8oz prime angus burger cooked to your liking with bacon, provolone, lettuce, and tomato

Housemade chicken salad with lettuce, tomato, and provolone cheese rolled up in a cheddar wrap or over a bed of greens

Lightly fried eggplant, marinara, and melted provolone on ciabatta bread

Roasted and sliced prime rib on a fresh baked roll with melted provolone. Finished with caramelized onions and au jus

Grilled chicken breast and chef's vegetables with a side of peppercorn parmesan dressing

Grilled chicken breast, prosciutto, aged sharp provolone cheese, spinach, tomato, and balsamic reduction rolled up in a cheddar wrap

Grilled sausage and sautéed onions on a fresh baked roll with melted provolone cheese

Provolone cheese, prosciutto, and italian meats topped with balsamic onions and tomatoes on a fresh baked roll

Housemade meatballs with provolone on a fresh baked roll

Choice of beef or chicken with sautéed onions on a fresh baked roll with melted provolone and a side of marinara

Blackened grilled chicken, lettuce, tomato, and caesar dressing in a cheddar wrap

Flash fried, finished with a cherry pepper emulsion

Jumbo gulf shrimp, stuffed with boursin cheese and wrapped with prosciutto on a bed of field greens and drizzled with a balsamic reduction

Crimini mushrooms sautéed in garlic, parsley, and chablis wine. Topped with grated parmesan cheese

House Made with Cucumbers and Mayonnaise. Served over Field Greens with Tomatoes and Pita Crisps

Chef's fresh fish of the day on a bed of field greens, tomatoes, cucumbers, onions, roasted peppers, artichokes, and choice of dressing

Fresh peaches and golden beets tossed with arugula, pistachio nuts, goat cheese, and finished with a balsamic vinaigrette

Proscuitto, provolone cheese, and italian meats on a bed of romaine lettuce. Roma tomatoes, black olives, onions, pepperocini peppers, artichokes, and house vinaigrette

Romaine hearts grilled with housemade caesar, anchovies, and croutons

Fried eggplant, roma tomatoes, fresh mozzarella cheese, proscuitto, and basil leaves. Served over fresh field greens with balsamic reduction and extra virgin olive oil

Grilled chicken breast blackened, served over a bed of pasta with housemade alfredo

Marinated and grilled flank steak with a tomato, cucumber, and feta cheese relish. Paired with a chilled tabouli salad

Thinly Sliced Eggplant Lightly Breaded and Fried. Rolled with Prosciutto and a Ricotta Cheese Blend. Topped with Melted Provolone. Served over a Rosé Sauce with Roasted Red Peppers and Field Greens

A selection of chef's featured lunch items, please ask your server

sautéed scallops with grilled corn and watermelon. finished with extra virgin olive oil

chef's seasonal selection of local cheeses, south philadelphia italian market cheeses

prosciutto wrapped and boursin cheese stuffed pan seared shrimp. finished with a balsamic reduction

house made with cucumbers and mayonnaise. served over field greens with tomatoes

tomatoes and fresh mozzarella finished with a balsamic reduction and a pesto extra virgin olive oil

fresh peaches and golden beets tossed with arugula, pistachio nuts, and goat cheese. finished with a balsamic vinaigrette

Jumbo Gulf shrimp and sea scallops sautéed with asparagus, artichokes, roasted tomatoes, and tossed with pine nuts. Served with gluten free style pasta. Finished with a fresh basil pesto

8oz fillet of beef tenderloin cooked to your liking. paired with chef's vegetables and roasted potatoes. finished with prosciutto and fresh mozzarella in a light madeira wine sauce

Pan seared organic salmon with a coffee and cocoa rub. paired with chef's vegetables and wild rice risotto. Finished with an orange honey chipotle glaze

Veal cutlets sautéed and baked with prosciutto and fresh Mozzarella in a light Madeira wine sauce. Served over gluten free style pasta

Shrimp, scallops, clams, and mussels with thyme, bell peppers, onions, and chorizo with saffron rice

sautéed lobster with roasted red peppers and asparagus. tossed with gluten free pasta in a pesto cream sauce

marinated and grilled flank steak with a tomato, cucumber, and feta cheese relish. paired with roasted potatoes

A blend of Licor 43® and Godiva white® chocolate liqueur and hot coffee topped with house made whipped cream and a dusting of cocoa.

A combination Van Gogh® Espresso Vodka, espresso, blended with steamed milk and cinnamon.

Van Gogh® Double espresso vodka & dark crème de cacao. Served up in a chilled cocoa rimmed glass.

