artichoke with bread crumbs, garlic, pecorino romano cheese, truffle oil
middleneck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino romano cheese and tomatoe
prince edward island mussels, white wine, garlic, shallots
chicken wings with lemon, sliced garlic, oregano, parsley
handcrafted meatballs, served straight up and fried to perfection
daily selection of cured italian meats and aged cheeses
hearts of romaine, caesar dressing, anchovies, croutons
crisp wedge, pancetta, red onions, gorgonzola dressing
prosciutto di parma topped with arugula, heirloom tomatoes, burrata mozzarella and extra virgin olive oil
field greens, toasted almonds, onions, granny smith apples, blue cheese, balsamic dressing
breaded chicken breast, mozzarella tomato sauce, spaghettini
fire grilled ny strip, truffle french fries, arugula, raddichio salad
served over sauteed spinach with smashed fried fingerling potatoes citrus vinaigrette
tender chicken scallopini pounded to perfection, pan seared and served over fresh heirloom tomatoes, young basil and linguine, with lemon picata caper sauce
plum tomatoes, fresh mozzarella, sea salt and basil
wild field mushrooms, mozzarella, tomato sauce and extra virgin olive oil
fresh ricotta, mozzarella, pecorino, caccio cavallo, caramelized onions, sliced garlic, and truffle essence
black mission figs, goat cheese, arugula, sweet balsamic truffle oil
arugula, prosciutto, provolone and extra virgin olive oil
fresh mozzarella, plum tomatoes and pepperoni
mixed mushrooms, mozzarella, tomato sauce, olive oil
applewood smoked bacon, heirloom tomato and fresh mozzarella
herb grilled chicken, basil pesto and fresh mozzarella
sliced prosciutto, genoa salami, roasted peppers provolone
sweet italian sausage, sautéed peppers and onions, roasted garlic
pulled pork, hot cherry peppers, melted provolone on italian bread
boars head turkey, applewood smoked bacon, heirloom tomato
grilled chicken, roasted pepper, mozzarella, sweet balsamic glaze
meatball parmigiano sliders with mozzarella cheese and tomato
fire grilled sliders with mushrooms, topped with fried onion hay
linguini and baby little neck clams with white or red sauce
distinctive tomato sauce, with basil and a touch of cream
homemade pappardelle with a blend of veal, pork and beef, san marzano tomatoes, mascarpone cheese with a touch of cream
linguini with jumbo gulf shrimp, roasted garlic oregano in a spicy tomato sauce
pasta alla chitarra, field mushrooms, italian parsley, truffle oil
prosciutto di parma, peas, pecorino romano cream sauce
mezze rigatoni pasta with fried eggplant in a roasted tomato sauce garnished with ricotta salata
fried calamari served with a side of marinara sauce
artichoke stuffed with panko bread crumbs, garlic, pecorino romano cheese, tomatoes and truffle oil
middleneck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino romano cheese and tomatoes
prince edward island mussels, garlic, shallots, white wine, herbs, topped with garlic crostini
chicken wings baked with lemon, sliced garlic, oregano and parsley
hand-crafted meatballs, served over homemade tomato sauce topped off with ricotta solata
selection of imported and domestic meats, cheeses and daily pairings
layers of eggplant topped with fresh mozzarella and tomato concassé,with a basil pesto and roasted red pepper coulis and drizzled with a balsamic glaze
2 house secret jumbo lump crabcakes stacked over a sundried tomato beurre blanc served with pesto,chili pepper and tarragon aioli's
sea scallops with jersey corn relish and pancetta vinaigrette
prosciutto di parma topped with arugula, heirloom tomatoes, burrata mozzarella and extra virgin olive oil
hearts of romaine topped with traditional caesar dressing and herbed croutons
purple, yellow and candy baby beets with a pecan pesto topped with arugula, mache, goat cheese in a raspberry vinaigrette
thin sliced raw filet mignon topped with arugula, shaved parmigiano-reggiano drizzled with an aged balsamic
crisp wedge topped with pancetta, shaved red onion and gorgonzola dressing
field greens mixed with toasted almonds, bermuda onions, sliced granny smith apples, maytag blue cheese tossed in a balsamic dressing
macadamia-panko encrusted goat cheese, dranberries, mixed greens, candied pecans, pears and wild raspberry vinaigrette
grilled center cut filet mignon dressed with port wine reduction, served with arugula smashed potatoes and charred asparagus
grilled veal chop topped with sautéed wild mushrooms, baby spinach, fontina cheese and a port wine reduction, served with garlic mashed potatoes
