Our Menu

Sliced cherry tomatoes & garlic over toasted ciabatta bread, topped with shaved Parmigiano Reggiano and basil

Bed of organic arugula with a thinly sliced cured beef, shaved Parmigiano Reggiano & finished with lemon-infused olive oil

Italian style veal meatball in a red sauce

Fresh prince Edward isle mussels sautéed in white wine, parsley & garlic

Cherry stone clams in white wine, garlic, butter and parsley

Polenta cake infused with white truffle oil topped with oyster mushrooms

Fresh cantalope topped with 24-month aged parma prosciutto

Chef's selection of imported cheeses accompanied with imported crackers and honey

Chef’s selection of imported meats accompanied with Italian breadsticks, crackers, and hot ciabatta bread

Mixed greens and cherry tomatoes topped with jumbo lump crab, topped with emulsified herb vinaigrette

Baby octopus, mussels, baby shrimp, jumbo shrimp & calamari marinated in a lemon juice & olive oil on a bed of mixed greens

Mixed greens, shaved red onions, cherry mozzarella cheese and cherry tomato tossed with a basil and balsamic vinaigrette

Mixed greens, red and yellow cherry tomatoes, toasted sesame seeds & mango with cilantro lime vinaigrette

Fresh tomatoes, basil and imported fresh “buffalo” mozzarella

Mixed greens, tomatoes, cucumbers and carrots with house dressing

Veal meatball slow roasted in san Marzano tomato sauce tossed with spaghetti pasta

Fresh pasta filled with pumpkin, sautéed in butter and sage

Fresh pasta with porcini mushrooms & truffle topped with creamy white wine sauce & a splash of extra virgin white truffle olive oil

Potato pasta, topped dolce gorgonzola cheese

Penne pasta with spicy tomato sauce and Italian sausage

Jumbo lump crabmeat in a velvety cream vodka sauce tossed with penne pasta

Linguine pasta tossed in fresh house-made pesto sauce with seasoning and sautéed jumbo shrimp

Freshly baked with mozzarella, ricotta, besciamella, parmigiano reggiano and meat sauce

Delicate white cream sauce with peas, shallots and Italian speck prosciutto

Spaghetti pasta tossed in roasted garlic, pepperoncino, Parmigiano Reggiano and extra virgin olive oil

16 oz. center-cut veal shank sautéed and slowly oven roasted in a delicate red sauce on a bed of soft fresh polenta (served Fri & Sat nights only)

Lightly dusted veal sautéed with butter, capers, shallots, white wine and fresh squeezed lemon juice served with a side of seasonal vegetables

14oz. bone-in veal chop topped with melted asiago cheese & 24-month aged parma prosciutto. served with side of four-cheese potato soufflé

Lightly dusted veal sautéed with butter, wine and porcini mushrooms, served with linguini pasta tossed in cherry tomatoes a sprinkle of Parmigiano Reggiano & drizzle of infused white truffle oil

12 oz. grilled center cut prime filet mignon, topped with your choice of creamy green peppercorn or dolce gorgonzola sauce, and served with sautéed Yukon potatoes

Lightly breaded chicken breast smothered with Italian cooked ham, fresh mozzarella & sautéed shiitake mushrooms, served with mix greens & tomato

Lightly breaded chicken breast sautéed with Parmigiano cheese, bel paese cheese & fresh tomato sauce, served with linguini tossed in a creamy white wine sauce

10 oz. Center cut Fresh Chilean Sea Bass filet dusted in flower slightly seared and finished in the oven and topped with fresh cherry tomatoes, basil, and garlic chips with a side of sautéed spinach

My mom’s secret recipe

Lemon gelato made with lemons from Sicily, with a heart of limoncello

Creamy custard flavored with espresso topped with caramelized sugar

Ask your server for flavors availability, Choice of 1 flavor per serving

Cappuccino gelato with a heart of espresso, Covered with coffee-flavored meringue sprinkles

Cream puff filled with vanilla cream and enrobed in chocolate

A sponge cake base topped with mascarpone Cream studded with chocolate chips, topped with wild strawberries and strawberry sauce

Custard gelato swirled together with chocolate and pistachio gelato, topped with praline pistachio

Sicilian semifreddo, zabaione with a heart of chocolate gelato and semifreddo with candied fruit