Fresh sliced sweet tomatoes with Vidalia onions and crumbled blue cheese in our homemade sweet dressing.
Two giant meatballs made from veal, pork, and beef in a tomato sauce.
A 14oz chop cooked in a grilled and broiled combination served with mashed potatoes and sauteed spinach.
Traditional lasagna with a twist, layers of fried eggplant are substituted instead of the lasagna pasta, layered with ricotta cheese and in a bolognese sauce topped with melted Parmesan cheese.
Whole tender baby rack in a broiled and baked cooking accompanied with mashed potatoes and sauteed spinach.
Choose between grilled, pan-seared, or in a livornese style. Served over sauteed spinach, roasted potatoes, and mixed vegetables.
Choice of soup or garden salad, choice of pasta: penne vodka sauce & linguini or capellini filetto di pomodoro, choice of entree: chicken parmesan, grilled salmon, chicken francese, filet of sole oreganata, veal francese, or veal marsala (all entrees are served with roasted potatoes & sauteed vegetables), choice of coffee or tea, and your choice of tiramisu or ice cream.
Served with eggplant rollatini, rock shrimp, clams oreganato, clams casino, stuffed mushrooms & mussels marinara.
Served with honey-ginger sauce or traditional marinara sauce (hot or sweet).
Sauteed with olive oil, garlic, basil, & mixed Italian hot & sweet peppers, and potatoes.
Sauteed rock shrimp with garlic, red pepper seeds, & oregano in a white wine lemon sauce.
Sauteed shrimp with garlic and fresh herbs in a white wine & lemon sauce.
Egg dipped Francese style, served in a rich mustard cream sauce.
Stuffed with ricotta and parmesan cheese, then topped with mozzarella in tomato sauce.
Served with olive oil & garlic in a white wine broth with Italian parsley.
Served in a light tomato sauce.
Served in a light tomato Fra Diavolo Sauce.
Stuffed with bacon, bread crumbs, mozzarella cheese, & served with marsala wine sauce.
Topped with seasoned breadcrumbs & oven-baked.
Served on a bed of baby greens in a white wine vinaigrette, finished with goat cheese.
Clams stuffed with chopped peppers, onions, & topped with bacon.
Shrimp, calamari, scallops, & celery in EVOO, garlic, and fresh lemon.
Served with cocktail sauce
Fresh mozzarella with prosciutto, roasted peppers, & onions.
Tortellini in chicken broth.
Cannelloni beans with pasta in a tomato broth.
Egg and spinach in a chicken broth.
Served with fennel, arugula, radicchio, mushrooms, & balsamic vinaigrette, finished with shaved parmesan cheese.
Baby arugula with tomatoes and onions in a house vinaigrette dressing.
Baby greens with sliced pears and walnuts, served with raspberry vinaigrette.
Hearts of Romaine lettuce with croutons & Caesar dressing with shaved parmesan cheese.
Baby arugula, Belgium endive, & radicchio, tossed with light Italian vinaigrette.
Served with fresh tomatoes, homemade mozzarella cheese, & basil in a light vinaigrette.
Drizzled with onions, red wine vinaigrette, plum tomatoes.
Penne Pasta served with pink vodka sauce, finished with basil & parmesan cheese.
Hand-rolled Quill-shaped pasta served in traditional Bolognese sauce.
Fresh garden vegetables tossed in a light tomato sauce.
Fresh garden vegetables tossed in a light tomato sauce.
Tossed with prosciutto & onions in a light tomato sauce, finished with basil.
Tossed with prosciutto & onions in a light tomato sauce, finished with basil.
Linguine pasta served in a pesto tomato sauce, finished with parmesan cheese.
Cheese-filled pasta tossed with shallots, prosciutto & green peas in a rich cream sauce.
Cheese-filled pasta tossed with shallots, prosciutto & green peas in a rich cream sauce.
Classic seafood pasta featuring chopped clams, rock shrimp, mussels & scallops in a light tomato white wine sauce.
Linguine pasta tossed with rock shrimp, red pepper seed & parsley in an EVOO, garlic, and white wine sauce.
Linguini Pasta tossed with fresh-shucked clams in tomato or white clam sauce.
A classic dish made with fresh roasted garlic in EVOO with fresh Italian parsley.
With roasted pignoli nuts, fresh plum tomato & hot pepper seeds in an EVOO and garlic sauce.
Fettuccini tossed with egg yolk, heavy cream & parmesan cheese.
Served over braised leeks in a chive beurre blanc.
