All Items Available For Take-Out
*Reservations, Banquets and Private Room Available*
Please give us a call at 201.991.2550

Hot Appetizers

Toasted bread topping with tomatoes, red onions, fresh basil and drizzled extra virgin olive oil.

Fried Calamari-
Deep fried and served with sweet or hot marinara sauce

Hot Antipasto-
Shrimp, clams, mussels, eggplant rollatine and a stuffed mushroom with a marinara sauce

Hot Peppers, Onions and Potatoes-
Sauteed in extra virgin olive oil.

Mussels Marinara or White Wine-
Sauteed with white wine or tomato, garlic - hot or sweet.

Baked Clams-
Fresh clams on half shell baked with seasoned bread crumbs.

Clams Casino-
Baked fresh chopped clams, roasted peppers, olives, bread crumbs and bacon.

Eggplant Rollatine-
Eggplant rolled with ricotta and prosciutto.

Fried Shrimp Diavalo-
Deep fried shrimp with hot sauce

Sausage and Broccoli Rabe-
With garlic in a light marinara

Mozzarella En Carozza-
Mozzarella between slices of bread, battered and fried, served with marinara sauce.

Grilled Vegetable Platter-
Tomato with broccoli, onion, zucchini and portabello mushroom 

Mozzarella Sticks-
lightly bread battered and deep fried.

Chicken Wings-
Tossed in hot sauce.


Cold Appetizers

Scungilli Salad-
Mixed with celery, tomato, red onion, garlic and virgin olive oil with a lemon zest

Shrimp Cocktail-
Jumbo shrimp with mild cocktail sauce.

Roasted Peppers and Provolone-
Seasoned with garlic and olive oil.

Cold Antipasto-
Sharp provolone, fresh mozzarella, salami, pepperoni, celery, olives.

Seafood Salad-
Shrimp, scungilli, calamari tossed with celery, red onion, tomato, garlic and virgin olive oil with a lemon zest

One Dozen Clams on the Half Shell-
Served with cocktail sauce and horseradish


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


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.

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.

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 Rabe



Zucchini & Carrots


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.

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