Serves for two. Prosciutto di Parma, pistachio mortadella, soppressata, imported Italian cheeses, and mixed olives.
Mixed greens, red beets, candy walnuts and gorgonzola cheese finished with balsamic dressing
Baby arugula, fresh mango, roasted almonds and goat cheese tossed with lemon dressing
Homemade polenta baked with light tomato sauce and melted gorgonzola
Homemade baked mozzarella wrapped with prosciutto, topped with arugula, and cherry tomatoes drizzled with balsamic dressing.
Little neck clams baked with grandma style bread crumb, finished with lemon, and white wine sauce.
Pan fried to perfection and served with fra diavolo sauce.
Egg battered breaded and ad pan fried with homemade mozzarella, finished with capers and a garlic oil sauce.
Clams baked with a vegetable puree, crisp bacon, finished with lemon, and white wine sauce.
Homemade meatballs served with tomato basil sauce topped with pecorino cheese
Cannellini Beans served with little pasta in a light tomato sauce
Creamy buffalo mozzarella, fresh tomatoes, basil, extra virgin olive oil, basil leaves, and balsamic glaze.
Mixed greens, black olives, fresh tomatoes, tossed with homemade balsamic dressing, and grana Padano cheese.
Romaine lettuce, tossed with homemade Caesar dressing, toasted croutons, and grana Padano cheese.
Baby arugula, radicchio, Belgium endive, and tossed with homemade balsamic vinaigrette.
Roasted red beets served with caramelized walnuts and red onions with a drizzle of olive oil.
Baby spinach, served with poached pear, goat cheese, and tossed with homemade lemon vinaigrette.
Homemade orecchiette pasta sautéed with broccoli rabe and sausage in a roasted garlic sauce.
Italian arborio rice, served with baby langoustine, calamari, jumbo shrimp and lobster tail finished with a white sauce
Penne Pasta Sautéed with our famous creamy pink vodka sauce
Little Neck Clams sautéed over linguine
Pappardelle served with a chunky home style meat sauce.
Freshly baked homemade lasagna layered with ground beef, fresh mozzarella, and ricotta cheese.
Classic Roman dish loaded with pancetta, onions, basil, plum tomatoes, and pecorino Romano.
Spaghetti Pasta Sautéed with roasted seasonal mixed vegetables in a roasted garlic sauce
Handmade ricotta cavatelli sautéed with cognac, wild mushrooms, and finished with truffle oil.
Homemade egg noodles sautéed with Italian bacon, onions, and olive oil in a delicate bechamel sauce.
Rigatoni sautéed with wild mushrooms, peas, and sausage in a brown cognac sauce.
Baked eggplant with homemade mozzarella, tomato sauce and basil
Arborio risotto sautéed with wild mushrooms and sharp cheese with a drizzle of truffle oil.
Arborio risotto sautéed with pancetta, snow peas and onions finished in a light saffron sauce.
Breaded chicken breast pan fried and oven baked with homemade mozzarella and pomodoro sauce.
Chicken crusted with sharp cheese, pan fried, and served in an Italian sparkling wine sauce.
Lightly sautéed chicken breast with sausage, sweet and hot peppers, and fresh herbs.
Lightly sautéed chicken breast topped with prosciutto, fire roasted peppers, homemade mozzarella, and olives. Finished with fresh herbs and a natural demi glace.
Lightly sautéed chicken breast with mushrooms and finished with a light Marsala wine glaze.
Chicken breast sautéed with shallots and capers in a lemony white wine sauce.
Oven roasted half chicken marinated with fresh herbs.
Veal scaloppini crusted with parmigiano Reggiano and pan fried. Served in a white wine and fresh herb sauce.
Veal scaloppini pan seared with capers, lemon, and white wine sauce.
Veal sautéed with sausage, sweet, and hot pepper finished in a light brown sauce.
Breaded veal scaloppini pan fried, baked with homemade mozzarella and pomodoro sauce.
Veal scaloppini sautéed with mushrooms and finished in a light Marsala wine glaze.
Veal scaloppini topped with prosciutto and sage and served with sautéed spinach.
Veal scaloppini topped with fire roasted peppers, eggplant, and homemade mozzarella, finished in a light brown sauce.
Fillet of trout, boneless and butterflied, topped with roasted almonds, and finished in a white wine herb sauce.
Fresh fillet of sole baked with breadcrumbs and finished with a light seafood fume.
Shrimp seared over linguine. Served with garlic, oil, and cherry tomatoes.
Salmon filet pan seared in a light marinara sauce and with angel hair pasta.
Fillet of wild salmon seared to perfection with fresh herbs, lemon, and white wine sauce.
14 oz STEAK marinate and Grilled to the perfection served with potatoes and mixed vegetables
Sauteed broccoli with rooasted garlic & olive oil
Sauteed Broccoli Rabe with roasted garlic & olive oil
Sauteed Spinach with roasted garlic & olive oil
Swordfish filet pan seared with fresh herbs, lemon in a white wine sauce.
Mediterranean Sea Bass butterfly pan seared with fresh herbs, lemon in a roasted garlic white wine sauce.
Stuffed with ricotta cheese and spinach and baked with marinara sauce and basil.
Baby arugula, fresh strawberries, roasted almonds and goat cheese tossed with lemon dressing
Mixed greens, poached pear, dried cherries and gorgonzola cheese finished with balsamic dressing
Homemade lobster ravioli served with baby langoustine in a light pink grey goose vodka sauce.