| Shrimp
Cocktail |
............................................................................................ |
|
| Jumbo
shrimp served with lemon and cocktail sauce |
| Baked Onion Soup |
............................................................................................ |
|
| A crock
of homemade onion soup with one large crouton, smothered
with melted mozzarella cheese |
| Fresh Baked Clams |
............................................................................................ |
|
| Six fresh
clams stuffed with Italian bread crumb mixture |
| Escargot |
............................................................................................ |
|
| Six escargot
served in butter, garlic & wine sauce |
| Fried Mozzarella |
............................................................................................ |
|
| Mozzarella
sticks served with our homemade tomato sauce |
| Breaded Ravioli |
............................................................................................ |
|
| Light breaded
ravioli, deep fried and served with our fresh tomato
sauce |
| Mussels a la Marinara |
............................................................................................ |
|
| One dozen
fresh mussels cooked with our delicious marinara sauce
and wine |
| Sauteed Mushrooms |
............................................................................................ |
|
| Fresh mushrooms
sauteed in garlic butter sauce |
| Hot Antipasto |
............................................................................................ |
|
| A platter
of clams, mussels, shrimp, bell peppers and eggplant
parmigiana cooked with our marinara and wine sauce |
| Garlic Bread |
............................................................................................ |
|
| Garlic Bread |
............................................................................................ |
|
| Topped with
melted mozzarella |
| Salad Bar a la
Carte |
............................................................................................ |
|
|
| Spaghetti |
............................................................................................ |
|
| Served
with meatballs or Italian sausage |
| Penne
Ziti |
............................................................................................ |
|
| Served
with meatballs or Italian sausage |
| Capellini
Aglio I Olio |
............................................................................................ |
|
| Pasta
served with pure olive oil and fresh garlic |
| Meat
Tortellini |
............................................................................................ |
|
| Served
with meatballs or Italian sausage |
| Homemade
Potato Gnocchi |
............................................................................................ |
|
| Little
potato dumplings served with tomato sauce and meatballs
or Italian sausage |
| Homemade
Gnocchi Lunghi |
............................................................................................ |
|
| With
meatballs or Italian sausage (a recipe brought back
by Giuliano from his hometown, Carpineto.) |
| Homemade
Fettucine |
............................................................................................ |
|
| Served
with meatballs or Italian sausage |
| Homemade
Fettucine Alfredo |
............................................................................................ |
|
| Fettucine
sauteed in a fresh Alfredo cream sauce |
| Pasta
Con Quattro Formaggio |
............................................................................................ |
|
| Pasta
sauteed in cream and four cheeses: Gorgonzola, Fontina,
Gruyere and Romano |
| Homemade
Ravioli |
............................................................................................ |
|
| Stuffed
with cheese. Served with meatballs or Italian sausage
|
|
| Baked
Homemade Lasagna |
............................................................................................ |
|
| Baked
in casserole style in our own fresh tomato sauce |
| Baked
Homemade Manicotti |
............................................................................................ |
|
| Two
pasta crepes stuffed with Ricotta cheese, Mozzarella
cheese and Romano cheese |
| Baked
Homemade Cannelloni Florentine |
............................................................................................ |
|
| Two
pasta crepes stuffed with spinach, Ricotta cheese
and served with a white or red sauce |
| Baked
Penne Ziti a la Parmigiana |
............................................................................................ |
|
| A
piping hot casserole filled with penne pasta, mounds
of Mozzarella cheese and tomato sauce |
| Baked
Jumbo Stuffed Shells |
............................................................................................ |
|
| Five
jumbo shells stuffed with Ricotta cheese and topped
with our fresh tomato sauce |
| Baked
Fresh Eggplant |
............................................................................................ |
|
| A
casserole layered with fresh eggplant, Mozzarella
cheese and topped with fresh tomato sauce |
| Combination
Casserole a la Parmigiana |
............................................................................................ |
|
| Two
