6 pieces

With mozzarella.

Pasta fagiola w/ escarole & mozzarella

Escarole, imported romano cheeses, prosciutto, hot cherry peppers with seasoned bread crumbs

Escarole, imported romano cheeses, potatoes, salami, hot cherry peppers, with seasoned bread crumbs

Breaded and deep fried served with our own sauce

Crab stuffed mushroom caps in an alfredo sauce

Rolled and stuffed with salami and fontanella w/ sour cream

Served in a Creamy Marsala Wine Sauce

Fresh little necks served with drawn butter (6 pieces)

Minced roasted peppers, mushrooms, panchetta & oreganato Baked with lemon, white wine and parsley butter (1/2 dozen)

Served with our own cocktail sauce, crisp and ice cold

Escarole, imported romano cheeses, prosciutto, hot cherry peppers with seasoned bread crumbs

Escarole, imported romano cheeses, potatoes, salami, hot cherry peppers, with seasoned bread crumbs

Tender squid rings fried to a golden brown

8 oz. of portabella mushrooms, in a brown brandy sauce with a toasted oreganato mix with melted provolone

Sauteed greens with artichoke hearts, mushrooms, broccoli, sugar snap peas, hot cherry & sweet peppers, potatoes, seasoned bread crumbs and melted mozzarella served with our Fresh Marinara Sauce

A nice alternative to a filet steak sandwich

With mozzarella.

Tender bite sized chicken breast served with rigatoni, imported romano cheese, sweet and hot peppers, onions in a hot and spicy pink white wine sauce.

Cheese pasta in our own cream and butter sauce

Served in either Red or White Sauce

Tender pieces of veal, sweet & sugar snap peas in a light pink sauce over homemade hats.

Egg battered medallions in a light butter wine glaze

Cappicola, fresh mushrooms in a light white wine sauce served with mozzarella over a bed of greens

Breaded chicken cutlet with marinara sauce and mozzarella

Two chicken medallions, button mushrooms in a traditional creamy scampi sauce with two jumbo shrimp over a bed of linguini

Breaded veal cutlet covered with sauce and mozzarella

Three egg battered medallions in a light butter wine glaze

Three veal medallions, with mushrooms, peppers in a light sherry marinara sauce

Three veal medallions, artichoke hearts, sun dried tomatoes, scallions, and proscuitto in a light white wine valute’ sauce

Served with Mushrooms in a creamy sauce over a Bed of Eggplant

8 oz.

Two four ounce filets with mushrooms, hot cherry peppers, melted mozzarella over a bed of greens in a natural brown sauce.

8 oz. Filet Mignon, Stuffed with Crabmeat and three cheeses, grilled and served with drawn butter

Marinated in a spicy seszchian sauce served with your choice of a sweet and sour blackberry, raspberry or orange sauce