a tasting of assorted appetizers, display

roasted jumbo shrimp, scallops, clams, mussels, artichokes, tomato, and eggplant rollatine.

little neck clams baked with herbs and bread crumbs.

prince edward island mussels with garlic and marinara sauce.

tender squid fried in virgin olive oil.

creamy mozzarella, tomatoes and roasted peppers.

zucchini fried in virgin olive oil.

baked eggplant stuffed with ricotta, spinach, mozzarella and tomato sauce.

warmed mozzarella wrapped with prosciutto, roasted peppers, tomatoes, touch of pesto sauce.

grilled portobello mushrooms over braised fennel, topped with ricotta salata shavings in a balsamic reduction.

warmed mozzarella wrapped with proscuitto, roasted peppers, tomatoes, touch of pesto sauce.

assorted baby greens, tomatoes, balsamic dressing.

arugula, endive, radicchio, mushrooms, tomatoes, peppers, mozzarella, balsamic dressing.

classic roman caesar salad.

arugula, radicchio, endive, parmesan shavings, lemon dressing.

fresh spinach, roasted peppers, sun-dried tomatoes, panchetta, gorgonzola, lemon dressing.

baby greens, tomatoes, caramelized onions, sun-dried cranberries, spicy walnuts, gorgonzola, sherry wine dressing.

tender veal scaloppine in cognac, wild mushrooms, prosciutto, walnuts and truffle cream sauce.

veal scaloppine sauteed with champagne, topped with eggplant, melted mozzarella and a touch of tomato.

pan fried veal cutlet, topped with arugula, tomatoes, sweet onions and mozzarella.

breast of chicken, white wine, sage, rosemary, artichokes, roasted peppers, garlic, spicy olive oil, balsamic.

breast of chicken, white wine, on a bed of spinach, topped with melted fontina cheese.

breast of chicken with roasted seasonal vegetables, touch of lemon sauce.

free range chicken on the bone with sausage, cherry peppers, and garlic over escarole.

48 oz. grilled porterhouse steak with brandy sauce and roasted potatoes

24 oz. grilled filet mignon encrusted with black peppercorn, barolo wine sauce, crispy fried leeks and mashed potatoes.

brick oven roasted lamb chops with roasted rosemary potatoes and broccoli rabe.

angel hair pasta in fresh tomato and basil sauce.

short ziti, baby eggplant, fresh mozzarella, tomato sauce and basil.

penne pasta in pink cream sauce, splash of vodka.

imported baby clams, garlic and a delicate clam broth.

home-made potato dumplings, norwegian salmon, mascarpone cheese sauce.

large spaghetti in a bolognese meat sauce with portobello mushrooms, touch of red wine and cream.

little ear pasta, broccoli rabe, ground sausage, garlic and olive oil.

large penne, chicken breast, broccoli, sun-dried tomatoes, brown sauce, romano cheese.

ring shaped pasta filled with porcini mushrooms in a walnut-mascarpone cheese sauce.

home-made pasta with shrimp in a fresh tomato and basil sauce topped with arugula.

bowtie pasta with shrimp, prosciutto and spinach in a zesty marinara sauce with a touch of cream.

linguine with wild mushrooms, artichokes, plum tomatoes, garlic and white truffle oil

lobster filled ravioli in a scallop sauce with shrimp and fresh asparagus.

home-made ravioli filled with smoked mozzarella asparagus, romano cheese in a truffle cream sauce.

wide ribbon pasta with prosciutto and peas in a pomodoro sauce with a splash of cream.

home-made spinach potato dumplings in a fresh tomato basil sauce and creamy mozzarella.

bowtie pasta with artichokes, plum tomatoes, virgin olive oil and goat cheese.

creamy mozzarella, fresh tomatoes and basil.

roasted peppers, artichoke, eggplant, portobello mushrooms.

chicken cutlet, arugula, tomato, sweet onions, creamy mozzarella.

sausage, mushrooms and broccoli.

assorted fresh grilled vegetables (no cheese)

ricotta, mozzarella, prosciutto di parma.

clams, shrimp, anchovies, garlic, parsley

wild mushrooms, portobello, porcini, saffron sauce.

shrimp, scallops, crabmeat, arugula, tomato.

asparagus, artichokes, green peas, butternut squash.

jumbo shrimp, scallops, manila clams, new zealand mussels, grilled sausage and chunks of chicken breast simmered in a balsamic reduction over black bean risotto.

grilled norwegian salmon topped with arugula, tomatoes and sweet onions.

a spiga classic. lobster, clams, scallops, mussels and fresh seafood in pomodoro bail sauce over linguine.

brick oven roasted with wild layered portobello mushrooms over braised fennel in a lemon and white wine sauce.

broiled jumbo shrimp in a garlic scampi sauce over saffron rissoto.

a delicate tilapia fillet pan roasted in a lemon herb sauce with seasoned bread crumbs and served over escarole.