tender veal scallopini pounded to perfection, pan seared and served over fresh heirloom tomatoes young basil and linguine. choice of either wild mushroom marsala or lemon picatta caper sauce
breaded bone-in veal chop topped with baby arugula, red onions and tomatoes shaved parmigiano reggiano, drizzled with aged balsamic reduction
tall cut ny strip with portobello mushrooms in a cognac cream sauce with side of onion rings
14oz pork chop topped with mushrooms, onions and hot cherry peppers served with balsamic glazed brussel sprouts and pazzo sweet potato fries
served over sauteed spinach with smashed fried fingerling potatoes citrus vinaigrette
mediterranean sea bass seasoned with lemon, extra virgin olive oil, sea salt, and parsley served with string beans and baby heirloom tomato
seafood bouillabaisse with shrimp, middle-neck clams, scallops, lobster, mussels, tilapia in a tomato wine broth
east coast halibut, tuscan white beans, sautéed escarole, plum tomatoes in a white wine broth
jumbo shrimp baked with bread crumbs, extra virgin olive oil, garlic, pecorino romano cheese and tomatoes, served with caramelized cippolini onions and fingerling potatoes
red snapper in a light tomato sauce with gaeta olives, green olives and onions over sauteed spinach with a roasted tomato risotto
plum tomatoes, fresh mozzarella, sea salt and basil
san marzano tomatoes, provolone, extra virgin olive oil and oregano
fresh ricotta, mozzarella, pecorino, caccio cavallo, caramelized onions, sliced garlic, and truffle essence
black mission figs, goat cheese, arugula, sweet balsamic truffle oil
arugula, prosciutto, provolone and extra virgin olive oil
fresh mozzarella, plum tomatoes and pepperoni
wild field mushrooms, mozzarella, tomato sauce and extra virgin olive oil
fresh middleneck clams, garlic, extra virgin olive oil, white wine, served over linguini. red or white
penne in a homemade tomato sauce accented with basil and a touch of cream
homemade pappardelle with a blend of veal, pork and beef, san marzano tomatoes, mascarpone cheese with a touch of cream
linguini with jumbo gulf shrimp, roasted garlic oregano in a spicy tomato sauce
spaghettini with wild mushrooms in a truffle cream with grana padano cheese
penne with prosciutto di parma, fresh peas, finished with a pecorino romano cream sauce
mezzo rigatoni pasta with fried eggplant in a roasted tomato sauce garnished with ricotta salata
broccoli rabe with garlic and extra virgin olive oil
sweet potato fries
sauteed with garlic and extra virgin olive oil
pan seared escarole with cherry peppers
roasted asparagus with shaved ricotta salata
sautéed spinach with garlic and extra virgin olive oil
bone in chicken, with sausage, peppers and onions, in a red wine vinegar sauce
breaded bone-in chicken breast topped with mozzarella and tomato sauce with spaghettini
tender chicken scallopini pounded to perfection, pan seared and served over fresh heirloom tomatoes, young basil and linguine, with lemon picata caper sauce
candied phyllo layered with amaretto cream and fresh berries macerated in a rasberry sugo
fresh homemade pizzelle stacked with tahitian vanilla and dark chocolate gelato drizzled with chocolate ganache, and caramelized bananas
canoli finished with pistachio, sweet cherry and chocolate kisses
graham cracker encrusted cheesecake drizzled with a seasoned berry puree and fresh mint
classic marscapone mix layered with “tuaca-espresso” soaked lady fingers and “seductive” strawberrries
vanilla and hazelnut gelato served “bicchiere” with stiffened cream and drenched with a shot of italian roasted espresso
warm flourless chocolate and hazelnut torte, served with vanilla gelato and whipped cream
daily selection of the chef’s favorite and jersey’s best seasonal ingredients
sparkling moscato topped with strawberries macerated in stoli applik
tanteo jalapeno infused tequila, agave nectar, fresh lime juice
absolut citron vodka, limoncello, st. germain, lillet blanc
stoli peachik, pomegranate juice, st. germain, float of champagne
stoli vodka, olive juice, gorgonzola stuffed olive wrapped in prosciutto
stoli chocolate kokonut vodka, di saronno, cranberry juice, splash of ginger ale
belvedere black raspberry vodka, chambord, lemonade
angels envy bourbon, sweet vermouth,a dash of bitters and a bing cherry
pairs with our branzino: mediterranean sea bass seasoned with lemon, extra virgin olive oil, sea salt, and parsley served with string beans and baby heirloom tomato - $35
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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.
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