Mixed selection of: imported parma prosciutto, hot sopressata, capicola, mortadella, imported sharp provolone, parmigiano-reggiano, caprese, homemade roasted peppers, stuffed cherry pepper, grilled marinated eggplant, bruschetta, and assorted marinated imported olives.
Grilled tuscan bread topped with roasted portobello mushrooms and pan-seared tenderloin tips in a madeira wine and fresh thyme cream sauce.
Grilled tuscan bread topped with diced tomatoes marinated in extra virgin olive oil, oregano, garlic and basil, topped with shaved parmigiano-reggiano cheese.
Local littlenecks sautéed in a extra virgin olive oil, fresh garlic, wine and san marzano plum tomato sauce with a dash of hot chile pepper seeds. Served with grilled garlic bread.
Large mushroom caps filled with a lobster and shrimp stuffing, baked in a garlic butter sauce.
Fresh baby squid, lightly breaded then fried until golden and sautéed with hot pepper rings and fresh squeezed lemon, served over baby arugula.
Golden fried smelts, calamari, shrimp & sea scallops served with a side of asiago dressing.
Paper-thin, raw beef tenderloin topped with baby arugula and extra large caper berries, topped with fresh squeezed lemon juice, extra virgin olive oil, and shaved parmigiano-reggiano cheese.
Oversized house-made meatballs made from ground beef, pork & veal topped with a san marzano plum tomato sauce & shaved parmigiano.
Fresh homemade mozzarella breaded and pan-fried. Served on top of a layer of tomato sauce.
Vine ripe tomatoes, homemade mozzarella and fresh basil drizzled with extra virgin olive oil and aged balsamic reduction.
Radicchio, frisée, romaine lettuce, red onion, grape tomatoes and goat cheese tossed with imported extra virgin olive oil, aged balsamic vinegar and garlic.
Romaine lettuce, homemade croutons, and traditional caesar dressing, topped with shaved parmigiano - reggiano cheese.
Baby arugula, tossed in honey rice wine vinaigrette topped with candied walnuts, slices of green apples and crumbled gorgonzola cheese.
Fresh vine ripe tomato wedges, croutons, sliced cucumber, capers, green olives, cubes of fresh mozzarella, red onion and fresh garlic tossed in extra virgin olive oil, balsamic, red vinegar and fresh basil.
Narrow flat pasta tossed in a sautéed garlic, shrimp, olive oil, parsley, lemon, white wine and butter sauce.
Our version of this italian favorite. Fresh egg noodle pasta topped with a thick meat sauce composed of stewed veal, beef, pork, san marzano plum tomatoes and a touch of cream.
Pen-shaped pasta tossed in a basil-pine nut pesto cream sauce with sundried and grape tomatoes, topped with grated parmigiano-reggiano cheese.
Narrow flat pasta noodles tossed in a traditional light cream, butter, and parmigiano-reggiano cheese sauce.
Narrow flat pasta in a san marzano plum tomato sauce with sautéed shrimp, calamari, native littleneck clams, bay scallops, cultivated mussels, garlic, olive oil, white wine and a dash of crushed red pepper.
Spaghetti served with native littlenecks and baby clams sautéed in garlic, olive oil, white wine and a dash of crushed red pepper. Choice of red or white sauce.
Spaghetti and meatballs tossed in a san marzano plum tomato marinara sauce.
Oversized lobster and ricotta filled ravioli finished in a light mascarpone pink sauce.
Spiral-shaped pasta in a pink sauce made from san marzano plum tomatoes, butter, shallots, pancetta (italian bacon), vodka and cream.
Imported potato dumplings tossed with fresh mozzarella, parmigiano-reggiano and pecorino-romano cheeses in a tomato and basil sauce.
Grilled wild sockeye salmon filet topped with a spicy dill salmoriglio (finely diced red, yellow and orange bell peppers, serrano chilies, shallots, fennel, chopped dill, lemon and lime juice and extra virgin olive oil), vegetable of the day and italian style roasted garlic mashed potatoes.
Sliced eggplant lightly battered and pan-fried, topped with a san marzano plum tomato basil sauce and mozzarella then baked to perfection. Served with a side of penne marinara.
