pan fried lobster cake served over lobster cream sauce laced with a horseradish-cucumber-dill sour cream and fresh tomato-red onion relish.
lightly breaded and crispy fried, tossed with extra virgin olive oil, garlic and hot pepper rings. served on a bed of marinara sauce
breaded artichoke bottoms filled with gorgonzola cheese sauce and baked til golden brown outside, deliciously gooey inside.
smoked chicken tenders tossed in a maple-sesame glaze, garnished with tuscan onion crisps.
mushrooms stuffed with garlic-herb cream cheese and baked in a sun-dried tomato cream sauce.
seasoned butternut squash wrapped in filo dough and served over marsala chestnut alfredo sauce
fresh prince edward island mussels steamed in white wine and finished in your choice of marinara, fra diavolo or garlic butter-white wine sauce.
cant decide? take a taste tour! a sampler of lobster cake, gorgonzola artichokes, fried calamari, baby portabellas and white bean-topped bruschetta.
traditional italian soup of meatballs, spinach, pearl pasta and chicken stock with a hint of parmesan.
hearty italian soup of tomatoes, pasta and beans, topped with grated parmesan.
its the best! an irresistible beginning. served with marinara sauce.
two generous pieces of romano focaccia topped with marinated tomatoes, garlic, basil and fresh mozzarella.
macadamia nut-crusted tomato, fried and served over bibb lettuce with red onion, cucumber and citrus vinaigrette.
mushrooms, artichokes and roasted red peppers in a pancetta bacon vinaigrette, garnished with kalamata olives and feta cheese.
a delicious combination of mixed baby greens, balsamic roasted pears, spiced pecans and great hill bleu cheese dressed with roasted garlic vinaigrette
mixed greens, plum tomatoes, cucumbers, onions, carrots and mozzarella cheese.choose parmesan peppercorn, tomato balsamic vinaigrette, gorgonzola or extra virgin olive oil and balsamic vinegar.
our lively lemon pepper parmesan dressing tossed with crunchy croutons and fresh crisp romaine.want the little fish? just ask.
marinated mozzarella tossed with basil and garlic marinated plum tomatoes. served on mixed greens with 21-year-old balsamic vinegar
smoked chicken, roasted red peppers, spinach and mushrooms in a frangelico alfredo over butternut squash raviolis.
plump shrimp and chicken simmered in a honey-pesto marinara sauce with peppers, onions, mushrooms and roma tomatoes. served over rotini
vbs marinated turkey grilled and combined with prosciutto, shitake mushrooms and sun-dried tomatoes in a truffled mascarpone cream sauce, tossed with bucatini
fresh pasta squares filled with roasted butternut squash, tossed in sage brown butter and topped with parmesan cheese.
jumbo shrimp sauteed with tomatoes and artichokes in a garlic, lemon and white wine scampi sauce, garnished with mussels and served over linguine.
fresh lobster sauteed with diced onions, pancetta bacon, mushrooms, tomatoes, crushed red pepper and italian herbs, finished with a chardonnay and parmesan cream sauce and tossed with italian rice.
a magnificent mushroom medley porcini, portabella, button and shitake sauteed with pancetta bacon and basil in a cognac cream sauce, tossed with parmesan risotto.
grilled garlic-pepper chicken, sliced and served over bucatini tossed with cherry tomatoes, marinated fresh mozzarella, garlic, fresh basil and extra virgin olive oil.
vbs house-smoked salmon, onions and peas simmered in a vodka-tomato cream sauce and served over tri-color cheese tortellini
a savory combination of chicken and lobster, sauteed with sun-dried tomatoes and spinach in a pesto alfredo sauce. served over fettuccine and topped with toasted pine nuts.
a seafood lovers fantasy of deep sea decadence! lobster, shrimp, scallops and crab tossed with lobster and ricotta-filled ravioli in a creamy cheese alfredo sauce.
tender chicken breast and jumbo shrimp sauteed with broccoli and spinach, finished in a tangy gorgonzola cream sauce and tossed with farfalle.
