Dinner Menu

Jumbo White Shrimp Crusted with Coconut and Almond with Orange dipping sauce

Prosciutto di Parma, fresh Mozzarella, Roasted Peppers, Baby Arugula, EVOO

Crispy Panko crusted Zucchini ribbons stuffed with Pepper Jack Cheese, served with Balsamic Basil Vinaigrette

Calamari Tubes coated in a Semolina Breading, Spicy Marinara

Ciabatta Crostini, Roasted Garlic, Artichoke, Roasted Red Pepper, Baby Arugula, Gaeta Olive

Escarole, Prosciutto, Hot Cherry Peppers sautéed in Extra Virgin Olive Oil and Garlic, & Our Formaggio Misto

Red Onion, Grape Tomato, Ricotta Salata, Balsamic Vinaigrette

Toasted Walnuts, diced Pear, Gorgonzola Cheese, Sherry Vinaigrette

Chopped Romaine Heart, Shaved Parmigiana, Black Pepper, Extra Virgin Olive Oil, grilled Crostini, Caesar Dressing

Mixed Field Greens, Crispy Onions, Grape Tomatoes, Cucumber, Gaeta Olives, Creamy Italian Vinaigrette

Skinny Rigatoni tossed with grilled Chicken, Sausage and spicy Cherry Peppers in an herbed Garlic-Tomato White Wine sauce

Ricotta spiked Beef-Pork-Veal Ragu tossed with Penne Pasta and Meatballs

Sautéed Jumbo Shrimp and Littleneck Clams in a Lemon Scampi sauce with Linguini Pasta

Sautéed White Shrimp tossed with fresh Tomato, Basil, Bowtie Pasta and a White Wine Garlic Butter Glace

Yellow Fin Tuna and Filetto di Pomodoro tossed with Oreganato Bread Crumbs, Romano Cheese and Spaghetti

Littleneck Clams, sauteed Jumbo Shrimp and Calamari Rings simmered in a Spicy Marinara sauce with Squid Ink Linguine

Fresh Pappardelle Pasta tossed with Braised Angus Beef Short Rib meat in a Wild Mushroom, Tomato and Ricotta Ragu

Breaded Alaskan Cod over Lemon dressed Greens, Roasted Pepper & Garlic Remoulade with Homemade Potato Chips

Yellowtail Flounder lightly egg battered and served in a Lemon Butter White Wine sauce with Roasted Garlic Smashed Potatoes

Breaded Chicken Cutlet topped with fresh Mozzarella and Bruschetta, Linguini Marinara

Chicken Scaloppini, Roasted Red Peppers, sautéed Mushrooms, Mozzarella Cheese and Roasted Garlic Smashed Potatoes in a Marsala Demi-Glace

Pine Nuts, Roasted Red Pepper, Oreganato Bread crumb, Spinach, Garlic, and Parsley in a Tomato Ragu with Homemade Gnocchi

Breaded Eggplant rolled with Romano spiked Ricotta Cheese in a Classic Marinara with sautéed Spinach

Stewed Lentils with sautéed Bell Pepper, Zucchini, Mushroom, and Tomato over Jasmine Rice

Sautéed Escarole, Penne Marinara and Eggplant Parmigiana

Homemade Potato Gnocchi, Blush Pomodoro, Sundried Tomatoes and Peas

Homemade Meatballs simmered in Pomodoro sauce over Linguini

Breaded cutlet topped with Mozzarella cheese in Pomodoro sauce, over Linguini

Scaloppini simmered in a Marsala Demi-Glace served with Red Bliss Smashed Potatoes

Scallopini simmered in a Lemon Scampi sauce with Tomato and Capers, served over Linguini

Lightly Egg Battered Scaloppini simmered in a White Wine Lemon Butter sauce served with Red Bliss Smashed Potatoes

Vanilla Infused Italian Custard served with Macerated Berries

Frozen Chocolate Truffle with a Zabaglione Cream Center

Lady Fingers layered with Amaretto spiked Mascarpone, Toasted Almond & Amaretti crumble

Crispy Baked Shell filled with Cannoli Cream

Sfogliatella, Mini Cannoli, Pizzelle & Tricolore Marzipan

Almond Biscotti with Chocolate Dipping Sauce

Lemon Gelato Swirled with Limoncello Sauce

Pistachio Gelato with pralinated Pistachios

Black Cherry Gelato Swirls with Black Cherry Sauce

Chocolate-Hazelnut or Strawberry