Crispy romaine lettuce in a home-made Caesar dressing, croutons and shaved parmigiano, topped with marinated grilled chicken breast
Mixed field greens topped with veal cutlet and chopped plum tomatoes and shaved Asiago cheese in a house balsamic vinaigrette
Baby arugula with marinated calamari rings, baby shrimp and jumbo lump crabmeat in a lemon olive oil
Baby spinach topped with three grilled jumbo shrimp, cherry tomatoes and croutons, served in a pomegranate vinaigrette with goat cheese
Baby frisee with grilled salmon with melted gorgonzola cheese on top, accompanied with roasted golden beets and cherry tomatoes, finished with lemon olive oil dressing
Chicken Cutlet with sauteed broccoli rabe or spinach
Grilled Chicken breast served with Portobello mushrooms
Chicken Parmigiana served sandwich style
Grilled Salmon with mixed greens, mayo and tomatoes
Eggplant, zucchini, peppers, asparagus and fresh tomatoes
Prosciutto, sopressata, fresh mozzarella, tomato and basil
Roasted turkey breast, provolone, lettuce and tomatoes in a fresh basil E.V.O.
Grilled Sausage with roasted red peppers
Daily made soup. Ask your server
Crispy romaine lettuce with a home-made creamy Caesar dressing
Mixed field greens in a home-made balsamic vinaigrette dressing
Mushrooms, peas and applewood smoked bacon in a creamy blush sauce with a touch of nutmeg
Diced Norwegian Salmon in a light brandy aurora sauce
Rock shrimp sauted in a pesto light cream sauce
Sauteed artichoke hearts, Vidalia onions, peas and domestic mushrooms with a touch of La Valle tomato broth
Ragu of beef with carrots, celery and sweet onions in a light tomato sauce (slow cooked)
Spiral pasta, caramelized Vidalia onions and applewood smoked bacon in La Valle tomato sauce with fresh oregano
Home-made ravioli stuffed with fresh ricotta cheese in a fresh tomato basil sauce
Home-made ricotta, potato and semolina flour dumplings
Carnaroli rice risotto with diced chicken, mushrooms, and a very light touch of cream sauce
Carnaroli rice risotto with sauted rock shrimp in a roasted tomato sauce
Brought to you daily. Fresh filet or whole
Grilled chicken breast, over sauteed broccoli rabe, topped with melted goat cheese, finished with E.V.O.
Sauteed chicken breast topped with portobello, porcini and button mushrooms in a dry Marsala wine sauce
Chicken or veal, freshly breaded, topped with marinara and mozzarella over linguine
Sauteed chicken or veal, topped with prosciutto and fontina in a Chianti Classico with fresh sage
Sauteed veal medallions with asparagus in classic Piccata sauce (lemon white wine with capers)
Sauteed home-made sausage, with red onions and portobello mushroom finished in a balsamic reduction
Ask your server
Mixed field greens and cherry tomatoes light balsamic vinaigrette
Crispy romaine lettuce with a home-made Caesar dressing and croutons
Baby spinach with oranges, cherry tomatoes shaved ricotta cheese in an orange vinaigrette
Penne with mushrooms, peas and bacon in a pink cream sauce
Long spiral pasta with onion, applewood smoked bacon and tomato sauce
Small dumplings made with semolina, ricotta and potatoes
Black olives, capers and anchovies in a light marinara sauce
Braised chicken in a 12-year aged balsamic sauce with caramelized onion, golden raisins and walnuts.
