Traditional Cheese Pizza
Fresh tomato sauce and mozzarella.
Molto Marotta Pizza
Pesto, artichoke hearts, roasted red peppers, tomatoes, spinach, and mozzarella.
Il Greco Pizza
Kalamata olives, feta cheese, plum tomatoes, red onions, mushrooms, and basil.
Sun-dried tomato pesto, roasted eggplant, roasted garlic, roasted red peppers, and mozzarella.
Roasted eggplant, portobello mushrooms, sun-dried tomatoes, red onion, roasted garlic, and feta cheese.
Diced plum tomatoes, fresh mozzarella, basil, and extra virgin olive oil.
Tender artichoke hearts, lightly battered and fried to a golden brown.
Thinly sliced air-cured beef with fresh arugula and shaved Parmigiano Reggiano.
Lightly floured and sauteed with fresh spinach and plum tomatoes.
Prince Edward Island mussels steamed with fennel and tomatoes in brodo.
Baby field greens with seedless cucumbers, grape tomatoes.
Arugula dressed in balsamic vinaigrette, with goat cheese, fresh berries, toasted pine nuts, and roasted pearl shallots.
Romaine hearts tossed with caesar dressing, croutons and parmigiano reggiano cheese.
Baby field greens tossed in a blood orange vinaigrette, with roasted beets, candied walnuts, and gorgonzola cheese.
Pappardelle pasta with top round veal, mild Italian sausage, ground beef sirloin in a red wine tomato sauce.
Gnocchi dumplings with sausage and roasted red peppers in a tomato cream sauce.
Sauteed lobster with spinach and plum tomatoes in a vermouth cream sauce, tossed with fresh spinach and egg fettuccine.
Penne pasta with Prosciutto and baby peas in a Parmigiano cream sauce.
Spaghetti in a spicy tomato sauce with anchovies, Kalamata olives, and capers (anchovies are the heart of this dish – no substitutions).
Linguine with smoked salmon, plum tomatoes and spinach in a tomato cream sauce.
Penne pasta tossed with roasted eggplant and marinara topped with ricotta cheese.
Linguine with gulf shrimp in a lemon, white wine, and garlic sauce.
Breaded Chicken Breast Parmesan
Breaded chicken breasts topped with marinara and mozzarella and baked.
Lightly battered chicken breasts in lemon and white wine sauce with capers and artichoke hearts.
Veal Scallopini Parmesan
Veal Scallopini topped with marinara and mozzarella and baked.
Veal Scallopini sautéed in sweet marsala wine with mushrooms and fresh herbs.
Sauteed chicken breasts with a spinach and white wine cream sauce.
Veal Scallopini with Prosciutto and sage in a white wine sauce.