garlic and oil
cream and parmesan
italian meat sauce made with ground beef and sweet italian sausage
spicy marinara
tomato sauce
basil, garlic, oil and pine nuts
the ultimate combo
marinara, kalamata olives, hot peppers, tomatoes, anchovies and capers
alfredo and marinara
hollow spaghetti
fine, thin angel hair
bow ties
long, flat noodles
short spirals
oval-shaped spaghetti
shaped spaghetti add $2.25
short ridged tubes
cheese filled rings add $2.25
tuscan spiced chicken breast stuffed with black forest ham and garlic-herb cream cheese, wrapped in filo dough and served over pesto veloute sauce with sun-dried tomato pilaf and asparagus.
a seafood spectacular of shrimp, scallops and crab sauteed with plum tomatoes, artichokes and scallions in a garlic basil chardonnay sauce. served over a lobster cake and garnished with steamed mussels.
bacon-wrapped shrimp lightly seasoned and oven baked. served over tuscan white beans with sundried tomato cream sauce and broccoli.
fresh haddock topped with gorgonzola bread crumbs and baked in a lobster cream sauce. served with vbs celebrated garlic mashed potatoes and garlic-and-oil broccoli.
scaloppini sauteed with shitake mushrooms, black forest ham, and roasted shallots in a sherry demi-glace over cappelini with garlic-and-oil spinach, garnished with broccoli.
scaloppini sauteed with onions, prosciutto and capers in a lemon and sage brown butter sauce. served over garlic mashed potatoes.
scaloppini sauteed with mushrooms and caramelized onions in a marsala wine sauce. served with garlic mashed potatoes.
fried scaloppini smothered with marinara and melted mozzarella. served with ravioli marinara
pan seared salmon filet baked with pistachio crumbs, scampi shrimp, tomatoes and scallions, served over garlic parmesan risotto. superbly satisfying
chicken breasts sauteed with roasted red peppers, artichokes and button mushrooms in a lemon oregano sauce.topped with melted mozzarella and served over spinach risotto.
macadamia nut encrusted tilapia, baked til tasty in a sambuca cream sauce and served with sun-dried tomato rice pilaf and green beans.
seasoned butternut squash wrapped in filo dough, served over marsala chestnut risotto and garnished with broccoli.
lightly breaded veal scaloppini sauteed and topped with lobster, fresh broccoli and mozzarella and finished with a white wine-lemon butter sauce. served over farfalle.
twelve ounces of center cut sirloin, rubbed with garlic and pepper and grilled to taste over a sizzling wood fire.accompanied by garlic mashed potatoes, broccoli and tuscan onion crisps.
bacon-wrapped beef tenderloin filled with gorgonzola cheese, rubbed with tuscan spice, pan-seared and topped with a cabernet demiglace. served with carbonara-stuffed potato and fresh asparagus.
fresh eggplant breaded and fried, then smothered with marinara sauce and mozzarella cheese. served with asparagus and butternut squash ravioli in a sage brown butter sauce.
a trio of fresh cream custard flavored with italian tuaca, stirrings pomegranate, and sambuca liqueur. elegantly delicious
homemade dark chocolate crepe filled with peanut butter mousse, topped with peanut butter shavings and vanilla gelato
creamy and oh, so good! a classic combination of cream cheese and sour cream laced with baileys caramel liqueur, baked in a chocolate cookie crust, topped with baileys mint liqueur flavored whipped cream.
baked for vb at crumpets bakery in pepperell, ma. tantalizingly smooth and tangy! fresh squeezed lemon filling with a fluffy cream cheese and crumb topping, chilled in a shortbread crust.
grand marnier original grand marnier centenaire (100 year old) grand marnier cent cinquantenaire (150 year old)
chocolate heaven! a miniature chocolate cake with a melted chocolate center baked to order and served warm on raspberry coulis. please allow 15 minutes for preparation
our award winning bread pudding with its own following! an exceptional confection, served with caramel sauce and fresh whipped cream
an old classic, with a new twist! fresh baked espresso lady fingers layered with sweet marsala mascarpone mousse, and topped with shaved dark chocolate.
amherst, nh made raspberry sorbet drizzled with raspberry liqueur, garnished with fresh raspberries and an italian pizzelle.
the classic italian combination of crunchy, soft and sweet. white and dark chocolate dipped cannoli shells filled with a blend of godiva chocolate liqueur and creamy ricotta cheese, garnished with mini morsels.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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