Combination of our stuffed portobello mushrooms and calamari

Antipasto of assorted Italian cold cuts and Giardiniera with Italian dressing

Fried calamari in a light batter with lemon wedges

Baked eggplant filled with ricotta cheese, with cream and tomato sauce

Homemade fresh vegetable soup

Any pasta on the entrée list can be ordered in an appetizer portion

Mushroom cap stuffed with a mixed filling of ham, prosciutto, fresh vegetables and mushrooms

Parmesan meatballs and spinach in consommé

Certified angus flat iron steak with creamy green peppercorn sauce

Mediterranean shrimp, scallops, fresh fish, clams, mussels and squid cooked in a white wine and lemon sauce with a touch of garlic

Squid in peppers, mushrooms, and onion-garlic tomato sauce

Fried fresh scallops with garlic butter sauce

Tenderloin of beef medallions with gorgonzola cream sauce

Filet of sole over spinach, topped with cream sauce

Fried shrimp, scallops, squid and fresh fish

Pasta in parmigiano cream sauce

Layers of fresh pasta, cheese and meat baked in a Northern Italian sauce

Linguini with clam sauce - red or white

Crepes filled with ricotta cheese, ham and spinach baked in tomato sauce

Layered eggplant slices with tomato and mozzerella

Italian sausages, green pepper, onion, and mushroom in tomato sauce over spaghetti

In parmesan cream sauce with pancetta, onion and green pepper

Veal stuffed pasta folded in rosemary cream sauce with four types of wild mushrooms and grilled chicken breast.

Crisp Romaine lettuce tossed with delicately breaded calamari, garlic croutones, and parmesan dressing

A combination of marinated seafood- shrimp, calamari, scallops, and mussels-served over tender baby greens

A large, mixed chef salad with Italian cold cuts

With goat cheese, walnuts, and raspberry vinaigrette

With appetizing assortment of cold cuts on whole wheat bread

Fresh mozzarella cheese served over fresh slices of tomato with Italian dressing

Boneless chicken breast sautéed in butter, lemon, and capers sauce

Veal slices in butter, lemon, and wine sauce

Boned chicken breast with fresh tomato sauce and mozarella cheese

Breast of chicken stuffed with spinach and prosciutto with wine cream sauce

Veal sautéed with fresh mushrooms and Marsala wine sauce

Veal, prosciutto, and chicken breast sautéed in wine and butter

Antipasto of assorted Italian cold cuts and Giardiniera with Italian dressing

Garlic toasts topped with wild mushrooms with delicate cream sauce

Fresh steamed mussels on the half shell with spicy tomato sauce

Cold combinatio of shrimp, scallops, calamari, and mussels marinated in olive oil and lemon

Snails in garlic butter served over puff pastry

Baked eggplant filled with ricotta cheese, with tomato cream sauce

Any pasta on the entrée list can be ordered in an appetizer portion

Large mushroom cap stuffed with a mixed filling of pancetta, fresh vegetables and parmesan topped with balsamic vinegar

Broiled ribeye steak with creamy green peppercorn sauce

Calamari in spicy sauce with green pepper and mushrooms

Scallops sautéed in tomato sauce with fresh mushrooms and basil served over linguini

Shrimp, scallops, fresh fish, clams, mussels, and squid in a light tomato broth over capellini

Beef tenderloin medallions with fresh mushrooms and sherry wine sauce

Beef tenderloin of beef medallions with gorgonzola cream sauce

Combination of lobster tail, shrimps, scallops and fresh mushrooms in brandy cream sauce served over fettuccine-an original family specialty

Mediterranean shrimps sautéed in a tomato and wine sauce with mushroom and peppers over linguini

Broiled fillet of sole served with seafood combination in a spicy plum tomato sauce

Freshly rolled pasta in the shape of tubes containing blended meat filling with white cream sauce-an original family specialty

Sautéed in cream with shrimp, peas and fresh parsley

Folded in a light cream sauce with combination of cheese

Pasta folded with four types of wild mushrooms in rosemary cream sauce

Potato dumpling served in a light tomato cream sauce

Clam sauce - red or white

Ricotta, ham, and spinach folded in crepes and baked with cream sauce and a touch of tomato

Baked eggplant filled with ricotta cheese with cream and tomato sauce

In tomato sauce with shrimp, scallops, squid, and mussels

Ringlets of pasta filled with meat topped with alfredo sauce or meat sauce

Caesar Salad with homemade garlic croutons

Artichoke, tomato, lettuce, shaved mushrooms and Ceci peas - Italian dressing

A specialty of our Chef

Fresh mozzarella cheese served over slices of tomato with Italian dressing

Fresh pasta rings stuffed with meat, in a clear consommé

Parmesan meatballs and spinach in consommé

Braised, stuffed veal with fresh mushrooms in a sherry wine-an original family specialty

Veal cutlet with mozzerella cheese and tomato sauce

Veal stuffed with ground mushrooms, vegetables, and fresh herbs and served with red wine sauce

Boneless breast of chicken with artichoke hearts in a sherry wine

Chicken breast sautéed in Marsala wine sauce with fresh mushrooms

Boneless chicken breast sautéed in butter, lemon, white wine and capers sauce

Veal slices in butter and lemon sauce

Boneless chicken breast filled with prosciutto, spinach and parmigiano cheese baked with a wine cream sauce-an original family specialty

Veal slices with prosciutto and a touch of sage

Veal slices topped with proscuitto ham, a slice of fresh tomato, and mozzerella cheese sautéed in a white wine sauce

Veal slices sautéed in a light white wine sauce with a touch of cream served with fresh mushrooms

Veal sautéed with fresh mushrooms and Marsala wine sauce