Fresh buffalo mozzarella with sliced tomato, roasted peppers and prosciutto di Parma, topped with basil and Tuscan olive oil.
Shrimp sauteed with saffron, cannellini beans, fresh herb and prosciutto with a touch of tomato and basil.
Raw, paper-thin sliced beef, topped with Parmigiano shavings, white truffle oil and arugula and pesto sauce.
Wild mushrooms breaded with Parmigiano, lightly sauteed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth.
Seared sea scallops in a light citrus sauce, garnished with radicchio and pignoli nuts.
Slow roasted beets with goat cheese mixed with baby lettuce and toasted pistachios in a light vinaigrette, finished with golden delicious apples.
Steamed clams with white wine sauce, garlic and fresh herbs.
Meatballs and marinara sauce topped with ricotta cheese
Fresh fennel, finely sliced with Italian radicchio, Balsamic vinegar and Parmigiano shavings.
Spinach with roasted pear, walnuts and imported Gorgonzola.
Arugola, sun-dried tomatoes, roasted peppers, buffalo Mozzarella and fresh tomatoes with Balsamic vinegar and virgin olive oil.
Sauteed finely sliced mushrooms, sliced artichoke, combined with baby greens, with a truffle vinaigrette.
Roasted butternut squash ravioli topped with Buffalo mozzarella and crushed amaretto. Orange zest and nuts in a sage brown butter.
Paperdelle in a slow roasted meat sauce with fresh herbs, finished with a mascarpone cream cheese.
Tomato and basic sauce.
Sausage and wild mushroom in a light tomato basil sauce.
Homemade pasta strips with fresh tomato, cream vodka, snow peas and basil.
Spicy tomato and basil sauce with shiitake mushrooms and black olives.
Hot peppers, mushrooms, prosciutto and black olives in a light tomato sauce. Spicy.
Aragula and shrimp in a fresh tomato and basil sauce.
Shrimp, asparagus and sun dried tomatoes in. Light brandy cream sauce.
A delicate blend of seafood in a light tomato sauce with fresh thyme.
Homemade ravioli filled with porcini mushrooms in white truffle cream sauce.
A savory crispy crepe loaded with Parmesan and beef inside.
Scallopine of veal topped with prosciutto, eggplant, fontina, and sliced tomato in a sage-infused wine sauce.
Loin of pork topped with cheese and prosciuttom, served over sauteed spinach in a marsala wine sauce with fresh herbs.
Filet of sole breaded with hazelnuts, lightly sauteed, topped with arugula, roasted peppers and fresh tomato.
Fresh, pan roasted salmon with white wine, shallots, and tomatoes sprinkled with pignoli nuts.
Boneless veal chop pounded very thin, breaded with parmigiano and bread crumbs, lightly sauteed, topped with an arugola and tomato salad and Parmigiano shavings.
Boneless veal chop crusted with Parmigiano and drizzled with a brandy reduction, garnished with tomato, asparagus and prosciutto.
Boneless veal chop stuffed with fontina, prosciutto and truffles in a marsala wine sauce with artichoke hearts.
Chicken breast crusted with Parmigiano and drizzled with a brandy reduction, garnished with tomato asparagus and prosciutto.
Boneless chicken stuffed with fontina, prosciutto and truffles in a marsala wine sauce with artichoke hearts.
Breaded chicken breast topped with mozzarella cheese in a tomato basil sauce.
Tender pieces of chicken sauteed with white wine, garlic, and sausage.
Boneless chicken pounded very thin, breaded with Parmigiano and bread crumbs, lightly sauteed toped with arugula and tomato salad and Parmigiano shavings.
Medallions of filet mignon with imported Gorgonzola, brandy and a touch of cream, topped with asparagus.
Pork medallions in a white wine sauce with cherry peppers, wild mushrooms, and capers with a touch of fresh tomato. Spicy.
3 tender center cut lamb chops rusted with Parmigiano and drizzled with a brandy reduction garnished with tomato, asparagus, and prosciutto.
A slowly braised lamb shank served with saffron risotto and fresh roasted vegetables.
St peters fish sautéed with capers and artichoke hearts in a white wine sauce and fresh tomato.
Seared striped bass finished in a port wine reduction and topped with a thin layer of potatoe crust served with shiitake mushroom.
Shrimp sauteed with shallots imported prosciutto lemon and fresh basil served over sauteed spinach.
Shrimp wrapped with pancetta then topped with reggiano and finished with porcini essence.
5 jumbo shrimp breaded topped with mozzarella cheese in a tomato basil sauce.
Red snapper sauteed with fresh rosemary and garlic garnished with wild mushrooms and asparagus.
An 8 oz. lobster tail and four jumbo shrimp sauteed in a mild spicy garlic white wine sauce served over capellini.
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.
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