Zagat

baked little neck clams stuffed with seasoned italian breadcrumbs.

p.e.i mussels sautéed in marinara or white wine sauce.

calamari sautéed in a spicy marinara sauce.

pan seared sea scallops sautéed in extra virgin olive oil and lemon juice, served over mixed vegetables.

eggplant baked in our homemade marinara sauce with parmesan cheese and fresh basil.

fresh mozzarella and vine ripe tomatoes topped with roasted peppers and fresh basil and drizzled with extra virgin olive oil.

mushrooms stuffed with our homemade vegetable stuffing and topped with seasoned italian breadcrumbs.

lightly breaded roman artichoke hearts. served over scallions and sundried tomatoes. drizzled with a light balsamic vinaigrette.

red and green leaf lettuce, romaine and cherry tomatoes and topped with gorgonzola blue cheese; tossed with a honey-balsamic vinaigrette.

b&w baby arugula with roasted peppers and sun-dried tomatoes; tossed with a sweet honey dijon dressing.

romaine lettuce, parmesan cheese and croutons; tossed with a traditional caesar dressing.

baby greens and cherry tomatoes; tossed with balsamic vinaigrette dressing.

b&w baby arugula, grilled portobello mushrooms and cherry tomatoes, tossed with a balsamic dressing and topped with shaved parmesan.

spinach, red onion and toasted pancetta, tossed with a warm honey-balsamic dressing and topped with a dried ricotta salada cheese.

roasted beets, arugula and walnuts; tossed with a balsamic dressing and topped with shaved parmesan.

chicken breast prepared with your choice of traditional neapolitan sauce.

chicken breast sautéed in white wine, caramelized onions and a splash of tomato sauce; baked in the brick oven with parmesan and fresh basil.

chicken breast sautéed with sweet italian sausage, peppers, onions and potatoes in a light marinara sauce.

chicken breast rolled with asparagus, prosciutto and fresh mozzarella. baked in the brick-oven in a white wine sauce with toasted breadcrumbs.

veal scaloppini prepared with your choice of traditional neapolitan sauce.

veal scaloppini sautéed in white wine, caramelized onions and a splash of tomato sauce; baked in the brick oven with parmesan and fresh basil.

veal scaloppini sautéed in white wine with hot cherry peppers and grilled artichoke hearts.

veal cutlet served over a bed of baby arugula and topped with a tomato and onion bruschetta.

veal scaloppini sautéed in white wine with capers, and lemon juice. finished in the brick oven with prosciutto, spinach and fresh mozzarella.

filet of sole topped with toasted breadcrumbs; baked in the brick oven. served with asparagus and roasted potato.

filet of sole sautéed in a fresh marinara sauce with olives, onions and capers.

salmon filet baked in the brick oven with white wine, garlic and fresh rosemary. served with sautéed broccoli.

jumbo shrimp topped with breadcrumbs and baked in the brick oven, served over anthony's house salad. served with asparagus and roasted potato.

crepes filled with fresh ricotta and fresh mozzarella and topped with homemade tomato basil sauce; baked in our brick oven.

lasagna layered with a beef ragu, ricotta cheese and fresh mozzarella; baked in our brick oven.

rigatoni sautéed in our homemade tomato basil sauce.

penne sautéed in garlic and oil with broccoli rabe and sweet italian sausage.

penne sautéed in a light tomato cream sauce with minced onion and prosciutto.

penne sautéed in a marinara sauce with prosciutto, onions and peas.

spaghetti sautéed in our homemade tomato basil sauce with anthony's meatballs.

spaghetti sautéed in garlic and olive oil with mixed vegetables.

spaghetti sautéed in a fresh marinara sauce with shrimp. prepared fra diavolo at your request.

spaghetti sautéed in a fresh marinara sauce with olives, onions and capers.

linguine sautéed in a white wine sauce with little neck clams served on the shell.

homemade potato gnocchi sautéed in a meat sauce with peas and drizzled with heavy cream.