| Antipasto Italiano |
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A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrett |
| Seafood Salad |
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A sampling of daily prepared grilled zucchini, eggplant and portabella mushroom accompanied by fresh mozzarella and thinly sliced procuito di parma served with our delicious house balsamic vinaigrett |
| Fresh Mozzarella |
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Fresh mozzarella, tomatoes and red roasted peppers with red onions, virgin olive oil, balsamic vinegar and fresh basil |
| Hot Appetizer For Two |
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A sampling of shrimp scampi, mushrooms stuffed with crab meat imperial, mussels marinara, clams casino, eggplant rollatine and fried shoe string zucchini |
| Oyster Willow |
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Fresh Wellfleet oysters stuffed with spinach, Maryland crab meat and Gorgonzola cheese with Chardonnay beurre blanc sauce drizzled on top |
| Coconut Shrimp |
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Crunchy jumbo shrimp dipped in coconut milk and then breaded with coconut flakes, served golden brown with a mango coconut cream sauce |
| Grilled Jumbo Gulf Shrimp |
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Served on a bed of white cannelloni beans salad, topped with tomatoes, cilantro and virgin olive oil |
| Boiled Lump Crab Cake |
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Served with French Dijon mustard sauce |
| Zuppa Di Vongole o Cozze |
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A choice of dozen clams or mussels sauteed in olive oil, garlic, fresh plum tomatoes and fresh basil |
| Clams Casin |
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½ dozen clams baked with herb butter, red pepper, shallots and bacon |
| Fried Calamari |
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Fresh tender calamari served with hot or sweet marinara sauce |
| Fried Shoe String Zucchini |
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Thinly sliced fresh zucchini fried to perfection and topped with fresh grated romano cheese |
| Portabella Positano |
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Grilled Portabella mushroom drizzled with lemon, olive oil and roasted garlic and served over a bed of tricolor salad |
| Stuffed Mushrooms |
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Silver dollar mushroom stuffed and baked with fresh lump crabmeat imperial and a splash of Chardonnay butter lemon sauce |
| Eggplant Rollatini Parmigiana |
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Filled with a blend of ricotta and parmesan cheese |
| Tortellini in Brodo |
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Cheese filled tortellini pasta in broth and spinach |
| Chef Selection of the Day |
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| Caesar Salad |
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Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasoning |
| House Salad |
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An assortment of organically grown mescaline lettuce with grain mustard vinaigrette |
| Tricolor Salad |
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Radicchio, arugula and endive lettuce with balsamic vinaigrette |
| Spinach Salad |
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Baby spinach with goat cheese, sliced pears, red onions, toasted walnuts and served with our home made raspberry vinaigrette dressing |
| Fettuccine alla Romana |
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Fettuccine pasta tossed with broccoli rabe and shrimp sauteed with olive oil, garlic and a touch of Chardonnay wine |
| Penne Fantasia |
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Shrimp, sun dried tomatoes sauteed in olive oil, garlic and a touch of plum tomato sauce tossed with quill shaped pasta and sprinkled with Maryland crabmeat |
| Seafood Cappellini |
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Shrimp, fresh lobster meat and littleneck clams sauteed in olive oil, garlic and white wine over angel hair pasta |
| Linguine con Vongole |
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One and ½ dozen steamed clams sauteed with garlic, olive oil, Italian herbs with red or white wine over angel hair pasta |
| Penne Gamberetti and Zucchini |
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Penne pasta with baby shrimp and zucchini sauteed in garlic, white wine, olive oil and herbs with fresh chopped tomatoes |
| Lobster Ravioli |
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Delicious lobster filled ravioli served in a tomato basil cream sauce with rock shrimp and shiitake mushrooms |
| Penne alla Vodka |
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Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil. Also served with chicken or shrimp |
| Capellini Puttanesca |
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Plum tomatoes, onions, garlic, anchovies, capers and black olive |
| Fettuccine or Tortellini Alfredo |
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Creamy parmigiano cheese Alfredo sauce tossed with egg noodle fettuccine or tortellini |
| Swordfish Sicilian |
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12 oz center cut swordfish sauteed with olive oil, white wine, and garlic with capers and tomato concasse, in a beurre blanc sauce |
| Snapper alla Ligure |
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An almond encrusted red snapper fillet sauteed in olive oil and shallots and topped with a lemon white wine sauce over sauteed spinach |
| Tilapia Oreganata |
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Topped with herbed bread crumbs glazed with Chardonnay beurre blanc sauce |
| Tilapia Marechiara |
