Salads

Roma Salad-
Tricolor salad with walnuts, dried cranberries and crumbled blue cheese in a raspberry vinaigrette

Mixed Salad-
Provolone, salami, olives, tomato and cucumbers tossed in vinegar and oil

Mixed Salad with Fried Chicken-
Provolone, salami, olived, tomato and cucumbers tossed in vinegar and oil

Caesar Salad-
Romaine lettuce tossed with parmesan cheese, caesar dressing and croutons

Pastas

Lasagne Imbottite-
Baked layers of wide noodles stuffed with meat, ricotta and mozzarella.

Rigatoni Vodka-
Flamed in vodka and cream with a touch of tomato sauce.

Cavatelli and Broccoli-
Broccoli florets sauteed with olive oil and garlic, and tossed with cavatelli pasta.

Fettuccini Alfredo-
Sauteed in cream, butter and parmesan cheese.

Linguine with Clam Sauce-
Fresh clams with garlic, olive oil, and oregano. Choice of red or white sauce.

Linguine with Calamari Sauce-
Sauteed calamari, garlic and tomato sauce.

Stuffed Jumbo Shells-
Baked with ricotta, mozzarella and tomato sauce.

Baked Manicotti-
Baked with ricotta, mozzarella and tomato sauce.

Cheese Ravioli-
Ravioli stuffed with ricotta, served with tomato sauce.

Pesto Gnocchi-
In pesto cream sauce with shrimp over a bed of marinara

Rigatoni alla Roma-
Chicken and broccoli in a light marinara topped with ricotta cheese.

Whole Wheat Primavera-
Fusilli with mixed vegetable in a garlic white wine or pink cream sauce.

Lobster Ravioli-
Carbonara with bacon, onions, pease and sun dried tomatoes in a cream sauce.

Orecchiette-
With broccoli rabe and sausage in olive oil and garlic.

Cappilini di Mare-
With shrimp, clams, mussels and calamari in a light marinara sauce.

Chicken (Pollo)

Chicken Francese-
Chicken dipped in egg, flour, parsley and cheese, sauteed in white wine, butter and lemon.

Chicken alla marsala-
Chicken sauteed in imported sherry wine smothered with mushrooms.

Chicken Parmigiana-
Boneless chicken, deep fried and topped with mozzarella cheese, smothered in tomato sauce.

Pollo alla Romana-
Sauteed with garlic, butter, vinegar peppers with special sherry wine sauce.

Chicken Piccata-
Breast of chicken sauteed with white wine, lemon, butter and capers.

Chicken Principessa-
Chicken breast with eggplant, prosciutto, cheese topped with fresh tomatoes.

Chicken, Onion and Potato-
Pan fried with fresh tomatoes.

Chicken Florentine-
Spinach, mozzarella in a light pink cream sauce.

Grilled Chicken-
Over sauteed broccoli rabe

Seafood (Pesce)

Frutto di Mare-
Seafood combo platter served with lobster, calamari, clams, mussels, shrimp and filet sauteed in light marinara sauce with Italian herbs

Calamari Napoletana- 
Sauteed with onion and garlic, flavored with white or red marinara sauce.

Lobster Tails-
Any style: broiled, oreganata or fra diavalo

Shrimp alla Creole-
Jumbo shrimp sauteed in sherry wine and herbs with mushrooms and green peppers.

Fried Shrimp-
Deep fried golden brown with side cocktail sauce.

Shrimp Parmigiana-
Deep fried shrimp baked with mozzarella and tomato sauce.

Shrimp Oreganata-
Baked with seasoned bread crumbs and white wine.

Zuppa di Clams-
In red marinara sauce served over linguini

Shrimp Bisque-
Sauteed in light marinara sauce- hot or sweet.

Shrimp, Onions and Potatoes-
Pan Fried with fresh tomatoes.

Tilapia Marechiara- 
A fresh filet of tilapia, lightly dusted in flour and pan sauteed with an extravaganza of clams and mussels simmered in a light marinara sauce.

Stuffed Shrimp- 
Stuffed with crabmeat in lemon sauce with garlic and butter.

Orange Roughy-
Any style: broiled, oreganata or fra diavalo

Chef's Specials

Trippa (Tripe)-
Sauteed honeycomb tripe in marinara sauce.

Eggplant Parmigiana-
Sauteed eggplant sliced with alternate layers of mozzarella cheese, topped with tomato sauce.

New York Strip Steak-
Country style, topped with onions, peppers, mushrooms, potatoes and sausage.

Bracciole-
Filled with sausage, mozzarella cheese and seasoning in a tomato sauce.

Pork Chops Pizzaiola-
Broiled with garlic, fresh tomatoes, oregano, olive oil and black pepper.

Broccoli

Broccoli Rabe

Meatballs

Sausage

Zucchini & Carrots

Asparagus

Sauteed Spinach

Veal (Vitello)

Scaloppine alla Marsala-
Milk-fed veal sauteed in marsala wine, smothered in mushrooms.

Veal Saltimbocca-
Tender veal with prosciutto and sherry wine, served over spinach.

Scaloppine di Vitello in Bianco-
Veal stuffed with cheese, salami, parsley, sauteed in a special butter sauce smothered with mushrooms.

Veal Francese-
Milk-fed veal dipped in egg batter, sauteed in butter and lemon.

Veal Cutlet Parmigiana-
Breaded milk- fed cutlet, topped with mozzarella cheese, smothered in tomato sauce.

Veal Milanese-
Fried veal cutlet topped with tricolor salad, red onions, capers, provolone, fresh mozzarella in a lemon vinaigrette.