Served with shrimp & clams in olive oil and garlic, in a light marinara sauce over capellini.
Served over sauteed spinach & olive oil.
Lemon sole pan-seared with sliced pears & shiitake mushrooms in a lemon Grand Marnier sauce.
Shrimp egg-dipped and sauteed in a wine & lemon butter sauce.
Shrimp sauteed with garlic & spicy red tomato sauce, served over capellini.
Served over angel hair pasta.
Served over angel hair pasta.
Topped with seasoned garlic breadcrumbs and baked.
Sole egg-dipped and sauteed in a lemon butter sauce.
Served with lobster tails, sea scallops, clams, filet of sole, and shrimp, in a light tomato sauce served over linguine.
Sauteed chicken breast with shallots, shiitake mushrooms, fresh asparagus, and fresh crab meat in a light cream and sherry wine sauce.
Pan-fried chicken cutlet, lightly breaded with parsley and parmesan cheese, sauteed & topped with fresh garden salad or bruschetta.
Sauteed chicken tenders with sausage, sweet peppers, mushrooms, onions, potatoes, & garlic.
Sauteed breast of chicken with mushrooms in a marsala wine sauce.
Sauteed chicken tenders with fresh herbs, sprinkled with parmesan cheese in a light red vinegar sauce.
Breaded chicken cutlet topped with mozzarella cheese & marinara sauce, and served with linguine.
Sauteed chicken tenders with peas in olive oil, garlic, and a white wine sauce.
Sauteed breast of chicken served in a white wine & lemon butter sauce.
Sauteed stuffed breast of chicken with ricotta cheese & spinach in a white wine sauce.
Fresh herb-roasted chicken breast over mashed potatoes with a lemon white wine sauce.
Sauteed chicken tenders with mushrooms, cherry peppers, onions, & parmesan cheese in a light white wine vinegar sauce.
One half roasted crispy duck served with apples & pears in cranberry port wine sauce.
Sauteed veal cutlet with leeks & shiitake mushrooms in a sherry wine sauce with asiago cheese.
Sauteed with portobello, shiitake & champignon mushrooms, and roasted pignoli nuts, served in a Madeira wine sauce.
Sauteed with prosciutto and mozzarella, served over spinach in a light marsala wine sauce.
Stuffed with ricotta, fontina cheese & prosciutto in a light shiitake mushroom Madeira wine sauce.
Scallopini of veal with fresh crab meat, asparagus & shiitake mushrooms in a light cream sherry wine sauce.
Pan-fried veal cutlet, lightly breaded with parsley & parmesan cheese, sauteed, and topped with a fresh garden salad or bruschetta.
Scallopini of veal sauteed with mushrooms in a marsala wine sauce.
Veal cutlet topped with mozzarella cheese in a marinara sauce, served with linguine.
Scallopini of veal sauteed in a lemon butter sauce with capers.
Egg-dipped and sauteed in a white wine lemon butter sauce.
Served with sauteed mushrooms & onions with garlic mashed potatoes.
Medallions with pan-seared garlic, broccoli, portobello mushrooms & potatoes.
Grilled filet mignon served with sauteed mushrooms & topped with new york state blue cheese.
Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.
Puff pastry filled with vanilla cream covered in chocolate cream.
Rich chocolate mousse and zabaione topped with chocolate curls presented in a glass cup
Yogurt gelato swirled together with mixed berry sauce, topped with blueberries and currants.
A creamy, rich, and smooth cheesecake layered on top of a sweet gram cracker base.
Tiramisu, zabaglione, cannoli & orange sorbet.
The traditional light, whipped Italian custard, served with topping of fresh strawberries.
Served warm with vanilla ice cream.
Delicious tube of fried dough, filled with a sweet, creamy ricotta filling.
Chocolate, vanilla, coffee, pistachio.
Lemon, orange, raspberry, mango.
A delicious coffee-flavored Italian dessert. Ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar & mascarpone cheese, flavored with cocoa.
When heated, this is a delightful chocolate experience of erupting ganache with moist chocolate cake. Served with vanilla ice cream.
Regular or decaf.
Regular or decaf.
Hours of Service:
Friday: 03:00PM - 09:30PM
Monday: Closed
Sunday: 02:00PM - 07:30PM
Tuesday: 03:00PM - 09:30PM
Saturday: 03:00PM - 09:30PM
Thursday: 03:00PM - 09:30PM
Wednesday: 03:00PM - 09:30PM
(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.
Please see our FAQ for more details.