Vegetable Medley Fresh sauteed broccoli, mushrooms, artichoke hearts, red and yellow peppers and spinach, in a garlic infused extra-virgin olive oil.
Shrimp Scampi Large shrimp sauteed in olive oil, garlic, diced tomatoes in a white wine garlic butter sauce.
Broccoli Fritti Fresh broccoli, dipped in egg batter, pan-fried and served with a lemon wedge.
Mussels Marinara Fresh PEI Mussels sauteed in white wine, garlic and simmered in our classic plum tomato sauce.
Bruschetta Toasted country-style garlic bread with fresh tomatoes, basil, garlic and extra-virgin olive oil.
Eggplant Rollatini Baby eggplant rolled and stuffed with fresh ricotta, baked and topped with mozzarella cheese and marinara sauce.
Lobster Ravioli Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream and pecorino romano cheese.
Shrimp Grand Marnier Large shrimp dipped in egg batter, pan-seared and finished in our classic orange liqueur glaze.
Soups & Salads
Homemade Chicken and Vegetable Soup
Caprese Salad Beefsteak tomatoes, fresh mozzarella cheese, onion, basil, extra virgin olive oil, salt and pepper.
Italian Antipasto Prepared to order; a variety of meats, aged provolone and iceberg & romaine lettuce with vegetables.
Caesar Salad Fresh romaine lettuce, romano cheese and homemade croutons, tossed in our classic homemade dressing.
Minestrone Homemade Italian vegetable soup.
Bolognese Classic tomato sauce simmered with selected ground beef, veal and pork.
Arrabbiata Spicy plum tomato sauce sauteed with pepperoni.
Pomodoro Traditional tomato sauce with fresh tomatoes, onions, garlic and white wine.
AMatriciana A mixture of pancetta (Italian bacon), onion, pecorino romano cheese and tomato sauce.
Alfredo A cream sauce with heavy cream, butter, egg and fresh parmesan cheese.
Vodka Sauce Fresh tomato and onion in a zesty marinara sauce with vodka, a touch of red pepper, tossed with heavy cream and pecorino romano cheese.
Quattro Formaggio Our homemade tomato sauce with fresh basil and an assortment of pecorino romano, mozzarella, provolone and ricotta cheeses.
Pesto A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, cream and pecorino romano cheese.
Primavera Spring vegetables sauteed in a white wine garlic butter sauce or cream sauce and romano cheese.
Carbonara A rich sauce of pancetta, butter, black pepper, heavy cream, egg and parmesan cheese.
Puttanesca A spicy plum tomato sauce, capers, anchovies, white wine and olives.
Ravioli Large ricotta cheese ravioli, in our homemade marinara sauce.
Chicken Marsala Boneless chicken scalloping breast sauteed with fresh mushrooms and ham in a Marsala wine sauce.
Chicken Parmigiana Boneless breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese.
Chicken and Eggplant Parmigiana
Chicken Cacciatore Boneless medallions simmered with red and yellow peppers, sweet onions, fresh mushrooms, white wine and rosemary in a plum tomato sauce.
Chicken Milanese Boneless breast lightly dipped in egg batter, pan-fried and sauteed in white wine lemon butter sauce.
Chicken, Penne & Broccoli Classic boneless medallions, sauteed with fresh broccoli florets, and penned pasta in a white wine garlic butter or cream sauce.
Mussels Marinara Fresh PEI mussels sauteed with white wine, garlic, and simmered in our classic marinara sauce over linguine.
Shrimp Scampi Fresh fusilli pasta with sauteed shrimp in a garlic white wine butter sauce, with fresh diced tomatoes.
Swordfish Fresh swordfish, lightly egg-battered, pan-fried and baked. Topped with fresh julienne vegetables in a lemon caper sauce, served over risotto.
Shrimp, Penne & Broccoli Large shrimp sauteed in olive oil and tossed with fresh broccoli florets, penne pasta, and romano cheese in a white wine garlic butter or cream sauce.
Linguine ala Vongole Fresh count neck and chopped clams sauteed with white wine and garlic with choice of red or white sauce, served over linguine.
Frutti Di Mare Fresh countnecks, PEI mussels, shrimp, scallops and chopped clams, white wine, garlic and simmered in our classic marinara sauce served over fettucine.
Veal Marsala Veal scallopini sauteed with fresh mushrooms and ham in a Marsala wine sauce.
Veal Parmigiana Breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese.
Veal and Eggplant Parmigiana
Veal Saltimbocca Veal scallopini layered with prosciutto and mozzarella cheese, spinach, mushrooms and sage in a white wine garlic butter sauce.
Veal Valdostona Veal scallopini layered with prosciutto and mozzarella cheese with artichoke hearts and mushrooms in a marsala wine sauce.
Veal Milanese Veal scallopini dipped in egg batter, pan-fried and simmered in a white wine lemon butter sauce.
Veal Sorrentino Veal scallopini layered with eggplant, prosciutto and mozzarella cheese in a dry vermouth mushroom sauce
Al Dente Special Sauteed scallopini of veal, chicken and shrimp, fresh broccoli florets, mushrooms, red and yellow peppers and artichoke hearts in a white wine garlic butter sauce, served over choice of pasta.
Gnocchi Al Dente Fresh potato gnocchi tossed in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino romano cheese and parmesan cheese, mushrooms and white wine.
Veal Valentino Fresh, tender veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded and panfried, served in a white wine mushroom pink sauce and roasted red pepper risotto.
Shrimp and Scallops a la Vodka Large shrimp and sea scallops sauteed in olive oil and served with homemade fusilli in our classic vodka sauce.
Chicken Buona Bocca Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms and sage in a white wine butter sauce.
Lobster Ravioli Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Sea Bass Al Dente Chilean sea bass pan seared and baked with sundried tomatoes, capers, mushrooms, fresh herbs and white wine, served over risotto.
Pork Tenderloin Honey walnut crusted pork tenderloin, lightly seasoned, pan-seared, baked in a madeira prune sauce and served with spinach and mashed potatoes.
Shrimp and Calamari Fra Diavalo Large shrimp and calamari, sauteed in olive oil, served in a spicy marinara sauce, white wine and served over linguine.
Seafood Risotto Fresh calamari, little neck clams, mussels, shrimp and scallops sauteed in olive oil, simmered in white wine and garlic, served over risotto.
Chicken Venensia Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled and pan-seared, served over roasted red pepper risotto in a gorgonzola cream sauce.