Delicately breaded and lightly fried, baked with tomato sauce, and mozzarella. Served atop spaghetti tossed in our light tomato cream sauce.

Spaghetti with a simple, fresh marinara, basil, and fresh mozzarella.

Sautéed lobster and shrimp with wild mushrooms in a white wine scallion cream sauce. Served over baked parmesan polenta.

Oven-roasted shrimp with oregano and garlic breadcrumb crust. Served with capellini pasta tossed in a fresh tomato-basil sauce.

Fresh salmon fillet with fennel seed, black peppercorn crust seared on iron with large grilled shrimp, asparagus, and saffron risotto finished in lemon-basil butter sauce.

Plum tomato, sweet basil, garlic, fresh mozzarella atop oven-roasted Italian bread, and finished with a balsamic glaze.

Lightly breaded, fried tender calamari accompanied by fresh marinara and Italian salsa.

Mushroom caps filled with our blend of Italian sausage, spinach, garlic, white wine, and herded butter.

Beefsteak tomato, fresh mozzarella, red onion, basil, kalamata olives finished with a splash of extra virgin olive oil, and balsamic vinegar.

Traditional Tuscan style with assorted vegetables and beans.

Maine lobster, sweet corn, potato, vegetables, herbs, and a touch of cream prepared in-house.

Italian-style tomato soup with a touch of sherry wine. Finished with our homemade parmesan croutons.

A wedge of crisp iceberg lettuce finished with our blue cheese dressing, crispy bacon, diced tomato, and red onion.

Tender spinach leaves tossed with our sun-dried tomato- bacon dressing finished with gorgonzola cheese, red onion, and hard-boiled egg.

Grilled chicken, iceberg lettuce, tomato, avocado, crispy bacon, red onions, gorgonzola cheese finished with our sweet, and tangy Italian dressing, and rosemary flatbread.

Field greens, cucumber, tomatoes, kalamata olives, capers, red onions, feta cheese finished with red wine vinegar, and a splash of olive oil.

Fresh roasted beets with a honey balsamic marinade. Served with arugula, field greens, avocado, sun-dried cranberries, toasted pistachios, and whipped garlic-herb montchevre goat cheese.

Red and green peppers, onion, mushroom, black olives, and garlic-herb montchevré goat cheese are finished with our Italian cheese blend.

Traditional preparation with fresh tomato sauce and basil finished with our Italian cheese blend.

Fresh tomato sauce topped with homemade Sicilian meatball crumbles, salami, Italian cured bacon, caramelized onions, and finished with our Italian cheese blend.

Spicy grilled chicken, smoked bacon, leeks, and garlic-herb montchevré goat cheese finished with our Italian cheese blend.

Pepperoni, spicy capicola, sausage, basil with our house-made pizza sauce, and four cheese blends.

Smoked turkey, avocado, swiss cheese, red onion, lettuce, tomato, and our special house dressing. Served warm on fresh ciabatta. Served with your choice of house-made fries, sweet potato fries, or house-made potato chips.

Grilled chicken breast, garlic-herb montchevré goat cheese, roasted red pepper, hickory-smoked bacon, and fresh tomato basil salsa. Served warm on grilled Italian bread. Served with your choice of house-made fries, sweet potato fries, or house-made potato chips.

Spaghetti with a simple, fresh marinara, basil, and fresh mozzarella.

Spaghetti with a simple, fresh marinara, and our homemade Sicilian meatballs.

Pasta layered with our hearty meat sauce and three-cheese cream sauce then baked until golden.

Large tube pasta, Italian sausage tossed with our hearty meat sauce, and a touch of cream.

Cheese tortellini with crispy Italian cured bacon, caramelized onion, and peas tossed in our three-cheese alfredo.

Penne pasta with grilled chicken, wild mushroom, caramelized onion tossed in a sun-dried tomato cream sauce then finished in the oven with crispy garlic, and oregano breadcrumbs.

Savory shrimp, chicken with Italian cured bacon, caramelized onion baked in a lobster cream sauce, and finished with our Italian cheese blend.

Black fettuccine, lobster, and wild mushroom in our homemade lobster cream sauce.

Mussels and littleneck clams. Served atop angel hair pasta sautéed with large shrimp, scallops, and calamari in our spicy tomato-vegetable sauce.

