Baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers.

Over creamy Parmesan risotto with white wine lemon butter sauce.

With our homemade cocktail sauce.

With our homemade cocktail sauce.

Fried risotto balls stuffed with prosciutto and fontina cheese.

Potato dumplings baked in a cream sauce with fontina cheese or a tomato basil sauce with melted fontina.

Breaded squid rings lightly fried and tossed with sautéed banana peppers.

Homemade lump crab cakes with aioli.

Mozzarella cheese, lightly breaded and fried. Served with marinara.

Italian bread toasted with garlic and mozzarella cheese. Served with marinara.

Asparagus spears grilled and served with a balsamic drizzle.

Northern white bean soup with tomato, basil, and garlic.

The Chef’s homemade soup of the day.

Fresh leafy greens topped with seasonal vegetables.

Fresh Iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes, and croutons.

Mixed spring lettuces, gorgonzola cheese, candied walnuts, and sliced apples, tossed with balsamic vinaigrette.

Fresh leafy greens tossed with salami, prosciutto ham, Kalamata olives, diced tomato, boiled egg, mushrooms, and red onion tossed with house Italian vinaigrette. Topped with fresh mozzarella cheese and pepperoncini.

Romaine lettuce tossed with seasoned croutons, parmigiana, and homemade caesar dressing.

Stuffed with prosciutto ham and provolone. Served with a marsala wine and sage sauce.

Sautéed with a blend of white wine, lemon, butter, and capers.

Lightly breaded and fried, then topped with marinara, mozzarella and parmigiana cheeses.

Lightly sautéed with marsala wine and mushroom sauce.

Lightly breaded and sautéed and over capellini in olive oil and garlic with fresh lemon and pecorino romano.

Chicken breasts lightly breaded, fried, and stuffed with pepperoni and provolone. Served over a bed of spaghetti with marinara.

Pasta of the day tossed with sun-dried tomatoes, mushrooms, Kalamata olives, red onions, olive oil, pecorino romano, and garlic.

Bay shrimp and lump crab meat tossed in a pesto cream sauce with asparagus and prosciutto and topped with pine nuts.

Served with sweet Italian sausage.

Served with homemade meatballs.

Baked layers of ribbon pasta, ricotta, mozzarella, provolone, parmigiana, ground sirloin, Italian sausage and marinara.

Served in a roasted red pepper cream sauce with fontina and Romano cheese.

Fettucine tossed with sautéed prosciutto ham and bacon in Alfredo sauce.

Fettucine tossed in cream sauce with pecorino Romano and parmigiana.

Giant pasta tubes stuffed with ricotta and parmigiana cheeses. Baked with marinara and mozzarella.

Filled with ricotta, mozzarella, asiago, and parmigiana, and served with a vodka tomato basil cream sauce.

Beef tenderloin tips, portobello mushrooms, yellow onions, and spinach tossed with the pasta of the day in red wine and plum tomato demi-glace.

Cheese-filled pasta tossed with sautéed prosciutto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts.

Spaghetti tossed with pancetta and peas and sautéed with garlic and olive oil, finished with egg, pecorino Romano cheese, and cracked black pepper.

Pasta shells stuffed with chicken and ricotta cheese. Baked with marinara and provolone.

Slices of eggplant, lightly breaded and fried, then topped with mozzarella and baked. Served with marinara over a bed of spaghetti.

Sauteed shrimp tossed with spaghetti, scallions, and diced tomatoes in a lemon garlic sauce.

Sautéed jumbo shrimp with a spicy tomato sauce and spaghetti.

Seared jumbo diver scallops topped with spinach and bacon, with a lemon, olive oil, and garlic sauce, over linguine.

Served with dill lemon butter sauce. Over spaghetti or with the vegetable of the day.

Served with lobster chili butter sauce. Over spaghetti or with the vegetable of the day.

Scallops, shrimp, and lobster tossed with linguine in a sherried mascarpone tomato cream sauce.

Two 4 oz medallions of beef tenderloin, grilled to order and served with a burgundy sage sauce with mushrooms.

12 oz angus ribeye, grilled to order.

A half-pound of beef tenderloin, grilled to order.