Tortellini with prosciutto and asparagus in a pink vodka sauce.

Traditionally prepared boneless breast of chicken. Your choice of marsala, francese, or cacciatore.

Cheese tortellini with peas, prosciutto, and reggiano cheese, in light cream.

Pencil point pasta with onions, pancetta, and romano cheese in a tomato basil sauce.

Pencil point pasta with prosciutto and asparagus in a pink vodka sauce.

Cheese tortellini in a chicken broth with julienne vegetables and fresh herbs.

Littleneck clams accompanied by the sauce of your choice: white wine and garlic broth, marinara, or fra diavolo.

Crispy pan-fried squid served with a house marinara sauce.

Marinated and grilled jumbo shrimp accompanied by mozzarella, tomato, and arugula salad.

Handmade mozzarella, house-roasted peppers, and prosciutto, drizzled with extra virgin olive oil.

Portabello and domestic mushrooms sauteed with white wine, fresh herbs, and garlic bread crumbs.

Marinated and grilled sweet sausage accompanied by a cannellini bean salad.

Romaine lettuce with traditional caesar dressing, garlic croutons, and romano cheese.

Slices of handmade mozzarella, tomatoes, and basil, drizzled with extra virgin olive oil.

Arugula, radicchio, and belgian endive, with lemon vinaigrette.

Organic greens with imported provolone, olives, artichokes, and salami tossed with a house vinaigrette.

Penne with shrimp, broccoli, and roasted peppers in an oil and garlic sauce.

Homemade porcini mushroom-filled ravioli with leeks and pancetta in a roasted garlic and rosemary sauce with a touch of cream.

Shrimp sauteed in oil, garlic, lemon, and white wine, served over linguine.

House-made ricotta cheese-filled ravioli in a tomato and basil sauce.

Linguine with your choice of red or white clam sauce.

Angel hair pasta with shrimp, scallops, spinach, and roasted peppers, in an oil and garlic sauce.

Pencil point pasta with prosciutto and asparagus in a pink vodka sauce.

Cheese tortellini with peas, prosciutto, and reggiano cheese, in light cream.

Rigatoni with chicken, sausage, peppers, and onions in tomato basil sauce.

Pencil point pasta with onions, pancetta, and romano cheese in a tomato basil sauce.

Boneless breast of chicken sauteed with sweet fennel sausage, potatoes, onions, and peppers in garlic sauce.

Boneless breast of chicken topped with spinach, prosciutto, and fresh mozzarella in a balsamic demiglaze.

Boneless breast of chicken sauteed with onions, diced tomatoes, white wine, and garlic topped with fresh mozzarella and basil.

Boneless breast of chicken layered with grilled eggplant, prosciutto, and mozzarella in roasted garlic and white wine sauce.

Pistachio nut crusted medallions of veal served with a shitake mushroom, brandy, and herb sauce.

Medallions of veal sauteed with artichoke hearts and capers in a white wine lemon sauce.

Fresh fish of the day.

Marinated and grilled boneless breast of chicken over broccoli with fresh lemon.

Boneless breast of chicken sauteed with portabello mushrooms and sundried tomatoes in a balsamic demiglaze.

Boneless breast of chicken sauteed with sweet sausage, domestic mushrooms, and fennel, in white wine and roasted garlic sauce.

Breaded medallions of veal topped with fresh mozzarella in a light marinara sauce.

Traditionally prepared veal medallions; your choice of marsala, francese, or pizzaiola.

Sauteed in olive oil and garlic.

Sauteed in olive oil and garlic.

Sauteed in olive oil and garlic.

Cheese tortellini in a chicken broth with julienne vegetables and fresh herbs.

Littleneck clams accompanied by the sauce of your choice: white wine and garlic broth, marinara, or fra diavolo.

Crispy pan-fried squid served with a house marinara sauce.

Marinated and grilled jumbo shrimp accompanied by mozzarella, tomato, and arugula salad.

Handmade mozzarella, house-roasted peppers, and prosciutto, drizzled with extra virgin olive oil.

Portabello and domestic mushrooms sauteed with white wine, fresh herbs, and garlic bread crumbs.

Marinated and grilled sweet sausage accompanied by a cannellini bean salad.

Romaine lettuce with traditional caesar dressing, garlic croutons, and romano cheese.

Slices of handmade mozzarella, tomatoes, and basil, drizzled with extra virgin olive oil.

Arugula, radicchio, and belgian endive, with lemon vinaigrette.

Organic greens with imported provolone, olives, artichokes, and salami tossed with a house vinaigrette.

Rigatoni with spicy sausage, chicken, mushrooms, and peppers in a tomato basil sauce.

Fettuccine with wild mushrooms, prosciutto, and fresh rosemary in a roasted garlic sauce finished with grated romano cheese.

Shrimp sauteed in oil, garlic, lemon, and white wine, served over linguine.

Linguine with your choice of red or white clam sauce.

Angel hair pasta with shrimp, scallops, spinach, and roasted peppers, in an oil and garlic sauce.

Tortellini with prosciutto and asparagus in a pink vodka sauce.

Homemade porcini mushroom-filled ravioli with leeks and pancetta in a roasted garlic and rosemary sauce with a touch of cream.

Shrimp and scallops sauteed with sundried tomatoes and basil in roasted garlic cream over fettuccine pasta.

Linguine with shrimp, scallops, clams, and mussels in a tomato basil brodetto or white wine garlic broth.

Penne with shrimp, broccoli, and roasted peppers in an oil and garlic sauce.

Pistachio nut crusted medallions of veal served with a shitake mushroom, brandy, and herb sauce.

Scaloppine of veal topped with grilled eggplant, prosciutto, and mozzarella in roasted garlic and white wine sauce.

Jumbo shrimp dipped in an herb-seasoned batter and sauteed with lemon, white wine, and fresh herbs.

Boneless breast of chicken sauteed with artichoke hearts, sundried tomato, and asparagus in a white wine and herb sauce.

Boneless breast of chicken sauteed with portobello mushrooms and sundried tomatoes in a balsamic demiglaze.

Scaloppine of veal sauteed with jumbo shrimp and porcini mushrooms in a cognac sauce.

Scallopine of veal topped with spinach, prosciutto, and fresh mozzarella in a balsamic demiglaze.

Traditionally prepared veal scaloppine your choice of marsala, francese, or pizzaiola.

Boneless chicken breast sauteed with sweet fennel sausage, potatoes, onions, and peppers in a garlic sauce.

Marinated and grilled boneless chicken served over broccoli rabe, with shallots and roasted peppers in a white wine reduction.

Traditionally prepared boneless breast of chicken. Your choice of marsala, francese, or cacciatore.

Sauteed in olive oil and garlic.

Sauteed in olive oil and garlic.

Sauteed in olive oil and garlic.

Warm chocolate cake with a molten center accompanied by vanilla ice cream.

Vanilla ice cream topped with a shot of espresso, finished with whipped cream and cocoa powder.

Warm bread pudding served with vanilla ice cream and finished with a vanilla drizzle.

Traditional cannoli shell with ricotta cheese, candied fruit, and chocolate chips.

Chocolate mousse cake drizzled with chocolate sauce and whipped cream.

Classic new york-style cheesecake.

Italian ladyfingers soaked in espresso and kahlua, layered with a mascarpone cheese custard and chocolate shavings.

Caramelized bananas and nutella wrapped in a homemade crepe, served warm with vanilla ice cream.

Vanilla bean custard with a caramelized top.

Chocolate and vanilla ice cream in a hard chocolate shell with nuts and cherry center.

Raspberry sorbet.