| Antipasto della Casa | Sm 9 - Lrg 12 |
| Mixed Italian cold cuts and cheese, with olives, roasted peppers and roasted eggplant |
| Prosciutto E Mozzarella | 9 |
| Fresh Prosciutto di Parma and fresh Mozzarella with extra virgin olive oil |
| Cocktail di Gamberoni | 8.50 |
| 5 Large chilled shrimp in our tangy cocktail sauce |
| Portobello | 8.50 |
| Large Portobello mushroom baked stuffed with our homemade seafood stuffing finished with mozzarella cheese |
| Bruschetta Classica | 6 |
| Fresh roma tomatoes marinated with garlic, fresh basil and olive oil with toasted country bread |
| Calamari Fritti | 8 |
| Crispy fresh calamari polenta dusted, lightly fried, served with pomodoro sauce |
| Focaccia | 8.50 |
| Fresh parmesan focaccia bread topped with roasted eggplant, roma tomatoes, kalamata olives, basil, garlic and parmesan, then baked in the oven |
| Cozza Marinara or Fra Diavlo | 8 |
| Fresh Prince Edward Island mussels simmered in our homemade marinara or fra Diavlo sauce |
| Ravioli Aragosta | 9 |
| 4 homemade lobster filled raviolis in a rich and creamy lobster sauce |
| Gnocchi | 9 |
| Homemade potato gnocchi with shallots, garlic, basil, sundried tomatoes and gorgonzola cream sauce |
| Gamberoni Della Nonna | 9.50 |
| 4 large tiger shrimp sautéed with garlic, basil, grape tomatoes, lemon, white wine and a touch of butter |
| Cappesante Peperoni Scampi | 9.50 |
| 3 large diver scallops pan seared with garlic, basil, shallots, roasted red peppers, white wine and a touch of butter and shaved parmesan |
| Mista della Casa | 5 |
| Mixed baby greens, tomatoes, cucumbers, carrots, green peppers and sweet red onion |
| Insalata alla Caesar | 7.50 |
| Traditional caesar |
| Insalata alla Spinaci | 7.50 |
| Fresh baby spinach, mushrooms, tomatoes and fresh gorgonzola cheese tossed with a light balsamic vinaigrette |
| Insalata Mediteraneano | 7.50 |
| Fresh romaine, tomatoes, kalamata olives, red onions and fresh feta cheese tossed with a light balsamic vinaigrette |
| Insalata Caprese | 8 |
| Whole 4 oz. Imported Salerno buffalo mozzarella sliced and served with vine ripe tomatoes, fresh basil leaves and a drizzle of olive oil |
| Peperoni Arostiti Mozzarella e Olio | 8 |
| Roasted red peppers and fresh imported Salerno buffalo mozzarella drizzled with virgin olive oil |
| Pasta Gusta Tuo | 14 |
| Choice of Linguini, penne or capellini pasta and choice of homemade sauces: mariana sauce, pomodoro or garlic fresh basil and olive oil |
| Linguini Alfredo | 16 |
| Linguini tossed with a creamy romano cheese and roasted garlic-basil cream sauce |
| Penne Primavera | 16 |
| Penne pasta tossed with fresh sauteed garlic, basil and fresh seasonal vegetables |
| Pollo Puttanesca | 17 |
| Boneless chicken breast sauteed with fresh and crushed tomatoes, garlic basil capers and kalamata olives tossed with linguini |
| Pollo Florentina | 18 |
| Boneless chicken breast sauteed with fresh basil, baby spinach, tomatoes and finished in a roasted garlic cream sauce tossed with linguini |
| Pollo Portabello | 18 |
| Boneless chicken breast sauteed with shallots, portabello mushrooms and dried tomatoes in a light cream sauce tossed with penne pasta |
| Melanzana Parmaseana | 17 |
| Fresh sliced eggplant dusted in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Pollo Parmaseana | 18 |
| Fresh pounded out chicken breast in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Vitello Parmaseana | 19 |
