Pan seared colossal shrimp with hand selected wild mushrooms in a pernod pan au jus served over soft polenta.

Rhode Island calamari marinated, grilled, sliced and presented in a radicchio bowl with roasted garlic aioli.

Shoestring zucchini flash fried, fresh mint, basil, shaved parmigiano reggiano and uncle eddie’s famous marinara sauce.

Flash fried day boat calamari with cherry peppers, served with uncle eddie’s famous marinara sauce.

2 meatballs in a San Marzano tomato sauce with a dollop of ricotta.

Panko breaded eggplant towered with fresh mozzarella, baby arugula, heirloom tomato drizzled with a balsamic reduction.

Egg battered eggplant in cupcake form, filled with fresh mozzarella and ricotta with pomodoro sauce and chiffonade of basil.

Fig jam, local goat cheese, fontina cheese, prosciutto and black truffle balsamic reduction.

Eddie’s secret recipe meatballs, neapolitan tomato and dollops of ricotta.

Northern Italian bean soup made abruzzese style.

Arugula, endive, radicchio, granny smith matchstick, toasted pine nuts, goat cheese with lemon olive oil vinaigrette.

Traditional Caesar salad, hearts of romaine, anchovies, shaved parmesan, house made croutons and dressing.

House Made fresh mozzarella, heirloom tomato, roasted peppers, basil, olive oil and aged balsamic.

Baby greens, egg battered eggplant, artichoke hearts, fresh mozzarella, cucumbers, carrot, heirloom tomato, olives and roasted red peppers served with house made vinaigrette.

On the bone dark meat chicken, sweet sausage, hot and sweet vinegar peppers, white wine with a touch of tomato demi glace topped with roasted potatoes.

A pan fired bell and evans chicken breast, topped with heirloom tomato, grilled eggplant, fresh mozzarella, a colossal shrimp in a white wine sauce, served potatoes.

Thinly sliced top round beef, stuffed with prosciutto, imported provolone and fresh herbs, mushrooms and onions with a slow simmered San Marzano pomodoro sauce over sweet potato gnocchi.

Pan fired prime NY strip steak sliced with a traditional black olive, plum tomatoes, bell peppers, onions, oregano, mushrooms served with roasted potatoes and.

16-ounce berkshire pork chop grilled to perfection, topped with sweet and spicy vinegar peppers served over broccoli rabe and roasted potatoes.

Colossal shrimp stuffed with lump crab meat stuffing topped with uncle eddie’s famous casino butter and served over a vegetable risotto.

Porcini mushroom crusted, pan seared scottish salmon finished with sun-dried tomato and shiitake mushrooms in a white wine, brown butter sauce.

Clams, shrimp, scallops, scungilli and calamari served over our house made guitar string pasta in marinara or bianco sauce.

House Made pappardelle, seasonal wild forest mushrooms, crispy pancetta, shallots with cognac demi glace and truffle essence.

Fresh fettuccine tossed with gulf shrimp, hot soppressata, grape tomatoes and asparagus in a pink grappa sauce.

A mulberry street favorite chopped cherry-stone clams, garlic, parsley and baby clams tossed in with housemade guitar string pasta.

Homemade fusilli served with a slowly roasted wild boar ragu.

A fresh, house made buffalo filled, half moon ravioli in a San Marzano tomato sauce with extra virgin olive oil and basil.

Ear shaped pasta, broccoli rabe, Italian sausage, cherry tomato, extra virgin olive oil and garlic.

Prepared by “uncle eddie” himself, this house made paper thin pasta sheets are layered between, bolognese sauce, superfino ricotta, fresh mozzarella and a touch of béchamel sauce.

Diced eggplant, fresh tomato and fresh mozzarella in a light San Marzano tomato sauce.

Tender slow cooked veal stew with wild mushrooms, peas and barolo wine demi glace over pappardelle.

Panko crusted milk fed provini veal, topped with arugula salad with Bermuda onion, grape tomatoes, roasted peppers and crumbled gorgonzola, paired with a peroni beer battered artichoke heart.

Veal scaloppini sautéed with crispy pancetta, prosciutto, fontina cheese sautéed in a sangiovese wine reduction, served potatoes.

Sliced veal top round stuffed with smoked prosciutto “spec ham”, asparagus, fresh mozzarella, with a wild mushroom marsala sauce, served potatoes.

Homemade lady fingers soaked in espresso coffee, layered with a creamy mascarpone cheese topped with cocoa powder.

A traditional tuscan style bread pudding, with uncle eddie’s grandmother’s black cherry preserves.

Teresa’s secret recipe - ricotta cheesecake, topped with flaming grand marnier, served table side.

Ricotta and apple fritters with a spiced rum dipping sauce.

Flourless chocolate cake with a dollop of whip cream.

Crunchy shells stuffed with a sweetened filling of whipped ricotta.