternut squash ravioli in a sherry cream sauce with topped toasted pecans.

Shrimp and roasted garlic ravioli with pan-seared tomatoes in a spicy dill cream sauce.

Espresso soaked ladyfingers with alternating layers of mascarpone with a hint of liqueur and dusted with cocoa powder.

Three layers of ice cream, chocolate with chips, pistachio and strawberry with a cream top and maraschino garnish on a graham crust.

A decadent cream cheese chocolate mousse cake with a dark cookie crust. Topped with whipped cream and chocolate drizzle.

Alternating layers of limoncello soaked sponge cake and mascarpone topped with cream and garnished with bits of white chocolate shaving.