JUMBO LUMP CRAB CAKES 12
Two crab cakes prepared with basil breadcrumbs accompanied by red pepper aioli.
CALAMARI FRITTI 10
Lightly breaded and fried tender calamari accompanied by fresh marinara and Italian salsa.
BRUSCHETTA CLASSICO 10
Plum tomato, sweet basil, garlic, and fresh mozzarella atop oven-roasted Italian bread and finished with a balsamic glaze.
CRAB & WILD MUSHROOM BRUSCHETTA 14
Lump crab meat with wild mushrooms, roasted red peppers, and red onions on toasted garlic baguette, topped with a white wine truffle butter sauce.
MUSSELS in TOMATO-GARLIC BROTH 12
A full pound of mussels delicately simmered in our tomato, garlic, and white wine broth.
MOZZARELLA CAPRESE 11
Beefsteak tomato, fresh mozzarella, red onion, basil, and Kalamata olives finished with a splash of extra virgin olive oil and balsamic vinegar.
Thinly sliced prime top sirloin served raw with capers, arugula, Asiago cheese, and a Dijon aioli.
STUFFED MUSHROOMS 10
Mushroom caps filled with our blend of Italian sausage, spinach, garlic, white wine, and herbed butter.
Ask your server about our Chef’s Soup of the Day
TUSCAN MINESTRONE 6
Traditional Tuscan style with assorted vegetables and beans.
SHERRY TOMATO 6
Italian-style tomato soup with a touch of sherry wine, finished with our homemade parmesan croutons.
LOBSTER CORN CHOWDER 7
Maine lobster, sweet corn, potato, vegetables, herbs, and a touch of cream prepared in house.
CHICKEN FLORENTINE 6
A rich cream base with chicken, fresh spinach, and a hint of garlic.
A wedge of crisp iceberg lettuce topped with our blue cheese dressing, crispy bacon, diced tomatoes, and red onion.
Tender spinach leaves tossed with our sun-dried tomato- bacon dressing and finished with Gorgonzola cheese, red onions, and hard-boiled egg.
CHOPPED CHICKEN 15
Grilled chicken, iceberg lettuce, tomato, avocado, crispy bacon, red onions, and Gorgonzola cheese finished with our sweet and tangy Italian dressing and rosemary flatbread.
Field greens, cucumber, tomatoes, Kalamata olives, capers, red onions and feta cheese finished with a red
wine vinegar and a splash of olive oil.
ROASTED BEET 12
Fresh roasted beets with a honey balsamic marinade served with arugula, field greens, avocado, sun-dried cranberries, toasted pistachios, and whipped garlic-herb Montchevre goat cheese.
SEARED SALMON* 17
A fresh, chef-cut salmon fillet with a fennel seed and black peppercorn crust atop mixed greens, red onions, cherry tomatoes, capers, feta cheese; finished with our lemon vinaigrette.
PIZZA & STROMBOLI
Each selection can be made as a pizza or Stromboli from our freshly prepared handmade dough. Sized as an entree or an appetizer to share
PEPPERONI OR SAUSAGE 12
Red and green peppers, onion, mushroom, black olives, garlic-herb Montchevré goat cheese finished with our Italian cheese blend.
Genoa salami, spicy capicola, sausage, and basil with our house made pizza sauce and four cheese blend.
CHICKEN PICCANTE 13
Spicy grilled chicken, smoked bacon, leeks, garlic-herb Montchevré goat cheese finished with our Italian cheese blend.
SICILIAN MEATBALL 14
Fresh tomato sauce topped with homemade Sicilian meatball crumbles, salami, Italian cured bacon, and caramelized onions, finished with our Italian cheese blend.
Traditional preparation with fresh tomato sauce and basil finished with our Italian cheese blend.
All of our pasta selections are available in a half portion 11
Spaghetti with a simple, fresh marinara, basil, and fresh mozzarella.
WITH MEATBALLS 17
Spaghetti with a simple, fresh marinara and our homemade Sicilian meatballs.
