Grilled cajun salmon over crispy romaine with croutons and caesar dressing.

Grilled chicken marinated with extra virgin olive oil and garlic over mixed greens, tomatoes, and onions.

Tender pulled roasted chicken, slowly cooked and served over arugula, ripe tomatoes and croutons. Tossed in lemon extra virgin olive oil dressings and topped with shavings of reggiano parmigiano cheese.

A mix of radicchio, endives, and arugula with crispy pancetta, tossed with extra virgin olive oil and balsamic dressing.

Watercress, thinly sliced fresh pears, goat cheese, and caramelized walnuts, in a dijon mustard vinaigrette.

Grilled chicken marinated with extra virgin olive oil and garlic over mixed greens, tomatoes, and onions.

Grilled cajun salmon over crispy romaine with croutons and caesar dressing.

Rosemary grilled chicken topped with tomatoes, crispy pancetta, asiago cheese, aioli mayo. served with fried chips.

Grilled breast of chicken topped with spinach, roasted peppers, and melted mozzarella cheese.

Pan seared cutlet topped with tomato sauce and melted mozzarella cheese. A classic.

Slow cooked pulled short rib, pickled red onions, fontina cheese, sriracha aioli. Homemade italian roll.

One Panko breaded chicken cutlet, topped with tomato sauce, and mozzarella cheese. All options are pan seared.

One Panko breaded Chicken Cutlet topped with cubes of diced fresh mozzarella and fresh tomatoes, tossed in a balsamic vinaigrette.

One Panko breaded Chicken cutlet topped with spinach and roasted peppers, with a drizzle of balsamic and topped with fresh mozzarella.

One Panko breaded Chicken cutlet topped with arugula tossed in a lemon and extra virgin olive oil, and shavings of pecorino romano.

Breaded and topped with tomato sauce and mozzarella cheese.

Lightly dipped in flour and egg then sauteed with lemon butter and wine sauce.

Boneless, braised in imported dry chilis, expresso coffee mix, and our blend of spices. Mashed Potatoes.

Pulled oxtail braised in red wine with fresh tomatoes, over rigatoni, topped with imported burrata.

Vodka sauce with very fine chopped prosciutto and shitake mushrooms.

A ball of soft, creamy, fresh mozzarella served with imported smoked prosciutto and roasted peppers.

Sliced eggplant filled with ricotta, mozzarella, and parmesan cheese then baked with a fresh tomato basil sauce.

Endive, arugula, radicchio and pancetta.

Toasted crostini bread topped with a walnut gorgonzola spread, grilled pears, and prosciutto.

In marinara sauce.

Layers of mozzarella and bread lightly dipped in flour and egg then topped with an anchovy caper sauce.

Vodka sauce with very fine chopped prosciutto and shitake mushrooms.

Broad fettucine pasta with an old style bolognese sauce with shavings of parmesiano reggiano cheese.

Handmade Ricotta dumpling in a traditional bolognese sauce.

Little neck clams and chopped sea clams in a white wine sauce.

Enjoy the sweet flavor of bosc pears pureed with Danish bleu cheese, walnuts and ricotta. Served in a brown butter balsamic reducition.

Wild and porcini mushrooms sauteed with jumbo shrimp in a light cream sauce with spinach.

Pink vodka sauce with very fine chopped mushrooms, prosciutto and baby shrimp.

Sauteed jumbo shrimp and broccoli in a white wine and garlic sauce.

Stuffed with meat and cheese, topped with our tomato sauce and mozzarella cheese.

Lobster ravioli in a sambuca cream sauce with baby shrimp.

Pulled oxtail braised in red wine with fresh tomatoes, over rigatoni, topped with imported burrata.

Stuffed with braised short ribs and asiago cheese, roasted garlic and san marzano tomato sauce topped with diced fresh mozzarella.

With ricotta in pink marinara sauce.

Crabmeat ravioli is served in a pink vodka sauce with baby shrimps and spinach.

Homemade fettucini alfredo sauce.

Lightly dipped in flour and egg then sauteed with lemon butter and wine sauce.

Breaded and topped with tomato sauce and mozzarella cheese.

Breast of chicken stuffed with prosciutto, fontina cheese, roasted peppers, and spinach, wrapped with bacon in mushroom brandy cream sauce. Served with mash potatoes.

Breast of chicken sauteed with mushrooms, potatoes, sausage and garlic in a white sauce.

Grilled breast of chicken topped with spinach, grilled portobello mushroom, melted fresh mozzarella, and roasted peppers.

Braised in red wine and tomatoes, served over gnocchi.

Oven roasted, stuffed with gorgonzola, prosciutto, walnuts, and figs, in a light sweet maple glaze.

Stuffed with crab meat and shrimp, in a pink sambuca cream sauce.

Sauteed scallopini topped with prosciutto and cheese, served over a bed of spinach.

Grassfed rib eye steak in a sweet and dry melty garlic rub

Boneless, braised in imported dry chilis, expresso coffee mix, and our blend of spices. Mashed Potatoes.

Served with a light touch of balsamic reduction and mixed vegetables.

Pan seared, with hickory smoked tomatoes and jumbo lump crabmeat.

Shrimp, scallops, lobster tail and clams sauteed in white wine, garlic, and fresh herbs. Served over linguine. Note * TEMPORARILY MADE WITHOUT CLAMS. We are adding chopped clams instead.

Two homemade Meatballs with tomato sauce