Fresh prince Edward island mussels pan sautéed with white wine, roasted garlic, pecorino romano and tossed with a touch cream, finished with fresh basil and toasted crostini

My mother’s secret combination of superior meats, pecorino romano, fresh herbs, garlic, sweet shallots braised in a San Marzano plum tomato sauce topped with fresh basil and whipped ricotta cheese

Delicate crisp leaves of hearts of romaine lettuce tossed in house made Caesar dressing served with shavings of aged Reggiano Parmiggiano and a crispy ciabatta crouton topped with imported white anchovies

Amazing jumbo shrimp butterflied and topped with our seasoned oreganata breadcrumbs, fresh garlic, lemon, fresh oregano, finished with extra virgin olive oil served in a white wine sauce

Delicate field greens tossed in our house made port wine vinaigrette complimented by seasonal berries, red onion, cucumber, hearts of palm, roma tomatoes and topped with imported gorgonzola cheese

Ask your server about Chef Erik’s hand-picked catch of the day

Braise short ribs and tender pork tenderloin simmered all day with San Marzano plum tomatoes, garlic and onion for a bliss-inducing flavor, topped with fresh ricotta cheese and basil, lovingly served over mezza rigatoni

Milk fed tender veal scallopine pan seared and sautéed with Proscuitto di Parma, roasted garlic, sweet peas, madeira wine and fresh roma tomatoes and finished with shavings of aged provolone

Chunks of on the bone chicken, pan seared then roasted, it’s flavor infused with homemade sweet sausage, red and yellow baby bell peppers, roasted garlic, crisp potatoes and finished with an aged white balsamic vinegar

Ear shaped pasta tossed with homemade sausage, broccoli rabe and white beans served in a white wine garlic-extra virgin olive oil and topped with shavings of reggiano parmigiano cheese

Fresh-all natural chicken, pan seared then topped w/prosciutto di parma, imported bufala mozzarella and served over a bed of baby spinach – finished in a Sicilian marsala wine mushroom sauce