Chef - Charleston, SC

Served with chef's sauce on the side.

Served with cocktail sauce on the side.

Stuffed with sausage, pepperoni, salami and cheese.

Garlic toast, mozzarella sticks, onion rings, fried ravioli and fried calamari.

Boneless chicken tenders tossed with our own buffalo wing sauce. Served with celery and blue cheese.

5 cheese - ricotta, mozzarella, fontinella, Asiago and romano.

Iceberg lettuce, onion, parsley, tomato, capicola, salami, cheese, garbanzo beans and pimentos.

Romaine lettuce topped with fried artichokes, grapes, sun dried tomatoes, crumbled bleu cheese in a citrus vinaigrette balsamic dressing.

Basil, pine nuts, garlic, olive oil and parmesan cheese.

Garlic and oil or garlic and butter.

Bruce never shared his parm, so no sharing please.

Rigatoni tossed with ricotta cheese and meat sauce.

Spirals with sauteed mushrooms, pepperoncini and onions in a light cacciatora sauce. A portion of the proceeds from the Irv Special will benefit the ALS Association.

Penne pasta with artichokes, sun dried tomatoes, Kalamata olives in a garlic and oil sauce.

Broiled chicken breast smothered with sauteed broccoli, onions, sun dried tomatoes, mushrooms and artichokes.

Chicken livers and sauce over spaghetti.

Fried eggplant served over a fresh veal cutlet with chef’s famous sauce and baked mozzarella cheese, served with spaghetti.

Served with mini antipasto. Large.

Served everyday. No noodles.

Thursday and Saturdays only. Crock. No Croutons.

Served with orange sherbet for dessert and a kid’s drink.

Served with orange sherbet for dessert and a kid’s drink.

Served with orange sherbet for dessert and a kid’s drink.