Rock shrimp sautéed with garlic, white wine, herbs, lemon, hot pepper flakes and a touch of butter
Served with canellini beans sautéed with broccoli rabe
Grilled octopus with fresh sliced tomatoes, capers, cannellini beans, and olive oil
In a lemon sauce with garlic and parsley
Baked clams topped with seasoned bread crumbs in a white wine reduction
Grilled eggplant stuffed with mozzarella, tomato, basil, and olive oil
Homemade fresh mozzarella, tomatoes, roasted peppers, basil and extra virgin olive oil
Topped with chopped mozzarella salad
Served over toasted bread with olive oil.
Rings of fresh and tender calamari fried and served with side of marinara sauce.
Broiled All-lump crab meat topped with horseradish mayo
Marinated in toasted sesame, cucumbers, capers, and avocado
Crispy mesculin salad with house vinaigrette topped with shaved parmesan cheese
Crispy romaine tossed with homemade croutons, caesar dressing and parmesan cheese
Arugula, endive and radicchio with balsamic vinaigrette
Arugula, endive, roasted peppers, mozzarella, sun dried tomatoes, mushrooms, with house vinaigrette
Fresh homemade rigatoni with diced onions, peas in a creamy vodka tomato sauce
Linguine with little neck clams in a red or white sauce
With rock shrimp, calamari, lobster meat, and clams in a light tomato and basil sauce
Homemade straw and hay pasta with broccoli tips, mushrooms, carrots, zucchini, and eggplant
Homemade linguine served with grilled shrimp, artichokes, roasted garlic, fresh parsley, and olive oil
With portobello, shittake, porcini mushrooms, truffle oil topped with shaved parmesan cheese
Meat sauce over tri colore fusilli
With cauliflower, broccoli. anchovies, and tomatoes
Seasonal vegetables over whole wheat fettuccine
Arborio rice with shrimp, leeks, and plum tomatoes
With arborio rice, stock, fresh asparagus, and shaved parmesan cheese
Marsala, Piccata, Francese or Parmigiana with a side of capellini
Sautéed chicken breast with portobello mushrooms, sun dried tomatoes, and asparagus in a port wine sauce
Sautéed with garlic, sun dried tomatoes, shiitake mushrooms and rosemary in a balsamic vinegar sauce
With rock shrimp, roasted tomato, green peas, and champagne sauce
Served over tri colore or house salad
With asparagus, artichoke, and fresh tomato
Marsala, Francese, Piccata, or Parmigiana
Topped with prosciutto, asparagus, fontina cheese in a sherry wine demi glace with a touch of tomato
Sautéed with mixed wild mushrooms in a light cognac cream demi glace
Sautéed in extra virgin olive oil, garlic, fresh herbs and tomatoes topped with fresh mozzarella
Milanese Breaded with tri colore salad
Oven roasted Atlantic Salmon served with asparagus and potatoes
Traditional jumbo shrimp prepared francese, scampi, marinated or fradiavolo served over capellini
Over saffron risotto
Grilled tuna with fresh herbs and avocado
Breaded flounder served with a bed of fresh vegetables topped with saffron sauce
Broiled filet mignon with fresh thyme, cognac in a merlot wine sauce
Veal chop pan seared with shallots, sage in a port wine reduction
Served with cherry peppers, cipolline, aceto manodori
Drizzled with olive oil topped with shaved parmigiana cheese
Mon-Sat 11a-11p / Closed Sunday