Restaurant Menu

Fresh mozzarella, vine-ripened tomatoes, fresh basil, evo and aged balsamic glaze.

Oven-baked eggplant rolls filled with ham and provolone cheese in fresh red sauce.

A selection of Italian cured meats and cheeses. Perfect for sharing.

Fried breaded fresh mozzarella cheese.

Ground beef meatballs served in our slow-simmered tomato sauce.

Eggplant, fresh red sauce and mozzarella cheese baked.

Grilled Italian bread topped with fresh tomatoes, garlic, olives, basil and evo.

Four Cheese tortellini in our creamy aurora sauce.

Fried breaded calamari and shrimp.

Burrata served with Prosciutto di Parma, arugula, cherry tomatoes and aged balsamic glaze.

Crispy romaine hearts, parmigiano reggiano and home-made croutons, tossed with our classic Caesar dressing.

Mixed greens, cherry tomatoes, carrots, olives, Provolone cheese and celery, tossed with our chef's signature dressing.

Our chef's daily soup, prepared with fresh seasonal ingredients.

Fresh pomodoro sauce, Parmigiano Reggiano and fresh basil.

Chef's daily selection of home-made ravioli, featuring seasonal fillings and handcrafted sauces.

Traditional Neapolitan-style lasagna layered with slow-simmered meat sauce, creamy ricotta, and besciamella cream.

Meat ragu' sauce.

Pappardelle with slow-braised beef in a rich red wine reduction.

Gnocchi with wild mushrooms in a creamy Gorgonzola sauce, finished with crispy prosciutto di Parma.

Homemade tagliolini tossed with Pecorino Romano and black pepper in a traditional creamy sauce.

Casarecce tossed with fresh basil pesto and golden fried artichokes.

Onions, mushrooms, cherry tomatoes, spinach and peas in a white cream sauce.

Fresh little neck clams, garlic, white wine, evo and parsley.

Shrimp, calamari, salmon, clams and mussels, prepared in white wine, garlic and a touch of red sauce.

Shrimp, calamari, clams, mussels, and salmon in our signature pink vodka sauce.

Veal scaloppine in creamy lemon sauce and capers.

Veal scaloppine with wild mushrooms in a traditional Marsala wine sauce.

Veal topped with Prosciutto di Parma, provolone and sage in white wine sauce.

Chicken in creamy lemon, white wine and capers.

Chicken in a delicate creamy Marsala wine sauce and mushroom.

Lightly breaded chicken with fresh red sauce oven-finished and topped with creamy burrata.

Filet mignon crusted with a blend of four peppercorns, finished with rum and fresh orange reduction.

Lightly breaded and pan-fried served with arugula, cherry tomatoes and shaved parmesan reggiano.

Pan-seared Mediterranean sea bass with cherry tomatoes, olives and capers in a delicate white wine, garlic and a touch of red sauce.

Pan-seared fresh Gulf grouper with golden artichokes in a delicate white wine and lemon butter sauce.