Escargot served in a garlic butter and fresh herb sauce with mushrooms
Clams Oreganata clams on the half shell, baked and topped with our own seasoned breadcrumbs
Mozzarella Caprese sliced, vine-ripened tomato and fresh mozzarella cheese topped with roasted peppers, kalamata olives and fresh basil
Eggplant Rollatini sautéed eggplant rolled with ricotta and romano cheese, topped with tomato sauce and mozzarella cheese.
Fried Calamari squid lightly dusted in flour then fried. served with marinara sauce
Mussels Provencale mussels steamed with white wine, garlic, oregano and a light marinara sauce
Clams Posillipo sautéed northern little neck clams in your choice of red or white sauce
Beef Carpaccio thinly sliced filet topped with arugula, shaved parmesan and seasoned with extra virgin olive oil, capers and lemon dressing
Jumbo Shrimp Cocktail three jumbo shrimp served with cocktail sauce and lemon
Baked Clams Casino little neck clams topped with bacon, onion, bell pepper and seasoned breadcrumbs
Spedini white bread stuffed with prosciutto and mozzarella cheese dipped in an egg batter then pan fried. served with a caper and anchovy garlic sauce
Traditional Italian Meatballs two jumbo homemade italian meatballs. served with a scoop of ricotta
Cevrolate Sausage With Sautéed Brocolli Rabe two jumbo homemade italian meatballs. served with a scoop of ricotta
Grilled Calamari Steak grilled calamari steak with onions, tomatoes served over a bed of arugula and finished in a lemon vinaigrette
Insalate & Zuppa
Mixed Green Salad
Caesar Salad served with our homemade caesar dressing
Baby Spinach Salad served with goat cheese and finished with a honey mustard pancetta dressing
Arugula E Parmigiano fresh baby arugula, lemon, olive oil and a citrus vinaigrette with shaved parmigiano
Zuppa Del Giorno
All Entrees Served With Mixed Green Salad Or Soup Of The Day
Pollo Josephine boneless breast of chicken sautéed with fresh artichoke hearts, sun dried tomatoes, white wine and fresh herbs
Filet Mignon Funghi E Marsala two 5 oz medallions of beef in a crimini mushroom sicilian marsala sauce
Gamberi Italiano jumbo shrimp broiled with garlic, topped with seasoned bread crumbs, flamed with brandy.
Pollo Ala Fiorentina boneless chicken breast topped with sautéed spinach, shaved parmigiano in a light chablis sauce
Shrimp & Scallop Luciano jumbo shrimp and scallops sautéed in a spicy scampi sauce with spinach over linguine
Veal Scallopini Sorrentina medallions of veal topped with eggplant, prosciutto and mozzarella in a veloute wine sauce
Zuppa Di Pesce northern little neck clams, mussels, calamari, shrimp, scallop and catch of the day stewed in a tomato and garlic seafood brodetto over linguine
Veal Chop bruschetta: lightly pounded and breaded, pan fried topped with seasonal plum tomatoes, bermuda onions and fresh basil parmigiana: topped with fresh tomato sauce, grated romano cheese and mozzarella
Gamberi Ala Griglia jumbo shrimp grilled and served over a bed of sautéed spinach
Wild Salmon Ala Griglia wild atlantic salmon herbed and grilled with extra virgin olive oil. served with sautéed spinach and potato of the day.
Yellowtail Snapper Oregenato Or Francese
Yellowtail Snapper Marechiara with mussels and clams served in a light plum tomato sauce with fresh basil.
Vegetable Side Dishes
All Entrées Served With Choice Of Soup Or House Salad.
Funghi Trifolati Picanti sautéed crimini mushrooms with spicy cherry peppers
Broccoli Rapini sautéed with fresh garlic and extra virgin olive oil
Spinaci Salati sautéed with fresh garlic and extra virgin olive oil
Pollo Scarpariello chicken sautéed with sausage, mushroom, potatoes, garlic, pepperoncini and olives, finished with a balsamic vinegar. choice of boneless or on the bone
Francese lightly battered and sautéed with white wine and lemon
Marsala sautéed fresh mushrooms and marsala wine.
Parmigiana lightly breaded, topped with fresh tomato sauce, grated romano cheese and mozzarella then oven baked
Eggplant Parmigiana sautéed eggplant topped with fresh tomato sauce, grated romano cheese and mozzarella then oven baked.
