Prosciutto & Mozzarella

Parma Prosciutto and homemade mozzarella.

Cozze al Limone

P.E.I. mussels in lemon and garlic sauce.

Calamari Fritti

Fried calamari.

Funghi Trifolati

Sautéed wild mushrooms.

Pasta e Fagioli

Bean soup with Pasta (Pasta e Fasule)

Tortellini In Brodo

Tortellini in chicken or vegetable soup.

Isolana

Homemade mozzarella, tomato and roasted peppers.

Insalata di Cesare

Classic caesar salad.

Campagnola

Romana, baby arugola, indivie, radicchio, and tomato (vinaigrette, honey mustard, oil and lemon or blue cheese dressing).

Rustico

Roast chicken, tomato and mozzarella.

Classico

Parma prosciutto, homemade mozzarella, green salad and tomato.

Vesuvio

Broccoli rabe and homemade sausage.

Misto

Prosciutto, salami, sopressata, capicollo and fontina cheese with green salad and tomato.

Linguine White Clam Sauce

Small imported clams and P.E.I mussels in a garlic and oil sauce.

Fettuccine Ortolane

Fettuccine w/wild mushrooms, prosciutto, peas garlic and oil sauce.

Gnocchi alla Sorrentina

Dumpling potatoes in tomato sauce and mozzarella.

Farfalle alla Bolognese

Bow tie w/ meat ragu sauce alla Bolognese

Penne all'Arrabbiata

Penne in spicy tomato sauce with prosciutto e romano cheese.

Rigatoni Campani

Rigatoni with homemade sausage in red tomato sauce and parmigiano.

Lasagna alla Napoletana

Fresh made lasagna , layered w/ meatballs, ricotta, mozzarella parmigiano cheese and tomato sauce

Arista di Maiale all' Arrabiata

Pork loin with mushrooms in spicy tomato sauce.

Pollo agli Asparagi

Chicken breast, with asparagus in a light creamy sauce.

Pollo al Limone

Chicken breast in lemon and butter sauce.

Vitello alla Milanese

Veal scaloppine breaded, pan fried served with green salad.

Vitello alla Sorrentina

Veal scaloppini topped with prosciutto and mozzarella over spinach.

Gamberi al Limone

Shrimp in a lemon and butter sauce.

Sogliola alla Marechiaro

Filet of sole in a light tomato sauce and clams.

Isalata Mista con Pomodori

Mix Green salad and tomato w/lemon and oil dressing.

Cozze Fra' Diavolo

P.E.I. mussels in spicy red tomato sauce.

Stracciatella

Egg-drop soup and spinach. (Chicken or vegetables broth).

Spaghetti Puttanesca

Puttanesca sauce (Gaeta black olive, capers and tomato sauce).

Penne con Polpette

Penne w/ meatballs in tomato sauce and parmigiano cheese.

Linguine Aglio ed Olio

Linguine in garlic and oil sauce.

Arista di Maiale con Broccoli Rabe

Loin pork w/ sauteed broccoli rabein garlic and oil.

Petto di pollo alla Milanese

Chicken breast pounded, breaded, pan fried.

Sole al Limone

Lemon sole filet in butter and leni sauce.

Antipasto Vecchia Napoli

Sopressata, prosciutto, salami, roast red peppers and combination of cheese.

Broccoli Rabe e Funghi

Broccoli rabe and exotic mushrooms sautéed with garlic & oil.

Peperone Imbottito

Stuffed peppers w/ prosciutto and homemade mozzarella.

Cozze al Limone

P.E.I mussles in garlic oil and lemon.

Carciofi Arrosto

Roasted artichoke hearts.

Calamari e Piselli

Sautéed Calamari and peas in a garlic and oil sauce.

Zucchini alla Scapece

Pan fried zucchini tossed w/ vinagre, min tand garlic served w/ assorted cheeses

Pasta e Fagioli

Pasta and cannellini beans soup.

Zuppa della Nonna

(Grandma Soup) Wild mushrooms and meatballs in a beef broth.

