a combination of fried calamari, mozzarella en corozza, fried raviolis, tomato brochette and mozzarella sticks.
fresh calamari lightly breaded then fried topped with a white wine cherry pepper sauce.
eggplant stuffed with ricotta cheese and spinach lightly breaded then baked topped with marinara sauce and mozzarella cheese.
fresh wet mozzarella, roasted red peppers, sliced tomatoes and black olives drizzled with balsamic vinegar and extra virgin olive oil with fresh basil.
topped with ricotta cheese, roasted red peppers, sliced olives, chopped tomatoes, fresh basil and grated romano cheese.
garlic toast topped with fresh tomatoes and onions marinated in a red wine vinegar dressing.
wild atlantic salmon crusted with crabmeat then topped with grilled shrimp and served with garlic mashed potatoes and vegetables.
a combination of shrimp, scallops, clams, mussels and calamari sauteed in our spicy fra diablo sauce and served over linguine.
fresh shrimp, scallops and lobster tail sauteed with mushrooms, artichoke hearts, sun dried tomatoes then finished in olive oil, garlic, basil and white wine over whole wheat spaghetti.
shrimp, scallops, tilapia, and clams.
fried shrimp in our spicy fra diablo sauce topped with mozzarella cheese and baked served over linguine.
shrimp and broccoli sauteed with our scampi sauce served over angel hair pasta.
served over linguine.
salmon, shrimp and mussels sauteed in olive oil, garlic and basil then finished in a light plum tomato sauce over angel hair pasta.
a combination of pork brachole, chicken stuffed with spinach and pepperoni and eggplant parmigian served over linguine.
shrimp stuffed with mozzarella cheese then breaded and wrapped with bacon and pan fried served on a bed of spinach and mushrooms sauteed in olive oil and garlic topped with prosciutto and mozzarella cheese and served over angel hair pasta.
chicken, veal, shrimp and eggplant parmigian served over linguine.
a great combination of chicken parmigian, cheese lasagna and fettuccine alfredo.
meatballs, sausage, pepperoni and chicken tossed with penne pasta in a marinara sauce with ricotta and mozzarella cheese then baked in the oven.
manicotti, stuffed shells and raviolis baked with mozzarella cheese and served with a side of gnocchi and tortellini alfredo.
chicken and shrimp sauteed with broccoli in olive oil and finished in a pink vodka sauce tossed over rigatoni.
served over linguine.
shrimp, veal and lobster tail sauteed with broccoli and yellow peppers in olive oil and garlic over linguine.
veal cutlet sauteed with spinach then finished in a marinara sauce and layered with eggplant and mozzarella cheese baked and served over linguine.
chicken and broccoli sauteed in olive oil and finished in our creamy alfredo sauce tossed with fettuccine.
chicken breast stuffed with broccoli, cheddar, mozzarella and romano cheese breaded and baked then topped with an oven roasted garlic romano cheese sauce served with cheese raviolis.
chicken breast sauteed with asparagus and mushrooms in olive oil then finished with a marsala wine demi glaze topped with prosciutto and mozzarella cheese baked and served over fettuccine.
chicken breast sauteed with spinach and mushrooms in olive oil finished in a demi glaze and topped with prosciutto and mozzarella cheese baked and served over fettuccine.
chicken breasted stuffed with crabmeat breaded and baked and topped with roasted pepper and mozzarella cheese over penne pasta sauteed with mushrooms, asparagus and roasted red peppers in olive oil, garlic and basil.
whole boneless chicken stuffed with fontina cheese, mushrooms and spinach baked then topped with a marsala wine demi glaze with onions and mushrooms served with roasted potatoes.
chicken breast lightly breaded then pan fried to a golden brown, then topped with an eggplant cutlet, ricotta cheese, mozzarella cheese and pepperoni baked in a plum tomato sauce and served on a bed of fettuccine.
chicken tenders sauteed with broccoli rabe, roasted red peppers and sausage finished in olive oil garlic, basil and white wine over linguine.
chicken tenderloins sauteed with onions, mushrooms, peppers and potatoes in olive oil with garlic then finished with a balsamic vinegar sauce.
served over linguine.
served with linguine and mixed vegetables.
angel hair pasta sauteed with escarol, mushrooms and prochutto finished in olive oil, garlic, and white wine.
rigatoni in a plum tomato sauce with chunks of fresh mozzarella and fresh basil.
penne pasta sauteed with spinach, mushrooms, roasted red peppers, artichoke hearts and sun dried tomatoes in olive oil, garlic, basil and white wine.
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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