Three of our homemade triangle shaped mozzarella, lightly fried with our own house sauce.

Ritz cracker and crab meat stuffing drizzled with mornay sauce.

Tender rings of calamari battered and lightly fried, tossed with hot pepper rings, sharp provolone and prosciutto.

Hand-cut zucchini sticks fried and tossed with pecorino Romano cheese and served with a side of house sauce.

Tender rings of calamari battered and lightly fried, tossed with hot pepper rings.

Fresh littlenecks topped with our own seasoned butter, bacon, and crumbs.

A blend of cannellini beans, tomatoes, scallions, fresh basil, and spinach sautéed in olive oil, garlic, mozzarella and Romano cheese over Italian toast.

A blend of portabella, domestic and straw mushrooms sautéed in a butter, wine and garlic sauce.

Sautéed with scallions and artichokes in butter, wine and fresh garlic over cold tomato wheels.

Hot cherry peppers stuffed with Italian ham and sharp provolone cheese.

Served with cocktail sauce.

A blend of mixed greens with tomatoes, cucumbers, pepperoncini peppers, onions and olives.

Romaine lettuce with our own Caesar dressing topped with Romano cheese and croutons.

Vegetables, Italian cold cuts and sharp provolone cheese on a bed of iceberg lettuce, romaine, and mixed field greens.

Boneless chicken breast, asparagus spears and fresh parsley in an asparagus cream sauce.

Boneless breast of chicken covered with buffalo mozzarella, tomato, bacon, and ritz cracker crumbs in a divine mornay sauce.

Chicken cutlet topped with mozzarella cheese and our house sauce.

Chicken tenderloins sautéed in garlic and olive oil with hot pepper rings, black olives, zucchini and roasted red peppers over a bed of linguine.

Chicken tenderloins, mushrooms, roasted red peppers, scallions and herbs in a butter wine sauce over linguine.

Boneless breasted chicken sautéed with spinach, artichoke hearts and roasted red peppers in a marsala wine sauce, topped with belgioso sharp provolone cheese.

Boneless breasted chicken sautéed with artichoke hearts, roasted red peppers, mushrooms and scallions, in a white wine garlic Romano sauce.

Boneless breast of chicken covered with ricotta cheese, spinach, mushrooms, mozzarella and Romano cheese, topped with our own house sauce.

A boneless breast of chicken and mushrooms in a superior dry marsala wine sauce.

Chicken tenderloins, black olives and hot peppers ring in a spicy hot marinara sauce over linguine.

Chicken tenderloins, red peppers, mushrooms, and onions in marinara sauce over linguine.

Boneless breasted chicken sautéed in a lemon butter wine sauce with diced Italian ham and red onion, topped with mozzarella cheese.

Boneless breasted chicken baked in the oven, with asparagus spears and crab meat, topped with a mornay sauce.

Veal covered with ricotta cheese, mushrooms, mozzarella and Romano cheese, topped with our eggplant in our own house sauce.

Breaded veal cutlet topped with mozzarella cheese and our own house sauce.

Mushrooms, scallions and roasted red peppers in a tangy marinara sprinkled with Romano cheese.

Veal medallions topped with prosciutto, mushrooms, scallions, tomato and mozzarella in a marsala wine sauce baked to perfection.

Veal covered in mozzarella cheese with sautéed prosciutto and tomatoes sprinkled with bread crumbs, topped with a mornay sauce.

Shrimp and veal medallions sautéed with black olives, mushrooms, artichoke hearts, scallions, garlic, olive oil, white wine, and finished with pepperoncini peppers.

Lightly battered veal medallions sautéed in a lemon butter wine sauce.

Medallions sautéed with mushrooms and garlic finished with only the best marsala wine.

Veal and tomatoes on a bed of spinach, topped with mornay sauce and baked to perfection.

Veal, asparagus and crab sealegs, topped with mornay sauce.

Tender veal covered with prosciutto and mushrooms baked in a brandy cream sauce.

18 oz. Pan cooked rib eye with mushrooms and scallions in butter, wine and garlic.

18 oz. Pan cooked rib eye with mushrooms, red onion, pepperoncini peppers and two stuffed cherry peppers in a butter, white wine, and garlic sauce.

Shrimp sautéed with roasted red peppers, scallions, garlic and spices in a butter wine sauce over linguine.

Shrimp in a seafood Alfredo sauce over linguine garnished with black pepper and parsley.

Fresh scrod with roasted red peppers, mushrooms and onions covered with marinara sauce then baked to perfection.

Shrimp and chicken sautéed with prosciutto and tomato in a butter wine garlic sauce blanketed with mozzarella cheese served over penne.

Salmon baked in the oven with mozzarella cheese and ritz cracker crumbs, topped with diced tomato, pignoli nuts, fresh basil, olive oil and balsamic vinegar.

Sole, shrimp, little necks, and sea scallops in a marinara sauce over linguine.

Baked in the oven with prosciutto, tomato, mushrooms, and melted mozzarella cheese, topped with ritz cracker crumbs and mornay sauce.

A spicy marinara sauce with a combination of shrimp, olives and hot pepper rings over linguine.

Fresh scrod baked with butter and a cracker crumb dressing.

Shrimp and chicken with spinach, prosciutto, pepperoncini peppers and pignoli nuts with provolone cheese sautéed in garlic, pepper, olive oil, and white wine over penne.

Pan-fried sole in a butter lemon wine sauce.

Shrimp and veal medallions sautéed with black olives, mushrooms, artichoke hearts, scallions, garlic, olive oil, white wine, and finished with pepperoncini peppers.

A perfect blend of pecorino Romano cheese, wine, and garlic sautéed with artichoke hearts, mushrooms, black olives and scallions, served over a bed of penne.

Cheese-filled tortellini with a perfect blend of cream, butter, and Romano cheese.

Served with our own house sauce.

A blend of scallions, roasted red peppers, black olives, Romano cheese, garlic and olive oil.

Sliced sausage, green onions, portabella mushrooms and sun-dried tomatoes sautéed in butter wine, oil, and spices over penne.

Eggplant baked in the oven with mozzarella cheese in our own house sauce, topped with pecorino Romano cheese.

Linguini in a creamy Alfredo sauce garnished with black pepper and parsley.

Over penne in our own marinara sauce.

Gnocchi sautéed in an Alfredo sauce with spinach and artichoke hearts.

Cheese-filled tortellini, bacon and prosciutto in the best Alfredo sauce in town.

Fresh spinach and red roasted peppers sautéed in garlic and olive oil topped with longhorn provolone cheese over penne pasta.

Served with marinara, Romano cheese, bacon, and red onion.

Simmered to perfection.

Eggplant covered with ricotta cheese, spinach, mushrooms, mozzarella, and Romano cheese, topped with our own house sauce.

Penne in a pink Alfredo sauce with chopped asparagus spears.

Penne sautéed with zucchini, spinach, black olives, onion, mushrooms, and peppers.

Jumbo lobster ravioli in a pink Alfredo sauce.