Chicken or veal scallopini sliced thin and sautéed in a delicate lemon, butter, shallot, garlic, caper and white wine sauce. Served with a choice of italian style roasted garlic mashed potatoes & vegetable of the day or penne with marinara sauce.
Chicken or veal scallopini sautéed in a marsala wine mushroom demi-glace sauce, with a hint of fresh sage, topped with imported prosciutto and homemade fresh mozzarella. Served with a choice of italian style roasted garlic mashed potatoes and vegetable of the day or penne with marinara sauce.
Grilled chicken or veal scallopini marinated in balsamic vinegar and extra virgin olive oil. Topped with baby arugula, grape tomatoes and sweet bermuda onion salad. Served with a choice of italian style roasted garlic mashed potatoes and vegetable of the day or penne with marinara sauce.
Tender chicken cutlet, pan-fried and topped with homemade mozzarella baked in a san marzano plum tomato sauce. Served with penne marinara.
Tender milk-fed veal cutlet, pan-fried and topped with homemade mozzarella then baked in a san marzano plum tomato sauce. Served with a side of penne marinara.
Mixed selection of: imported parma prosciutto, hot sopressata, capicola, mortadella, imported sharp provolone, parmigiano-reggiano, caprese, homemade roasted peppers, stuffed cherry pepper, grilled marinated eggplant, bruschetta and assorted marinated imported olives.
Grilled tuscan bread topped with roasted portobello mushrooms and pan-seared tenderloin tips in a madeira wine fresh thyme cream sauce.
Grilled tuscan bread topped with diced tomatoes marinated in extra virgin olive oil, oregano, garlic and basil, topped with shaved parmigiano-reggiano cheese.
Local littlenecks sautéed in a extra virgin olive oil, fresh garlic, wine and san marzano plum tomato sauce with a dash of hot chile pepper seeds. Served with grilled garlic bread.
Large mushroom caps filled with a lobster and shrimp stuffing, baked in a garlic butter sauce.
Fresh baby squid, lightly breaded then fried until golden and sautéed with hot pepper rings and fresh squeezed lemon, served over baby arugula.
Golden fried smelts, calamari, shrimp & sea scallops served with a side of asiago dressing.
Paper-thin, raw beef tenderloin topped with baby arugula and extra large caper berries, topped with fresh squeezed lemon juice, extra virgin olive oil, and shaved parmigiano-reggiano cheese.
Fresh homemade mozzarella breaded and pan-fried. Served on top of a layer of tomato sauce.
Oversized house-made meatballs made from ground beef, pork & veal topped with san marzano plum tomato sauce & shaved parmigiano.
Vine ripe tomatoes, home-made mozzarella and fresh basil drizzled with extra virgin olive oil and aged balsamic vinegar.
Radicchio, frisée, romaine lettuce, red onion, grape tomatoes and goat cheese tossed with imported extra virgin olive oil, aged balsamic vinegar and garlic.
Romaine lettuce, homemade croutons, and traditional caesar dressing, topped with shaved parmigiano-reggiano cheese.
Baby arugula, tossed in honey rice wine vinaigrette topped with glazed walnuts, slices of green apples and crumbled gorgonzola cheese.
Fresh vine ripe tomato wedges, croutons, sliced cucumber, capers, green olives, cubes of fresh mozzarella, red onion and fresh garlic tossed in extra virgin olive oil, balsamic, red vinegar and fresh basil.
Narrow flat pasta tossed in a sautéed garlic, shrimp, olive oil, parsley, lemon, white wine and butter sauce.
Our version of this italian favorite. Fresh egg noodle pasta topped with a hearty meat sauce composed of stewed veal, beef, pork, san marzano plum tomatoes and a touch of cream.
Pen-shaped pasta tossed in a basil-pine nut pesto cream sauce with sundried and grape tomatoes, topped with grated parmigiano-reggiano cheese.
Narrow flat pasta noodles tossed in a traditional light cream, butter and parmigiano-reggiano cheese sauce.
Spaghetti and meatballs tossed in a san marzano plum tomato marinara sauce.
Spaghetti served with native littlenecks and baby clams sautéed in garlic, olive oil, white wine and a dash of crushed red pepper. Choice of red or white sauce.
