Plum tomatoes, fresh Mozzarella, sea salt, and basil.
Bianca Broccoli Rabe Pizza
Provolone, broccoli rabe, sweet Italian sausage, and red pepper flakes.
Patatini Bianco Pizza
Mozzarella, ricotta, pecorino romano, and caramelized onions. Topped with thinly sliced crispy potato and truffle essence.
Fichi E Formaggio Pizza
Black mission figs, goat cheese, arugula, red onions, sweet balsamic truffle oil.
Bee Sting Pizza
Mozzarella, san Marzano tomatoes, spicy soppressata, honey, and red pepper flakes.
Hand-crafted meatballs, San Marzano tomatoes, caramelized onions, fresh ricotta, Mozzarella, and pecorino romano.
Vodka Pizza Pie
Fresh Mozzarella, grated cheese, basil, vodka sauce.
Clam Pie Pizza
Fresh clams, white wine sauce, red peppers flakes, parsley.
Fried calamari served with a side of marinara sauce.
Middle neck clams baked with bread crumbs, extra virgin olive oil, garlic, pecorino Romano and tomatoes.
Cozze Al Bianco
Prince Edward Island mussels, garlic, shallots, white wine, and fresh herbs.
Limoncello Italian Wings
Chicken wings baked with lemon, sliced garlic, oregano & parsley.
Hand-crafted meatballs, served over homemade tomato sauce, topped with ricotta salata.
Selection of imported and domestic meats, cheeses & daily pairings.
Artichoke stuffed with panko bread crumbs, garlic, pecorino romano cheese, tomatoes.
Caprese di Bufala
Bufala mozzarella, roasted red peppers, tomatoes.
Sea scallops served over jersey corn relish and pancetta vinaigrette.
Melanzane Alla Napoleone
Jumbo Lump Crab Cake
Two jumbo lump crab cakes stacked over a sun-dried tomato, with pesto, chili peppers.
Pasta e Fagioli Soup
Hearts of romaine, traditional Caesar dressing, and herbed croutons.
Iceberg Wedge Salad
Iceberg wedge ten crisp wedges topped with pancetta, shaved red onion, cherry tomatoes, and gorgonzola dressing.
Pazzo Insalata Di Casa
Mixed field greens, toasted almonds, Bermuda onions, sliced granny smith apples, Maytag gorgonzola, and balsamic vinaigrette.
Seasonal Baby Beet Salad
Purple and yellow baby beets with pecan pesto, arugula, fresh figs, goat cheese, and tossed in a raspberry vinaigrette.
Burata mozzarella, prosciutto, poached pears, honey, olive oil.
Baby spinach, toasted almonds, apples, red onions, dried cranberries.
Capra Formagi Salad
Macadamia & panko goat cheese, mixed greens, dried cranberries, poached pears.
Linguine Alle Vongole
Linguini & littleneck clams with white or red sauce.
Penne Alla Vodka
Penne pasta in a tomato sauce with basil and cream.
Homemade pappardelle with a blend of veal, pork, and beef.
Gamberoni Fra Diavolo
Linguini with jumbo gulf shrimp, roasted garlic, oregano.
Broccoli Rabe e Salsiccia
Orecchiette pasta tossed with sweet Italian sausage, broccoli rabe, and diced tomatoes in a white wine garlic sauce.
Spaghettini tossed in a truffle cream sauce with a mushroom medley & grana adano cheese.
Nonna’s Rigatoni Mezze
Mezze Rigatoni pasta with fried eggplant in a roasted tomato sauce, topped with ricotta Salata.
Pollo Alla Pazzo
Breaded bone-in chicken breast topped with roasted red peppers, basil, and mozzarella. Finished with a creamy tomato, basil sauce, and potato croquette.
Breaded chicken breast topped with mozzarella & tomato sauce, served with spaghettini.
Tender chicken scallopini with wild mushroom marsala. Served with sauteed spinach and potato croquette.
Tender chicken scallopini with lemon caper sauce. Served with sauteed spinach and potato croquette.
Chicken scallopini, prosciutto di parma, house-made mozzarella & fresh sage, served over sauteéd spinach & mashed potatoes in a white wine sauce.
Filetto di Casa
Grilled center-cut filet mignon dressed with port wine reduction, served with mashed potatoes & asparagus.
Red wine braised beef short ribs. Served with mashed potatoes, baby carrots, and green beans. Finished with a burgundy reduction and topped with crispy shallots.
Tender veal scallopini with wild mushroom marsala sauce. Served with sauteed spinach and potato croquette.
Tender veal scallopini with lemon piccata caper sauce. Served with sautéed spinach and potato croquette.
Breaded bone-in veal chop topped with baby arugula, red onions, tomatoes Zuppa and Insalata and shaved Parmigiano Reggiano, drizzled with aged balsamic reduction.
Blood Orange Glazed Salmon
Served over sauteéd spinach with smashed fried fingerling potatoes and citrus vinaigrette.
Mediterranean sea bass seasoned with lemon, extra virgin olive oil, sea salt, and parsley, served with string beans and grape tomatoes.
Chilean Sea Bass Marechiara
Pan-seared Chilean sea bass served in a light tomato broth with fresh baby clams and mussels.
Pan-seared blackened ahi tuna with wild mushroom truffle risotto, charred asparagus, and balsamic glaze.
East coast halibut, Tuscan white beans, sautéed escarole, and plum tomatoes in a white wine broth.
Roasted jumbo shrimp with seasoned bread crumbs and garlic. Served over zucchini and squash noodles in a white wine butter sauce.
Italian Long Hots
Fired roasted with garlic and extra virgin olive oil.
Broccoli rabe with garlic and extra virgin olive oil.
Panko encrusted seasoned mashed potatoes with pecorino romano.
Sautéed spinach with garlic and extra virgin olive oil.