PAN SEARED LOCAL DATES STUFFED WITH GOAT CHEESE, CANDIED WALNUTS, WRAPPED WITH PROSCIUTTO AND FINISHED IN A PORT WINE REDUCTION WITH AGED BALSAMICO

BRESAOLA CURED BEEF, FELINO SALAME, PROSCIUTTO DI PARMA, MARINATED CARCIOFI, SUN-DRIED POMODORI, FIG JAM, DOLCE GORGONZOLA & PARMIGIANO REGGIANO WITH AGED BALSMICO

GOLDEN FRIED SERVED WITH SPICY MARINARA SAUCE AND LEMON CAPER AIOLI

JUMBO SHRIMP SAUTÉED IN A GARLIC WINE CREAM SAUCE WITH GARLIC CROSTINI

CRISPY JUMBO SHRIMP TOSSED IN A CREAMY, SPICY SAUCE MADE WITH SRIRACHA AND SWEET CHILI. *CONTAINS NUTS

PAN SEARED WITH PANCETTA, GARLIC, CANDIED WALNUTS AND FINISHED WITH PARMIGIANO REGIANO AND AGED BALSAMIC VINEGAR

WITH PROSCIUTTO, RED PEPPERS, SPINACH, PINE NUTS AND RICOTTA TOPPED WITH A FONDUTA SAUCE

TWO HOUSE MADE MEATBALLS STUFFED WITH FRESH RICOTTA CHEESE AND SERVED OVER CRISPY HASHBROWNS WITH MARINARA SAUCE

VINE RIPE TOMATOES, FRESH MOZZARELLA, OLIVES, EXTRA VIRGIN OLIVE OIL, BASIL AND A BALSAMIC REDUCTION.

PAN SEARED FRESH ATLANTIC SALAMON OVER A BED OF MIX GREENS WITH BLUEBERRIES, CANDIED PECANS, ROMA TOMATOES, RED ONIONS, GOAT CHEESE & HOMEMADE LEMON VINIAGRETTE

GRILLED BREAST OF CHICKEN ON A BED OF MIXED GREENS WITH STRAWBERRIES, PINEAPPLES, CARROTS, ONIONS, GLAZED ALMONDS, BACON, OLIVES AND GRAPE TOMATOES TOSSED WITH BALSAMIC VINAIGRETTE DRESSING

PANKO ENCRUSTED CHICKEN ON A BED OF MIXED GREENS, MOZZARELLA, BACON, OLIVES, CARROTS, RED ONIONS, GRAPE TOMATOES TOSSED WITH CREAMY PARMESAN DRESSING

GRILLED N.Y. STRIP STEAK OVER ROMAINE LETTUCE TOSSED WITH ROASTED PEPPERS, ARTICHOKE HEARTS, FRESH MOZZARELLA, PEPPERONI, GRAPE TOMATOES, OLIVES AND CARROTS TOSSED WITH BALSAMIC VINAIGRETTE DRESSING