Oversized lobster and ricotta filled ravioli finished in a light mascarpone pink sauce and topped with extra large shrimp.
Spiral-shaped pasta in a pink sauce made from san marzano plum tomatoes, butter, shallots, pancetta (italian bacon), vodka and cream.
Narrow flat pasta in a san marzano plum tomato sauce with sautéed shrimp, calamari, manila clams, bay scallops, mussels, garlic, olive oil, white wine and a dash of crushed red pepper.
Imported potato dumplings tossed with fresh mozzarella, parmigiano-reggiano and pecorino-romano cheeses in a tomato and basil sauce.
Medley of fresh native lobster, calamari, sea scallops, mussels, chunks of fresh fish, littleneck clams and shrimp simmered in a light spicy plum tomato saffron broth, served with grilled tuscan bread.
Oven roasted pork tenderloin marinated in honey-dijon mustard and fresh herbs, encrusted with seasoned bread crumbs. Served with grilled asparagus, italian style roasted garlic mashed potatoes and a side of apple brandy cream sauce.
Chicken or veal scallopini sautéed in a marsala wine mushroom demi-glace sauce, with a hint of fresh sage, topped with imported prosciutto and homemade fresh mozzarella. Served with a choice of italian style roasted garlic mashed potatoes and vegetable of the day or penne with marinara sauce.
Grilled chicken or veal scallopini marinated in balsamic vinegar and extra virgin olive oil. Topped with baby arugula, grape tomatoes and sweet bermuda onion salad. Served with a choice of italian style roasted garlic mashed potatoes and vegetable of the day or penne with marinara sauce.
Filet mignon brushed with olive oil and grilled to your specifications, served with broccoli rabe, italian style roasted garlic mashed potatoes and a side of wild mushroom-port wine demi-glace.
Grilled wild sockeye salmon filet topped with a spicy dill salmoriglio (finely diced red, yellow and orange bell peppers, serrano chilies, shallots, fennel, chopped dill, lemon and lime juice and extra virgin olive oil), vegetable of the day and italian style roasted garlic mashed potatoes.
Sliced eggplant lightly battered and pan-fried, topped with a san marzano plum tomato basil sauce and mozzarella then baked to perfection. Served with a side of penne marinara.
Tender chicken cutlet, pan-fried and topped with lightly battered eggplant, parma prosciutto and homemade mozzarella baked in a san marzano plum tomato sauce. Served with a side of penne marinara.
Chicken or veal scallopini sliced thin and sautéed in a delicate lemon, butter, shallot, garlic, caper and white wine sauce. Served with a choice of italian style roasted garlic mashed potatoes & vegetable of the day or penne with marinara sauce.
Tender milk-fed veal cutlet, pan-fried and topped with homemade mozzarella then baked in a san marzano plum tomato sauce. Served with a side of penne marinara.
Perfectly seasoned 12oz veal porterhouse steak grilled to your specifications. Served with broccoli rabe, italian style roasted garlic mashed potatoes and a side of wild mushroom-port wine demi-glace.
Narrow flat pasta tossed in a sautéed garlic, shrimp, olive oil, parsley, lemon, white wine and butter sauce.
Fresh baby squid, lightly breaded then fried until golden and sautéed with hot pepper rings and fresh squeezed lemon, served over baby greens.
Grilled flattened chicken breast marinated in balsamic vinegar and extra virgin olive oil. Topped with a baby arugula, tomato, and sweet bermuda onion salad.
Our version of this italian favorite. Fresh egg noodle pasta topped with a thick meat sauce composed of stewed veal, beef, pork, san marzano plum tomatoes and a touch of cream.
Pen shaped pasta tossed in a basil-pine nut pesto cream sauce with sundried and grape tomatoes, topped with grated parmigiano-reggiano cheese.
Pen-shaped pasta in a hot and spicy san marzano plum tomato sauce, sautéed in olive oil, hot pepperoncini, garlic and parsley.
Imported potato dumplings with fresh mozzarella, tomato and basil sauce.
Paper-thin, raw beef tenderloin topped with baby arugula and extra large caper berries, topped with fresh squeezed lemon juice, extra virgin olive oil, and shaved parmigiano-reggiano cheese.
