| Lobster Mezzaluna |
$9.95 |
lobster in a half moon-shaped pasta, with fresh corn and ancho chile essence |
| Zucchini Saltimbocca |
$8.95 |
thinly sliced zucchini, proscuitto d' parma, fresh sage and fontina cheese |
| Calamari Fritti |
$8.95 |
squid fried and served with marinara sauce |
| Mozzarella Fritti |
$6.95 |
golden fried cheese strips served with marinara sauce |
| Ravioli Fritti |
$8.95 |
fried ravioli with peppercorn sauce |
| Clams Casino |
$9.95 |
stuffed clams with spinach, shallots, bacon, and parmesan cheese |
| Stuffed Mushrooms |
$7.95 |
with our delicate mixture of ham seasoned bread crumb, fine herbs, and baked in a butter garlic sauce |
| Bruschetta |
$4.50 |
home made bread with mixed toppings |
| Garlic Bread |
$2.50 |
|
| Minestrone |
$4.95 |
|
| Shrimp Bisque |
$6.95 |
|
| Homemade Lasagna |
$13.95 |
fresh pasta, beef, ricotta, mozzarella cheese and marinara sauce |
| Manicotti |
$12.95 |
two delicate large pasta shells filled with parmesan, ricotta and covered with marinara |
| Cannelloni |
$12.95 |
pasta stuffed with veal, beef, cheese, spinach, and fine herbs, served with marinara |
| Baked Ziti |
$12.95 |
ziti pasta, Italian sausage, cheese and marinara sauce |
| Eggplant Parmigiano |
$13.95 |
baked with marinara sauce and cheese in a casserole, served with ziti marinara |
| Pasta Alla Italiana |
$11.95 |
spaghetti with marinara sauce, served with an Italian sausage or two meatballs |
| Pasta Al Pesto |
$10.95 |
ziti laced with fresh basil, pinenuts, garlic, grated parmesan and olive oil |
| Gnocchi Carbonara |
$13.95 |
potato dumplings, proscuitto, and scallions, in a balsamic vinegar cream sauce |
| Ravioli Vodka |
$14.95 |
cheese ravioli with sun-dried tomato and roasted peppers in a creamy vodka sauce |
| Pasta Primavera |
$9.95 |
angel hair pasta served with fresh vegetables and marinara sauce |
| Fettuccini Alfredo |
$11.95 |
fettuccini enriched with alfredo sauce |
| Pollo Croustachio |
$18.95 |
regiano parmesan encrusted chicken breasts with tomatoes, capers and artichokes over cappelini pasta |
| Pollo Alla Amerigo's |
$17.95 |
strips of chicken breast tossed with mushrooms, shallots diced tomatoes, fresh rosemary and brown sauce over linguini |
| Pollo Tetrazzini |
$18.95 |
strips of chicken breast tossed with mushrooms in alfredo sauce over fettuccini |
| Festa Pesca |
$24.95 |
exotic melange of seafood surrounded by an aromatic pomodoro sauce over linguini |
| Cappelini |
$19.95 |
with crawfish, shrimp, roasted garlic, mushrooms, scallions and sugo rosa |
| Seafood Fra Diavalo |
$22.95 |
shrimp, clams and mussels served with spicy fra diavalo on a bed of linguini |
| Linguini Alla Vongole |
$17.95 |
fresh steamed clams, olive oil, clam juice, and garlic over linguini |
| Pasta Calamari |
$16.95 |
linguini served with diced squid and fra diavalo sauce |
| Snapper Paragi |
$27.95 |
baked fillet of red snapper topped with crabmeat, dice tomato, fresh basil and light lemon butter sauce |
| Salmon Fillet |
$22.95 |
crusted with black and white sesame seeds and sauteed with assorted wild berries and fresh tarragon in a lemon shallot reduction |
| Scampi Trotel |
$22.95 |
fresh herb crusted rainbow trout grilled with baby shrimp, and mushrooms in a light white wine sauce |
| Baked Sole |
$18.95 |
fillet of sole covered with creamed spinach, a seasoned bread crumb mixture romano and parmesan cheese baked until golden brown |
| Pollo Marsala |
$18.95 |
breast of chicken in marsala wine and mushrooms |
| Pollo Arrosto |
$19.95 |
breast of chicken with artichokes, tomatoes and mushrooms |
| Pollo Piccata |
$18.95 |
breast of chicken in a tangy, lemon butter sauce with capers |
| Vitello Marsala |
$24.95 |
veal scallopini in marsala wine and fresh mushrooms |
| Vitello Parmigiano |
$23.95 |
light breaded veal scallopini, marinara sauce and mozzarella cheese |
| Vitello Piccata |
$24.95 |
veal scallopini in a zesty, lemon butter sauce with capers |
| Pork Chop |
$21.95 |
seasoned double cut pork chop with wild berries and a port wine reduction |
| Grilled Beef Medallions |
$23.95 |
herb rubbed and served with wilted onions, and aged balsamic |
