sauteed escarole, white beans, garlic, italian bread, and olive oil

whole clams in clam broth with garlic and oregano

broiled with bread crumbs, oregano, garlic and olive oil and topped with red peppers

with marinara sauce

mussels marinara

assorted italian favorites to share

with anchovies, capers, and olives

topped with gorgonzola cheese and toasted pinenuts served over mixed greens and drizzled with balsamic glaze

crispy flash fried calamari tossed with spicy marinara sauce, hot cherry peppers and arugula

with marinara

with spinach and meatballs

cannelini beans, garlic, olive oil and tomato (italian pepperoni optional)

chick peas in a light tomato broth with onion and garlic

the chef's daily creation. priced daily

with olive oil and basil

crispy romaine lettuce tossed with zesty anchovy parmesan dressing topped with garlic croutons

served with balsamic vinegar dressing

a very special mix of calamari, shrimp, and scungilli in olive oil, garlic, lemon, and parsley

arugula and red onion drizzled with extra virgin olive oil and fresh lemon juice over thin slices of parma prosciutto and parmesan cheese

diced onions, pancetta, and garlic in a tomato sauce with white wine and crushed red pepper, finished with parmesan cheese

picked lobster meat, in a light vodka cream sauce with carmelized onions, fresh basil and garlic

with capers, anchovy, olives and tomatoes

a traditional ragu

olive oil, garlic, and anchovy with a touch of tomato

peas and prosciutto in a cream sauce with a touch of tomato

seasoned in olive oil, garlic, red pepper flakes, finished with parmesan cheese

with marinara and mozzarella

with mushrooms

breast sauteed with shallots in a white wine lemon butter sauce, served over spinach

chicken breast, with prosciutto, leeks and muchrooms in a light white wine sauce, finished with fontina cheese

whole clams bianco or rosso over pasta

over pasta

squid in a tomato sauce over pasta

with capers. straw mushrooms, onion and a touch of tomato in a marsala wine sauce, served over spinach

with garlic, olive oil, lemon and parsley and a bread crumb topping

olives, capers and basil in a light marinara sauce

served in a spicy tomato sauce over pasta

the chef's special preparation

with crabmeat, clam, and freselle stuffing

picked lobster meat, shrimp, clams, mussels and fresh fish over pasta, bianco or rosso

scallopines with capers, shallots, and lemon

with marinara and mozzarella

with mushrooms

with capers. straw mushrooms, onion and a touch of tomato in a marsala wine sauce, served over spinach

lightly breaded veal cutlet, sauteed and served with chopped vine ripened tomatoes and aruglua dressed with lemon and olive oil

medallions of veal in tomato with mushrooms, garlic, onions, and peppers

scallopines with picked lobster and crab meat, finished in a delicate tomato cream sauce served over your choice of pasta

sauteed with prosciutto, mushrooms, and shallots, finished with a port wine sauce topped with fresh mozzarella

escarole, savoy cabbage, ham and pepperoni, seasoned in a savory broth

eggplant with mozzerella

eggplant stuffed with ricotta

top round rolled with garlic, parsley, parmesan cheese. cooked in our tomato sauce

pan fried with hot and sweet vinegar peppers

pan seared with oil and garlic

with potatoes and hot & sweet vinegar peppers

veal hearts in a savory tomato sauce

stewed veal tripe with a light touch of tomato sauce

squid in tomato sauce

sauteed in olive oil and garlic

seasoned with salt, pepper, garlic, and parsley

seasoned in olive oil, garlic, red pepper flakes, finished with parmesan cheese