fresh garden salad with choice of dressing
tossed green salad with sliced orange, honeydew, and strawberries with lemon and oil dressing
hearts of romaine lettuce and toasted croutons in a dijon anchovy lemon dressing
endive, radicchio, fresh mozzarella, roasted peppers, red onions, and fresh tomato chopped and tossed with extra virgin olive oil and balsamic vinegar, served over a bed of "day-old" italian bread
spinach and arguala with sliced mangos, gorgonzola cheese, toasted walnuts, and dried cranberries, tossed in a sesame dressing, served in a cascading tortilla basket
solid light tuna tossed with mesclun greens, celery, tomato, red onion, and kalamata olives in a red wine vinegar and olive oil dressing
stuffed shrimp, clams oreganata, mussels posillipo, eggplant sorrentino, and stuffed mushrooms topped with a light tomato sauce
pan fried jumbo shrimp, scallops, and calamari served with a spicy marinara sauce and lemon wedge
sauteed eggplant slices rolled and stuffed with ricotta, mozzarella cheese, and prosciutto baked with a light tomato sauce
littleneck clams baked in their natural juices with seasoned italian bread crumbs, extra virgin olive oil, and spices
brick oven pizza topped with melted fresh mozzarella cheese, basil leaves, and fresh plum tomato
fresh mozzarella and vine ripe tomatoes topped with sun dried tomato and basil leaves
a combination of imported italian cold cuts, fresh mozzarella, lettuce, vine ripe tomato, extra virgin olive oil, and vinegar
mixed seafood salad with diced celery, pepperoncini, fresh basil, garlic, extra virgin olive oil, and lemon
poached jumbo shrimp with spicy cocktail sauce and lemon wedge
cut ziti with mushrooms, sun-dried tomato, and gaeta olives sauteed with extra virgin olive oil and garlic in a light tomato sauce topped with melted fresh mozzarella cheese
cut ziti with baby shrimp and broccoli florets sauteed in extra virgin olive oil and garlic topped with fresh plum tomatoes
thin pasta with fresh clam sauce (red or white)
homemade stuffed cheese dumplings served with baby shrimp, mushrooms, nutmeg, and shallots in a pink sauce
angel hair pasta, fresh garden vegetables, and fine herbs in a light fresh tomato sauce
bow tie pasta with pieces of fresh norwegian salmon and a touch of nutmeg pink sauce
with baby shrimp, broccoli florets, vodka, fresh tomato, and a touch of cream
thick homemade semolina and spinach noodles tossed in a traditional italian style meat sauce
with brocciole, sausage and meatballs served in a homemade tomato ragu (only served friday, saturday and sunday)
jumbo shrimp with fresh roasted red peppers, garlic, butter, wine, and parsley served over rice pilaf
grilled fillet of norwegian salmon served with lemon wedge and avocado sauce on the side
sauteed breast of chicken and jumbo shrimp with garlic, butter, white wine, fresh plum tomatoes, and basil
milk fed veal chop char-broiled and topped with fine chopped endive, arugula, and radicchio tossed with extra virgin olive oil, lemon, and garlic
boneless breast of chicken lightly breaded and filled with prosciutto, mozzarella cheese and fine herbs, sauteed in extra virgin olive oil and topped with a wild mushroom sauce
9 oz. center cut tenderloin, grilled to perfection, accompanied by a wild mushroom sauce
grilled and served in our house special marinade
grilled breast of chicken topped with arugola, radicchio, finely chopped endive, and balsamic vinaigrette dressing
sauteed breast of chicken in white wine and lemon butter sauce with fresh sage, and topped with baby artichokes
breast of chicken with sweet sausages, peppers, and mushrooms in a light fresh tomato sauce
lightly breaded chicken cutlet pan fried, topped with fresh tomato sauce and melted mozzarella cheese served with a side order of pasta with tomato sauce
sauteed scalloppines of milk-fed veal topped with sliced baby eggplant, san daniele prosciutto and melted fresh mozzarella cheese lightly baked with a touch of fresh plum tomato sauce
slices of milk-fed baby veal dipped in egg batter and sauteed in lemon butter and marsala wine topped with medallions of fried zucchini, prosciutto, and onion
slices of milk-fed baby veal sauteed in white wine, lemon, and butter sauce topped with baby artichokes
lightly breaded veal cutlet pan fried, topped with fresh tomato sauce and melted mozzarella cheese served with a side order of pasta with tomato sauce
slices of milk-fed veal sauteed in garlic and extra virgin olive oil served with mesclun greens
combination of jumbo shrimp, calamari, littleneck clams, and mussels in a light marinara sauce served on a bed of linguine
fresh fillet of sole sauteed in white wine, lemon butter, and topped with crabmeat and melted fresh mozzarella cheese
fillet of sole and jumbo shrimp dipped in egg batter sauteed in a white wine lemon butter sauce
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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.
Please see our FAQ for more details.