Thick-cut mozzarella, ripe tomato, and sweet basil. Drizzled with salt, pepper, balsamic reduction, and olive oil.
Lightly floured and fried.
Finished with fresh lemon juice and garlic salt.
Green Lip Mussels smothered in a tomato basil seafood broth.
Pork sausage, fire roasted red peppers, onions, and garlic.
Served in our famous marinara sauce with Italian herbs and spices.
Four risotto balls stuffed with green peas, mozzarella, parmesan, and gorgonzola.
Fried and served with a side of marinara sauce.
Fresh steamed clams and mussels in a garlic white wine seafood broth.
Seasonal melon wrapped with prosciutto ham.
Drizzled with balsamic reduction and gorgonzola crumbles.
Ricotta stuffed ravioli served with a side of marinara sauce.
Seven Tiger Shrimp, pan-seared with Roasted Garlic, Olive Oil, Lemon Zest, Petite Tomatoes, Green peas, and fresh Basil served over Linguini Pasta.
Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.
Olive Oil simmered Prosciutto Ham, Green Peas, and Shallots, in our Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.
Sicilian Recipe of Lean Ground Beef, Peas, and Carrots, slow-cooked in a Marinara Red Wine Sauce, with hints of Cinnamon and Nutmeg, topped with fresh Ricotta Cheese.
Fire-Roasted Red Bell Peppers, Garlic, Onion, Chicken, and Sausage, in a Rose Sauce with Marinara, and a Splash of Cream, then topped with Ricotta Cheese.
Smothered in our family recipe Marinara Sauce.
Cappellini Pasta tossed with fresh Roma Tomato, Garlic, Basil, Olive Oil, Pomodoro Fresco Sauce.
Creamy Gorgonzola Cheese sauce with Sun-dried Tomatoes.
Homemade Gnocchi with Potato Flour, served with your choice of Pesto or Tomato Basil Sauce.
Portobello Mushroom, Eggplant, Zucchini, Squash, Peas, Carrots, Green Beans, and White Cauliflower, in a Rose Sauce with Marinara, and a Splash of Cream.
Basil Pesto Cream Sauce.
All Entrees Come With Bread and Small Caesar Salad.
Tender Chunks of Maine Lobster tossed in a Spicy Seafood Tomato Basil Sauce with Sicilian Marinated Zesty Pepperoncini and Fresh Garlic over Linguine Pasta.
Pan Seared Tiger Shrimp in a Zesty Marinara Sauce, with Jalapeno Peppers and Red Chili Flakes, tossed in Linguine Pasta. Spice can be modified to personal preference.
Pan Seared Tiger Shrimp in a White Wine, Garlic, Butter Sauce with Yellow Squash and Cherry Tomatoes.
Served over a bed of Linguine Pasta.
Shrimp, Scallops, and Artichoke Hearts in a light Seafood Cream sauce, served over a bed of Fettuccine Pasta, topped with Roasted Garlic, and White Wine sautéed Spinach.
Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.
East Coast Baby Clams steamed in Roasted Garlic White Wine Olive Oil Sauce with your choice of White or Red Seafood Sauce.
Pan Seared Calamari, Salmon, Shrimp, Mussels, Clams, and Scallops, Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.
Marinated with Lemon Zest, Fresh Mint Sauce, and Bermuda Onions. Served over Seafood Risotto and Jumbo Asparagus.
Homemade Ravioli filled with Lobster Meat.
Served in a Rose Sauce with Marinara, and a Splash of Cream, with Pan Seared four Tiger Shrimp.
Large Ravioli filled with Portobello Mushrooms served in Creamy Wine Reduction Sauce.
Ricotta Cheese and Spinach Filling.
Homemade Ravioli filled with Spinach, served with our Marinara spinach sauce.
Homemade Ravioli filled with yellow squash, served in our Pesto Cream Sauce.
Executive Chef Ignazio Mulei
Bone-in, slow roasted veal shank smothered in a Nero d’Avola reduction sauce.
Served with roasted potatoes and vegetables on the side.
Old World Veal Scallopini recipe stuffed with Mozzarella, Provolone, Genoa Salami, Prosciutto Ham, and Spinach braised in the oven with Raisin Marinara Sauce.
Served with a side of Bowtie Pasta and Vegetables.
16/20 oz. Grilled Ribeye Steak marinated in Lemon, Rosemary, Olive Oil, and Roasted Garlic, Butterfly cut and Perfect for Two.
Served with roasted potatoes and sautéed spinach.
Half-rack of Sicilian Lemon and Olive Oil marinated, Tender Lamb smothered in Red Wine Mushroom Reduction Sauce with hints of Rosemary.
Served with Roasted Potatoes and Sautéed Garlic Spinach.
Sliced Eggplant stuffed with Mozzarella, Sun-Dried Tomato, and Basil braised in the oven with Marinara Sauce with melted Provolone on top.
Served with cappellini pasta in a pomodora fresco sauce and vegetables on the side.
Pan-seared Prosciutto Ham in a Creamy Dijon Mustard Sauce with Chicken or Veal topped with melted Provolone.
Served with Fettucine Pasta in a Saltinbocca Sauce with Vegetables on the side.
Tangy White Wine Sauce with Capers, Artichokes, and Portobello Mushrooms.
Served with Fettucine Pasta in Picatta Sauce with Vegetables on the side.
Sweet and light Creamy Marsala Wine Sauce with Prosciutto Ham and Portobello Mushroom.
Served with Fettucine Pasta in Marsala Sauce with Vegetables on the side
Smothered in our homemade Marinara Sauce and topped with melted Provolone.
Served with Fettucine Pasta in Marinara Sauce and Vegetables on the side.
*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
$15 for 2 or $30 for 4 Banana Foster
Tableside flambé with banana liquor, amaretto, and white rum
served over vanilla ice cream.
Executive Chef Ignazio Mulei
Red pan-seared & topped with our Sicilian Kalamata olives. Rosemary, Grape Tomatoes, & Capers served over homemade Gnocchi
Red Snapper rolled with organic Spinach, sun-dried tomatoes and then baked, Served over Shrimp Risotto & Asparagus
Marinated with Lemon zest, fresh Mint sauce and Bermuda white onions, served over Seafood Risotto and jumbo Asparagus
Alaskan Salmon over Linguine and Spinach topped with baby tomatoes, Kalamata olives, Rosemary, Capers and splash of Sambuca. All wrapped in foil
Atlantic Cod pan seared with baby tomatoes, fresh rosemary, Kalamata olives and capers, and served over bed of capellini pasta
Homemade baked lasagna, bolognese meat sauce with ricotta and provolone
Bone-in LAMB shank - $$