APETIZERS
CALAMARI FRITTI
Fried calamari and cherry peppers with marinara sauce on the side.
MOZZARELLA CAROZZA
Fresh mozzarella, fresh tomatoes and basil between slices of Italian bread, egg battered, fried and served with a marinara sauce for dipping.
CARPACCIO DI TONNO
Ahi tuna rolled in espresso and sesame seeds, served with a compote of red onions, tomatoes, and balsamic reduction.
PROSCIUTTO E MELONE
Thinly sliced prosciutto di parma over fresh cantaloupe.
BRUSCHETTA DI MOZZARELLA
Grilled slices of garlic bread with fresh tomatoes, fresh mozzarella, red onions, and a light touch of olive oil.
ZUPPA DI CLAMS
Little necks sautéed with a garlic marinara sauce and basil.
POLENTA CON SALSICCE
Creamy polenta topped with a red sauce and spicy sausage.
SHRIMP COCKTAIL
Four cooled jumbo shrimp served with cocktail sauce and lemon wedges.
SOUPS
ZUPPA DI FAGIOLI
Classic Italian bean soup with prosciutto and light pasta.
MINESTROONI
Fresh mix of vegetables cooked in a chicken broth.
INSALATA
INSALATA CESARE
Chopped romaine lettuce tossed with creamy ceasar dressing, croutons and light pecorino romano cheese.
INSALATE DI PERE
Grilled pears over mixed greens, red onions, tomatoes and gorgonzola with olive oil and lemon dressing finished with a balsamic reduction.
INSALATA ANTIPASTO
Mixed greens with cucumbers, fresh tomatoes, roasted red peppers, black and green olives, mortadella, prosciutto di parma and fontina cheese.
INSALATA DI SPINACH
A bed of baby spinach topped with fresh apple wedges, craisins, candied walnuts, and finished with a light balsamic reduction.
*add chicken to your salad*
PASTA
RIGATONI ALLA VODKA
Classic vodka sauce sautéed with green peas, fresh mushrooms, and baby spinach, tossed with rigatoni.
GNOCHETTI AL FILETTO DI POMODORI
Homemade potato gnocchi with tomato, fresh mozzarella, and basil.
GNOCCHI DI NONA
Homemade potato gnocchi sautéed with fresh and sun dried tomatoes, baby spinach, baby shrimp with a garlic and olive oil sauce.
PENNE PRIMAVERA
Grilled green squash topped with broccoli, roasted red peppers, fresh tomatoes, baby spinach, penne pasta with a garlic and olive oil sauce.
TORTELLINI ALFREDO
Cheese tortellini sautéed with baby spinach and mortadella in a cream sauce.
LASAGNA BOLOGNESE
Classic Italian meat lasagna.
RISOTTO AI QOUATRO FORMAGGIO
Risotto with a four cheese sauce and fresh asparagus.
*Add grilled chicken to your pasta *
POLLO
POLLO SORRENTINO
Chicken scallopini layered with eggplant and fontina cheese in a creamy sauce with peas and a touch of tomatoes.
POLLO AI CARIOFI
Chicken scallopini sautéed with artichoke hearts and roasted red peppers with a whit wine sauce.
POLLO PARMIGIANO
Breaded chicken breasts with a tomato sauce and mozzarella cheese with your choice of pasta.
POLLO MARSALLA
Chicken scallopini sautéed with fresh mushrooms and prosciutto di parma with a marsalla wine brown sauce.
POLLO BIANCO
Chicken scallopini topped with baby spinach, fontina cheese, garlic and oil with a light creamy sauce over penne.
MANZO
VITELLO ALLA ROMANO
Veal scallopini topped with fontina cheese, and prosciutto di parma with a delicate white wine gravy.
VITELO PARMIGIANO
Breaded veal scallopini with a tomato sauce, mozzarella cheese served with your choice of pasta.
VITELLO ALL COGNAC
Veal scallopini sautéed with fresh mushrooms and jumbo shrimp in a cognac brown sauce.
BISTECCA AL ROSMARINO O PIZZAIOLA
16 OZ. NY strip steak served with your choice of rosemary olive oil and garlic or pizzaiola sauce and roasted potatoes.
MISTO DI CARNE
NY strip steak, hot sausage, chicken and a pork chop grilled and served with roasted potatoes, and an Italian salsa.
SEAFOOD
LINGUININI ALLA VONGOLE E ZUCCHINI
Lightly fried zucchini with little necks and your choice of white, red or fra diavolo sauce over linguini.
LINGUINI FRUTTI DI MARE
Clams, mussels, calamari and baby shrimp in your choice of white, red or fra diavolo sauce over linguini.
SEAFOOD CHOPINO
Clams, mussels, scallops, jumbo shrimp, a piece of tuna and salmon over linguini with a marinara sauce.
TONNO AL ESPRESSO
Espresso rolled ahi tuna served sautéed baby spinach and topped with caramelized shallots and a balsamic reduction.
GAMBERI AL COGNAC
Sautéed jumbo shrimp in a creamy cognac sauce and prosciutto served with ravioli filled with grilled vegetables and ricotta.
SALMONE E CAPESANTE CON ASPARAGI
Pan seared salmon and sea scallops served with a creamy sambuca sauce and green asparagus.
*All your dinner includes bread and a dinner salad, with your choice of bleu cheese, creamy garlic or house dressing*