Antipasti e Insalate
| Antipasto Misto A variety of appetizers including fresh mozzarella, prosciutto, potato croquette, olives, and marinated vegetables of the day |
Tricolore Salad Belgium endive, radicchio and baby arugula tossed with extra virgin olive oil and balsamic vinegar |
| Rabe & Sausage Tender broccoli rabe sauteed with sweet Italian sausage in extra virgin olive oil |
Caprese Salad Homemade fresh mozzarella and garden tomatoes drizzled with basil extra virgin oil |
| Zucchini Rollatine Battered zucchini rolled with prosciutto di Parma and fresh mozzarella, baked in a sweet pomodoro sauce |
Spinach Salad Baby spinach, walnuts and gorgonzola cheese in a sherry vinaigrette, topped with grilled pears |
Fried Calamari Tender calamari rings served with spicy marinara sauce |
Caesar Salad Hearts of romaine gently coated with homemade Caesar dressing |
Primi Piatti
| Penne Integrale Whole wheat pencil points tossed with sun dried tomatoes, artichoke hearts and gaeta olives in garlic and extra virgin olive oil |
| Lasagna Emiliana Beef and pork combined in a tomato basil ricotta sauce, layered with homemade egg pasta sheets |
| Rigatoni Con Pollo Ricotta stuffed rigatoni simmered in a pink vodka sauce with baby spinach and grilled chicken strips |
| Pappardelle Bolognese Homemade egg pappardelle tossed in a classic Bolognese ragout (veal, beef and pork) |
| Linguini Di Mare Littleneck clams and mussels prepared in a seafood broth, served over a bed of linguini (red or white) |
| Paella Valenciana Jumbo shrimp, littleneck clams, mussels, calamari, chicken, chorizo sausage and vegetables combined in saffron scented rice |
Secondi Piatti
| Vitello Gorgonzola Veal scaloppine simmered in a delicate gorgonzola sauce with granny smith apples and walnuts |
| Vitello al Limone Veal scaloppini sauteed in a lemon white sauce with artichoke hearts and capers |
| Braciola Napoletana Scaloppini of beef top round rolled with parsley garlic and pignoli nuts, braised and simmered in tomato ragout served with homemade gnocchi |
| Pollo di Bosco Chicken breast sauteed in brandy demi glace with champignon mushrooms and roasted red peppers, topped with fresh mozzarella |
| Pollo Francaise Egg battered chicken cutlet simmered in a lemon, butter, white wine sauce served with vegetable risotto |
| Pollo Parmigiana Chicken cutlet prepared parmigiana style, with tomato sauce and mozzarella cheese, served with linguini - the all reliable |
| Eggplant Rollatine Breaded eggplant rolled with a romano cheese flavored ricotta, dressed with pomodoro sauce and topped with mozzarella cheese. |
| Porkloin Pizzaiola Pan seared pork tenderloin medallions sauteed with Spanish onions, champignon mushrooms, red and green peppers |
| Agnello al Forno Oven roasted baby rack of lamb brushed with dijon mustard, coated with fresh herb breadcrumbs |
| Tilapia al Fresco Fillet of tilapia stuffed with fresh tomatoes, fresh mozzarella and baby spinach, baked in a light scampi sauce |
| Shrimp and Scallops Formaggio Jumbo shrimp and sea scallops simmered in a brandy demi-glace sauce with champignon mushrooms, smotheres with mozzarella cheese, served over a bed of capellini |
| Tegame di Mare Litlleneck clams, mussels, sea scallops, jumbo shrimp, calamari rings, gaeta olives and capers, sauteed in a seafood tomato broth, served with aioli crostini |