Zagat

an array of peppers, imported cheeses, cured meats, grilled vegetables and other traditional italian delicacies from our display

succulent jumbo shrimp served with our homemade cocktail sauce and spicy horseradish

layers of homemade mozzarella, red onion and roma tomatoes topped with a basil infused olive oil

layers of grilled portabella mushrooms, zucchini, eggplant and fire roasted peppers in a warm balsamic vinaigrette

our traditional blend of field greens with tomatoes, carrots, cucumbers and olives in a house vinaigrette

our twist on the traditional recipe with croutons, parmesan cheese and loads of our special ceaser dressing

gemmilli pasta, roasted peppers, red onion and flowers of broccoli topped with grilled chicken in a balsamic vinaigrette

a medley of rock shrimp, fava beans, plum tomato, string beans and celery in seafood remoulade

a combination of shrimp, scallops, scungilli, calamari, crab flake, pulpo marinated in a lemon garlic vinaigrette

chopped little neck clams sauteed with chunks of garlic and olive oil - may be served with pomodoro

shrimp, bay scallops, calamari, king crab, clams and mussels in a seafood pomodoro broth

shrimp, sea scallops and king crab in a parmesan cream sauce over a bed of fettuccine

sauteed broccoli rabe in extra virgin olive oil and chunks of garlic with a hint of broth over a bed of hat shaped pasta with bits of sausage

chunks of pan seared baby eggplant in a hearty marinara sauce with a spiral shaped pasta topped with melted fresh mozzarella

half a chicken topped with a lemon- garlic herb sauce

chunks of chicken breast sauteed in a tangy lemon-garlic herb sauce complimented with our special seasoned sliced potato, bits of sausage and sweet vinegar peppers, served on or off bone

breast of chicken sauteed with bell peppers, button mushrooms and onions in a light marinara sauce, may be served on the bone

scallopini cut of veal stuffed with prosciutto and fontina cheese, baked in a marsala wine sauce topped with romana and melted mozzarella cheeses

veal medallions over a bed of spinach topped with prosciutto and a sliced hard broiled egg in a sherry wine sauce