Shrimp paesano.

Eggplant parmesan.

Mussels Marinara.

Smoked norwegian salmon.

Giant calamari.

Caesar salad.

Tomato, mozzarella, and basil.

Spinach and mushrooms.

Arugula, goat cheese, honey mustard vinaigrette.

Chilled asparagus with vinaigrette.

Mixed greens, cucumbers, tomatoes, feta cheese, kalamata olives with creamy italian.

House salad.

Sauteed spinach and garlic.

Fresh asparagus.

Pasta and white bean soup.

Tortellini in chicken broth.

Seafood linguini.

Linguini with red clams.

Spinach and chicken with tomatoes and cream.

Penne pasta with spicy tomato and mushroom sauce.

Mushroom ravioli with pesto.

Black linguini marinara.

Cheese ravioli with veal meatballs.

Fettuccine in cream sauce.

Cappellini with vegetables.

Sliced tomatoes, goat cheese, and basil.

Tomato, cheese and fresh basil.

Sausage.

Vegetarian.

Mushrooms.

Pepperoni.

Combination - sausage, bell peppers, black olives and mushrooms.

Shrimp paesano.

Shrimp marinara.

Shrimp with fra diavolo sauce.

Red snapper paesano.

Red snapper with fra diavolo sauce.

Orange roughy with lemon butter and garlic.

Poached salmon with wild mushrooms.

Snapper stuffed with crab (served with spinach).

Braised pork shank with pancetta gnocchi.

Braised veal shank with pasta.

Center cut beef tenderloin 8oz. With pizzaiola, rossini, or bearnaise sauce with pasta.

Braised lamb shank with goat cheese polenta.

Chicken Parmesan.

Chicken Cacciatore.

Chicken with mushrooms.

Chicken with marinara and cheese.

Chicken with lemon and capers.

Chicken with vegetables.

Chicken Marsala.

Chicken Gorgonzola.

Chicken Francesca.

New york-style cheesecake.

Warm apple torte.

Ice cream pie.

Chocolate Torte.

Served with maine lobster, rock shrimp and a chipotle cream.

On a bed of spinach with balsamic reduction.

Your choice of marsala, parmigiana, saltimbocca or francesca.

Wrapped in puff pastry accented with asparagus and served on a bed of spinach.

Lemon pepper crusted salmon topped with avocado, mozzarella and topped with lemon butter caper sauce on a bed of spinach.

Jumbo scallops dredged in flour and topped with béarnaise sauce served with broccoli and carrot medley.

Ribeye topped with a port wine and mushroom sauce, served with brussel sprouts drizzled with fresh raspberry demi-glaze.

Served with béarnaise sauce and orzo cake.

Our famous "Off-menu" salad. Tangy salad af artichoke, hearts of palm, tomato and avocado on a bed of greens with house vinaigrette.

Goat cheese, honey mustard vinaigrette.

Served with vinaigrette.

Served with tomatoes and tortellini.

Served with spicy tomato and mushroom sauce.

Served with pesto.

Cheese ravioli with veal meatballs.

Tomato sauce, marinara sauce, meat sauce, oil and garlic, butter and garlic, meatballs, mushrooms.

Choose Oil and Garlic.

Our signature dish. Five jumbo shrimp delicately sautéed and served with lemon butter garlic sauce on pasta.

Served with lemon butter and garlic.

Served with wild mushrooms.

Hearty and satisfying old world recipe. Veal shank braised with tomatoes, carrots, celery and onion.

Delicately breaded chicken breast braised in a fresh tomato sauce with rich whole milk mozzarella.

Two chicken breasts sauteed with lemon, butter and capers.

A classic Italian dessert: creamy, complex, and not too sweet Lady fingers soaked with espresso and layered with sweet mascarpone cream, topped with whipped cream and cinnamon.

Grilled shrimp paesano.

Chili encrusted ahi tuna, pan seared rare and thinly sliced with a soy ginger glaze served with avocado, oranges and cilantro.

Steamed mussels served in marinara sauce or white wine sauce with fresh basil.

3 jumbo sea scallops grilled. Served with béarnaise sauce made of tarragon, shallots, ground peppercorn, and clarified butter.

Served with a sweet and ginger chili sauce.

Grilled zucchini, squash, eggplant, carrots and asparagus.

Tomato, mozzarella and basil.

Baby spinach, blue cheese crumbles, red onions, prosciutto, dried cherries and raspberry vinaigrette.

Arugula, goat cheese, honey mustard vinaigrette.

Spring mix, tomatoes, avocado, hearts of palm, artichoke, in creamy italian.

Mixed greens, cucumbers, tomatoes, feta cheese, kalamata olives, with creamy italian.

Served with gluten-free spaghetti.

Served with gluten-free spaghetti.

5 jumbo shrimp sautéed in marinara sauce served with gluten-free spaghetti. Also available in a spicy marinara sauce.

Filet of snapper with 1/2 ranchero sauces and 1/2 verde sauce. Served with gluten-free spaghetti.

Coriander crusted salmon sautéed and served in a mango broth with sautéed spinach.

Salmon in a seafood broth with sherry vinegar, ginger, cilantro and wild mushrooms.

Thinly sliced chicken breasts sautéed with a lemon butter sauce and crispy prosciutto served with gluten-free spaghetti.

Two grilled chicken breast served with a gorgonzola cream with mushrooms, sundried tomatoes and served with green beans.

Served in a béarnaise sauce served with garlic mashed potatoes.

Gluten free pasta sautéed with broccoli, zucchini, squash, tomatoes and asparagus with your choice of sauce (marinara or oil and garlic).

Available only on Fridays.

Served with maine lobster, rock shrimp and a chipotle cream.

Served on a bed of spinach with balsamic reduction.

Wrapped in puff pastry accented with asparagus and served on a bed of fresh spinach.

Lemon pepper crusted salmon topped with avocado, mozzarella and lemon butter caper sauce on a bed of fresh spinach.

Jumbo scallops dredged in flour and topped with Béarnaise sauce served with broccoli and carrot medley.

Ribeye topped with a port wine and mushroom sauce, served with brussels sprouts drizzled with fresh raspberry demi-glaze.

Your choice of marsala, parmigiana, saltimbocca or francesca.

Served with Béarnaise sauce and orzo cake.