Golden fried smelts, calamari, shrimp & sea scallops served with a side of asiago dressing.
Large mushroom caps filled with a lobster and shrimp stuffing, topped with a garlic butter sauce.
Grilled tuscan bread topped with roasted portobello mushrooms, and caramelized onions, and pan-seared tenderloin tips in a madeira wine and fresh thyme cream sauce.
Grilled tuscan bread topped with diced tomatoes marinated in extra virgin olive oil, aged balsamic vinegar, fresh garlic, oregano and basil, topped with shaved parmigiano-reggiano cheese.
Sliced eggplant lightly battered and pan-fried, topped with a san marzano plum tomato basil sauce and mozzarella then baked to perfection. Served with penne marinara.
Spiral-shaped pasta in a pink sauce made from san marzano plum tomatoes, butter, onions, pancetta (italian bacon), vodka and cream.
Narrow flat pasta noodles tossed in a traditional light cream, butter, and parmigiano-reggiano cheese sauce.
Spaghetti and meatballs tossed in a san marzano plum tomato marinara sauce.
Tender chicken cutlet, pan-fried and topped with mozzarella baked in san marzano plum tomato sauce served with penne marinara.
Local littlenecks sautéed in a extra virgin olive oil, fresh garlic,wine and san marzano plum tomato sauce with a dash of hot chile pepper seeds. Served with grilled garlic bread.
Choice of our house made tiramisu or imported hazelnut, vanilla or chocolate gelato
Pen-shaped pasta in a hot and spicy san marzano plum tomato sauce, sautéed in olive oil, hot pepperoncini, garlic and parsley.
Pen-shaped pasta tossed in a basil-pine nut pesto cream sauce with sundried and grape tomatoes, topped with shaved parmigiano-reggiano cheese.
Narrow flat pasta tossed in a sautéed garlic, shrimp, olive oil, parsley, lemon, white wine and butter sauce.
Spiral-shaped pasta in a pink sauce made from san marzano plum tomatoes, butter, onions, pancetta (italian bacon), vodka and cream.
Our version of this italian favorite. Fresh egg noodle pasta topped with a sauce composed of chunks of stewed veal, beef, pork, san marzano plum tomatoes and a touch of cream.
Tender chicken cutlet, pan-fried and topped with lightly battered eggplant, parma prosciutto and homemade mozzarella baked in a san marzano plum tomato sauce. Served with a side of penne marinara.
Grilled flattened chicken breast marinated in balsamic vinegar and extra virgin olive oil. Topped with a baby arugola, tomato, and sweet bermuda onion salad. Served with italian style roasted garlic mashed potatoes and vegetable of the day or penne marinara.
Imported potato dumplings with fresh mozzarella, tomato and basil sauce.
Chicken cutlets sliced thin and sautéed in a delicate sauce made of lemon, butter, shallots, capers and white wine. Served with italian style roasted garlic mashed potatoes and vegetable of the day or penne marinara.
Narrow flat pasta noodles tossed in a traditional light cream, butter, and parmigiano-reggiano cheese sauce.
Spaghetti served with native littlenecks and baby clams sautéed in garlic, olive oil, white wine and a dash of crushed red peppers. Choice of red or white sauce.
Pork tenderloin marinated in honey, dijon mustard and fresh herbs, encrusted with seasoned bread crumbs and oven roasted. Served with grilled asparagus, italian style roasted garlic mashed potatoes and a side of apple brandy cream sauce.
Chicken breast sautéed in a white wine mushroom demi-glace sauce, with a hint of fresh sage, topped with imported prosciutto and homemade fresh mozzarella.served With italian style roasted garlic mashed potatoes and vegetable of the day or penne marinara.
Spaghetti and meatballs tossed in a san marzano plum tomato marinara sauce.
Sliced eggplant lightly battered and pan-fried, topped with a san marzano plum tomato basil sauce and mozzarella. Then baked to perfection. Served with a side of penne marinara.
Hours of Service:
Friday: 11:30am - 9:00pm
Sunday: 3:00pm - 9:00pm
Tuesday: 11:30am - 9:00pm
Saturday: 1:30pm - 5:00pm
Thursday: 11:30am - 9:00pm
Wednesday: 11:30am - 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.
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