Salsiccia Con Rapini grilled sweet italian sausage with broccoli rabe sautéed with garlic and extra virgin olive oil
Veal Chop Capriciosa pan fried veal chop milanese topped with seasoned plum tomatoes, bermuda onions and fresh basil
In Addition To Our Menu, We Also Offer Most Classic Italian Dishes!
Zuppa Di Vongole northern little neck clams served in shell with sautéed garlic, extra virgin olive oil and fresh parsley. served over linguine
Rigatoni Alla Vodka rigatoni tossed in a light tomato and cream sauce with sautéed shallots, then enhanced with imported vodka
Penne Con Broccoli Rabe broccoli rabe with fresh garlic and extra virgin olive oil tossed with penne pasta
Gnocchi Sorentino potato dumplings in a pomodoro sauce with parmigiano, mozzarella and basil
Ravioli Caprese cheese filled ravioli over pomodoro sauce, topped with diced tomatoes, mozzarella and a chiffonade of basil
Baked Penne A Formaggi penne in a gorgonzola and parmigiano creamy sauce with seasoned breadcrumbs
Fettuccini Salsiccia sliced sausage, caramelized onions, crimini mushrooms, peas in a light creamy tomato sauce.
Rigatoni Margherita rigatoni tossed with olive oil, fresh spinach, roasted peppers and goat cheese
Orecchiette Carciofini orechiette pasta tossed with baby artichokes, tomatoes, peas and topped with shaved parmigiano
Homemade Meatball with ricotta
Mixed Green Garden Salad
Soup Of The Day
Iceberg Wedge with gorgonzola
Frutti Di Mare a medley of assorted seafood (calamari, clams, mussels and baby shrimp) sauteed with garlic extra virgin olive oil and plum tomatoes served over linguine
Chicken Soarpriello chicken sauteed with sausage, mushrooms, potatoes, garlic, pepperoncini and olives, finished with balsamic vinegar. choice of boneless or on the bone
Rigatoni Ala Vodka choice of sausage, chicken or shrimp sauteed with shallots finished in a light tomato and cream sauce, enhanced with imported vodka
Veal San Remo veal scaloppini topped with fresh roasted peppers and mozzarella cheese, finished in a white wine, lemon, butter sauce, served with vegetable and potato or pasta
Surf & Curf Crio Picatta large gulf shrimp medallion of veal and chicken breast sauteed in a white wine, lemon and butter sauce with capers. served with vegetable and potato or pasta
Veal Bufalina veal cutlet lightly breaded and pan fried, topped with fresh tomato, mozzarella and basil, served with pasta
Chicken Primavera grilled marinated boneless breast of chicken served over grilled vegetable with a fig balsamic glaze
Veal Voldastana stuffed veal with caramelized onions, mushrooms, spinach and fontina cheese topped with sauteed mushrooms and peas, finished ina madeira wine sauce served with vegetable and potato
Rigatoni Alla Siciliana rigotoni pasta served with sauteed eggplant and topped with chunks of fresh mozzarella cheese and tomato sauce
Chicken Sicilian chicken cutlet, lightly breaded, pand fried topped with eggplant, marinara sauce, and fresh mozzarella cheese. served with pasta
Salmon Al Griglia grilled salmon served over sauteed spinach with potato
Dessert Of The Day
Apéritifs And Cocktails sparkling wines work well. i like spumante brut or prosecco.
Fish, Seafood, Pasta In Cream Sauce whites tend to be better here, try bianco di custoza, chardonnay, falerio, fiano di avellino, frascati, friulano, galestro, gavi, greco di tufo, orvieto, pinot bianco, pinot grigio, soave, verdicchio or vernaccia di san gimignano.
Poultry, Veal, Pasta In Tomato Or Meat Sauce light-bodied or medium-bodied reds are ideal; pour barbera, bardolino, chianti, dolcetto, grignolino, lambrusco, merlot, montepulciano d'abruzzo, nebbiolo, rosso di montalcino, or valpolicella.
Game, Fowl, Roasts, Red Meat, And Aged Cheeses full-bodied reds are most suitable, serve amarone, barberesco, barolo, brunello di montalcino, cabernet sauvignon, carmignano, chianti classico riserva, gattinara, refosco, rosso piceno, salice salentino classico, taurasi, or vino nobile di matepulciano.
Sweets sparkling or sweet wines, sometimes fortified, pair nicely; try asti spumante, malvasia, marsala superiore or vegine, moscato d'asti, picolit, or vin santo.