served with homemade cocktail sauce
jumbo shrimp served with homemade cocktail sauce
half dozen chilled littlenecks served with cocktail sauce
with red onion, virgin olive oil, garlic & fresh basil
aged provolone, proscuitto, fresh mozzarella, sopressata, roasted red peppers, roasted eggplant, roasted zucchini, portabella mushroom
fresh maryland crabmeat served with mustard sauce and cocktail sauce
1/2 dozen oysters stuffed with lobster meat, spinach, gorgonzola cheese,pine nuts, served with lemon butter sauce
healthy layers of portabella mushrooms, broccoli rabe, spinach, zucchini, eggplant, roasted red pepper and fresh mozzarella, topped with a balsamic glaze
four jumbo shrimp encrusted with coconut flakes and served with a delicious coconut mango cream sauce
a delicious sample of shrimp scampi, stuffed mushrooms with fresh crabmeat imperial, mussels marinara, clams casino, eggplant rollatini and shoe string zucchini
baked with herb butter, peppers, shallots & bacon
baked with seasoned bread crumbs and topped with chardonnay beurre blanc sauce
baked with fresh lump crabmeat imperial and topped with chardonnay beurre blanc sauce
tender rings and tentacles. served with hot or sweet marinara sauce
one dozen clams or mussels sauteed in olive oil, fresh basil and plum tomato sauce
thinly sliced zucchini, fried and sprinkled with fresh grated romano cheese
with a lemon, olive oil and roasted garlic dressing
filled with a blend of ricotta and parmesan cheese and topped mozzarella
4 jumbo shrimp served on a bed of organic spring mix and white cannellini bean with tomato, marinated with cilantro and tuscan olive oil
broiled fresh maryland crabmeat accompanied with french dijon mustered cream sauce
cheese filled rings of pasta in broth and spinach
organic spring mix, diced tomatoes, sliced pears, onions, dried cranberries, fresh mozzarella, strawberries with creamy italian dressing
romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, and special seasonings
an assortment of organically grown mesclun salad with a whole grain mustard vinaigrette
raddicchio, arugula, & endive with a balsamic vinaigrette
broccoli rabe, sausage, & sweet cherry peppers, sauteed in olive oil & garlic, with a touch of white wine, tossed over penne pasta with smoked mozzarella cheese
shrimp, sundried tomatoes, sauteed in olive oil, garlic, & a touch of fresh plum tomato cream sauce, tossed with pencil points pasta & garnished with lump crabmeat
shrimp and lobster sauteed in olive oil, garlic and white wine, garnished with baby clams and mussels over thin pasta
quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil. add chicken or shrimp
cheese filled ravioli, served with sauteed spinach, shallots, sundried tomatoes, with a touch of brandy cram sauce & topped with mozzarella cheese
plum tomatoes, onions, garlic, anchovies sauteed in a tuscan olive oil served over angel hair pasta
shrimp, sundried tomatoes & arugula, sauteed with white wine, olive oil and garlic and topped with fresh crabmeat
filled with a blend of ricotta and parmesan cheeses, served with linguini
one dozen littleneck clams sauteed with olive oil, garlic, fresh basil, & served over linguini
shrimp, calamari, scallops, clams, mussels, sauteed in olive oil, garlic and light plum tomato sauce
12 oz. grilled filet, served over broccoli rabe, sundried tomatoes,in a garlic lemon dressing, with roasted potatoes
macadamia nut encrusted over a bed of sauteed spinach, finished with a white wine lemon butter
all lump maryland crabmeat broiled and glazed with a beurre blanc sauce
sauteed in olive oil with garlic, light plum tomatoes, fresh basil, garnished with baby clams, mussels and baby shrimp
shrimp, wild mushrooms sauteed in olive oil, garlic and shallots, with a touch of lite porcini mushroom sauce, garnished with crabmeat
topped with herbed bread crumbs glazed with chardonnay beurre blanc sauce
with lump crab imperial stuffing
horseradish encrusted salmon served with a dijon mustard sauce
over an array of grilled vegetable with a light tomato basil bruschetta
a tantalizing variety of seafood: shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce and served on a bed of linguini
sauteed in olive oil, garlic, herbs and white wine, served over linguini
lightly dipped in flour and eggs then sauteed in lemon, butter and white wine, served over linguini
gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguini
lobster filled ravioli, served with baby shrimp, shiitaki mushrooms, in a tomato basil cream sauce
breast of chicken with broccoli rabe, sauteed in olive oil, garlic and shallots, sundried tomatoes, roasted red peppers, light marinara sauce, topped with smoked mozzarella, served over capellini pasta
sauteed breast of chicken, layered with prosciutto, spinach, mozzarella, served with risotto, topped with porcini demi glaze
breast of chicken with mushrooms, demi glaze and marsala wine
grilled breast of chicken, layered with fresh sliced tomato, fresh mozzarella, roasted red peppers, topped with bearnaise sauce
layered with portabella mushroom, roasted peppers and smoked mozzarella with a porcini mushroom sauce
lightly breaded cutlet topped with tomato sauce and mozzarella cheese
breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine, accompanied with fresh broccoli spears
grilled breast of chicken served over baby mescaline with roasted peppers, goat cheese and portabella mushrooms with fresh tomato basil bruschetta
chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage
served with sauteed mushrooms, onions, hot cherry peppers, sweet sausages, finished with brandy
served over white cannellini beans, fresh tomato and cilantro with baby mescaline and a roasted garlic lemon dressing (set dish)
layered with portabella mushroom, roasted pepper & smoked mozzarella with a porcini mushroom sauce
grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi glaze sauce, rested on a portabella mushroom
baby rack of lamb encrusted with seasoned bread crumbs and served with a honey mint sauce
pork chops sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage
sauteed and layered with prosciutto, spinach, mozzarella, served over risotto, topped with porcini demi glaze
lightly breaded cutlet topped with tomato sauce and mozzarella cheese
breaded veal cutlet topped with arugula and tomato salad with red onion and balsamic dressing
medallions of veal sauteed with prosciutto, eggplant, mushrooms and mozzarella cheese in a marsala wine sauce
lightly dipped in flour and egg then sauteed in lemon, butter and white wine, accompanied with fresh broccoli spears
with mushrooms, demi glaze and marsala wine
sauteed artichokes, shiitake mushrooms, black olives, capers, tomato concasse, white wine and garlic lemon butter sauce
with sweet sausage and hot cherry peppers
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(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.