Chicken breast topped with portabella, porcini and button mushrooms in a Marsala wine sauce
Rock shrimp sautéed in a pesto light cream sauce
Diced Norwegian salmon in a light aurora sauce
Filled with a ricotta cheese, light marinara sauce
Artichokes, onions, white wine and a touch of tomato sauce
Ragu of beef, carrots, celery and sweet onions in a light tomato sauce
Freshly breaded, topped with marinara and mozzarella over linguine
Grilled home-made sausage over a bed of sautéed broccoli rabe
Three layers of lady fingers soaked with coffee and liqueur, filled with zabaglione cream, topped with grated Belgium Chocolate
Combination of a coated pastry shell and a smooth filling of Ricotta creme (made of real sheep milk)
Traditional New York cheesecake vanilla flavored
Dark Chocolate mousse on a home - made chocolate crust
A classic European dessert; creamy custard covered with caramelized sugar
Home-made pastry filled with chantilly cream, topped with melted piemonte chocolate
Baby frisee greens, roasted golden beets, gorgonzola and shaved almonds in a honey, red wine andherbs vinaigrette
Crispy romaine lettuce with a home-made creamy Caesar dressing, croutons and shaved parmigano
Baby arugula, julienne radicchio and fennel in a honey balsamic dressing with golden raisins and pine nuts
Buffalo mozzarella and heirloom tomatoes in a basil Tuscan E.V.O
Italian cured meats and cheese selections with grilled marinated vegetables and olives
Parma Prosciutto, salami, melon, pineapple, Calabrese provolone and cherry mozzarella
Gardener's chilled seafood antipasto with rock shrimp, calamari rings and tentacles, pickled diced carrots, cauliflower and red peppers, accompanied with two crostini
With sun-dried tomatoes, spinach garlic and fresh butter in a cognac reduction with grilled focaccia
Fresh squid grilled, or fried to perfection
Thinly sliced Italian eggplant, rolled with fresh ricotta and pesto, topped with fresh mozzarella and a touch of marinara
Heirloom chopped tomatoes, basil, red onions, extra virgin olive oil and dry ricotta cheese. (4 pieces of grilled focaccia)
Rock shrimp, chopped Bella Napoli tomatoes, fresh fava beans and ringed black olives with a touch of lemon, garlic white wine sauce
Semolina, potatoes, Parmigiano Regiano and spinach dumplings, served in a gorgonzola sauce, or home-made marinara sauce and pecorino cheese with fresh basil
Sautéed pasta with baby arugula and shaved Parmigiano in extra virgin olive oil, topped with three grilled jumbo shrimp
Your choice of pastaChicken ragu with sun-dried tomatoes and diced plum tomatoes in a fresh oregano and fresh basil olive oil sauce
Lightly battered Italian eggplant, topped with marinara sauce, fresh basil and fresh mozzarella
Home-made whole wheat fettuccine with a ragu of beef with carrots, celery and sweet onions in a light tomato sauce(slow cooked)
Angel hair pasta with cherry tomatoes broth, fresh herbs, garlic and Tuscani E.V.O
Spiral pasta with Maryland jumbo lump crab meat, traditional sundried tomatoes and arugula pesto in a white wine sauce
Mushroom stuffed ravioli, sautéed in a light butter, sage and vegetable stock topped with Romano black truffle pate
Home-Made Raviolis stuffed with fresh ricotta cheese served in a pesto tomato sauce withroasted pine nuts
Four 2oz half moon shaped ravioli stuffed with Maryland jumbo lump crab meat in a brandy blush sauce with fresh marjoram
Little neck clams with shaved Bottarga of yellow fin tuna in a garlic white wine or in a light tomato broth
Home-made salmon stuffed lasagna with zucchine and jumbo lump crab meat in a white wine sauce
Fettuccine with rock shrimp sauteed in a light cognac blush sauce
Fresh assortments of seafood, sauteed and served over a bed of linguine in a garlic white wine or light tomato sauce
Grilled jumbo tiger shrimp over a bed of sauteed spinach, finished in a lemon cittronette sauce
Grilled Norwegian salmon, served with a chilled sauce made with julienne slice red peppers, shallots and artichokes marinated in a champagne vinaigrette