Delicately breaded and lightly fried, baked with tomato sauce, and mozzarella. Serve atop spaghetti tossed in our light tomato cream sauce.

Fresh salmon fillet with fennel seed and black peppercorn crust seared on iron with large grilled shrimp, asparagus, and saffron risotto finished in lemon-basil butter sauce.

Tender pan-sautéed breast of chicken with mushroom and caramelized onion in a marsala wine sauce accompanied by garlic mashed potato, and sautéed spinach.

Lightly breaded and fried tender calamari accompanied by fresh marinara and Italian salsa.

A full pound of mussels delicately simmered in our tomato, garlic, and white wine broth.

Plum tomato, sweet basil, garlic, fresh mozzarella atop oven-roasted Italian bread, and finished with a balsamic glaze.

Beefsteak tomato, fresh mozzarella, red onion, basil, kalamata olives finished with a splash of extra virgin olive oil, and balsamic vinegar.

Mushroom caps filled with our blend of Italian sausage, spinach, garlic, white wine, and herbed butter.

Traditional Tuscan style with assorted vegetables and beans.

Maine lobster, sweet corn, potato, vegetables, herbs, and a touch of cream prepared in-house.

Italian-style tomato soup with a touch of sherry wine. Finished with our homemade parmesan croutons.

A wedge of crisp iceberg lettuce finished with our blue cheese dressing, crispy bacon, diced tomato, and red onion.

Tender spinach leaves tossed with our sun-dried tomato- bacon dressing finished with gorgonzola cheese, red onion, and hard-boiled egg.

Grilled chicken, iceberg lettuce, tomato, avocado, crispy bacon, red onions, gorgonzola cheese finished with our sweet, and tangy Italian dressing, and rosemary flatbread.

Field greens, cucumber, tomatoes, kalamata olives, capers, red onions, feta cheese finished with red wine vinegar, and a splash of olive oil.

Fresh roasted beets with a honey balsamic marinade. Served with arugula, field greens, avocado, sun-dried cranberries, toasted pistachios, and whipped garlic-herb montchevre goat cheese.

Red and green peppers, onion, mushroom, black olives, and garlic-herb montchevré goat cheese are finished with our Italian cheese blend.

Traditional preparation with fresh tomato sauce and basil finished with our Italian cheese blend.

Fresh tomato sauce topped with homemade Sicilian meatball crumbles, salami, Italian cured bacon, caramelized onions, and finished with our Italian cheese blend.

Spicy grilled chicken, smoked bacon, leeks, and garlic-herb montchevré goat cheese finished with our Italian cheese blend.

Pepperoni, spicy capicola, sausage, basil with our house-made pizza sauce, and four cheese blends.

Spaghetti with a simple, fresh marinara, basil, and fresh mozzarella.

Spaghetti with a simple, fresh marinara and our homemade Sicilian meatballs.

Pasta layered with our hearty meat sauce and three-cheese cream sauce then baked until golden.

Large tube pasta, Italian sausage tossed with our hearty meat sauce, and a touch of cream.

Savory shrimp, chicken with Italian cured bacon, caramelized onion baked in a lobster cream sauce, and finished with our Italian cheese blend.

Mussels and littleneck clams. Served atop angel hair pasta sautéed with large shrimp, scallops, and calamari in our spicy tomato-vegetable sauce.

Tortellini pasta with crispy Italian cured bacon, caramelized onion, and peas tossed in our three-cheese alfredo.

Penne pasta with grilled chicken, wild mushroom, caramelized onion tossed in a sun-dried tomato cream sauce then finished in the oven with crispy garlic, and oregano breadcrumbs.

Black fettuccini, lobster, and wild mushroom in our homemade lobster cream sauce.

Fresh salmon fillet with fennel seed, black peppercorn crust seared on iron with large grilled shrimp, asparagus, and saffron risotto finished in lemon-basil butter sauce.

Delicately breaded and lightly fried, baked with tomato sauce, and mozzarella. Served atop spaghetti tossed in our light tomato cream sauce.

Iron seared jumbo scallops served over risotto with asparagus, corn, and pancetta in a basil-leek reduction.

Oven-roasted shrimp with oregano and garlic breadcrumb crust. Served with capellini pasta tossed in a fresh tomato-basil sauce.

Marinated pork chops grilled and topped with a mild parmesan-gorgonzola butter accompanied by a medley of sautéed vegetables, garlic mashed potato, and roasted garlic demi-glace.