Caprese

Beefsteak Tomatoes, homemade mozzarella and Gaeta olives.

Tre Colori

Arugola, radicchio, endive in a light vinaigrette dressing.

Paesana

Mesclun w/ tomatoes and cheeses in oil and lemon dressing.

Insalata di Cesare

Roman lettuce w/ Caesar dressing.

Insalata con Caprino e Noci

Mesclun w/ wallnutz apple goat cheese, tossed with lemon and Mustard dressing

Fettuccine alla Vecchia Napoli

Meat sauce, wild mushrooms, & Mozzarella.

Linguine alla Posillipo

Shrimp, clams, mussels, calamari in garlic and oil.

Linguine alle Vongole

Imported baby clams in garlic and oil.

Orecchiette e Rabe

Broccoli rabe homemade sausages in garlic, oil, and Parmigiano.

Rigatoni con Polpette D'Agnello

Lamb meatballs, green peas, and cherry tomatoes.

Costoletta alla Griglia

Grilled, milk fed veal chop & exotic mushrooms.

Scaloppine alla Milanese

Veal scaloppini breaded pan fried.

Scallopine con Asparagi

Veal scaloppini, asparagus, & shrimp in a light cream sauce.

Pollo alla Valdostana

Chicken breast stuffed with p20rosciutto and fontina cheese in brown sauce and mushrooms

Filetto di Maiale alla Monzese

Tender loin pork and sausage, with cherry tomato sauce and sage.

Sogliola alla limon

Lemon sole in lemon and butter sauce.

Gamberi Fra'Diavolo

WIld Shrimp in spicy tomato sauce

Zuppa di Pesce

Half lobster, calamari, clams, mussels and shrimp cherry tomato.

Speck Carciofini e Formaggi

Speck (cured ham from north Italy) w/ homemade marinade artichokes and assorted cheeses.

Montanara

Pizza Montanara is at first pan fried then topped w/ tomato sauce parmigiano cheese and mozzarella, then quickly baked to melt the Mozzarella.

Insalata con Vegetali Marinate

Marinade vegetables salad w/ roast zucchini, eggplant, peppers, arugula and cheese.

Tagliolini al Tartufo

Homemade thin fettuccine with Umbrian Porcini mushrooms, truffle paste and Parmigiano cheese

Farfalle con Asparagi e Salmone

Bow tie w/ salmon and asparagus in a pink creamy sauce.

Costoletta al Vino Aromatizzato

Milk fed veal chop in herbs and wine sauce.

Costata alla Griglia

Grilled Angus steak w/broccoli rabe and mushrooms.

Arista di Maiale con broccoli di Rabe

Pork tenderloin w/ broccoli rabe.

Pollo con Carciofi

Chicken breast served w/ artichokes in a garlic and oil sauce.

Pollo Estivo

Grilled chicken breast served w/ chopped tomato, mozzarella and arugula.

Domenico De Bertiol Prosecco (Italy)

Dry and fruity with full bouquet and great finesse.

Veuve Clicquot Brut Yellow Label (France)

This classically-styled dry champagne is a blend of two-thirds black grapes (pinot noir and pinot meurier) for body, balanced by one-third white grapes (chardonnay) for elegance.

Moët & Chandon Brut Imperial (France)

Complex, delicate and delightfully fruity.

Veuve Clicquot Vintage Reserve Gold Label (France)

Veuve clicquot's esteemed vintage champagne is balanced and full-bodied. Produced in small quantities and only in exceptional years.

Beringer Chardonnay (Napa Valley)

Full-bodied, toasty, buttery, vanillin, smooth finish.

Carpineto Chardonnay (Tuscany, Italy)

This chardonnay has a brilliant and intense fruity aroma and dry, full-bodied, elegant taste. Great with shellfish and seafood dishes.

Attems Sauvignon Blanc "Collio" (Friuli, Italy)

Selected pinot grigio clones are subjected to dense farming techniques limiting the yield per vine and enhancing the complexity of the wine.

