Garlic shrimp over creamy polenta with Italian stewed tomatoes.

Italian style: lump crab meat with ricotta cheese mixture and red pepper aioli.

Mussels braised in white wine and herbs served with grilled bread.

Braised chickpeas with grilled escarole and bacon. (great as side dish too).

Stuffed with veal and beef topped with housemade marinara and cheese.

Thinly sliced eggplant rolled around three cheeses, topped with a creamy tomato and red pepper sauce.

Assorted artisanal cheeses with kalamata olive spread salted grapes and housemade crostini.

Pan seared scallops over sautéed spinach finished with garlic and herb butter.

Tender aged beef rolled around goat cheese topped with kalamata tapenade and cabernet reduction.

Fresh calamari lightly dusted with saffron flour, fried, and served with a red pepper aioli.

With signature extra virgin olive oil, balsamic, Parmesan, and seasonings to dip in.

Housemade focaccia bread topped with white beans in an olive oil and herb mixture.

Potato gnocchi served in our marinara with melted mozzarella and basil.

Our signature bisque finished with sherry and sweet cream.

Fresh greens, tomatoes, red onion, kalamata olives, and our housemade balsamic vinaigrette.

Fresh greens, tomatoes, red onion, kalamata olives, and our housemade balsamic vinaigrette.

Crisp romaine lettuce with housemade lemon croutons, Parmesan, and caesar dressing.

Crisp romaine lettuce with housemade lemon croutons, Parmesan, and caesar dressing.

Fresh field greens with dried cranberries toasted walnuts and crumbled blue cheese topped with a poached pear and served with a port wine vinaigrette.

Garlic aioli, tomato, basil, and fresh buffalo mozzarella.

Fresh chorizo sausage, red onion, spinach, and roasted red peppers topped with mozzarella and provolone cheese.

Roasted mushrooms, sun-dried tomatoes, baby spinach topped with fresh fontina cheese.

Fresh sea bass served with a lemon Parmesan mashed potatoes, tarragon sauce, and a squash medley.

Pan seared Atlantic salmon with creamy polenta, sautéed escarole in a warm tomato vinaigrette.

Pan seared scallops served over linguini in a roasted red pepper cream sauce and fresh spinach.

Plump shrimp served with roasted red pepper risotto asparagus and finished with a basil pesto.

Rigatoni pasta with veal bolognaise sauce.

A roasted center cut veal chop in a veal demi glaze served with potato gnocchi and asparagus.

Served over fresh linguini with our housemade sauce and fresh mozzarella.

Served over fresh linguini with our housemade sauce and fresh mozzarella.

A boneless stuffed chicken breast skin on and drumette attached stuffed with mushrooms sun-dried tomatoes and smoked bouda cheese served with mashed potatoes and fresh snow peas and carrots.

An 8 oz. filet seared to perfection with smashed red skins and fresh green beans. Béarnaise on the side.

Slow cooked boneless ribs served with cheese tortellini with winter squash and fresh spinach in a marsala demi glaze.

Served with lettuce, tomato and steak house aioli on a special bun. Sided with housemade potato chips.