Brought in daily, cooked to perfection, chef's specialty
Mediterranean sea bass (whole fish table side filet) grilled to perfection and served with alemon cittronette sauce with Sicilian sundried tomatoes and a touch of saffron
Sauteed assortment of seafood over a bed of risotto finished with extra virgin olive oil
Jumbo shrimp in a bed of risotto with a light saffron sauce with
Risotto with four types of mushrooms flavored with a black truffle oil and home-made grass-fed veal stock
With diced chicken, mushrooms, freshly made pesto and a very light touch of cream
Risotto sautéed with chopped spinach and crusted sea scallops finished with a touch of creamy gorgonzola
Pan seared NY strip served with grilled pineapple and shaved Parmigiano, finished with a green peppercorn sauce
Sauteed chicken topped with domestic jumbo lump crab meat and capers in a light lemon Chardonnay sauce
Braised chicken in a 12-year aged balsamic sauce with caramelized onion, golden raisins and walnuts
Sautéed chicken breast with white wine and fresh sage, topped with chopped broccoli rabe and fresh mozzarella
Freshly breaded veal or chicken, pan fried, topped with marinara and mozzarella over a bed of home-made linguine
Sauteed veal medallions with spinach, served in a lemon, fresh thyme and white wine sauce,topped with domestic jumbo lump crab meat
Sauteed veal medallions topped with sliced eggplant, prosciutto and fontina in a grass-fed veal stock sauce with fresh sage
Sautéed veal medallions over a bed of arugula, Roma tomatoes, fresh buffalo mozzarella and extra virgin olive oil
Baby frisee greens, roasted golden beets, gorgonzola and shaved almonds in a honey, red wine and herbs vinaigrette
Crispy romaine lettuce with a creamy home-made Caesar dressing croutons and shaved parmigiano
Mixed field greens, sweet plum tomatoes, cucumbers and radishes in a light house balsamic vinaigrette
Baby spinach with fresh orange wedges, cherry tomatoes and shaved ricotta cheese in a orange vinaigrette
Buffalo mozzarella and heirloom tomatoes in a basil Tuscan E.V.O dressing
Baby arugula, toasted candied walnuts and goat cheese in a pomegranate vinaigrette dressing
Italian cured meats and cheese selections with roasted marinated vegetables and olives
With sundried tomatoes, spinach, garlic and fresh butter in a cognac reduction with grilled focaccia bread
Home-roasted peppers with roman heart artichokes in an imported Tuscan E.V.O
Heirloom chopped tomatoes, basil, red onions, E.V.O and shaved dry ricotta cheese
Fresh squid fried to perfection
Gardener's chilled seafood antipasto with rock shrimp, calamari, pickled carrots, cauliflower and red peppers, accompanied with two crostini
Catch of the day, grilled to perfection
Mushrooms, peas and applewood smoked bacon in a creamy blush sauce with a touch of nutmeg
Little neck clams in a garlic white wine or in a light tomato broth
Spiral pasta, caramelized Vidalia onions and applewood smoked bacon in La Valle tomato sauce and pecorino Romano
Semolina, potatoes and fresh goat cheese dumplings
Sautéed artichoke hearts, Vidalia onions, peas and domestic mushrooms with a touch of La Valle tomato broth
Grilled home-made mild Italian sausage over a bed of sautéed broccoli rabe with fresh garlic and goat cheese
Home- Made Raviolis stuffed with fresh ricotta cheese served in a tomato sauce and topped with a scoop of ricotta
Four 2oz half moon shaped ravioli stuffed with Maryland jumbo lump crab meat in a brandy blush sauce with fresh marjoram
Rock shrimp sautéed in a light cognac blush sauce
Sautéed veal medallions topped with sliced eggplant, prosciutto and fontina in a grass-fed veal stock sauce with fresh sage
Sautéed veal medallions with asparagus and artichoke hearts in a light grass-fed veal stock
Freshly breaded veal or chicken, pan fried, topped with marinara and Parmigiana cheese