Niedermayr Pinot Grigio (Alto Adige, Italy)

This pinot grigio has a bright yellow color and an inviting bouquet af citrus and fresh fruit. This medium-bodied wine has good minerality with hints of lemon and orange zest balanced by firm acidity.

Santa Margherita Pinot Grigio (Alto Adige, Italy)

A rich and elegant wine with a graceful fullness of body and flavor.

Villa Rosa Gavi Di Gavi (Piedmont, Italy)

Elegant, polished, dry and great breeding.

Feudi Di San Gregorio Fiano Di Avellino (Campania, Italy)

The name fiano is a derivative of apianum (latin for bees). The wine has fragrant aromas of flowers and nuts. A very complex wine with a long finish. Goes well with chicken and veal dishes, pastas in cream or cheese sauces.

Altadonna Vermentino (Tuscany, Italy)

Green apple and lime deliver a refreshing acidity and richness to the palate, marking the unique personality of this varietal.

Donnafugata Nero D'avola "Sedara" (Sicily, Italy)

Intense sensations of tobacco, spices and mineral notes on the nose. In the mouth, the wine is balanced with fruity flavors, mainly blackberries and cherries. Persistent finish.

Carpineto Chianti Classico Riserva 2006 (Tuscany, Italy)

A deep, bright ruby red, a clean bouquet with hints of berries and violets, a rich, dry, well-balanced taste.

Banfi Cellars Chianti Classico Riserva 2007 (Tuscany, Italy)

A concentrated bouquet, made from the top vineyards of the estate. Enjoy with any tomato based dishes.

Marchese Antinori Chianti Classico Riserva (Tuscany, Italy)

Rich, full-bodied wine with hints of cherry and orange with a great finish.

Umberto Cesari Sangiovese Di Romagna Riserva (Emilia Romagna, Italy)

Aged in old wood barrels, this sangiovese riserva possesses copious quantities of rich, savory, grapey black fruit. Enjoy with a pasta dish.

Ruffino "Modus" Super Tuscan Igt 2008 (Tuscany, Italy)

Highly recommended. A blend of sangiovese, merlot, and cabernet sauvignon. The texture is rich and full with notes of blueberry & chocolate.

Cerulli Spinozzi "Torre Miglioni" Montepulciano D'abruzzo (Abruzzo, Italy)

Ruby red with violet hues. Intense, complex bouquet with notes of rich, ripe cherries.

Carpineto Farnito Cabernet Sauvignon 2004 (Tuscany, Italy)

Masseria Altemura, Primitivo (Puglia, Italy)

A wine of a good body, it has a mouth-filling flavor that is warm and soft and expresses a highly mature fruitiness, supported by a pleasant complex of sweet tannins.

Frescobaldi Rosso Di Montalcino "Campo Al Sassi" (Tuscany, Italy)

A rich, purple-tinged ruby wine with fragrances of wild blackberry and dried plum, and an ultra-velvety mouthfeel complemented by a nervy acidity and dense, glossy tannins. The finish is satisfactorily lengthy.

Tormaresca "Bocca Di Lupo" Aglianico (Campania, Italy)

Ruby red in color with fruity aromas of soft, red fruit and spicy notes that are typical of aglianico.

Viberti Barbera D'alba "Bricco Airoli" (Piedmont, Italy)

Viberti's barbera d'alba has an intense, ruby-red color and a full, ethereal bouquet. The flavor is dry and full-bodied.

Travaglini Gattinara (Piedmont, Italy)

Made from 100% nebbiolo in the tiny docg designated gattinara region. This wine is great with pasta, grilled fish and veal chops.

Cesari Valpolicella Classico Doc Vino Di Ripasso "Mara" (Veneto, Italy)

Mara is a baby amarone. It has a ripe concentrated bouquet, and a war, full-bodied, velvety taste.

Maso Campofiorin Ripasso Igt (Veneto, Italy)

A blend of corvina, rondinella and monlinara.

Chateau St. Jean Cabernet Sauvignon (California)

This wine is juicy with black cherry and plum flavors. Bright berry flavors persist through the long finish.

