Tomatoes, fresh mozzarella, shiitake mushrooms and eggplant componata on croutons.

Fresh Mozzarella and tomato slices in Balsamic vinaigrette.

With lemon vinaigrette, pine nuts, and goat cheese.

Traditional Caesar dressing with shaved Reggiano and croutons.

Mixed greens and Balsamic vinaigrette.

House made spinach tagliatelle with a hearty ragú made with veal, beef, onions, carrots, celery, tomatoes, and a hint of cream.

Round ravioli filled with Granny Smith apple, sausage, and parmigiano are topped with browned butter and sage.

Wild mushroom stuffed ravioli with brown garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienne zucchini.

Stuffed with wild mushrooms served in a spicy tomato cream sauce.

Eggplant, bell pepper, walnuts, ricotta, parmesan, basil and mint topped with a tomato basil sauce.

Buckwheat tagliatelle tossed with sautéed broccoli rabe, roasted radicchio, browned garlic, shiitake mushrooms and crushed red peppers.

Italian crepes stuffed with chicken, spinach and ricotta topped with tomato basil sauce and a Gorgonzola mushroom sauce.

Ravioli stuffed with lobster and ricotta in a Champagne cream sauce topped with basil and fresh tomatoes.

with a choice of tomato sauce, basil pesto, or garlic cream sauce.

Red bell peppers, broccoli rabe, toasted pine nuts and basil olive oil.

served with field greens and balsamic vinaigrette.

fresh mozzarella, garlic Aioli & tomatoes.

stuffed eggplant rolled with ricotta, parmesan and goat cheese served with red bell pepper sauce.

Veal, field greens, onions, caper berries, Grana Padano & lemon vinaigrette.

coated in egg white breading, served with tomato caper sauce.

And Littleneck Clams tossed in a spicy tomato caper broth.

sun dried tomatoes, toasted walnuts and a basil pesto cream sauce.

sundried tomato, toasted walnuts and gorgonzola cream sauce.

With browned butter, dried cranberries, toasted pumpkin seed and cranberry juice reduction.

mushroom ragú, parmesan cheese and spicy marinara sauce.

with mashed potatoes, caper berries, diced tomatoes and Truffle olive oil.

With roasted potatoes, mixed vegetables, grape tomatoes, crumbled goat cheese and balsamic glaze.

With roasted potatoes, garlic spinach and brandy mushroom sauce.

Tomatoes, fresh mozzarella, shiitake mushrooms and eggplant componata on croutons.

Fresh Mozzarella and tomato slices in Balsamic vinaigrette.

Traditional Caesar dressing with shaved Reggiano and croutons.

Mixed greens and Balsamic vinaigrette.

Traditional Caesar salad with grilled chicken breast strips.

Grilled zucchini, red bell peppers and Balsamic vinaigrette.

House made spinach tagliatelle with a hearty ragú made with veal, beef, onions, carrots, celery, tomatoes, and a hint of cream.

Round ravioli filled with Granny Smith apple, sausage, and parmigiano are topped with browned butter and sage.

Wild mushroom stuffed ravioli with brown garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienne zucchini.

Stuffed with wild mushrooms served in a spicy tomato cream sauce.

Eggplant, bell pepper, walnuts, ricotta, parmesan, basil and mint topped with a tomato basil sauce.

Buckwheat tagliatelle tossed with sautéed broccoli rabe, roasted radicchio, browned garlic, shiitake mushrooms and crushed red peppers.

with a choice of tomato sauce, basil pesto, or garlic cream sauce.

With basil pesto and a Caesar salad.

Grilled zucchini, red bell peppers, squash, and eggplant.

Served with a field green salad.

Fresh tomatoes and Fontina cheese served with a Caesar salad.

Breaded chicken scaloppini, field greens, tomatoes, red onions, and caper butter sauce.

With semolina gnocchi discs in white wine tomato basil broth.