Braised chicken in a 12-year aged balsamic sauce with caramelized onion, golden raisins and walnuts
Grilled Norwegian salmon, served with a chilled sauce made with julienne slice red peppers, shallots and artichokes marinated in a champagne vinaigrette
12 oz New York strip steak Pittsburg-style with fresh rosemary, served with a mushroom peppercorn sauce
Fresh assortments of seafood, sautéed and served over a bed of linguine in a garlic white wine or light tomato sauce
Grilled jumbo tiger shrimp over a bed of sautéed spinach, finished in a lemon cittronette sauce
Freshly made soup, prepared daily
Mixed field greens in a home-made balsamic vinaigrette dressing
Crispy romaine lettuce with a home-made creamy Caesar dressing, croutons and shaved parmigiano
Grilled Norwegian salmon, served with sun-dried tomato and capers, in a lemon white wine sauce with market fresh herbs
Free-range chicken braised in a 12-year aged balsamic sauce with caramelized red onions, walnuts and golden raisins
Home-made Sauteed artichoke hearts, Vidalia onions, peas and domestic mushrooms with a touch of La Valle tomato broth
Peach flavored sorbet
Home-made panna cotta with wild berries and pistachio
Freshly made soup, prepared daily
Crispy romaine lettuce with a home-made creamy Caesar dressing, croutons and shaved parmigiano
Baby spinach with fresh orange wedges, cherry tomatoes, shaved ricotta cheese in an orange vinaigrette
Grilled fillet of tilapia served with sun-dried tomato and capers, in a lemon white wine sauce with market fresh herbs
Chicken breast topped with provolone and prosciutto, sauteed and finished with a mushroom rosemary sauce
Freshly breaded chicken cutlet, pan fried, topped with marinara and mozzarella
Home- made Raviolis stuffed with fresh ricotta cheese served in a pesto tomato sauce with roasted pine nuts
Three layers of ladyfinger biscotti, soaked in espresso and covered with mascarpone cream and shaved Belgian chocolate
Traditional New York cheese cake flavored with a hint of vanilla
Freshly made soup, prepared daily
Baby spinach with fresh orange wedges, cherry tomatoes, shaved ricotta cheese in an orange vinaigrette
Baby frisee greens, roasted golden beets, gorgonzola and shaved almonds in a honey, red wine andherbs vinaigrette
Home-made spinac gnocchi in a fresh tomato sauce
Grilled fillet of King salmon served in a lemon cittronette sauce with caper berries
Sauteed chicken topped with domestic jumbo lump crab meat and capers in a light lemon Chardonnay sauce
Sauteed veal medallions topped with sliced italian eggplant, prosciutto and fontina in a grass-fed veal stock sauce with fresh sage
Traditional New York cheesecake vanilla flavored
Three layers of ladyfinger biscotti, soaked in espresso and covered with mascarpone cream and shaved Belgian chocolate
Daily made soups. Ask your server
Baby arugula, toasted candied walnuts and goat cheese in pomegranate vinaigrette dressing
Smoked Scarmoza cheese, wrapped with prosciutto di Parma, accompanied with white watermelon marmalade and garnished with a fig balsamic reduction
Chicken ragu with sun-dried tomatoes and diced plum tomatoes in a fresh oregano and fresh basil olive oil sauce
Ravioli stuffed with Maryland jumbo lump crab meat in a brandy blush sauce with fresh marjoram
Roasted Branzino fillet, served with sauteed seasonal vegetables and cherry tomatoes
Sauteed veal medallions with spinach, served in a lemon, fresh thyme and white wine sauce,topped with domestic jumbo lump crab meat
Pan seared NY strip served with grilled pineapple and shaved Parmigiano, finished with a green peppercorn sauce
Home-made chocolate mousse cake with a hint of mint
Three layers of lady fingers soaked with coffee and liqueur, filled with zabaglione cream, topped with grated Belgium Chocolate
Home-made panna cotta with wild berries and pistachio
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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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.