Vanilla vodka, amaretto, and Frangelico®. Served up in a chilled cinnamon & sugar rimmed glass.

Organic fruit zest infused vodka combined with simple syrup to create our homemade 'Cello. Lemon, Orange, or lime flavors. (subject to availability)

Yellow cake with a rum glaze.

White cake with mascarpone, lemons, and berries.

Creamy cheesecake with a graham cracker crust. Choice of raspberry or chocolate sauce.

Ball of dark chocolate & vanilla ice cream with a candied sour cherry center dipped in chocolate sauce & frozen.

Grand Marnier® and orange infused.

Chef George's daily dessert feature.

Flourless chocolate cake with a hazelnut ganache center, warmed and served over raspberry sauce.

Chef's seasonal selection of local cheese, south Philadelphia Italian market cheese and housemade crostinis.

Regular or Decaffeinated

Regular, Decaffeinated, Herbal

House made with cucumbers and mayonnaise. Served over field greens with tomatoes and pita crisps.

Tomatoes and fresh mozzarella finished with a balsamic reduction and a pesto extra virgin olive oil.

Fresh peaches and golden beets tossed with arugula, pistachios, and goat cheese. Finished with a balsamic vinaigrette.

Grilled romaine hearts. Caesar dressing, white anchovies, hand cut croutons, and grated parmesan.

Sautéed scallops with grilled corn and watermelon. Finished with extra virgin olive oil.

Mussels sautéed in a belgian white, tomato, herbs, garlic, and fumé.

Lollipop lamb chops wrapped in bacon and deep fried. Served over field greens and finished with a balsamic reduction drizzle.

House blend meatballs with gouda and scallions. Finished with an ipa infused chipotle barbecue sauce.

Tri-color roasted peppers and a jalapeño in an anchovy broth.

Chef's seasonal selection of local cheeses, south philadelphia italian market cheeses and housemade crostinis.

Jumbo gulf shrimp, stuffed with boursin cheese and wrapped with prosciutto on a bed of field greens and drizzled with a balsamic reduction.

Flash fried and dredged in seasoned flour, tossed with parmesan and lemon zest. Finished with a cherry pepper emulsion.

Crimini mushrooms sautéed in garlic, parsley, and chablis wine. Finished with grated parmesan cheese.

Fresh sheets of pasta rolled with a blend of crab and ricotta. Baked for a crisp shell and finished with a house smoked tomato sauce.

Lemon and herbed grilled bone in free range chicken breast paired with a chilled orzo pasta salad and a basil aioli.

8oz fillet of beef tenderloin cooked to your liking. Paired with chef's vegetables and roasted potatoes. Finished with prosciutto and fresh mozzarella in a light madeira wine sauce.

Sautéed lobster with roasted red peppers and asparagus. Tossed with gobetti pasta in a pesto cream sauce.

Pan seared organic salmon with a coffee and cocoa rub. Paired with chef's vegetables and wild rice risotto. Finished with an orange honey chipotle glaze.

Shrimp, scallops, clams, and mussels with thyme, bell peppers, onions, and chorizo with saffron rice.

Marinated and grilled flank steak with a tomato, cucumber, and feta cheese relish. Paired with a chilled tabouli salad.

Veal cutlets sautéed and baked with prosciutto and fresh mozzarella in a light madeira wine sauce. Served with a steel oat cake.

Thinly sliced eggplant lightly breaded & fried. Rolled with prosciutto and a ricotta cheese blend. Topped with melted provolone. Served over a rosé sauce with roasted red peppers and field greens.

Sautéed scallops and arugula with corn in a brown butter sauce. Served over bacon and corn filled ravioli.

Jumbo gulf shrimp and sea scallops sautéed with asparagus, artichokes, roasted tomatoes, and tossed with pine nuts. Served with gluten free style pasta. Finished with a fresh basil pesto.

Jumbo gulf shrimp and little neck clams steamed in either white wine sauce or red spicy clam sauce over a bed of linguini pasta.

Sautéed roasted red peppers, roma tomatoes, artichokes, black olives, fresh spinach, and parsley, tossed with aglio and olio pasta.

Seasoned with bread crumbs and fried golden brown, topped with marinara, parmesan and provolone cheeses, then baked. Served with a side of pasta.

D'angelo bros. Italian hot sausage in our marinara sauce, with peppers and onions. Served over linguini.

Sautéed chicken breast or veal medallions topped with marinara, parmesan and provolone cheeses, then baked. Served with a side of pasta.