Crispy breaded shrimps finished with a spicy roasted red pepper aioli.
The freshest tomatoes tossed with garlic, basil, and extra virgin olive oil finished with oregano and a light parmesan dusting.
Fresh mozzarella and vine ripe tomato slices topped with basil, EVOO and balsamic reduction drizzle.
With olive oil, garlic, fresh tomatoes, basil and mozzarella cheese with a hint of oregano.
Simplicity at its finest, floured calamari finished to a crispy texture served with a pomodoro.
A chefs specialty, mussels sauteed with sweet onion and grape tomatoes in a white wine and light cream sauce.
Cannellini beans, vegetables, beef bits, and Italian pasta in a tomato base.
House made chicken consomme, mini meatballs, baby spinach, and parmesan.
House made chicken consomme, baby wilted spinach, and swirled scrambled egg topped with parmesan.
Baby arugula tossed with toasted pine nuts, shaved parmesan, and balsamic vinaigrette.
Romaine lettuce tossed with Caesar dressing, croutons and shaved parmesan.
Baby field greens salad tossed with red onions, grape tomatoes, shredded carrots, and sliced cucumbers in a balsamic vinaigrette.
Chefs signature dish: egg pasta with a hint of rosemary tossed with lobster claw and knuckle meat, lump crab meat and butterflied shrimp in a brandy grape tomato sauce.
A delightful blend of lobster claw and knuckle meat with a saffron sherry cream filling coated with a diced shrimp saffron sherry cream pink sauce.
Shrimp sauteed with tuscan vegetables: asparagus tips, 1/4 artichoke hearts, sundried tomatoes, and black olives in a white wine cream sauce then tossed with penne pasta.
Shrimp sauteed in a garlic butter white wine sauce.
Sauteed littleneck clams in a garlic white wine sauce with a hint of zest and parsley shower over a bed of linguine.
Fluffy potato dumplings tossed with herb chicken pieces in lightly spiced, rosemary, diced tomato white wine butter sauce.
Sauteed shrimp, mussels and littleneck clams in roasted garlic, tomato and white wine sauce served over a bed of linguini.
Pasta topped with three meatballs and pomodoro sauce.
Breaded veal scallopini topped with marinara sauce, parmesan and mozzarella cheeses served with a pasta marinara side.
Veal scallopini sauteed in a mushroom marsala sauce, with a pan sauce pasta side.
Chicken cutlets sauteed with capers and shallots in a citric white wine butter sauce accompanied with a pan sauce pasta side.
Italian breaded thinly pounded pork loins topped with a rich herb, mushroom, pancetta white wine cream sauce. Served with garlic smashed potatoes and broccoli florets.
Veal scallopini sauteed with capers and shallots in a citric white wine butter sauce accompanied with a pan sauce pasta side.
Breaded chicken cutlets topped with marinara sauce, parmesan and mozzarella cheeses served with a pasta marinara side.
Chicken cutlets sauteed in a mushroom marsala sauce, with a pan sauce pasta side.
An 8 Oz portion of grilled mahi mahi topped with diced shrimp, white wine cream sauce. Served with garlic smashed potatoes, and grilled asparagus.
An Atlantic Norwegian salmon in a soy sauce citric marinade served with garlic smashed potatoes and grilled asparagus spears.
Tilapia filet sauteed in a citric white wine butter sauce accompanied with smashed potatoes and a vegetable melange.
A beautiful blend of fresh seafood: shrimp, clams, mussels, and a tilapia filet, in a basil, diced tomato fish broth.
Grouper filet sauteed with capers and shallots in a citric white wine butter sauce served with smashed potatoes and a vegetable melange.
Italian marinated, rosemary grilled chicken breasts topped with a compound butter. Served with garlic mashed potatoes and a vegetable melange.
Cooked to temperature and served with a madeira demi glaze and garlic smashed potato side.
Grilled pork chops topped with an herb, mushroom, pancetta white wine cream sauce. Served with garlic mashed potatoes and broccoli florets.
Cooked to temperature and served with a madeira demi glaze and garlic smashed potato side.
Soaked lady finger foundation cake with a sweet whipped mascarpone topping with a cocoa powder dusting with hints of espresso and amaretto.
A sweet cream custard dessert with hints of vanilla topped with an amaretto cherry and amaretto cookie crumbles.
A fluffy, sweet cream cheesecake with a delightful graham cracker crust.
A moist rich chocolate cake layered with a decadent chocolate cream filling served with a wild berry sauce.
Hours of Service:
Friday: 07:00AM - 06:30PM
Monday: 07:00AM - 06:30PM
Sunday: 07:00AM - 12:30PM
Tuesday: 07:00AM - 06:30PM
Saturday: 07:00AM - 06:30PM
Thursday: 07:00AM - 06:30PM
Wednesday: 07:00AM - 06:30PM
(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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