Two chops delicately grilled to medium rare and topped with our mint and pistachio pesto.

With garlic, mozzarella and parmesano cheeses

Jumbo shrimp sautéed with garlic and red pepper flakes. Flambeed with brandy

Black mussels sautéed with garlic, leeks and grape tomatoes – steamed in white wine

Four toasted bread slices topped with tomato, basil, balsamic reduction and E.V. olive oil.

Made with the highest quality blue crab super lump – served with sundried tomato aioli

Plump escargots sautéed with garlic and shallots, white wine and butter

Black cracked pepper and Pecorino Romano cheese tossed with thin spaghetti

Tender and fresh squid coated in our secret batter and flash fried to perfection – served with our sundried tomato aioli.

Perfect to share – Gorgonzola Dolce and Grana Padano cheeses, Prosciutto di Parma, Castelvetrano Olives, roasted red bell peppers

Two U-10 scallops seared and topped with a creamy lemon sauce

Delicate ravioli filled with pumpkin and topped with our amazing sage butter sauce and walnuts.

Ground sirloin, pork and veal meatballs cooked in our fabulous pomodoro sauce.

Portobello mushrooms crusted in grated parmesan – flash fried and topped with our veal and truffle butter sauce

Spring mix tossed with red wine vinaigrette.

Baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts.

Heart of romaine lettuce delicately grilled and topped with our own tangy Caesar dressing and Parmesan shavings.

Iceberg lettuce wedge, cherry tomatoes, thinly sliced red onion topped with a gorgonzola cheese sauce and crispy pancetta bits.

Roasted tomatoes served with a ball of authentic Italian Burrata (mozzarella outer shell filled with curd and cream). Accented with our basil pesto and balsamic reduction.

Cavatelli pasta tossed with sautéed slightly spicy crumbled Italian sausage, garlic, fresh mint, basil and saffron

Oven baked thin pasta layered with béchamel and our light Bolognese meat ragú. Served over our traditional pink sauce

Our own, fresh, pappardelle pasta tossed with our light veal, pork and beef Bolognese sauce

Cheese tortellini sautéed with crushed tomatoes and spinach

Toasted pieces of pancetta sautéed with garlic and sliced Calabrese (spicy) peppers. Tossed with our pomodoro sauce and fresh rigatoni pasta

Creamy risotto infused with lobster broth and accented with spicy calabrese peppers – baby scallops, clams and mussels

Shrimp, calamari, mussels and clams in a spicy tomato sauce. Served over linguini pasta

Delicate raviolis stuffed with lobster meat and topped with a creamy saffron sauce.

Salmon fillet delicately grilled and topped with a balsamic reduction. Served with choice of pasta or sautéed vegetables.

Seared filet of sole topped with a white wine lemon and capers sauce. Choice of pasta or sautéed vegetables.

Seared chicken (or veal $26) scaloppini in a white wine, lemon and capers sauce. Served with choice of entree side

Chicken (or veal $26) scaloppini delicately sautéed with wild mushrooms and topped with a Marsala wine sauce. Served with choice of entree side

Pork shoulder, carrots, celery, onions, all slowly braised in abundant red wine until the meat almost melts away. Served over our fabulous polenta.

Sumptuous veal chop marinated in herbs and grilled to medium. Topped with Madeira wine and crimini mushrooms sauce. Served with choice of entree side

8 Oz Angus filet mignon peppercorn crusted, pan seared, flambéed with brandy and topped with a butter brandy sauce. Served with choice of entree side

16 oz Angus certified bone-in ribeye steak grilled medium rare and prepared any of 4 ways: - Simply salt and pepper - Rubbed with coffee grind mix - Topped with Gorgonzola sauce Served with choice of entree side

The traditional veal ossobuco: a sumptuous veal shank braised for 6 hours in red wine and crushed tomatoes. Served over Risotto Milanese and topped with our gremolata (lemon peel shavings, garlic and parsley).

Rack of lamb roasted to medium rare topped with our fabulous mint pistachio pesto. Served with choice of entree side

In the loving memory of our dear friend John – his favorite combination that he would order for lunch or dinner: Three baby lamb chops delicately grilled to medium rare and topped with our mint and pistachio pesto, served with our fabulous Wedge Salad on the same plate

Four toasted bread slices topped with tomato and basil.

Four toasted bread slices topped with Sicilian caponata (eggplant, olives, bell peppers, golden raisins, tomatoes, herbs and spices)

Coated in our special batter, flash fried and served with our sundried tomato aioli.

Pork belly marinated in homemade molasses and spices. Delicately broiled.

2 Delicate ravioli filled with pumpkin. Topped with a sage butter sauce and toasted walnuts.

Roasted tomatoes with a ball of authentic Italian Burrata (mozzarella outer shell filled with curd and cream). Accented with our basil pesto and balsamic reduction. Served with crostinis.

Baby greens tossed beautifully with green apple vinaigrette and topped with green apple slices, gorgonzola cheese and toasted walnuts.

Iceberg lettuce wedge, cherry tomatoes, thinly sliced red onion topped with a gorgonzola cheese sauce and crispy pancetta bits.

2 Sirloin, pork and veal meatballs in our fabulous marinara sauce.

Grilled to medium rare; mint and pistachio pesto.

Fettucini tossed with our light veal Bolognese sauce

favorite Roman pasta dish – it means “cheese and pepper”. Simple but delicious: black cracked pepper and Pecorino Romano cheese tossed with thin spaghetti.

Perfect to share – Gorgonzola Dolce and Grana Padano cheeses, Prosciutto di Parma, Castelvetrano Olives, roasted red bell peppers, eggplant Caponata and our cherry tomatoes compote

This risotto is wonderfully influenced by sage. Cooked with diced pancetta and parmigiano reggiano cheese - creamy and fluffy.

Oven baked pasta layered with veal Bolognese sauce.

2 Delicate raviolis stuffed with lobster meat and topped with a creamy saffron sauce

4 raviolis stuffed with sweet corn and caramelized onions – topped with a herbs butter cream sauce.

4 ounce filet of salmon drizzled with balsamic reduction and grilled to perfection.

Petit filet of grilled Ahi tuna served over cannellini beans salad.