Our Menu

Crispy with our secret seasoning.

With grappa cream.

Tomato confit, arugula salad & rosemary focaccia.

Chef’s selection of meats, cheeses, artichokes, peppers, olives.

Breaded ciliegine mozzarella, spicy marinara & pesto.

Four 3 oz meat meatballs, marinara & ricotta.

Semolina-crusted squid with spicy tomato fennel sauce.

French fries tossed in alfredo, parmesan, white truffle oil.

Romaine, radicchio, broken cheese croutons, creamy white balsamic Caesar dressing.

Iceberg, gorgonzola, bacon, tomato, pine nuts, and herb vinaigrette.

Baby arugula, shaved parmesan, extra virgin olive oil and lemon.

Spinach, sautéed mushrooms, gorgonzola cream.

Fresh mozzarella, vine ripe tomatoes, extra virgin olive oil, and aged balsamic vinegar.

Burrata & basil.

Olive oil, fontina cheese, sauteed mushrooms & fried rosemary.

Spicy salami, fresh oregano, mozzarella.

Classic Bolognese beef, pork and veal cooked in marinara.

Cacio e Pepe made table side in a cheese wheels.

Spaghetti in nonna regoninni's marinara with three meat meatballs.

Fettuccine pasta, grilled chicken, basil pesto, pine nuts and parmesan cream sauce.

Tossed noodles, ricotta cheese, mozzarella, sausage and three meat ragu.

House-made lobster ravioli with lobster-truffle cream.

House favorite, lobster, shrimp, little neck clams, and jumbo scallops in our spicy tomato fennel sauce.

House sausage, arrabbiata sauce, fresh mozzarella and pulled basil.

Impossible meat, vegan mozzarella & vegetables marinara.

Classic Bolognese beef, pork and veal cooked in marinara served with fettuccine pasta & fresh mozzarella.

Littleneck clams with linguini in a white wine butter broth.

Garlic, vegetables, calabrese peppers & white wine butter broth.

Parmesan-crusted chicken breast, served with linguini in vodka sauce.

6 oz Atlantic salmon, thin spaghetti, tomatoes, spinach, artichoke, basil and white wine butter broth.

Chicken breast, lemon caper butter, and herb linguini.

Breaded sole with parmesan reggiano, lemon caper butter and arugula salad.

Roasted pork butt, three cheese ricotta, mozzarella and gorgonzola, sage and sautéed mushrooms.

Sautéed chicken breast with marsala mushroom sauce on buttered pastina pasta.

My sister’s favorite (so I know is good) served with thin spaghetti and marinara sauce.

6 hour braised pot roast, parmesan pastina pasta traditional bruschetta garnish.

Pan Seared Diver Scallops Wrapped in Prosciutto De Parma, on Saffron Risotto.

ounded Veal chop with Lemon Caper Sauce and Arugula Salad.

4oz bone in Beeler Pork Chop with Pork Jus, Gorgonzola Polenta and Sauteed Wild Mushrooms and Spinach.