Robert Mondavi Cabernet Sauvignon (Napa Valley)

The wine's excellent structure and balance make it a beautiful accompaniment to full-flavored entrees, such as garlic and rosemary grilled lamb chops and filet of beef.

Simi Cabernet Sauvignon (Alexander Valley)

Intense cassis, blackberry, aged 12 months in french oak.

Blackstone Merlot (Sonoma)

Blackberry, cherry, spicy, chocolate. (Top wine of the year "decanter.com").

Greg Norman Shiraz (Limestone Coast, Australia)

Excellent depth of intensity; an almost seamless structure held together by well-integrated fine tannins.

Sella & Mosca Cannonau Riserva (Sardinia, Italy)

Full, round, fruit-forward. Oak aged, yet medium-bodied.

Castello Banfi "Belnero" Proprietor's Reserve Igt (Tuscany, Italy)

Made from our finest sangiovese with a touch of cabernet sauvignon and merlot for enriched aromatics.

Cesari Amarone "Il Bosco" 2005 (Veneto, Italy)

This amarone is made from the il bosco vineyard located in the very heart of the amarone and valpolicella d.o.c. Zones.

Bertani Amarone 2003 (Veneto, Italy)

This is a wine with a long history which has been defined as "a majestic wine which unites virility and grace". A noble and selected wine foremost among the valpolicella "classica" wines, it is made by bertani from specially selected grapes designed to ferment traditionally, and is aged over a long period.

Masi Amarone Classico 2006 (Veneto, Italy)

This amarone is a richly textured, full-bodied wine. It has an ethereal aroma with hints of raisins and cherries.

Pio Cesare Barolo 2006 (Piemonte, Italy)

Full-bodied, with lovely fruit, soft tannins and a long finish.

Viberti Barolo Riserva Bricco Viole 1999 (Piedmont, Italy)

This wine is ruby red with light garnet highlights. The typical aromas of tar, violets and chocolate persist in the nose. The style of the wine is elegant and soft.

Antinori "Pian Delle Vigne" Brunello Di Montalcino 2005 (Tuscan, Italy)

Aromatic and complex on the nose, with hints of spices, cherries, blackberries, light tobacco and pleasant chocolate undertones.

Banfi Cellars Brunello Di Montalcino 2000 (Tuscany, Italy)

Deep ruby tending toward garnet with age, a complex bouquet of nuts, spice and forest fragrances, a warm, spicy, austere, harmonious, tannic taste and a long, rich finish.

Silver Oak Cabernet Sauvignon 2007 (Alexander Valley)

100% cabernet sauvignon aged 3 years in wood and 2 years in bottle before released.

Banfi Cellars Summus 2006 (Tuscany, Italy)

This wine is a beautiful blend of sangiovese, cabernet sauvignon, and syrah. A beautiful wine with rich textures.

Luce Delle Vite 2006 (Tuscany, Italy)

A joint venture between robert mondavi and Marchese de frescobaldi; made with 50% sangiovese and 50% merlot. Rated 93 - wine spectator.

Antinori Tignanello 2008 (Tuscany, Italy)

Wine spectator - 93 points. "Intense aromas of ripe blackberry and flowers, with rosemary and coffee hints. Full-bodied, with chewy, polished tannins. Excellent fruit concertration and a flavorful aftertaste. Sangiovese, cabernet sauvignon and cabernet franc."

Opus One 2008 (Napa Valley)

A joint venture between robert mondavi and baron phillipe rothschild. It is a blend of cabernet sauvignon, cabernet franc, merlot malbec and petit verdot.

Tenuta Dell'ornellaia 2008 (Tuscany, Italy)

A wonderful blend of cabernet sauvignon, merlot, cabernet franc and petit verdot. One of the greatest wines in the world.

Le Serre Nuove Dell'ornellaia Rosso 2009 (Bolgheri, Italy)

Full and well-rounded on the palate with notably refined, silky tannins. The finish is long with an appealing freshness.

