| Panzanella |
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Freselle bread with fresh diced tomatoes, basil, garlic, red onions, extra virgin olive oil & parmesan cheese |
| Mozzarella al Bufala Fresca |
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Wrapped with prosciutto, grilled and served with fresh tomatoes & basil oil. |
| Calamari Fritti |
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Fresh Calamari dipped in our own batter, fried golden brown and served with lemon & marinara sauce. |
| Calamari Fra-Diavolo |
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Fresh Calamari lightly fried and tossed with garlic, banana peppers, cherry tomatoes, white wine & butter. |
| Clams Casino |
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Clams on the half shell, stuffed with bacon, onions, peppers, garlic, lemon & white wine with a crumb topping. |
| Zuppa di Clams or Mussels |
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Sautéed with garlic, capers & basil and served with red or white sauce. |
| Portabella Imbottiti |
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Grilled marinated portabella mushroom stuffed with spicy sausage stuffing, topped with melted Asiago cheese. |
| Friarielli |
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Broccoli rapi sautéed with sweet sausage and extra virgin olive oil and fresh lemon. |
| Gamberi Grand Marnier |
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Sauteed shrimp with capers, roasted red peppers & basil in a light grand marnier sauce. |
| Artichoke Francese |
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Artichoke hearts dipped in egg batter, lightly fried and finished in a lemon, white wine & butter sauce. |
| Mozzarella In Carozza |
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Lightly fried whole milk mozzarella topped with spicy marinara sauce. |
| Gemelli (Appetizer for Two) |
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Salmon stuffed with red roasted peppers, spinach and asiago along with scallops wrapped with prosciutto. |
| Spinach Salad |
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Tomatoes, mushrooms, red onions, black olives, pancetta & red roasted peppers topped with balsamic lemon vinaigrette. |
| Caesar Salad |
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Romaine hearts, croutons, parmesan cheese & caesar dressing. |
| Seafood Salad |
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Shrimp, mussels, clams, calamari & scallops marinated in lemon, extra virgin olive oil and served with mixed greens. |
| Caprese Salad |
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Fresh tomato slices with fresh mozzarella & basil drizzled with olive oil, fresh garlic & balsamic vinegar. |
| Soup of the Day |
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| Penne ala Vodka |
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Sausage & prosciutto, garlic, shallots & red onion in a pink vodka sauce. |
| Penne Gorgonzola |
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Julienne chicken, roasted red peppers, mushrooms & broccoli florettes tossed with gorgonzola cheese sauce. |
| Spaghetti Carbonara |
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Sauteed prosciutto, pancetta & shallots tossed with a romano cheese egg sauce. |
| Spaghetti Puttanesca |
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Olives, capers, onions & fresh parsley in a plum tomato sauce. |
| Orecchiette Romane |
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Beef tenderloin tips with onions, mushrooms, peppers & rosemary simmered in a red wine sauce. |
| Spaghetti Napoletana |
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Sauteed chicken, sausage, garlic & shallots in a sundried tomato, black olive pesto cream sauce. |
| Orecchiette Villa Napoletana |
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Sautéed broccoli rabe, fresh tomato and a hint of cream. |
| Fettucini Alfredo |
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Fettucini and broccoli tossed in a parmigiano & romano cheese sauce. |
| Penne Vesuvio |
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Beef tenderloin tips sauteed with mushrooms, onions & peppers in a fresh plum tomato sauce. |
| Lobster Ravioli |
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Spinach & squash sautéed with shallots in a cream sauce and garnished with fresh cracked black peppercorns or Sautéed sausage, onion, garlic & basil served with a pink vodka sauce. |
| Tartufo Ravioli |
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Stuffed with wild mushrooms and finished in a red wine sauce. |
| Corzetti alla Novese |
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Your choice of ziti or orecchiette served with sautéed sausage, onion, garlic & tomatoes finished in a red wine sauce. |
| Lasagna Bianca |
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Layered pasta with ricotta, zucchini, yellow squash, mushrooms, roasted red peppers & eggplant with light white cheese sauce. |
| Penne all Arriabbiata |
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Onions, peppers & mushrooms sautéed in a spicy tomato basil sauce. |
| Pasta al Forno |
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Penne pasta baked with ricotta, basil & sausage, served with marinara sauce and topped with melted mozzarella cheese. |
| Pasta Primavera (Red, White or Garlic & Oil) |