Sautéed chicken breast wrapped in prosciutto, marsala mushroom sauce and penne al pesto.

with Broccoli Rabe Soup

with Raspberry Vinaigrette, Pinenuts, and Goat Cheese

Heart Shaped Ravioli in Champagne Cream Sauce with Diced Tomatoes and Fresh Basil

Sausage and Granny smith Apple Ravioli with Browned butter sauce and sage (Our Signature Dish)

served with Juliennes of Zucchini, sautéed Mushrooms, Diced Tomatoes

Crawfish Aioli, Tarragon and Grape Tomatoes, Served with Champagne Risotto

Cremini Mushrooms, Rosemary Marsala Sauce served with Orzo

Artichokes, roasted Tomatoes, Basil served with soft Polenta

served with Roasted Potatoes

Tomatoes, fresh Mozzarella, Shiitake mushrooms and eggplant componata on crotons.

Fresh Mozzarella and tomatoes slice in Balsamic vinaigrette.

Traditional Caesar dressing with shaved Reggiano and croutons.

Mixed greens and Balsamic vinaigrette.

Traditional Caesar salad with grilled chicken breast strips.

Grilled zucchini, red bell peppers and Balsamic vinaigrette.

House made spinach tagliatelle with a hearty Ragú made with veal, beef, onions, carrots, celery, tomatoes and a hint of cream.

Buckwheat tagliatelle tossed with sautéed broccoli rabe, roasted radicchio, browned garlic, Shiitake mushrooms and crushed red peppers.

Wild mushrooms stuffed ravioli with browned garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienned zucchini.

stuffed with wild mushrooms served in a spicy tomato cream sauce.

Eggplant, bell pepper, walnuts, ricotta, parmesan, basil and mint topped with a tomato Basil sauce.

Round ravioli filled with Granny Smith apple, sausage and parmigiano are topped with browned butter and sage.

with a choice of Tomato Sauce, Basil Pesto or Garlic Cream Sauce.With Mixed Vegetables, yellow squash, zucchini, red bell pepper and mushrooms. With Grilled Chicken

Grilled zucchini, red bell peppers, squash and eggplants. Served with field green salad.

Fresh tomatoes and Fontina cheese served with a Caesar salad.

Breaded chicken scaloppini, field greens, tomatoes, red onions and Caper butter sauce.

With semolina gnocchi disc ins white wine tomato basil broth.

Sautéed chicken breast wrapped in Prosciutto, Marsala mushroom sauce and Penne al Pesto.

Fresh Mozzarella and Tomato Slices, Grilled Asparagus, Yellow Squash and Zucchini.

Homemade Toast with Tomato, Caper, Onion and Goat cheese.

Prosciutto, Capicola, Salami, Melons and Olives. Enjoy with: Fire Road Sauvignon Blanc and Santa Christina Sangiovese.

Served in a Champagne Cream Sauce with Diced Tomatoes and Fresh Basil.

Sausage and Granny Smith Apple Ravioli served in Browned butter Sauce, Apple cider reduction with Sage.

Served with House-Made Mashed Potatoes and a Tomato Caper Sauce.

Served with Roasted Potatoes and White Wine Citrus Sauce.

Sautéed lightly breaded Chicken breast with Tomato Basil Sauce and Mozzarella. Served with Penne Al Pesto.

Enjoy with: Maso Canali Pinot Grigio and Educated Guess Caburnet Sauvignon.

Sausage and Granny Smith Apple Ravioli served in Browned butter Sauce, Apple cider reduction with Sage.

Wild mushroom stuffed black pepper ravioli with browned garlic, shiitake and domestic mushrooms. Tossed in rosemary infused olive oil topped with fresh tomatoes and julienne zucchini.

Served with Mashed Potatoes and Garlic Aioli and topped with Diced Tomato Caper Sauce.

Over Saffron Risotto and Chianti Gremolata Sauce.

Pan roasted Chicken breast with Prosciutto, Mozzarella. Served with Penne Al Pesto and Marsala Mushroom Sauce.

Lemon, Peach or Orange.