Dinner Menu

Mussels or clams sautéed in a chives white wine garlic or marinara

Imported Italian burrata cheese (for two), prosciutto di parma and diced tomatoes topped with extra virgin olive oil

Grilled octopus served with a side of fresh greens with an orange vinaigrette and balsamic glaze

Thin sliced cold filet mignon served with arugula, truffle oil and parmigiano reggiano shavings

House made meatballs, served with tomato sauce

Fried calamari, served with fresh tomato sauce

Fresh cheese and parsley sausage grilled, served on a bed of sautéed peppers and onions

Fresh breaded mozzarella served on a bed of tomato sauce

Breaded and fried eggplant, covered in tomato and basil sauce

Pasta, served with house made kidney bean sauce

Arugula salad, tossed in a house dressing, with roasted walnuts and goat cheese

Fresh plum and slice beets served with gorgonzola cheese, candied walnuts, greens, and house made vinaigrette

Sliced mozzarella di bufala, served with mix greens and fresh roma tomatoes

Hearts of romaine salad, tossed in a house made cesare dressing, served with house made garlic croutons and parmigiano

Oval shaped pasta, sautéed with garlic, Italian sausage and broccoli rabe

Fresh spinach fettuccine, sautéed in a cream sauce with parmigiano cheese

Linguini pasta, sautéed with little neck clams in a red or white wine sauce

Imported rigatoni in a homemade, creamy vodka sauce

Pear and ricotta stuffed purse-shaped pasta served with pine nuts, pesto sauce and sun dried tomatoes

Angel hair pasta, sautéed with jumbo garlic shrimp in a spicy san marzano sauce

Fresh potato pasta gnocchi, sautéed with marinara sauce, and mozzarella, topped with melted mozzarella di bufala

Wide egg noodle pasta, served with a rich meat ragu sauce

Bucatini pasta, sautéed with Italian bacon, onions and san marzano sauce

Chef's special pasta dish of the day

Homemade lasagna pasta, layered with fresh ricotta, ground meat and oven cooked in a tomato basil sauce

Imported carnaroli rice, slow cooked with wild mushrooms and drizzled with truffle oil

Slow-braised short rib in a red wine reduction sauce, served with a side parmesan risotto

Pounded and breaded bone in veal chop, served milanese or parmesan. Can substitute for chicken

Pan seared salmon, topped with dijon mustard served in white wine sauce served with a side vegetables and mashed potatoes

Pollo scomposerate made the way you like it, served with mashed potatoes and a seasonal vegetable

Pounded chicken breast stuffed with spinach, prosciutto, fontina cheese in a marsala mushroom sauce, served with mashed potatoes and a seasonal vegetable

Sautéed in a garlic white wine and capers, served with mashed potatoes and a seasonal vegetable

Slow braised veal shank, served in a demi-glace bone sauce over a bed of saffron risotto

Chef's special entree of the day

with marinara or vodka sauce