ANTIPASTI (Appetizers)
Mussels cooked in a spicy tomato sauce
Fried calamari, served with marinara and spicy aioli
Two crab cakes baked and served with a roasted red pepper aioli
Filled with ground beef, potatoes, cheese and spices
Lump crab meat, spinach and cheeses served with crostini
Spinach and cream cheese stuffed mushroom caps over our tomato sauce
Chef selected artisan cheese with nuts, fruit, and drizzled honey
Fresh mozzarella, tomatoes, artichokes, and basil
Jumbo shrimp served with cocktail sauce
With jalapenos
Tomatoes, kalamata olives, garlic, parmesan, basil on ciabatta
8 oz sausage or meatballs with marinara
INSALATE (Salads)
Diced onions, celery, cucumber, tomato, basil, bell peppers tossed with feta, olive oil, balsamic, and lemon juice
Romaine lettuce, croutons, parmesan and Caesar dressing
Hearts of palm, artichoke hearts, cherry tomatoes, olive oil and lemon pulp
Fresh mozzarella, tomatoes, oregano, basil, olive oil, and balsamic glaze
Spring mix, carrots, cucumbers, tomatoes, and olives with creamy balsamic or lemon gorgonzola
PASTE (Pasta)
Gnocchi pasta with grilled chicken in a creamy pesto
Shells with strips of steak, broccoli, in a creamy tomato sauce
Jumbo shrimp, spinach, and mushroom risotto with a touch of pesto and lemon zest
Layers of sliced eggplant, marinara, basil, and mozzarella, baked and served over spaghetti
Layers of pasta, meat sauce, parmesan, and mozzarella baked and topped with meat sauce
Lobster stuffed raviolis in a cream sauce with wild mushrooms, finished with white truffle oil
Spaghetti with jumbo shrimp, jalapenos, cherry tomatoes in marinara sauce
Tri-colored cheese tortellini with grilled chicken, corn, and peas in a cream sauce
Shell pasta with sausage, tri-colored bell peppers, mushrooms, and mozzarella in our tomato sauce
Penne noodles in a creamy vodka tomato sauce with ham
Rigatoni noodles cooked in a creamy hearty meat sauce
Chicken breast breaded and topped with mozzarella cooked in marinara over spaghetti
SECONDI (Entrees)
All entrees served with chef suggested vegetables and starch. Additional sides available for $5
Veal scallopini topped with proscuitto and provolone, cooked in a white wine butter sauce
Boneless chicken breasts prepared in a lemon butter sauce with capers
10 oz salmon filet finished in a lemon butter sauce with capers
An 8-10 oz sea bass filet pan seared with white wine, olives, capers, and tomato sauce
Boneless chicken breasts cooked in a marsala wine sauce with wild mushrooms
8-10 oz beef filet grilled and finished with a bourbon butter reduction and mixed wild mushrooms
A half rack of lamb grilled, served with risotto and an aged balsamic vinegar reduction
*These items may be raw or undercooked. Consuming raw or undercooked meat may increase your risk of food bourne illness.