meatballs, two sausages and pasta topped with tomato
sauce and Mozzarella cheese then baked in casserole
style |
|
| Boneless
Breast of Chicken a la Parmigiana |
............................................................................................ |
|
| A
breaded chicken breast deep fried, topped with Mozzarella
cheese and tomato sauce, then baked to perfection |
| Breast
of Chicken a la Marsala |
............................................................................................ |
|
| Two
boneless chicken breasts sauteed with mushrooms, butter
and Marsala wine |
| Chicken
Cutlet a la Milanese |
............................................................................................ |
|
| Two
breaded chicken breasts sauteed in pure imported olive
oil and fresh garlic, served with lemon wedge |
| Chicken
a la Cacciatore |
............................................................................................ |
|
| Two
boneless chicken breasts sauteed with mushrooms, peppers
and simmered in wine and tomato sauce |
| Chicken
Piccata |
............................................................................................ |
|
| Two
boneless chicken breasts sauteed with mushrooms, butter,
wine and lemon |
| Chicken
Alfredo |
............................................................................................ |
|
| Two
boneless chicken breasts sauteed with mushrooms and
artichoke hearts in an Alfredo cream sauce, served
with pasta |
| Chicken
in the Basket |
............................................................................................ |
|
| Four
pieces of deep fried chicken |
|
| King
Cut Prime Rib |
............................................................................................ |
|
| A
26 to 28 oz. cut of beef |
| Queen
Cut Prime Rib |
............................................................................................ |
|
| A
16 to 18 oz. cut of beef |
| Petite
Cut Prime Rib |
............................................................................................ |
|
| A
10 to 12 oz. cut of beef |
|
| Broiled
U.S.D.A. Choice Large Strip |
............................................................................................ |
|
| A
hearty 20 oz. boneless strip loin |
| New
York Strip - Italian Style |
............................................................................................ |
|
| A
hearty 20 oz. strip loin pan fried in olive oil, mushrooms,
garlic, parsley and a generous splash of Chianti |
| Broiled
U.S.D.A. Choice Petite Strip |
............................................................................................ |
|
| A
10 to 12 oz. boneless strip loin |
| Broiled
Filet Mignon |
............................................................................................ |
|
| A
hearty 10 to 12 oz. tenderloin |
| Sliced
Filet a la Marsala |
............................................................................................ |
|
| Sliced
beef filet sauteed in butter, mushrooms and Marsala
wine |
| Surf
& Turf |
............................................................................................ |
|
| An
8 oz. lobster tail and any cut of beef that we offer
served with drawn butter |
|
| Veal
Cutlet al la Parmigiana |
............................................................................................ |
|
| Fresh
veal, breaded and deep fried then baked with Mozzarella
cheese and tomato sauce |
| Veal
Cutlet |
............................................................................................ |
|
| Fresh
veal breaded, then deep fried and topped with fresh
tomato sauce |
| Veal
Cutlet a la Milanese |
............................................................................................ |
|
| A
fresh breaded veal cutlet sauteed in pure olive oil
and fresh garlic, served with lemon wedge |
| Veal
Marsala |
............................................................................................ |
|
| Fresh
veal medallions and mushrooms sauteed in butter then
simmered in Marsala wine |
| Veal
a la Cacciatore |
............................................................................................ |
|
| Fresh
veal medallions, mushrooms and green peppers sauteed
in olive oil and simmered in wine and tomato sauce
|
| Veal
Piccata |
............................................................................................ |
|
| Fresh
veal medallions and mushrooms sauteed in butter, wine
and lemon |
| Saltimbocca
Alla Romano |
............................................................................................ |
|
| Fresh
veal medallions sauteed with Italian prosciutto, mushrooms,
butter and wine, seasoned with fresh sage |
| Veal
Rollatini |
............................................................................................ |
|
| Fresh
veal slices, rolled with prosciutto and Fontina cheese,
sauteed with mushrooms, then simmered in a wine and
tomato sauce |
| Fresh
Broiled Pork Chops |
............................................................................................ |
|
| Two
french boned broiled pork chops served with apple
sauce |
| Pork
Chops a la Pizzaiola |
............................................................................................ |
|
| Two
fresh chops sauteed with fresh green peppers then
