Menu

baby greens topped with tomatoes, cucumbers, carrots, and peppers.

mixed greens, sliced plum tomatoes, fresh mozzarella, basil, drizzled with extra virgin olive oil and balsamic vinegar

sweet capicola, prosciutto, salami, provolone, baby greens, roasted red peppers, black olives, grape tomatoes, artichoke heart, and balsamic dressing.

crispy romaine, croutons, and Romano cheese.

baby spinach, gorgonzola, walnuts, dried cranberries, fat-free raspberry vinaigrette.

roasted red and gold beets over a bed of arugula with crumbled goat cheese and fresh oranges dressed in a blood orange vinaigrette

sauteed in garlic olive oil, crushed red peppers and Pomodoro sauce.

Simmered in Pomodoro sauce and topped with pecorino cheese.

Breaded cheese ravioli with marinara sauce.

Tossed with roasted garlic butter, shaved parmesan, served with marinara.

Sautéed shrimp with tomatoes, garlic, capers, and oil finished with white wine lemon sauce, garnished with crostini and shaved cheese

Mozzarella over roasted plum tomatoes, drizzled with extra virgin olive oil and balsamic glaze, garnished with crostini

pan-sauteed in olive oil, served with capers, artichoke hearts, white wine lemon butter sauce, and risotto.

spinach, garlic, tomatoes and fresh basil in a cream sauce.

sauteed in butter, grape tomatoes, onions, finished in a creamy pesto sauce, served with black pepper fettuccini

mixed vegetables, sauteed in a garlic olive oil, white wine sauce.

Pomodoro sauce sprinkled with Romano cheese.

grilled boneless chicken breast, finished in Marsala wine with mushroom, served with linguini.

sauteed in a seasoned bread crumb, topped with homemade Pomodoro sauce and fresh mozzarella, served with rigatoni pasta.

sweet sausage, red peppers, red onions, garlic in a spicy Pomodoro sauce.

eggplant breaded in a seasoned bread crumb topped with Pomodoro sauce and mozzarella, served with rigatoni pasta.

sauteed in garlic olive oil and served with a white wine sauce.

Pan-seared sea scallops on a bed of baby spinach, finished with butter sage sauce, served with garlic olive oil linguine.

Cooked to perfection over a bed of arugula, served with parmesan risotto, mushrooms, grape tomatoes, and finished in a creamy marsala sauce

Pan-seared salmon finished in a maple walnut glaze, on a bed of baby spinach, served with garlic olive oil linguini

pan-seared Atlantic salmon with capers, artichoke hearts and white wine lemon butter sauce, served with risotto.

seasoned with bread crumb topped with homemade Pomodoro sauce and fresh mozzarella served with fettuccini pasta.

Sauteed lobster, shrimp and plum tomatoes, baby spinach, basil, finished with Parmesan risotto.

plump shrimp sauteed in a garlic olive oil, crushed red peppers, red onions, plum tomatoes with a touch of Pomodoro sauce, sprinkled with Italian parsley, accompanied with garganelle pasta.

baked haddock fillet on a bed of arugula, topped with sautéed roasted peppers, artichoke hearts and prosciutto, finished with a Chablis wine sauce, served with linguini

plump shrimp sauteed in tomatoes, garlic, capers and olive oil finished with a white wine lemon sauce, served with fettuccini pasta.

Lobster ravioli over a bed of baby spinach, asparagus, sautéed in a garlic butter with grape tomatoes, mushrooms, finished in a Marsala wine sauce.

plump shrimp sauteed in butter with tomatoes, onions, baby spinach, finished in a cream sauce with pecorino Romano and gorgonzola, served with garganelle pasta.

tender veal sauteed in olive oil, finished with Marsala wine and mushroom served with linguini.

sauteed veal with grape tomatoes, artichoke hearts, onions, baby spinach, fresh mozzarella, finished with Chablis butter sauce, served with garganelle pasta.