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

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

an assortment of cold appetizers from the antipasto table

prosciutto crudo and cantaloupe

toasted with herbs and parmigiano

fried baby squid

spinach and cheese dumplings baked in a tomato cream sauce

ladled with pomodoro sauce

homemade Italian fennel sausage with roasted peppers and grilled onions

steamed mussels in a spicy marinara, white wine garlic, or pesto sauce

sauteed with garlic, white wine, lemon and butter

parmesan crusted asparagus with fresh jumbo lump crabmeat and Nino sauce

arrugula, radicchio, endive and shaved parmesean in a lemon vinaigrette

classic Italian mixed salad

a green salad with gorgonzola cheese and walnut dressing

with olives, sweet onion and parmigiano in vinaigrette

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

tomatoes, fresh mozzarella, and basil

traditional hearty vegetable soup

tortellini in clarified chicken broth

rich tomato zuppa with vegetables, Italian fennel sausage with Tuscan bread

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

a classic ragu sauce

pasta tossed with spring vegetables and cream, herbs and parmigiano

ravioli of the day

baked eggplant with mozzarella cheese, fresh tomato sauce, basil

pasta bows stuffed with chicken, pork, mortadella ricotta and spices in a cream sauce

(straw and hay ) 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 tomato sauce

linguine pasta and clams tossed with white or red sauce

mixed mushrooms, pappardelle pasta and truffle oil

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

crab, shrimp, asparagus and sundried tomato in pesto suace or aglio olio

chef's choice of market fresh ingredients

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

chicken milanese with lemon caper butter sauce

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

breast of chicken marinated in balsamic vinegar, grilled, topped with goat cheese and sundried tomatoes and a lemon bianco

scaloppine sauteed with lemon, fresh parsley, and a white wine butter

veal scaloppines sauteed in Marsala wine with mushrooms and prosciutto

tender braised pork shank over canellini Florentine and gremolata butter

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

grilled 14 oz. veal chop rubbed with fresh rosemary

veal rib chop milanese, fontina, proscuitto, mushrooms and Marsala wine sauce

from the grill, our 14 oz veal chop, 2 lamb chops, served with grilled vegetables

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

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

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

pistachio crusted Atlantic salmon over primavera risotto

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

pan roasted Gulf red snapper, jumbo lump crab and broccoli raab with a roasted garden vegetable sauce

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

grilled sea bass coated in fresh herbs, served over cannellini carrettieri,
topped with jumbo lump crabmeat and pinot grigio sauce, served with sauteed spinach