grilled sweet peppers marinated with extra virgin olive oil, garlic, capers, and anchovies

an assortment of cold appetizers from the antipasto table

prosciutto crudo, steamed asparagus and a lemon vinaigrette

marinated salmon with lemon, arugula and capers, served with crostini

a selection of fresh seafood tossed with tomato, onion, olives, ricotta salata cheese, extra virgin olive oil, lemon and herbs

spinach and cheese dumplings baked in a tomato cream sauce

stuffed ravioli with muscovy duck topped with a creamy porcini mushroom sauce

fried baby squid with pomodoro

steamed mussels in a spicy marinara or white wine garlic

jumbo gulf shrimp dipped in Italian egg wash served over grilled portabello with caramelized onions drizzled with a sherry reduction

parmesan crusted asparagus, jumbo lump crabmeat topped with a Nino sauce

classic Italian mixed salad

a green salad with gorgonzola cheese and walnut dressing

mixed lettuces with creamy balsamic dressing, topped with tomatoes, sweet roasted almonds and feta cheese

Sliced beefsteak tomatoes with fresh mozzarella and basil

topped with olives, sweet red onion with a parmesan vinaigrette

arrugula, raspberry vinaigrette with goats cheese and caramelized pecans

traditional hearty vegetable soup

Italian pasta and bean soup

whole wheat pasta in a sauce of crushed tomato, garlic, olive oil and fresh basil

ravioli of the day

a classic ragu sauce

pasta tossed with spring vegetables, herbs, garlic and oil

baked eggplant with mozzarella cheese, fresh tomato sauce, basil

pasta bows stuffed with chicken, pork, mortadella, ricotta and spices in an alfredo

spinach and egg noodles in a cream sauce with proscuitto, mushrooms, peas and parmigiano

pancetta, onion, parmesean and cream finished with egg

pasta layered with ground veal, mozzarella, ricotta, and parmesan cheeses baked in pomodoro

linguine pasta, shrimp, basil, black garlic, cherry tomato tossed in aglio

pappardelle pasta in a roasted wild boar ragu, peas and mushrooms

linguine pasta and clams tossed with a bianco or marinara sauce

pasta rolled with shrimp, crab, asparagus, baked in a tomato cream sauce

fine spaghetti with lobster tail and lump crabmeat in a tomato cream sauce

Linguini pasta, spicy marinara, lobster, jumbo lump crabmeat and shrimp

sautéed chicken dusted in mama mandola breadcrumbs topped with fontina cheese served with fettuccine pomodoro

chicken milanese with lemon caper butter sauce

marinated breast of chicken grilled with fresh rosemary, garlic and ammoghiu

grilled, balsamic marinated chicken breast with goat cheese, sundried tomatoes and a lemon bianco

sautéed 8 oz pork chop topped with marsala wine, mushrooms and prosciutto served over garlic mashed potatoes

rolled pork tenderloin stuffed with spinach, sun dried tomatoes and fontina cheese drizzled with a maple glaze served with garlic mashed potatoes and green beans

scaloppini veal, sautéed with lemon, fresh parsley and a white wine bianco

sautéed veal topped with a creamy pommery mustard cream sauce and diced tomatoes served with roasted potatoes

14 ounce, bone in rib-eye grilled served with truffled potatoes and sautéed escarole

8 ounce, center-cut filet mignon grilled and finished with ammoghiu served with grilled asparagus and garlic mashed potatoes

grilled 14 ounce veal chop rubbed with fresh rosemary

double cut baby lamb chops, balsamic and herb marinated then grilled

gulf shrimp stuffed Italian style with crabmeat and served with capellini marinara

sautéed with garlic, white wine and butter, served with fettuccine alfredo

grilled trout topped with grilled vegetables an ammoghiu, served with sweet potato ravioli

grilled filet of flounder topped with shrimp, olives, capers and fresh marinara served with sautéed green beans

pistachio crusted Atlantic salmon over primavera risotto

grilled fillet of snapper with shrimp, tomatoes, fresh mint, and basil bianco

grilled, Gulf red snapper topped with jumbo lump crab drizzled with a light basil oil served with broccoli raab mixed with cannellini bean and fresh tomato

grilled, herb dusted sea bass and jumbo lump crabmeat over cannellini carrettieri, sautéed spinach and a white wine bianco

rigatoni pasta tossed with spicy marinara with pancetta, onion and roasted sweet bell peppers

8 oz pork chop dusted in mama mandola breadcrumbs, topped with arugula and oven roasted cherry tomatoes tossed with a lemon vinaigrette served with truffled potatoes

rolled stuffed chicken with spinach and Italian sausage topped with a marsala butter sauce

One Check Per Table

20% Gratuity will be added to parties of 10 or more

Chef: Jose Napoleon Palacios

Sous Chef: Francisco Barillas