San Marzano tomato topped with fresh buffalo mozzarella and fresh basil.

Ricotta cheese, fresh mozzarella, EVOO, shaved parmesan.

Baby arugula, blue cheese, balsamic glaze, prosciutto di parma.

Baby arugula, prosciutto di parma, sun-dried tomatoes shaved parmesan, drizzled balsamic glaze.

SAUTÉED ESCAROLE & BEANS WITH GARLIC & OIL. TOPPED WITH MOZZARELLA CHEESE

SAUTÉED BROCCOLI RABE & SAUSAGE, GARLIC & OIL. TOPPED WITH MOZZARELLA CHEESE

Crispy triangle-shaped mozzarella served with marinara sauce.

Assortment of Italian meats, cheese, tomato bruschetta, olive medley, roasted peppers.

Sautéed escarole, Tuscany beans, EVOO, garlic, and a touch of marinara sauce.

Sautéed broccoli rabe, Italian sausage, fresh garlic, olive oil.

Flash-fried calamari, marinara sauce.

Eggplant stuffed with ricotta-mozzarella & spinach. Marinara sauce, shredded mozzarella.

Grilled shrimp over warm beans salad, olive oil, lemon.

Sautéed PEI mussels in a Marechiaro red sauce.

TENDER PORTUGUESE OCTOPUS. MESCLUN CHICKPEAS SALAD, PANKO

SAUTÉED SHRIMP, FRESH SPINACH, TUSCANY BEANS, CHERRY TOMATOES, EVOO, GARLIC

THREE TOASTED BREAD TOPPED WITH SLICED TOMATOES, AND RED ONIONS

CROSTINI TOPPED WITH MEATBALLS, RICOTTA CHEESE, AND GRATED CHEESE

SAUTÉED BRUSSELS SPROUTS, BACON, TOUCH OF HONEY, WITH CHICORY LETTUCE, BREADCRUMBS

CLAMS STUFFED WITH ONIONS, PEPPERS, AND BACON

BLUE POINT OYSTERS, TOPPED WITH CREAMY SAUCE, SPINACH, AND PERNOD WINE

SAUTÉED CALAMARI WITH CHERRY PEPPERS AND A TOUCH OF MARINARA SAUCE

RICE, CHICKPEA SALAD, ROASTED PEPPERS, CHERRY TOMATOES, SAUTEED MUSHROOMS, BROCCOLI RABE

Seasonal mixed greens, house-made dressing, shaved grana cheese.

Romaine hearts, house-made caesar dressing, herbed croutons shaved parmesan cheese.

Mesclun greens, pears, walnuts, gorgonzola cheese, honey balsamic vinaigrette.

Baby arugula, sweet pears, dried cranberries, raspberry vinaigrette, crispy goat cheese.

Sliced buffalo mozzarella, heirloom tomatoes, fresh basil, EVOO, and balsamic glaze.

SEASONED CHICKEN BREAST OVER A BED MISTA SALAD

PAN-SEARED SEABASS FILET SERVED OVER CAESAR SALAD

PAN-SEARED WILD SALMON, MIXED GREENS, HOUSE-MADE DRESSING

Thinly sliced eggplant, mozzarella, and marinara sauce. French fries.

Pounded & breaded top round veal, mozzarella, marinara sauce. French fries.

8oz black Angus patty, caramelized onions, mushrooms & gorgonzola. French fries.

POUNDED & BREADED CHICKEN BREAST, MOZZARELLA, AND MARINARA SAUCE. FRIES

Pancetta, onions, vodka cream sauce.

MARINARA, PARMESAN & MOZZ

Prepared in a creamy vodka sauce.

Rhode Island littleneck clams in a garlic fresh herbs white wine broth

Pounded & breaded organic chicken breast, marinara sauce, topped with fresh mozzarella. Served with side linguine.

Pistachio-encrusted wild salmon, julienne vegetables, potatoes.

Sautéed organic chicken breast, trio mushroom cream sauce. Served with julienne vegetables, potatoes.

Pounded & breaded top round veal, marinara sauce, fresh mozzarella. Side linguine.

Pounded & breaded top round veal. Served with chef's baby arugula salad.

Sautéed top round veal, trio mushrooms demi-glace. Julienne vegetables, potatoes.

SAUTÉED JUMBO SHRIMP, MARINARA. HOUSE-MADE BUCATINI

SHRIMP, CLAMS, CALAMARI, MUSSELS, AND POMODORO SAUCE. BUCATINI PASTA

Grilled pork chop, sweet peppers, hot cherry peppers, and onions. Demi-glace sauce. Topped with thin sliced house potato.

10 oz prime black Angus filet mignon, trio mushroom cognac demi-glace sauce. Served with broccoli rabe & potatoes.

16 oz grilled NY strip steak top with chef’s special demi-glace. Served with broccoli rabe & potatoes.

HOME-MADE FETTUCCINE IN A CREAM SAUCE

POUNDED & BREADED BREAST. CHEF’S BABY ARUGULA SALAD

SAUTÉED CHICKEN BREAST TOPPED WITH EGGPLANT AND MOZZARELLA. SERVED WITH LINGUINI

SERVED WITH LINGUINI

SAUTÉED VEAL, PROSCIUTTO, FRESH MOZZ, DEMI-GLACE SAUCE. SERVED WITH JULIENNE VEGETABLES AND ROASTED POTATOES

JUMBO SHRIMP, FRESH GARLIC & BASIL. SERVED OVER BUCATINI PASTA

ROASTED EGGPLANT, ONION, ROASTED PEPPERS, AND MARINARA SAUCE. TOPPED WITH FRESH MOZZ

SAUTEED CHICKEN BREAST, SAUSAGE, ROASTED RED PEPPERS, AND MARINARA. OVER LINGUINI

EGG-BATTER SEA BASS FILET, SAUTEED SPINACH

SAUTEED JUMBO SHRIMP, ASPARAGUS, CHERRY TOMATOES, AND GARLIC OIL. SERVED OVER BUCATINI