Yellow fin tuna tartare with diced mango, cucumber, red onions, and tomatoes.

Calamari, shrimp, clams, mussels, scallops, and octopus with olive oil and lemon.

Smoked salmon with capers and red onions.

Three jumbo shrimp served with cocktail sauce.

Beef Carpaccio with arugola, shaved Parmigiano, oil, and lemon.

Clams or Mussels in a brothy marinara sauce.

Calamari and shrimps fried in olive oil with spicy sauce on the side.

Cantaloupe with imported Parma ham aged for 24 months.

Imported mozzarella served with tomato and basil.

Roasted beets, hearts of palm, gold cherry tomatoes, and goat cheese.

Field greens with Gorgonzola cheese, pear, and almonds.

Baby arugola, cherry tomatoes, and Parmigiano shavings with vinaigrette dressing.

Fresh vegetable soup.

Egg drop consommé with spinach.

Tubetti pasta with cannellini beans in a brothy tomato soup.

Prepared table side

Chopped house salad, romaine, endive, radicchio, frise, tomatoes with vinaigrette dressing

Pancetta, onions, cream, Pecorino cheese, and egg yolk.

Homemade pasta stuffed with meat in a light creamy sauce.

White or red clam sauce.

Fresh tomatoes, Gaeta olives, capers, and a touch of hot pepper.

Wild mushrooms from Italy sautéed with shallots and a touch of tomato sauce.

Shrimps, scallops, calamari, clams, and mussels in a light tomato sauce.

Creamy Arborio rice with black truffle.

Homemade fettuccine with meat sauce.

Smaller portion of pasta perfect as a side dish. Available sauces are Bolognese, Marinara, Filetto di Pomodoro and Puttanesca. Please specify in the comments section which sauce to use.

Our signature pasta dish with sautéed onions, slice of bacon, chopped smoked salmon flambéed with Vodka and topped with marinara and a touch of cream

Homemade angel hair with San Marzano tomatoes, garlic and basil

Ham, onions, cream, marinara sauce, flame with cognac

Fillet of snapper in a white wine sauce, with garlic, rosemary, lemon, and butter.

Wild Scottish salmon pan seared with mustard sauce.

Grilled snapper, prawns, salmon, sea scallops, and grilled vegetables.

King size prawns with clams and mussels with garlic, fresh tomato, and basil.

Shrimps with cannellini beans, fresh tomato, and rosemary over risotto.

Lobster tail, snapper, shrimps, calamari, clams, and mussels in a light tomato sauce.

Whole Dover sole in a Champagne sauce

Fillet of snapper in a light, fresh tomato broth with clams, and mussels.

Whole Mediterranean branzino oven roasted

Twin 6.5 oz. lobster tails Fra’ Diavolo or broiled with butter.

Veal with wine sauce topped with a slice of ham and melted fontina cheese.

Veal dipped in egg batter and sautéed in white wine with lemon and butter.

Veal sautéed with Marsala wine and mushrooms.

Veal with white wine sauce, lemon, and butter.

Sweetbreads dipped in batter and sautéed with wine, lemon, butter, and capers.

Rack of veal pounded, breaded, and topped with tricolor salad.

Rack of veal chop grilled.

Veal shank served on a bed of angel hair or risotto.

N.Y. Angus strip grilled and topped with sautéed mushrooms, peppers, and sweet onions.

Grilled filet mignon.

Chicken breast with peppers, mushrooms, tomato, and rosemary.

Chicken breast sautéed with Marsala wine and mushrooms.

Chicken breast with white wine sauce, rosemary, and artichokes.

American lamb, 3 center cut chops with garlic, rosemary and wine, or simply grilled.

chicken breast, pounded, and grilled with chopped salad and tomatoes.

Filet mignon in a Madeira wine sauce and mushrooms.

Chicken in white wine sauce topped with sage, a slice of prosciutto, and melted mozzarella cheese and served over spinach.

Chicken breast, pounded and grilled with chopped salad and tomatoes

Veal in white wine sauce topped with sage, a slice of prosciutto and melted mozzarella cheese, served over spinach