Fresh mozzarella, basil, tomato sauce.

Ricotta, mozzarella, broccoli, garlic chips.

Portobello mushrooms, zucchini, roasted peppers, fresh mozzarella, balsamic glaze.

Fried with scallions and tomatoes in an orange-ginger teriyaki glaze.

Filled with ricotta, truffle oil, yolk of egg, brown butter sauce, dusted with romano cheese.

Crisp calamari, spicy marinara.

Breaded, fried, apricot horseradish dipping sauce.

Broccoli di rabe, garlic and oil.

Au gratin style.

Sausage and roasted pepper stuffing finished in a sherry demi glaze.

Brochette of mozzarella and bread served with a caper butter sauce.

Sliced beefsteak tomato drizzled with extra virgin olive oil.

Red or white sauce.

Seasoned breadcrumb stuffing.

With a spicy lobster buerre blanc.

Spicy cocktail sauce.

Chopped mixed greens, plum tomatoes, red onions, cucumbers, olives, Italian vinaigrette.

Mesculin greens, apples, walnuts, bleu cheese, creamy raspberry dressing.

Brie cheese, pears, candied walnuts, honey dijon dressing.

Chopped iceberg lettuce, tomatoes, red onion, bleu cheese dressing.

Roasted peppers, goat cheese, olives, in a balsamic vinaigrette.

Sesame crusted, mesculin greens, mandarin orange, wasabi glaze, sesame-ginger vinaigrette.

Traditionally prepared in a creamy parmesan dressing.

String beans, red onion, crumbled bleu in Italian vinaigrette.

Stuffed with mozzarella.

Lettuce, tomato, onions, fries.

Sliced over toast points, butter, fries.

Mozzarella stuffed meatballs sliced with tomato sauce.

Roasted pepper, mozzarella, arugula.

Ham, pickles, Swiss cheese, mustard mayo.

Portobello mushrooms, zucchini, roasted peppers, fresh mozzarella, balsamic glaze.

Breaded chicken cutlet, American cheese, onion, lettuce, tomato, Russian dressing, sun-dried tomato wrap.

Traditional grilled American cheese on white bread with a thin charbroiled hamburger in the center, with French fries.

Breaded and fried, served with tartar sauce.

Served with sides fra-diavalo sauce and tartar sauce.

Stuffed with mozzarella, topped with tomato sauce.

Served in a barbeque sauce with mashed potatoes.

Served with blue cheese dressing.

Tossed with garlic, onions and topped with crisp prosciutto in extra virgin olive oil.

Tomato sauce, basil.

Pink vodka sauce, porcini mushrooms.

Italian meat sauce, mascarpone cheese.

Red or white sauce.

Traditional meat filling in our tomato sauce, topped with mozzarella cheese.

Luganiga sausage, broccoli rabe, garlic, evo.

Jumbo lump crabmeat, garlic butter broth.

Boneless breast “francese style” diced tomatoes, capers, asparagus, pinot grigio sauce.

Tomato sauce, mozzarella cheese, with linguine.

On the bone, evo, garlic, mushrooms, lemon white wine sauce.

“Milanese style” warm diced tomato, fresh mozzarella, potato croquette.

Mushrooms, artichoke hearts, capers, white wine sauce.

Tomato sauce, mozzarella cheese, with linguine.

On the bone, spicy tuscan peppers, mushrooms, sausage, evo.

Maple glazed, sweet potato hash.

Braised beef short rib, red wine demi glaze, with egg noodles.

Green peppercorn sauce, potato, vegetable.

Char-broiled, potato, vegetable.

Pounded and stuffed with prosciutto, fontina cheese, in a mushroom sherry demi glaze.

Francese, lemon butter sauce.

Horseradish crusted, lemon beurre blanc.

Almond crusted, asparagus, chardonnay wine sauce.

Wasabi sesame crusted over mashed potato, spinach, soy buerre blanc.

Twin 6oz Brazilian tails flambéed in our cognac sauce served with saffron risotto.

Pan seared, porcini mushroom risotto, white truffle oil.

Garlic butter sauce, saffron risotto.

Sauteed in butter, garlic, lemon and white wine.

(Alla marichiara or fra diavolo) shrimp, clams, mussels, scallops, calamari, light tomato basil broth over linguine.

Lobster tail dipped in egg batter, sauteed in butter, lemon and white wine over spinach.

Francese, lemon butter sauce.

Francese, lemon butter sauce.

Almond crusted, asparagus, chardonnay wine sauce.

Wasabi sesame-crusted over mashed potato, spinach, soy buerre blanc.

Twin brazilian tails flambéed in our cognac sauce served with saffron risotto.

Pan-seared, porcini mushroom risotto, white truffle oil.

