a medley of fresh seafood delights tossed in a white vermouth sauce with fresh garlic & basil, sweet white onion, spinach and tomato served over a bed of pasta du jour

linguini pasta with your choice of red sauce, alfredo or pesto sauce

red, pesto or alfredo sauce)w/shrimp, meatballs or chicken

our famous stuffed hungarian banana peppers (stuffed with a blend of seasoned beef and breadcrumbs) - and oh can they be spicy - tossed with a zippy red sauce over pasta du jour

jumbo shrimp tossed with pasta in a spicy vermouth and butter sauce with garlic, basil, onion and pepperoncini

boneless breast of chicken julienned with pepperoni, mushrooms tossed with pasta in a rich tomato cream sauce, garlic and onion

three house crabcakes with just enough breading to hold them together, splashed lightly with ponzu sauce and garnished with remoulade sauce and corn relish

call ahead to find out what chef matthew is using his creative juice with today (price range varies)--always something new and fresh!

8 oz. tenderloin butchered by the chef, filet mignon us choice or higher with 35 day age lightly dusted with an espresso seasoning, fired to your preference (we recommend medium) and dressed with a luscious demi glace

8 oz. fresh a-1 ahi tuna steak encrusted with sesame seeds and seared rare, splashed with ponzu sauce and served with wasabi aioli

8 oz. sirloin grilled to your liking, drizzled with brandy mushroom cream sauce

jumbo shrimp (like monster sized!) tossed with fresh garlic, sweet basil and onion, pepperoncinnis and a pinch of crushed red pepper all splashed with dry vermouth

seven monster shrimp served chilled around a martini glass full of the chef's famous mango cocktail sauce - perfect to share or just for you!

spicy hungarian banana peppers (long green and narrow ones) stuffed to the brim with a seasoned blend of ground beef, seared brown in extra virgin olive oil, and crowned with our famous zesty house red bolgonese (made with meat) sauce.

they're actaually a pair, so if your're feeling generous you can share. lump clawmeat blended with house seasonings, pan seared and served with remoulade sauce, corn relish and a side of baby greens

extra virgin olive oil laced with sweet roasted garlic, fresh basil and citrus zest (amongst a few other secret ingredients) and served with a whole loaf of our famous warm and toasty italian loaf

a rustic round boule (that's a bread bowl in layman's terms) literally exploding with sliced homemade meatballs and the chef's red sauce, baked and smothered with melted mozzarella

a mouth-watering 8 ounce sirloin filet, lightly herbed and seared to your preference over open flames, bathed in a rich mushroom demiglace and nestled aside baby greens with fire-roasted peppers

speaks for itself: "i'm rich and cream and love when you dip toasty baguettes in me!"

baby mussels steamed with all the good stuff: butter, garlic, sweet basil, onion and stock

a cup of our famous rich and velvety lobster cream stock chock full of lump clawmeat and sweet langostinos

a perfectly portioned a-1 ahi tuna steak, sesame seed encrusted and seared rare with a side of wasabi aioli and house greens

a side of ziti pasta tossed with the chef's famous red sauce bolognese, alfredo or pesto. it's great to make your tapas a meal or just for a light snack!

boneless, but not spineless - after all, they're not afraid to take a dip in our house sweet and tangy buffalo sauce or our signature spicy mango sauce

homemade balsamic vinaigrette, ranch dressing. mixed greens garnished with julienne carrot - top with our famous balsamic house dressing!

squid strips, breaded, served with horseradish sauce and side of mixed greens and more goodies!

america's first pizza as only matthew's trattoria

with 5 berries

to bring your own cake in

flavors and icing selections. order 72 hrs in advance

order 72 hrs in advance