| Fresh veal cutlets dusted in Italian bread crumbs lightly fried, then finished in the oven with mozzarella and marinara sauce over penne or linguini |
| Combo Parmaseana | 24 |
| Your choice of fresh chicken or veal cutlet with eggplant cutlets dusted with Italian bread crumbs lightly fried, then baked with mozzarella cheese and marinara sauce over penne or linguini |
| Pollo OR Vitello Milanese | 19 |
| Your choice of fresh chicken or veal cutlet dusted with Italian bread crumbs lightly fried, then baked in the oven, served under mixed greens, chilled marinated tomatoes and potato of the day |
| Lasagna Rustica | 16 |
| Homemade vegetarian lasagna with seasonal vegetables finished with a fresh pomodoro sauce |
| Penne Melanzana | 16 |
| Penne pasta with roasted eggplant in a fresh pomodoro sauce |
| Ravioli | 15 |
| 8 cheese raviolis in marinara sauce with shaved parmesan |
| Ravioli Aragosta | 19 |
| 8 homemade lobster filled raviolis in rich creamy lobster sauce |
| Linguini Bolognese | 20 |
| A hearty meat sauce of ground sirloin and pork simmered hours in a fresh red sauce tossed with linguini and a touch of cream |
| Cazza Fra Diavlo | 17 |
| A mound of Prince Edward Island mussels simmered in our homemade marinara sauce over linguini |
| Linguini alle Vongole | 17 |
| Fresh chopped clams in either a white or red sauce tossed with linguini |
| Gamberoni Scampi | 19 |
| 6 large tiger shrimp sauteed in olive oil, garlic, basil, white wine, a touch of butter and fresh lemon tossed with linguini |
| Linguini Roma | 20 |
| Just like our shrimp scampi, but we added fresh broccoli and fresh chopped roma tomatoes |
| Penne con Pesto Funghi e Gamberoni | 20 |
| Penne pasta with 6 large tiger shrimp, mushrooms and our homemade pesto sauce |
| Linguini Alla Bucaniera | 25 |
| Hearty array of mixed seafood in a fresh promodoro sauce or you can have it in a spicy diavlo sauce |
| Capellini Aragosta | 25 |
| Half a Maine lobster sauteed in shell with olive oil, fresh basil, garlic, chopped clams and baby Maine shrimp in a fresh promodoro sauce over capellini |
| Petto di Pollo "Angelina" | 16 |
| Grilled boneless chicken breast plain or in a fresh basil and olive oil marinade |
| Rollantini Di Pollo | 19 |
| Boneless chicken breast stuffed with prosciutto, fresh mozarella and basil baked in the oven with a light spinach cream sauce |
| Ragout Di Pollo | 18 |
| Grilled boneless chicken breast finished with a roasted eggplant and tomato ragout |
| Pollo Scallopini Gusta Tuo | 19 |
| Boneless chicken cutlets dusted with flour and sauteed in a lemon butter caper sauce or mushroom marsala wine sauce |
| Bistecca Florentina | 24 |
| 14 oz hand cut Delmonico steak rubbed with Italian herbs and grilled, then finished with sauteed garlic spinach |
| Bistecca Pizzaiola | 25 |
| 14 oz Delmonico steak with Italian herbs grilled and finished in the oven with mozarella and marinara sauce over linguini |
| Filetto al Chianti e Gorgonzola | 26 |
| 10 oz hand cut certified Black Angus Filet Mignon grilled and finished with a chianti-portabello-gorganzola demi glace |
| Pesce Spada | 21 |
| Finest loin swordfish steak grilled and finished with a sauce of capers, kalamata olives, roma tomatoes, basil and garlic or you can have it grilled plain with fresh lemon |
| Cappesante | 20 |
| Broiled Maine diver sea scallops in white wine, lemon, garlic, fresh basil and a touch of butter |
| Salmone | 19 |
| Fresh salmon with lemon, olive oil and rosemary then grilled |
ALL MAIN COURSES SERVED WITH POTATO OF THE DAY AND SAUTEED VEGETABLES