With pesto, tomato, and mozzarella.

With spicy sausage.

With wild mushroom.

With artichokes.

With tomato, mozzarella, and basil.

With five cheeses: parmigiano, mozzarella, fontina, gorgonzola, and provolone.

With fresh grilled vegetables.

With ricotta cheese and prosciutto crudo.

With red peppers, olives, and pecorino.

With zucchini and sundried tomato.

With shrimp in our pick vodka sauce.

Pan-seared veal medallions with sage leaves and prosciutto over wilted spinach topped with smoked mozzarella.

Veal stuffed with fontina cheese, prosciutto in a mushroom marsala sauce.

Grilled black angus sirloin cooked to your liking.

Pan seared pork chop in a sauce of roasted garlic, wild mushroom, and cherry peppers, in a Balsamic demi glaze.

Sautéed veal scaloppini topped with prosciutto, eggplant, and fresh mozzarella with a Madeira sauce.

Stuffed chicken breast with prosciutto, spinach, and fontina cheese lightly breaded in rosemary, garlic, and sauvignon blanc wine sauce.

Grilled boneless breast of chicken topped with fresh mozzarella and sundried tomato served over escarole and orzo.

Breast of chicken served in a portobello mushroom sauce consisting of shallots, prosciutto, plum tomatoes, brandy, garlic, and a touch of cream.

Breast of chicken prepared with your choice of marsala, francese, or pizzaiola sauce.

Breast of chicken lightly breaded sautéed in olive oil and topped with arugula, tomatoes, and red onions in a balsamic vinaigrette.

Tenderloins of chicken served with sausage, cherry peppers, onion, and mushroom.

Wide flat noodle pasta with porcini mushrooms in a cream sauce.

Fresh rigatoni pasta in a light pesto sauce topped with filetto di pomodoro.

Homemade yellow and green noodles with shrimp, diver scallops, and mushrooms in a Brandy pink cream sauce.

Fresh thin pasta with peas, butter, and parmesan sauce.

Hollow pasta in a spicy vodka sauce with tomato, basil, and a touch of cream.

Penne pasta with strips of grilled chicken breast, sundried tomatoes, onions, and mushrooms.

Small pasta disks with sausage meat and broccoli sautéed in garlic and oil.

Small corkscrew pasta with pancetta, escarole, and Gaeta olives in garlic and oil.

Bowtie pasta with pancetta, cream, egg, peas, and parmigiano.

Linguine pasta with clams sautéed in garlic and oil, red or white sauce.

Angel hair pasta with fresh vegetables in a light veloute sauce.

Hollow long pasta in a traditional meat sauce with a dollop of mascarpone cheese.

Baked lobster ravioli in a sundried tomato béchamel sauce topped with breadcrumbs.

Long curly pasta with prosciutto, onion, fresh basil, and plum tomatoes.

Large rigatoni pasta and meatballs in ragu.

Seafood marinated with fresh herbs.

Arugula, radicchio, and endive tossed with a vinaigrette dressing.

Wilted spinach with roasted peppers and onion.

Fresh mozzarella with fresh tomato, roasted peppers, and fresh basil

A full assortment of imported cold aged meats, cheese delicacies.

Littleneck clams in a garlic broth and fresh herbs.

Rolled eggplant with ricotta and prosciutto.

Mini meatballs simmered in ragu sauce.

Grilled sausage links, broccoli rabe, and provolone cheese.

Fried calamari tossed with pepperoncini served with a side of dipping sauce.

Italian bread topped with fresh tomato, basil, garlic, and parmigiano.

Assorted hot appetizers for two.

Thin slices raw filet mignon topped with arugula and parmesan cheese shavings, drizzled with olive oil and fresh lemon.

Grilled portobello mushroom in a burgundy wine reduction.

Pasta and cannellini beans in a rich garlic tomato broth.

Black Prince Edward Mussels in red or white broth.

Filet of sole sautéed in egg batter with garlic, lemon, and white wine sauce over spinach.

Shrimp and scallop with asparagus and tomato in an orange citrus cream sauce.

Colossal shrimp seasoned with breadcrumbs in a garlic and white wine sauce.

Lobster tail, shrimp, scallop, and mussels in a light tomato broth served with garlic crostini.

Grilled salmon in pineapple citrus sauce.