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| ANTIPASTI CALDI |
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Fried Calamari served with hot or sweet sauce |
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Fried mozzarella wrapped in bread served with tomato sauce |
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Sauteed with fresh bell peppers, scallions, cherry tomatoes and finished in a garlic white wine sauce |
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Broccoli rabe and sausage sauteed with garlic and olive oil |
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Eggplant stuffed with prosciutto, Romano cheese, fresh mozzarella and served in a marinara sauce |
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Mushrooms stuffed with broccoli rabe, sun dried tomatoes, roasted peppers, parmigiano and mozzarella cheese and breadcrumbs finished in a garlic white wine sauce |
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Fried calamari tossed with fresh roasted peppers, sun dried tomatoes, scallions and fininshed in a reduced balsami sauce |
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| ANTIPASTI FREDDI |
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Fresh diced tomatoes, sharp provolone, red onions, basil, garlic, extra virgin Olive oil |
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A platter of prosciutto di parma, soppresatta, fresh mozzarella, sharp provolone, roasted red peppers, and an assortment of olives |
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Fresh grilled Italian bread topped with a a blend of finely diced tomatoes, red onions, and basil with a touch of fresh garlic and extra virgin olive oil |
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A bed of fresh mozzarella thinly sliced topped with tomatoes, basil and olive oil |
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| MINESTRE e ZUPPE |
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Pasta e Fagioli, Minestrone alla Italiana, Zuppa di Pollo |
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| INSALATE |
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Romaine lettuce tossed with parmigiano cheese, homemade croutons, and creamy ceaser dressing |
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Radicchio, arugula, and andvia tossed with a balsamic vinaigrette |
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A fresh bed of romaine lettuce topped with an assortment of grilled vegetables |
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Arugula topped with prosciutto, roasted peppers, fresh mozzarella red onions and artichokes finished in balsamic vinegar |
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Spring mix lettuce topped with grilled scallops, cranberries, almonds, gorgonzola and tossed in a balsamic vinaigrette |
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| PRIMI PIATTI |
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A blend of beaten eggs, pancetta, basil and parmigiano cheese |
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Black olives, capers, anchovies and basil sautéed in a fresh plum tomato sauce |
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Scallions, prosciutto, peas and onions sauteed in a vodka pink sauce |
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Garlic, shrimp and sun dried tomatoes finished in a light pesto sauce |
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Clams sauteed with garlic in either a red or white sauce |
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Sauteed with garlic, Portobello mushrooms, sweet Italian sausage and basil, finished in a plum tomato sauce |
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Bow tie pasta sauteed with Portobello mushrooms, fresh eggplant, sun dried tomatoes, tossed with and arugula and finished in a light brown sauce |
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Fresh brocoli and sun dried tomatoes served in a light cream sauce |
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Lobster ravioli served with a Portobello, shitake, and porcini mushrooms, onions, scallions and finished in a cognac pink sauce |
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A rich blend of parmigiano cheese, butter and fettuccini finished in a light cream sauce |
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Cheese filled tortellini served with diced chicken, peas and wild mushrooms finished in a cream sauce |
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Stuffed with sausage, ground beef, ricotta and mozzarella cheese, served in a plum tomato sauce and topped with melted mozzarella |
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Penne baked with tomato sauce, ricotta and Romano cheese and topped with melted mozzarella |
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Shrimp, mussels, clams, calamari, and scallops tossed with rice in a light marinara sauce |
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Risotto, asparagus, sun dried tomatoes, shrimp and scallions finished in a light champagne cream sauce |
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| SECONDI PIATTI | POLLO |
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Chicken breast dipped in egg batter and breaded, sautéed until golden brown and served in a lemon white wine sauce |
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Chicken breast served with sun dried tomatoes, roasted peppers, artichokes and finished in a white wine sauce |
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Chicken breasts sauteed with Italian sausage, mushrooms, potatoes, onions, peppers, and finished in a pomodoro sauce |
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Chicken breasts sauteed with a blend of wild and shitake mushrooms and finished in a homemade marsala demi glaze |
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Chicken breasts sauteed with sun dried tomatoes, wild mushrooms, topped with fresh mozzarella and finished in a marsala wine sauce |
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Chicken breasts marinated with rosemary, onions, garlic and reduced in a balsamic demi-glaze |
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Lightly breaded and fried chicken breasts tossed with arugula, thinly sliced red onions, fresh tomatoes and finished in a balsamic vinaigrette |
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Lightly breaded and fried chicken breasts served in a tomato sauce and topped with melted mozzarella cheese |
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| SECONDI PIATTI | VITELLO |
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Lightly breaded and fried veal cutlets tossed with arugula, thinly sliced red onions, fresh tomatoes and finished in a balsamic vinaigrette |
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Lightly breaded and fried veal cutlets served in a tomato sauce and topped with melted mozzarella cheese |
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Veal cutlets sauteed with a blend of wild and shitake mushrooms finished in a homemade marsala demi glaze |
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Veal cutlets sauteed with capers, artichokes and served in a white wine lemon sauce |
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Sautéed veal cutlets topped with prosciutto, spinach, fresh mozzarella and finished in light demi-glaze |
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Italian style veal scaloppini sauteed with fresh garlic, mushrooms, black Gaeta olives, basil, red onions and finished in a pomodoro sauce |
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Veal cutlets stuffed with prosciutto, fontina cheese, sausage, and served in a brandy pink sauce |
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Grilled veal cutlets topped with sauteed broccoli rabe and beans |
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Veal scaloppini topped with grilled eggplant, roasted peppers, melted gorgonzola cheese and finished in a light demi-glaze |
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| SECONDI PIATTI | PESCE |
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Jumbo shrimp served over linguini in either a hot or sweet sauce |
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Calamari served over linguini in either a hot or sweet sauce |
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Jumbo shrimp sauteed with yellow and red bell peppers, cherry tomatoes, scallions, red onions, broccoli rabe, and garlic, served over pasta in a white wine sauce |
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Fresh salmon served with diced tomatoes, asparagus, and artichoke hearts in a light champagne cream sauce |
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Sea scallops sauteed with roasted peppers, sun dried tomatoes and garlic in a balsamic demi-glaze |
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Shrimp, mussels, clams, calamari, and scallops served in either a hot or sweet marinara sauce over linguine |
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Tilapia served francese style over a bed of fresh spinach |
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