Risotto con Tartufo e Porcini

Truffle and Porcini Mushroom Risotto Tossed with Cheese.

Melanzane alla Parmigiana

Eggplant, layered with Mozzarella, Parmigiano Cheese and Tomato Sauce.

Asparagi con Patate e Formaggi

Grilled Asparagus and Yukon Potatoes Tossed in Oil and Lemon and Served with Imported Cheese.

Lasagnacci alla Napoletana

Artisan Square Pasta with Eggplant, Peppers, Mozzarella, Sausage and Beef in Light Tomato sauce.

Costolette con Mozzarella e Pomodorini

Milk fed veal chop stuffed with Mozzarella and Served with Light Cherry Tomato Sauce.

Costata alla Griglia

Grilled Rib eye steak with broccoli rabe and mushrooms.

Filetto di Maiale alla Mostarda

Pork Tenderloin in Mustard Sauce.

Pollo Balsamico

Chicken and sweet holland red peppers in balsamic vinegar of Modena.

Pollo al Limone

Chicken Breast in Lemon Sauce.

Capesante e Gamberi

Sea scallops and shrimp, in butter lime sauce, served with Linguini.

Cozze e Calamari alla Fra'Diavolo

P.E.I mussels and fresh calamari in fra'diavolo sauce.

Asaragi Grigliati

Grilled asparagus, and assorted cheeses

Melanzane alla Parmigiana

Layered eggplant with mozzarella, parmigiano cheese and tomato sauce.

Insalata dellla Casa

Mixed house salad.

Tortellini alla Bolognese

Cheese tortellini in Bolognese sauce.

Gnocchi al Gorgonzola

Gnocchi with radicchio and gorgonzola cheese sauce.

Spaghetti con Spinaci e Ricotta

Spaghetti with spinach and ricotta cheese.

Sogliola alla Salvia

Golden fried lemon sole in sage butter sauce.

Pollo alla Nerone

Chicken breast with wild mushrooms in a touch of cream sauce.

Arista di Maiale in Salsa Bracilata

Tender pork chops, tomato sauce, raisins and Pinoli Nuts.

Antipasto Vecchia Napoli

(for 2) Sopressata, Parma Prosciutto, Salami, Roasted Red Peppers, and assorted cheeses.

Carciofi alla Giudia

Classic Roman Dish- Crisp and nutty fried Arichoke

Melanzane alla Amalfitana

Eggplant, roasted fresh tomato, and homemade mozzarella.

Peperone Imbottito

Stuffed pepper, prosciutto, and mozzarella in creamy sauce.

Isolana

Homemade mozzarella, roasted peppers and beefsteak tomato.

Insalata di Finocchi e Arance

Fennel and orange in oil and lemon dressing.

Insalata di Cesare

Caesar Salad

Brodo di Pollo

Cheese tortellini in chicken soup.

Malafemmena

Homemade scialarielli in cherry tomato sauce with shrimp, octopus, P.E.I mussels, clams, cuttlefish and calamari.

Penne alla Norma

Penne in light tomato sauce with eggplant and dry ricotta cheese.

Gnocchi Imbottiti con Fiori di Zucca

Gnocchi filled with scamorza cheese, tossed with zucchini blossoms and mussels in garlic and oil.

Cannelloni

Homemade Cannelloni stuffed with meat sauce, mozzarella and ricotta.

Costoletta alla Milanese

Pan fried breaded veal chop, served with Salad.

Filetto di Manzo ai Funghi Porcini

Angus Filet Mignon in a light brown sauce and Porcini Mushrooms.

Filetto di Maiale alla Mostarda

Pork tenderloin in mustard sauce.

Gamberi Fra'Diavolo

Wild shrimp in spicy tomato sauce.

Pollo Portafoglio

Pan fried breaded chicken breast stuffed with prosciutto and mozzarella.

Astice alla Vecchia Napoli

Maine Lobster, sauteed in lemon butter sauce, and served over linguini

Zuppa di Pesce

Lobser, shrimp, calamari, clams, mussels, and cherry tomatoes.