baked clams, grilled shrimp, stuffed eggplant with ricotta cheese and mozzarella

pan fried fresh calamari with a fresh mild tomato sauce

rhode island little neck clams stuffed with bread crumbs and garlic

pan fried fresh mozzarella served with light american marinara sauce

with grand marnier sauce

with garlic, oil, gorgonzola and roasted peppers

thin sliced filet mignon with arugula, extra virgin olive oil, lemon and shaved reggiano parmigiano cheese

jumbo shrimp cocktail

choice os tomato and basil, bianco or fra diablo

traditional cesare salad with shaved parmigiano

arugula, endive radicchio, beats and avocado with balsamic reduction dressing

diced baby vegetables and baby greens with fresh mozzarella, roasted holland peppers and tomato

mixed baby greens with sliced tomato and gorgonzola cheese

a hearty pasta and bean soup

vegetable soup

spiral pasta with eggplant, fresh tomato, basil, olive oil and garlic topped with fresh mozzarella

penne with shallots, fresh tomato with a touch of cream and a splash of vodka

rigatoni bologanese with a touch of cream, tomatoes and green peas

linguine with white or red clam sauce

homemade cheese ravioli in a light tomato sauce

fresh homemade pasta filled with duck, leaks and asparagus finished in a roasted pepper walnut sauce with a touch of grand marnier

fresh homemade pasta filled with spinach and riccota finished in a pink sauce

homemade potato dumplings with a classic veal bolognese sauce

squid ink linguini with lobster meat, crab meat and shrimp in a cognac sauce with a touch of tomato

veal scaloppine dipped in egg butter, topped with crab meat, fontina cheese, asparagus tips in a pernod sauce with rissoto

veal scallopine with parmigano cheese crust with artichoke hearts in a lemon white wine sauce.

veal scaloppine topped with prosciutto, spinach and melted mozzarella in a shrimp sauce

veal scaloppine with porcini, shitake and portobello mushrooms in a cognac and light brown sauce

boneless breast of chicken with fresh tomato and melted mozzarella

breast of chicken with roasted peppers, topped with fontima cheese and cognac in a light brown sauce on a bed of sauteed spinach

boneless dark meat, garlic, white wine, lemon with cherry peppers

grilled boneless breast of chicken topped vidalia onions, fresh diced tomato and basil, served on a bed of spinach

breast of chicken with hearts of artichoke, fontina cheese, crab meat, in pernod sauce with asparagus rissoto

roasted rack of lamb

pounded veal chop, pan fried topped with arugula, onions and cherry tomato

grilled double cut veal chop

usda prime aged shell steak

grilled scottish salmon

jumbo shrimp egg battered with white wine and lemon

jumbo shrimp in a spicy marinara sauce

pan seared over rissoto in a champagne sauce

grilled jumbo shrimp with garlic, herbs and lemon served with risotto

jumbo shrimp pan fried served with fresh tomatoes topped with mozzarella

talapia with asparagus and roasted peppers in a pernod sauce served with asparagus rissoto