Thinly sliced parma ham and melon.

Marinated calamari salad.

Freshly cut scotch smoked salmon.

Fresh seafood salad.

Red roasted bell peppers with garlic and olive oil.

Stuffed artichoke roman style.

Grilled shrimp, white beans, tomato, and scallions.

Fresh steamed clams in light tomato sauce.

Mozzarella cheese, crisply fired, with anchovies, garlic, and parsley.

Crisply fired calamari.

Stuffed artichoke roman style.

Fresh vegetables and pasta in broth.

Pasta and bean soup - peasant style.

Thin pasta with marinara sauce.

Fresh noodles with capers, olives, anchovies, and oregano in tomato sauce.

Thin pasta with fresh clams, mussels, shrimp, scallops, and calamari. Served with Piero's Italian Salad.

Thin pasta with fresh clams. Served with Piero's Italian Salad.

Country style fresh pasta stuffed with spinach, served with cream sauce. Served with Piero's Italian Salad.

Fresh egg noodles with broccoli, porcini mushrooms, pancetta, cream and a touch of tomato. Served with Piero's Italian Salad.

Fresh egg noodles tossed in thick cream and parmesan cheese.

Caesar salad.

Avocado with shrimp and special sauce.

Hearts of palm and avocado salad.

Roma tomato, fresh buffalo mozzarella, basil, pinenuts, oil, & vinegar.

Fresh anchovies, maui onion, tomato, and parmesan cheese.

With eggplant.

Boneless breast of chicken, fresh artichoke hearts, touch of garlic, and wineabove served with piero's italian salad and fresh vegetables pesce.

Lighlty breaded, boneless breast of chicken.

New York steak marinated and plainly grilled.

Sauteed new york steak served with shallots, oregano, and olives.

Sauteed veal with plum tomato, glazed with mozzarella and parmesan.

Veal and prosciutto, sage, and white wine.

Sauteed veal chop with mushrooms in a creamy brandy sauce.

Whole kosher chicken crisply roasted in pan.

Chicken breast, tomato, fried eggplant, and mozzarella.

Filet steak with green peppercorns, cream liaisoned.

Lightly breaded veal with lemon.

Veal chop cooked simply on the grill.

Scaloppine with mushrooms, capers in butter and lemon sauce.

A veal dish of scaloppine, sauteed in light egg batter, topped with red bell peppers, prosciutto, and cheese.

From our dessert display.