Garlic butter sauce, saffron risotto.

Sauteed in butter, garlic, lemon and white wine.

(Alla marichiara or fra diavolo) shrimp, clams, mussels, scallops, calamari, light tomato basil broth over linguine.

Lobster tail dipped in egg batter, sauteed in butter, lemon and white wine over spinach.

Au gratin style.

Au gratin style.

Au gratin style.

Au gratin style.

Au gratin style.

Served with spicy cocktail sauce.

Thinly sliced raw filet mignon, over arugula with capers, roasted peppers, hard-boiled egg and shaved parmesan drizzled with a dijon mustard remoulade.

Sliced beefsteak tomato drizzled with extra virgin olive oil.

Cut thick and slow-baked with maple syrup.

Crisp calamari served with spicy marinara.

Served over sautéed broccoli di rabe.

Fried with scallions and tomatoes in an orange-ginger teriyaki glaze.

Chopped mixed greens, plum tomatoes, red onions, cucumbers and olives in an Italian vinaigrette.

Mesclun greens, apples, candied walnuts, and bleu cheese in a creamy raspberry dressing.

Endive, brie cheese, pears and candied walnuts in a honey dijon dressing.

Hearts of palm, chopped iceberg lettuce, tomatoes, red onion, and carrots in a bleu cheese dressing.

Tuna with roasted peppers, cherry peppers, avocado, fresh lemon and lime tossed in Evo served over sliced beefsteak tomato.

Arugula, roasted peppers, goat cheese, and olives in a balsamic vinaigrette.

Sesame crusted ahi tuna, mesclun greens, mandarin Orange and wasabi glaze in a sesame-ginger vinaigrette.

String beans, red onion, and crumbled bleu cheese in an Italian vinaigrette.

Ham, salami, and provolone with lettuce, tomato and onions seasoned with our house dressing served with french fries.

Thinly sliced steak drizzled with butter on toast points served with french fries.

Mozzarella stuffed meatballs with tomato sauce.

Swiss cheese and rare roast beef with au jus.

Swiss cheese and rare roast beef with au jus.

Ham, pickles and swiss cheese served with mustard mayo.

Portobello mushrooms, zucchini, roasted peppers and fresh mozzarella with a balsamic glaze.

Portobello mushrooms, zucchini, roasted peppers and fresh mozzarella with a balsamic glaze.

Breaded chicken cutlet, American cheese, onion, lettuce, tomato, and Russian dressing, in a sun-dried tomato wrap.

Lettuce, tomato, and onions, (cheese optional) served with fries.

Traditional grilled American cheese on white bread with a thin charbroiled hamburger in the center, with French fries.

Imported Italian tuna fish salad over toast with American cheese melted.

Fresh mozzarella, basil and tomato sauce.

Ricotta, mozzarella, and broccoli garnished with garlic chips.

Sesame crust with fresh tomato, ricotta, mozzarella, and parmesan.

Mozzarella, tomato sauce, parmesan cheese.

Linguine? tossed with garlic, onions, and pine nuts topped with crisp prosciutto in extra virgin olive oil.

Pennette in a pink vodka sauce with porcini mushrooms.

Cavatelli with sausage, broccoli, sundried tomatoes and garlic in extra virgin olive oil.

Rigatoni in a plum tomato sauce with prosciutto and onions.

Pappardelle in an Italian meat sauce served with mascarpone cheese.

Linguine with fresh clams in a red or white sauce.

Linguine with fresh clams in a red or white sauce.

Orecchiette with luganiga sausage and broccoli di rabe in garlic in evo.

Egg noodles with bacon, sage, and parmesan with a “sunny side egg on top”.

Broiled? crab cake with a spicy lobster buerre blanc served with a mesclun greens salad.

Boneless breast marinated in herbed olive oil and simply grilled served with vegetable medley and potato.

Boneless breast “Francese style” with diced tomatoes, capers in a pinot grigio sauce.

Tomato sauce, mozzarella cheese with linguine.

Veal? “Milanese style” with warm diced tomatoes and fresh mozzarella served with a potato croquette.

Topped with fresh mozzarella cheese and tomato sauce, served with linguine.

Pounded thin and sautéed with peppers and onions in a plum tomato sauce.

Braised beef short rib in a red wine demi-glaze served over egg noodles.

Simply grilled salmon served with vegetable medley and mashed potatoes.

Tilapia lightly floured, egg battered and sautéed with lemon and butter.

Shrimp in a garlic butter sauce served with saffron risotto.

Grilled cajun shrimp drizzled with a balsamic reduction served with grilled vegetables.

Grilled tuna drizzled with balsamic reduction served with grilled vegetables.