Steamed basmati rice, asparagus, lemon, and EVOO. Gluten-free.

Steamed basmati rice, asparagus, lemon, and EVOO. Gluten-free.

Gluten free penne, shoestring vegetables, peas, shaved garlic, and roasted cherry heirloom tomatoes. Gluten-free.

Steamed baby spinach, and lemon. Gluten-free.

Steamed baby spinach, and lemon. Gluten-free.

Basmati rice, steamed asparagus, and lemon. Gluten-free.

Striped squid ink ravioli, gulf shrimp and peas and chives in a cognac lobster cream sauce.

House made Bolognese with ground brisket, Berkshire pork, Dutch veal, Vidalia onions, carrots, celery, San Marzano tomato gravy, grana padano and Italian herbs.

Shallots, prosciutto & vodka sautéed in a creamy pink sauce.

Homemade with Bolognese sauce, sweet sausage, ricotta, and mozzarella cheese.

Roasted butternut squash & mascarpone cheese stuffed ravioli, brown butter sage, toasted pine nuts, aged balsamic drizzle, and grana padano.

Meatball, sweet Italian sausage, braised pork & San Marzano tomato gravy. Served over rigatoni with ricotta cheese.

Potato dumplings served with your choice of homemade Bolognese, and vodka sauce or pesto cream sauce.

Hand crafted four cheese ravioli in a San Marzano tomato sauce with a touch of cream.

Bowtie pasta, oven roasted chicken, sun dried tomatoes, asparagus, wild mushrooms, gorgonzola cream sauce, and chives.

Orecchiette pasta, house made Italian sausage, broccoli rabe, fire roasted red peppers, roasted garlic, EVOO, and pecorino Romano.

Egg battered yellowtail snapper in lemon butter white wine sauce served over spinach and linguini.

Jumbo shrimp sautéed with fresh garlic, lemon, butter, and white wine over linguini.

With your choice of red, white, or marechiara sauce.

Clams, mussels, calamari, shrimp, lobster, and scallops, sautéed with San Marzano tomato broth over linguini.

Scottish salmon with a roasted garlic crust & lemon juice over a bed of spinach with roasted fingerling potatoes.

With spicy San Marzano tomato sauce.

Local snapper sautéed with colossal crab meat, cherry heirloom tomatoes, shallots, capers over lemon risotto, and baby spinach.

Pan roasted gulf grouper in a san Marzano tomato broth with Kalamata olives, capers, shallots and roma tomatoes.

Yellowtail snapper stuffed with Maryland blue crab, creamy imperial sauce served with house vegetables, and roasted fingerling potatoes.

Italian breadcrumb crusted diver scallops sautéed in scampi sauce with baby spinach, heirloom tomatoes & linguini.

Jumbo shrimp sautéed with prosciutto, cherry heirloom tomatoes, baby spinach, in a Genovese pesto cream sauce over fettucine.

Scottish salmon sautéed with capers, cherry heirloom tomatoes, shallots in a white wine lemon butter sauce. Served with house Vegetables & roasted fingerling potatoes. Gluten-free.

Sautéed with mushrooms, onions, and marsala wine demi-glace.

Egg battered sautéed in a lemon butter white wine sauce.

Breaded and topped with San Marzano, tomato sauce, and mozzarella.

Sautéed with capers in a lemon butter white wine sauce.

(16 oz.) Hand-pounded breaded veal chop with san Marzano tomato gravy with melted mozzarella served with rigatoni.

(14 oz.) Center cut prime NY strip.

Center cut bone-in veal shop.

(16 oz.) Hand-pounded breaded veal chop topped with a tri colored salad, vine ripped tomatoes, asiago cheese, and aged balsamic vinaigrette.

(10 oz.) Center cut filet mignon.

(16 oz.) Hand-pounded breaded veal chop topped with broccoli rabe, roasted red peppers, Italian crumbled sausage, and melted aged provolone.

Breaded & pan fried, topped with basil marinara sauce and melted mozzarella. Served with choice of pasta.

Sautéed chicken breast with baby Portobello mushroom Demi glace, shallots, baby spinach, and madeira wine sauce over hand crafted asiago gnocchi.

Pan fried breaded chicken cutlets, garlic marinated plum tomatoes, fresh mozzarella with aged balsamic, tomato sauce, and basil.

Chicken breast sautéed with sundried tomato, mushrooms, spinach, melted mozzarella, artichoke hearts, and lemon white wine sauce over fettuccini. Gluten-free.

Boneless breast of chicken with mushrooms, onions, hot & sweet peppers, bacon, and basil marinara over rigatoni.

Veal scaloppini sautéed with shallots, artichoke hearts, wild mushrooms, brandy cream sauce, and melted asiago cheese. Gluten-free.

Veal scaloppini with prosciutto, sage, and mozzarella over spinach in a roasted san Marzano tomato and veal demi glace.

Chicken breast, sautéed with pepperoncini, sausage, olives, mushrooms, onions, Italian herbs, and red wine vinegar jus.

Mixed greens, candied pecans, goat cheese, and strawberries in an aged balsamic vinaigrette. Gluten-free.

Green lentils, fennel sausage, natural chicken broth, pecorino Romano cheese, and crispy onions. Gluten-free.

Crisp romaine lettuce, garlic croutons, and shaved Parmesan cheese in our homemade Caesar dressing.

Local burrata cheese, cherry heirloom tomatoes, baby arugula, aged balsamic, and extra virgin olive oil.

Baby arugula, cherry heirloom tomatoes, red onions, Sicilian lemon vinaigrette, and shaved Parmesan Reggiano. Gluten-free.

Baby arugula, toasted pine nuts, Italian gorgonzola, poached pear, aged balsamic, extra virgin olive oil, and crispy prosciutto crumble.

Hydro Bibb lettuce, crumbled gorgonzola, crispy bacon, cherry heirloom tomatoes, Bermuda onions, and peppercorn buttermilk dressing.

Vine ripe tomatoes, Fiori di latte mozzarella, basil pesto, extra virgin olive oil, and (20) year old balsamic vinegar. Gluten-free.

Homemade brisket meatballs with mixed baby greens and fresh ricotta cheese.

Peppercorn crusted filet mignon, caper relish, baby arugula, drizzled with lemon and truffle aioli, shaved grana Padano, and garlic crostini.

PEI sautéed with garlic, roma tomatoes, lemon basil butter, and bread crumbs.

Creamy brie cheese wrapped with aged prosciutto di Parma, apple chutney, black cherry vinaigrette, baby arugula, honeycomb, and crostini.

Genoa salami, prosciutto di parma, hot capicola, soppressata, roasted peppers, reggiano, fresh mozzarella, and Kalamata olives.

Seasoned, flash fried, and served with basil marinara, cherry pepper aioli, or Tavolino style tossed with hot cherry peppers, and garlic butter served with basil marinara and orange marmalade.

Ahi tuna, avocado, cucumber, pickled ginger, toasted sesame, wasabi crema, soy caramel, and crispy wonton.

Clams stuffed with bacon, onion, tri colored red pepper, and seasoned breadcrumbs in a light scampi butter sauce.