Dinner Menu

Sopresatta, capicola, Asiago and goat cheese, side of olives, crackers

Fried calamari and hot cherry peppers drizzled with aioli mayo sauce

Seared Sea Scallops with warm roasted corn red peppers onions drizzled with balsamic reduction glaze

Crispy fried risotto balls stuffed with mozzarella Fresca topped of marinara sauce

Poached shrimp served with lemonand cocktail sauce

Bocconcino mozzarella cheese and fresh pesto

Baked brussels sprouts topped with pork belly drizzled with honey balsamic

Homemade pork-beef meatballs served over marinara topped with ricotta cheese

Stuffed pasta filled with cheese served with a sauce made from tomatoes, minced beef, carrots, onions, and celery

Sliced eggplant breaded and fried, layered with mozzarella cheese and marinara sauce served over spaghetti

Rigatoni with Italian sausage and sweet onions, in a light plum tomato sauce topped with ricotta cheese

Cheese tortellini with prosciutto peas tomato cream sauce

Large cut filet tips pan seared with onions, Marsala, stock garnished with brussels sprouts

Filet mignon topped with a light Gorgonzola brandy sauce

Served with mushroom risotto

Veal scaloppini sautéed with lobster meat, and melted mozzarella in a light champagne sauce

Veal scaloppini sautéed with prosciutto, and fresh sage, over a bed of spinach

Boneless chicken with mushrooms onions garlic peppers tomato in a white wine sauce

Boneless chicken topped with sautéed spinach and garlic and mozzarella in a lemon white wine

Shrimp, scallops, mussels, and clams in a light plum tomato sauce, over fettuccine

Shrimp, clams, lobster meat, and fresh herbs in a champagne cream sauce, served over a bed of linguini