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Roasted peppers, mushrooms, broccoli, squash, onions, spinach & sundried tomatoes tossed with penne. |
| Stuffed Beef Tenderloin |
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Filet mignon stuffed with prosciutto di parma and fresh mozzarella di bufala, topped with a mushroom port wine sauce. |
| Mari & Monti |
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Grilled 8oz filet mignon topped with a jumbo shrimp and finished with balsamic vinaigrette. |
| Filletto Azzurro |
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8oz filet mignon stuffed with gorgonzola, topped with lump crab meat and finished with a light balsamic reduction. |
| Tournadoes di Carne |
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Medallions of filet mignon with garlic, basil, sundried tomatoes & melted gorgonzola |
| Beef Marsala |
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8oz filet mignon grilled to perfection with a sweet mushroom marsala sauce |
| Bistecca Quindicese |
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Pan-seared 14oz peppercorn encrusted ribeye finished with a roasted garlic portabella demiglaze. |
| Delmonico Steak |
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Grilled 14oz. steak with rosemary mushroom demiglaze. |
| Marsala Trio |
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Veal, chicken & sausage sautéed in a mushroom marsala sauce. |
| Costatelle Napoletana |
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14oz bone-in pork chop stuffed with a spinach, roasted red peppers and asiago cheese stuffing and finished in a white wine sauce. |
| Chicken con Marsala |
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Sautéed breast of chicken with garlic, shallots & basil in a sweet mushroom marsala sauce. |
| Chicken con Cognac |
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Pan sautéed breast of chicken with artichoke hearts, prosciutto, mushrooms, sundried tomatoes and finished in a cognac sauce. |
| Chicken alla Francese |
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Lightly fried in egg batter and finished in a lemon white wine sauce with prosciutto |
| Chicken Portabella |
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Pan-sautéed with garlic, shallots, portabella mushroom & capers in a fresh plum tomato sauce. |
| Chicken Modena |
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Pan-sautéed breast of chicken with mushrooms, sundried tomatoes, garlic, shallots & fresh tomatoes in a balsamic brown sauce |
| Stuffed Chicken Florentina |
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Spinach, mozzarella, red peppers & herbs in a white wine lemon sauce. |
| Pollo Inpacottata |
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Pan-sautéed breast of chicken with mushrooms, garlic, basil and stuffed with mozzarella & prosciutto and finished with a touch of lemon. |
| Chicken Amaretto |
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Pan seared breast of chicken in a citrus amaretto sauce. |
| Vitello Francese |
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Veal medallions lightly egg battered, sautéed and finished in a lemon white wine sauce with prosciutto. |
| Veal Gorgonzola with Shrimp |
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Veal sauteed with shrimp, roasted red peppers & fresh spinach in a gorgonzola sauce. |
| Vitello Marsala |
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Sautéed veal with mushrooms, basil, garlic & shallots in a sweet mushroom marsala sauce. |
| Veal Saltinbocca |
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Veal cutlets stuffed with spinach, peppers & ricotta and topped with a marsala port wine cream sauce. |
| Vitello alla Mamma Flora |
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Veal medallions layered with sliced eggplant, fresh mozzarella and ricotta cheese in a roasted garlic tomato sauce. |
| Grilled Veal Chop |
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14oz Veal chop grilled to perfection and topped with a port wine mushroom reduction |
| Pesce Spada alla Napoletana |
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Pan-sautéed swordfish with capers, olives, spinach, artichokes & sundried tomatoes in a white wine sauce with a touch of plum tomatoes |
| Pescatore (Risotto or Spaghetti) |
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Clams, mussels, scallops, calamari & shrimp in a red or white fish sauce. |
| Linguini with Clams |
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Clams sautéed with capers, basil & garlic in a red or white sauce. |
| Salmone alla Brace |
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Marinated grilled salmon with garlic, white wine, lemon & basil. |
| Mishio di Pesce |
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Fresh mussels and grilled salmon with spinach and tossed in a cream sauce and served over fettuccini. |
| Gamberi Francese |
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Jumbo shrimp lightly fried and finished in a lemon wine butter sauce with spinach. |
| Scalopine al Nero |
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Blackened tender sea scallops served over a bed of risotto with roasted red peppers and drizzled with a pesto oil. |
| Zuppa di Pesce (Dinner for Two) |
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Clams, mussels, scallops, calamari & shrimp sautéed with garlic & basil and finished in a red or white sauce over linguini or risotto. |