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A fresh tilapia fillet sauteed in a light plum tomato sauce with baby clams, mussels, rock shrimp and fresh basil |
| Lump Crab Cake |
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All lump Maryland crabmeat broiled boiled and glazed with a beurre blanc sauce |
| Stuffed Jumbo Shrimp |
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With lump crab imperial stuffing and finished off with a drizzle of lemon butter sauce |
| Grilled Atlantic Salmon |
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Over an array of grilled vegetables with a diced tomato basil dressing |
| Misto Fradiavola |
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A tantalizing variety of seafoodshrimp, scallops, clams, mussels, and calamari sauteed in a spicy red sauce and served on a bed of linguini |
| Shrimp Fradiavola |
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Gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguini |
| Shrimp Francese |
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Lightly dipped in flour and egg, then sauteed in lemon, butter, and white wine and served over linguini |
| Shrimp Scampi |
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Jumbo shrimp sauteed in olive oil, garlic, herbs and white wine, served over linguini |
| Twin Lobster Tails |
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| Seafood Medley |
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An assortment of broiled crab cake, shrimp, scallops and tilapia oreganata served over an array of vegetables |
| Whole Fish of the Day |
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Grilled Mediterranean style |
| Veal Valdostano |
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Veal scaloppini topped with parma proscuito, spinach and mushrooms in Tuscany marsala wine and fresh mozzarella melting over top |
| Veal Marsala |
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With mushrooms, demi-glaze and marsala wine |
| Veal Milanese |
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Breaded Veal cutlet topped with arugula and tomato salad with red onion and balsamic dressing |
| Veal Sorrentino |
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Medallions of veal sauteed with prosciuto, eggplant, mushrooms, and mozzarella cheese in a marsala wine sauce |
| Veal Parmigiana |
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Lightly breaded veal cutlet, pounded thin and topped with tomato sauce and mozzarella |
| Veal and Shrimp Nicoise |
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Veal medallion and jumbo shrimp topped with sauteed artichokes, shiitake mushrooms, black olives capers and diced tomatoes in a white wine, olive oil, and garlic sauce |
| Veal Rosino |
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Lightly sauteed veal medallions with asparagus and jumbo lump crabmeat in a delicious white wine cream sauce with vegetables |
| Grilled Baby Lamb Chops |
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Served over white cannelloni beans, fresh tomato and cilantro with baby greens and a roasted garlic lemon dressing |
| Double Grilled Pork Chops (20 oz) |
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Layered with Portabella mushroom, roasted pepper and smoked mozzarella dripping over top and finished in a porcini mushroom sauce |
| Filet Mignon (12 oz) |
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Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom |
| Rack of Lamb |
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Baby rack of lamb encrusted with seasoned bread crumbs and served with a honey mint sauce |
| Pork Chops Giambotta |
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Pork chops sauteed in olive oil and garlic with sweet cherry peppers, onions, mushroom, potatoes and sausage |
| 18 oz Steak au Poivre |
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Peppercorn encrusted New York sirloin, grilled to perfection with cognac demi-glaze |
| Chicken Parmigiana |
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Boneless breast of chicken lightly breaded and topped with mozzarella cheese and tomato sauce |
| Chicken Marsala |
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Sauteed boneless breast of chicken with mushrooms and marsala wine, served on a bed of linguine pasta |
| Grilled Breast of Chicken |
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Layered with portabella mushrooms, roasted peppers and smoked mozzarella with a porcini mushroom sauce |
| Chicken Francese |
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Breast of chicken dipped in flour and egg, sauteed in lemon, butter, and white wine accompanied with fresh broccoli spears |
| Chicken Paillard |
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Grilled breast of chicken served over baby greens with roasted peppers, goat cheese and portabella mushroom with fresh tomato and basil vinaigrette |
| Chicken Giambotta |
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Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage |
| Chicken Valdostano |
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Chicken scaloppini topped with parma proscuito, spinach, and mushrooms in Tuscany marsala wine and topped with fresh mozzarella |
| Linguini with Marinara Sauce |
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| Chicken Parmigiana |
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Served with linguini |
| Cheese-filled Tortelini Alfredo |
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| Jumbo Fried Gulf Shrimp |
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Served with linguini baked |
| Cheese Ravioli |
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| Chicken Fingers and Fries |
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