FARFALLE ALFREDO 16
Bowtie pasta with grilled chicken, roasted red pepper, crispy Italian cured bacon, caramelized onion, and peas tossed in our three-cheese Alfredo.
PENNE SARDI 17
Penne pasta with grilled chicken, wild mushroom, caramelized onion tossed in a sun-dried tomato cream
sauce then finished in the oven with crispy garlic and oregano breadcrumbs.
FETTUCCINI WITH LOBSTER 21
Black fettuccini, lobster, and wild mushroom in our homemade lobster-cream sauce.
LASAGNA BOLOGNESE 15
Pasta layered with our hearty meat sauce and three-cheese cream sauce then baked until golden.
RIGATONI ALA BOLOGNESE 17
Large tube pasta and Italian sausage tossed with our hearty meat sauce and a touch of cream.
LINGUINE VITTORIO 18
Linguine pasta with sautéed sausage, chicken, shrimp and asparagus in a spicy white wine tomato sauce.
ZITI al FORNO 19
Savory shrimp and chicken with Italian cured bacon & caramelized onion baked in a lobster-cream sauce and finished with our Italian cheese blend.
CAPPELINI DI MARE 22
Mussels and little neck clams served atop angel hair pasta sautéed with large shrimp, scallops, and calamari in our spicy tomato-vegetable sauce.
SALMON & SHRIMP MILANESE* 23
Fresh salmon fillet with a fennel seed & black peppercorn crust seared on iron with large grilled shrimp and asparagus and saffron risotto finished in lemon-basil butter sauce.
SEA SCALLOPS 24
Iron seared jumbo scallops served over risotto with asparagus, corn, and pancetta in a basil-leek reduction and finished with jumbo lump crab.
GARLIC SHRIMP OREGANATA 22
Oven-roasted shrimp with oregano and garlic breadcrumb crust served with capellini pasta tossed in a fresh tomato-basil sauce.
TUSCAN “SHRIMP AND GRITS” * 21
Italian twist on a classic dish. Shrimp sautéed with spicy capicola, Italian sausage, red wine and spinach served over a bed of creamy parmesan basil polenta.
POTATO-PARMESAN CRUSTED COD 18
Tender cod fillet with a potato-parmesan crust lightly pan sautéed and finished with lemon-basil butter sauce and accompanied with a sautéed vegetable medley.
CHICKEN MARSALA 18
Tender pan-sautéed breast of chicken with mushroom and caramelized onion in a Marsala wine sauce accompanied by garlic mashed potato and sautéed spinach.
LOBSTER & SHRIMP SCAMPI 23
Sautéed lobster and shrimp with wild mushrooms in a white wine scallion cream sauce served over baked parmesan polenta.
Delicately breaded and lightly fried, baked with tomato sauce and mozzarella served atop spaghetti tossed in our light tomato cream sauce.
ESPRESSO CHILI RUBBED FILET* 32
Espresso and chili rubbed filet grilled to order and serve with garlic-herb sautéed asparagus, mashed potatoes, and topped with cabernet butter.
FILET MIGNON WITH SCALLOPS* 30
Iron seared and butter basted filet with a basil leek fregola pasta with prosciutto and seared scallops with a cabernet demi-glace.
GRILLED PORK CHOPS WITH PARMESAN-GORGONZOLA BUTTER 23
Marinated pork chops grilled and topped with a mild parmesan-gorgonzola butter accompanied by a medley of sautéed vegetables, garlic mashed potato, and roasted garlic demi-glace.
POLPETTONE DI CARNE 19
Italian meatloaf grilled and topped with fresh smoked mozzarella and a spicy port tomato sauce. Served on top of fried parmesan polenta cakes and iron seared beefsteak tomatoes.
HONEY BALSAMIC CHICKEN 18
Grilled chicken breast topped with a homemade honey mustard balsamic sauce and rosemary. Served with sautéed Portobello mushrooms and seasonal vegetables.
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.