simmered in a spicy tomato sauce |
| Pork
Chops a la Pepperoncini |
............................................................................................ |
|
| Two
fresh chops sauteed in olive oil and wine then simmered
with spicy pepperoncini |
|
| Single
or Double Lobster Tail |
............................................................................................ |
|
| 8
oz. tails served with drawn butter and fresh lemon
|
| Lobster
Fra Diavolo |
............................................................................................ |
|
| An
8 oz. tail simmered in a spicy hot marinara sauce
and server on a bed of linguini |
| "Specialty
of the House" Linguini a la Peschatora |
............................................................................................ |
|
| Fresh
clams, mussels, shrimp and scallops cooked in marinara
sauce and served on a bed of linguini |
| Linguine
and White Clam Sauce |
............................................................................................ |
|
| Fresh
whole clams cooked in olive oil, white wine, fresh
garlic and parsley |
| Linguini
and Red Clam Sauce |
............................................................................................ |
|
| Fresh
whole clams cooked in wine and marinara sauce |
| Shrimp
a la Marinara |
............................................................................................ |
|
| Eight
jumbo shrimp sauteed in marinara sauce and served
on a bed of linguini |
| Shrimp
Scampi |
............................................................................................ |
|
| Eight
jumbo shrimp sauteed in pure olive oil, white wine,
fresh garlic and parsley and served on a bed of linguini |
| Stuffed
Sole |
............................................................................................ |
|
| Two
sole fillets stuffed with crab meat and scallops and
served en casserole |
| Deep
Fried Sea Scallops |
............................................................................................ |
|
| Lightly
breaded fresh sea scallops, deep fried and served
with tartar sauce and fresh lemon |
| Butterflied
Fried Shrimp |
............................................................................................ |
|
| Five
jumbo shrimp, lightly breaded and deep fried, served
with cocktail sauce and fresh lemon |
|
Ask
our waitstaff about our wide variety of homemade
desserts such as:
Homemade Canoli's, Tiramisu, Italian Spumoni, or
try our Dessert Cart.
|
|
| Espresso |
............................................................................................ |
$2.75 |
| The
essence of pure, rich coffee, served in a demitasse
with a twist of lemon |
| Decafe
Espresso |
............................................................................................ |
$2.75 |
| The
same demitasse of Espresso without the jolt |
| Double
Espresso |
............................................................................................ |
$4.25 |
| For
those that like a full cup, with the same rich taste |
| Espresso
Macchiato |
............................................................................................ |
$3.75 |
| Demitasse
of espresso with a spot of steamed milk |
| Caffe
de Holland |
............................................................................................ |
$3.75 |
| Demitasse
of espresso flavored with the minted chocolate taste
of Vandermint |
| Caffe
Jamaican |
............................................................................................ |
$3.75 |
| Demitasse
of espresso flavored with Tia Maria liqueur |
| Caffe
Amore' |
............................................................................................ |
$3.75 |
| Demitasse
of espresso flavored with the loving taste of Amaretto
de Saronno |
| Caffe
Italia |
............................................................................................ |
$3.75 |
| Demitasse
of espresso flavored with the fine flavor of imported
Sambuca |
|
| Cappuccino
Latte |
............................................................................................ |
$3.75 |
| Two
ounces of espresso in a full size cup, topped with
milk froth |
| Cappuccino
Mocha |
............................................................................................ |
$4.00 |
| Espresso
with steamed milk, the flavor of creme de cacao and
Dutch chocolate, crowned with whipped cream |
| Cappuccino
Valencia |
............................................................................................ |
$4.75 |
| Espresso
and steamed milk, delicately enhanced with the taste
of imported lacquer |
| Cappuccino
de Holland |
............................................................................................ |
$4.75 |
| Espresso
served with steamed milk and accented with the taste
of chocolate Vandermint liqueur |
| Cappuccino
Italia |
............................................................................................ |
$4.75 |
| Espresso
served with steamed milk and accented with the fine
taste of imported Sambuca |
| The
Forbidden Fantasy |
............................................................................................ |
$5.50 |
| A
tantalizing marriage of liqueur Strega and imported
Sambuca blended with rich espresso and steamed milk |