Tender pan-sautéed breast of chicken with mushroom, caramelized onion in a marsala wine sauce accompanied by garlic mashed potato, and sautéed spinach.

Grilled, topped with fresh smoked mozzarella, and a spicy pork tomato sauce. Served on top of fried parmesan polenta cakes and iron seared beefsteak tomatoes.

Sautéed lobster and shrimp with wild mushrooms in a white wine scallion cream sauce. Served over baked parmesan polenta.

Homemade custard made with Tahitian vanilla beans. Topped with a layer of caramelized sugar.

Three layers of moist lemon cake with a creamy lemon frosting. Served with our homemade vanilla-lemon cream sauce and garnished with fresh strawberries.

Italian donuts tossed in cinnamon sugar and drizzled with our homemade caramel rum sauce. Served warm with vanilla ice cream.

Espresso and liqueur-soaked ladyfingers layered with a mascarpone mousse.

A decadent interpretation of the classic made with rich and buttery brioche bread.

Served with fresh strawberries and whipped cream.

Two large pastry shells filled with sweet ricotta finished with shaved chocolate, and pistachios.

A chocolate lover’s dream dense chocolate cake with a rich chocolate-walnut icing. Served warm with vanilla ice cream.

A full pound of mussels delicately simmered in our tomato, garlic, and white wine broth.

Beefsteak tomato, fresh mozzarella, red onion, basil, kalamata olives finished with a splash of extra virgin olive oil, and balsamic vinegar.

Field greens, cucumber, tomatoes, kalamata olives, capers, red onions, feta cheese finished with red wine vinegar, and a splash of olive oil.

Fresh roasted beets with a honey balsamic marinade. Served with arugula, field greens, avocado, sun-dried cranberries, toasted pistachios, and whipped garlic-herb montchevré goat cheese.

Tender spinach leaves tossed with our sun-dried tomato-bacon dressing and finished with gorgonzola cheese, red onions, and hard-boiled egg.

Grilled chicken, iceberg lettuce, tomato, avocado, crispy bacon, red onion, and gorgonzola cheese finished with our sweet and tangy Italian dressing (please specify no rosemary flatbread when ordering)

Spicy grilled chicken, smoked bacon, leeks, garlic-herb montchevre goat cheese finished with our Italian cheese blend. Made with our gluten-free dough.

Red and green peppers, onion, mushroom, black olive, garlic-herb montchevre goat cheese finished with our Italian cheese blend. Made with our gluten-free dough.

Traditional preparation with fresh tomato sauce and basil finished with our Italian cheese blend. Made with our gluten-free dough.

Pepperoni, spicy capicola, sausage, and basil with our house-made pizza sauce and four cheese blends. Made with our gluten-free dough.

Fresh tomato sauce topped with pepperoni and finished with our Italian cheese blend. Made with our gluten-free dough.

Fresh tomato sauce topped with Italian sausage and finished with Italian cheese blend. Made with our gluten-free dough.

Fresh tomato sauce topped with homemade Sicilian meatball crumbles, salami, Italian cured bacon, and caramelized onions, and finished with our Italian cheese blend. Made with our gluten-free dough.

Grilled and topped with fresh smoked mozzarella and a spicy pork tomato sauce. Served on top of fried parmesan polenta cakes and iron seared beefsteak tomatoes.

Iron seared jumbo scallops served over risotto with asparagus, corn, and pancetta in a basil-leek reduction.

Tender pan-sautéed breast of chicken with mushroom and caramelized onion in a marsala wine sauce accompanied by garlic mashed potato and sautéed spinach.

Cinnamon toast topped with a mixture of strawberries, blueberries, orange zest, and orange juice. Finished with a honey mascarpone cream sauce and julienne mint.

Sweet Italian sausage, red and green peppers, and red onions. Topped with herb goat cheese and fresh basil. Finished with fresh greens in a red wine vinaigrette.

Fresh spinach, wild mushrooms, roasted red peppers, and fresh thyme in a light egg omelet. Finished with fresh greens in a red wine vinaigrette.

An Italian twist on a classic dish. Shrimp sautéed with spicy capicola, Italian sausage, red wine, and spinach. Served over a bed of creamy parmesan basil polenta.

Grilled house focaccia topped with a blend of Italian sausage, beef, and veal. Finished with a spicy marsala cream gravy.