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

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

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

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.