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Grilled Italian bread with fresh garlic butter and melted mozzarella cheese, served with marinara sauce.

Spiced drumettes tossed in a chili and garlic parmesan glaze or lemon pepper, served with blue cheese dressing.

Flash-fried and served with cocktail and fennel remoulade sauces.

Three pieces of our famous meatballs topped with marinara sauce and melted provolone and mozzarella.

Crostini with sonoma chèvre, roma tomatoes, fresh garlic, basil, and shaved parmesan.

A delightful selection of prosciutto, pepperoni, salami, parmesan, and provolone.

Fried cheese ravioli, served with marinara sauce.

Sautéed in a wine, garlic, and butter sauce with fresh herbs and tomatoes.

Salad mixed with red onion, roma tomatoes, cucumbers, and walnuts, tossed whit italian balsamic vinaigrette.
Add blue cheese +$0.50

Romaine lettuce, shredded parmesan, and croutons.

Fresh mozzarella, vine-ripened tomatoes, and green basil drizzled with olive oil and balsamic vinegar.

Chef's choice.

Penne pasta with broccoli, roasted red pepper, and a dash of chili flakes, tossed in a brown garlic sauce, sprinkled with pecorino romano.

Four layers of pasta with ground beef, pork, and three cheeses, served with sautéed vegetables.

Fettuccine pasta with our rich alfredo sauce.
Add protein: Chicken +$4, Shrimp +$6

Spaghetti with capers, kalamata black and green olives, tomatoes, and anchovies.

Pancetta and peas tossed with romano cheese in a cream sauce.

Meat, cheese, and spinach ravioli in a pink sauce.

Choir of pesto or marinara sauce.

Homemade meat sauce and Italian sausage tossed with penne pasta.

Penne pasta with mushrooms and Italian sausage, tossed in a tomato cream sauce, topped with melted cheese.

Rigatoni with chicken, mushrooms, asparagus, and a creamy lemon ginger sauce.

Spaghetti with meatballs in marinara sauce.

Sautéed chicken with portabella mushrooms in a Marsala cream sauce, served with herb risotto and seasonal vegetables.

Sautéed chicken with lemon caper butter sauce, served with herb risotto.

Breaded chicken breast or eggplant in marinara sauce, served with spaghetti marinara and sautéed seasonal vegetables.

Grilled chicken breast served with herb risotto and vegetables.

Lamb lollipops, marinated in garlic and mint, with rosemary port demi sauce, served with garlic mashed potatoes and sautéed vegetables.

15 oz ribeye with pepper whiskey demi sauce, served with a baked potato and sautéed vegetables.

12 oz steak topped with roasted garlic and gorgonzola butter, served with garlic mashed potatoes and sautéed vegetables.

Pan-seared unicorn fish almondine with a zesty lemon butter sauce, served with herb risotto and vegetables.

Succulent shrimp in garlic, butter, and white wine over linguini pasta.

Herb risotto with piccata sauce and sautéed spinach.

Fish, mussels, clams, prawns, crab legs, green pepper, carrot, and onion in a spicy red wine cioppino sauce, served on a bed of linguine or with ciabatta toast.

Prawns, black olives, and sun-dried tomatoes with angel hair pasta in pesto sauce.

Fresh and chopped clams, garlic, diced tomatoes, and herbs in a white wine sauce.