SHAVED RIBEYE WITH MUSHROOMS, PEPPERS, ONIONS AND PROVOLONE CHEESE

HAND BREADED TOPPED WITH MARINARA AND MOZZARELL

A BLEND OF RICOTTA, FONTINA, PROVOLONE AND MOZZARELLA CHEESES

PROSCIUTTO, ROMA TOMATOES, ONIONS TOPPED WITH FRESH SPRING MIX, TRUFFLE OIL AND REGGIANO PARMIGIANO CHEESE

ITALIAN PIZZA SAUCE, SAUSAGE, MEATBALLS, PEPPERONI AND PANCETTA WITH MOZZARELLA

ITALIAN PIZZA SAUCE, MOZZARELLA CHEESE TOPPED WITH FRESH BASIL AND EXTRA VIRGIN OLIVE OIL

ITALIAN PIZZA SAUCE WITH FONTINA AND PROVOLONE CHEESES TOPPED WITH SHIITAKE, WHITE MUSHROOMS AND SPINACH

ITALIAN PIZZA SAUCE WITH MOZZARELLA CHEESE TOPPED WITH SAUSAGE, PANCETTA, BLACK OLIVES, ONIONS AND PEPPERS

PEPPERONI, SAUSAGE, MUSHROOMS, BLACK OLIVES, ONIONS, EXTRA MOZZARELLA

ARTICHOKE HEARTS, ANCHOVIES, SUN-DRIED TOMATOES, MEATBALLS, PANCETTA, KALAMATA OLIVES, PROSCIUTTO, SPINACH

PENNE PASTA SAUTÉED WITH PANCETTA IN A PINK VODKA SAUCE

BAKED WITH BOLOGNESE, SPICY SAUSAGE, RICOTTA AND MOZZARELLA CHEESES

VEAL AND PORK HOUSE MADE ITALIAN MEATBALLS SERVED WITH A TRADITIONAL TOMATO GRAVY OR BOLOGNESE OVER SPAGHETTI

LAYERED WITH RICOTTA, MOZZARELLA AND BOLOGNESE

STRAW SHAPED NOODLES SAUTÉED IN EXTRA VIRGIN OLIVE OIL, MUSHROOMS, PROSCIUTTO, PANCETTA, PEAS, PARMIGIANO REGGIANO AND PECORINO ROMANO CHEESES

A BLEND OF SLOW ROASTED BEEF & PORK OR FOUR CHEESE RAVIOLI WITH MARINARA OR BOLOGNESE SAUCE

HOMEMADE RAVIOLI DEGLAZED IN A BRANDY LOBSTER CREAM SAUCE WITH SHIITAKE MUSHROOMS

SHRIMP SAUTÉED WITH SHIITAKE MUSHROOMS IN EXTRA VIRGIN OLIVE OIL, TOSSED WITH HOUSE MADE WIDE EGG NOODLES, FRESH ARUGULA, REGGIANO AND PECORINO ROMANO CHEESES

GRILLED SHRIMP, SMOKED SAUSAGE, PANCETTA, MUSHROOMS, ONIONS & PEPPERS SERVED OVER A HOUSE MADE RISOTTO WITH A LIGHT TOMATO CREAM SAUCE AND GOAT CHEESE FOLDED IN

LAYERED WITH RICOTTA CHEESE, FRESH SPINACH AND MARINARA, BAKED WITH MOZZARELLA CHEESE AND SERVED WITH CAPELLINI

SAUTÉED WITH MUSHROOMS, ROASTED PEPPERS, ONIONS & GARLIC IN A LIGHT TOMATO SAUCE DEGLAZED WITH SHERRY WINE & TOPPED WITH MELTED MOZZARELLA CHEESE OVER HOUSE MADE PAPARDELLE PASTA

SAUTÉED WITH SHALLOTS, MUSHROOMS AND MARSALA WINE SAUCE OVER FETTUCCINI

HAND BREADED TOPPED WITH MARINARA AND MOZZARELLA SERVED WITH SPAGHETTI

STUFFED WITH PROSCIUTTO, FONTINA AND MOZZARELLA CHEESE, WRAPPED IN BACON WITH A MARSALA MUSHROOM WINE SAUCE SERVED OVER HOUSE MADE FETTUCCINI

PAN SEARED SEA SCALLOPS AND JUMBO SHRIMP TOPPED WITH A WHITE WINE GARLIC BUTTER SAUCE, DICED ROMA TOMATOES, LOCAL BASIL AND FRESH MOZZARELLA OVER LINGUINI

SAUTÉED WITH CAPERS, IN A WHITE WINE LEMON BUTTER SAUCE, OVER CAPELLINI

HAND BREADED TOPPED WITH MARINARA SAUCE AND MOZZARELLA CHEESE, SERVED WITH SPAGHETTI

FILET TIPS SAUTÉED WITH SHALLOTS, MUSHROOMS, PEAS AND A DIJON BRANDY CREAM SAUCE OVER HOUSE MADE FETTUCCINI