Pan seared shrimp in a garlic white wine scampi sauce served over linguini.
Half Lobster, clams, shrimp, calamari, scallops, and mussels sauteed with garlic and olive oil over linguini. Served with marinara, scampi or fra diavolo sauce.
Lightly breaded baked haddock served with herbed potatoes and julienne vegetables.
Baked haddock stuffed with crab meat and ritz cracker stuffing served with roasted potatoes and julienne vegetables.
served with sauteed garlic spinach, whipped potatoes and a white wine dijon lemon sauce.
Lobster ravioli served in a vodka tomato sauce topped with fresh lobster meat.
Fresh little neck clams served over linguini finished with a fresh clam sauce.
Sauteed wild mushrooms and asparagus tips bended with creamy risotto topped with truffle oil and shaved parmesan.
Sauteed portabella mushrooms, peas, and roasted red peppers blended with fresh creamy risotto and topped with beef tenderloin, caramelized onion, and candied garlic.
Dry diver scallops sauteed with spinach, fresh diced tomato, and mushroom risotto topped with shaved parmesan.
Fresh lobster meat, tender shrimp, scallops, and roasted red peppers sauteed in a creamy saffron risotto.
Pan seared in a sage, pancetta, and garlic white wine sauce and topped with spinach, prosciutto, and mozzarella. Served with roasted potatoes and julienne vegetables.
Pan seared with a lemon caper white wine sauce served with roasted potates and julienne vegetables.
Lightly breaded pan seared cutlets topped with a fresh tomato sauce and mozzarella cheese served over linguini.
Dipped in egg batter and sautéed with a white wine lemon sauce over angel hair pasta.
Chicken breast stuffed with provolone, crab meat and spinach, lightly drizzled with a pesto cream sauce served with vegetable risotto.
Sauteed wild mushrooms finished in a sweet marsala wine sauce. Served with roasted potatoes and julienne vegetables.
Sauteed with shrimp, lobster meat, wild mushrooms, sundried tomatoes, garlic, and basil in a light tomato sauce. Served with roasted potatoes and julienne vegetables.
Sauteed artichoke hearts, mushrooms, sweet roasted red peppers, and capers in an olive oil lemon and verdicchio wine sauce served over fresh pappardelle pasta.
Grilled chicken skewers with parmesan risotto topped with spinach, caramelized onions and sun-dried tomatoes .
Grilled Italian sausage, sweet roasted red peppers, bell peppers, and onions in a garlic cream sauce over gluten free penne.
Roasted mushrooms lled with spinach, crabmeat, and mozzarella cheese.
Grilled baguette topped with tomatoes, capers, black olives, fresh basil, and garlic. Topped with balsamic reduction and mozzarella.
PEI mussels sauteed in choice of white wine herb garlic, marinara or fra diavolo sauce. Served with grilled baguette.
Crispy fried calamari served with cherry tomatoes, pepperoncini, scallion aioli and marinara sauce.
Egg battered eggplant rolled with ricotta, mozzarella, and garlic parmesan with marinara and fresh basil.
egg battered and pan seared with apricot sauce.
served with feta stuffed avocado, english salad with mixed greens, topped with scallion aioli and balsamic glaze.
pan seared with lemoncello sauce
Cherry tomatoes, arugula, fresh basil, pickled red onion.
garlic, olive oil, tomatoes, fresh mozzarella and basil.
Garlic, Parmesan, and feta cheese topped with balsamic reduction and truffle aioli
Seasonal vegetables with classic Italian seasoning
Mini meatballs with roasted vegetables and spinach
Thick cut pork chop stuffed with prosciutto and mozzarella, finished with a red wine fig reduction and served with broccoli rabe and roasted potatoes.
Grilled 14oz sirloin topped with gorgonzola caramelized onion butter, served with whipped potatoes and broccoli rapini.
Grilled steak tips with mushroom, peppers, and onions demi sauce served with whipped potatoes and vegetable medley.
14oz braveheart black Angus steak seasoned and served with whipped potatoes and vegetable medley.
Herb roasted rack of lamb in a port wine reduction served with spinach, mushrooms, and whipped potatoes.
Braised lamb shank traditionally prepared and served with creamy vegetable risotto.
Grilled salmon topped with tomatoes, basil, capers, garlic and feta cheese, served over whipped potatoes and sauteed spinach.
Serves two. Parma prosciutto, cappicola, imported Italian cold cuts, sweet roasted peppers, roasted portabella, artichokes, olives, tomatoes, fresh mozzarella, and aged provolone over baby greens with balsamic vinaigrette.
Tomatoes, buffalo mozzarella, and fresh basil drizzled with extra virgin olive oil and a balsamic reduction.
Crisp Romaine lettuce, roasted croutons, and grated cheese mixed with Caesar dressing.
Tomato, cold roasted pineapple and mango, portabella mushrooms, dried cranberries, red onion, cucumber, olives, and goat cheese over a bed of mixed greens with balsamic vinaigrette.
Tomato, red onion, cucumber, pepperoncini, and sliced carrots over a bed of mixed greens with house dressing.
Fresh baby spinach topped with gorgonzola cheese, roasted walnuts, caramelized onions with balsamic vinaigrette.
Fresh beets tossed in extra virgin olive oil and balsamic dressing, feta, cherry tomatoes, served over fresh arugula.
Quinoa, diced cucumbers, tomatoes, chopped red onions, and mixed beans all blended together in extra virgin olive oil and lemon vinaigrette topped with avocado, fresh feta and scallion aioli. Served in Romain boats.
Fettuccini tossed with fresh creamy alfredo sauce.
Linguini tossed with sauteed spring peas, onions, and sweet capicola topped with shaved parmesan.
Chicken medallions sauteed with fresh broccoli in choice of white wine garlic butter or creamy alfredo sauce.
Tender potato gnocchi served with choice of Gorgonzola cream, fra diavlo, or pomodoro mozzarella, each topped with sauteed mushrooms and spinach.
Thinly sliced eggplant layered and baked topped with marinara sauce and mozzarella cheese finished with fresh basil. Served with linguini.
Fresh ground beef and veal, and sweet Italian sausage in a fresh white wine tomato sauce, tossed with pappardelle pasta and topped with shaved parmesan cheese.
in a cinnamon cream sauce topped with sauteed spinach, shallots, and dried cranberries.
Two meatballs baked with mozzarella over linguini with signature marinara sauce.
cremini and portabella mushrooms, spinach, garlic & shallots, in a marsala demi sauce topped with parmesan.
Tricolored tortellini served in a mushroom and spinach cream sauce topped with crispy prosciutto.
penne pasta tossed with tomatoes, bell peppers, garlic, capers, onions and fresh basil
Hours of Service:
Friday: 11:00am - 10:30pm
Monday: 11:00am - 8:30pm
Sunday: 3:00pm - 8:30pm
Tuesday: 11:00am - 8:30pm
Saturday: 11:00am - 10:30pm
Thursday: 11:00am - 8:30pm
Wednesday: 11:00am - 8:30pm
(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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