Stuffed Portobello- A jumbo Portobello stuffed with crabmeat and mushrooms then baked with smoked mozzarella and caramelized onions.

Antipasti Caldo- An assortment of fried calamari, cheese ravioli, shrimp and mozzarella. Served with a spicy marinara sauce for dipping.

Scampi Veneziana- Jumbo shrimp sauteed in a sauce of olive oil, garlic, white wine, lemon, butter and fresh herbs.

Fried Mozzarella- Slices of mozzarella breaded and fried to a golden brown. Served on a spicy garlic tomato sauce.

Shrimp Cocktail- Chilled tiger prawns served on bed of baby field greens and served with a spicy cocktail sauce.

Carpaccio- Thins slices of raw Filet Mignon drizzled with lemon, Dijon mustard, olive oil, capers and shredded Parmesan cheese. Served with garlic toast.

Antipasti Freddi- A cold assortment of smoked meats, imported cheeses, roasted peppers, marinated eggplant, zucchini, artichoke hearts and olives.

Calamaretti Fritti- Baby squids lightly dusted in seasoned flour, fried till crispy and served with a spicy marinara sauce.

Bruschetta- Slices of Italian garlic bread grilled and topped with a blend sweet Roma tomatoes, scallions, basil and olive oil

Garlic Cheese Bread- Ciabatta style Italian bread topped with a blend of garlic and cheeses, baked until a golden brown.

Fellini Salad- Baby field greens tossed in raspberry vinaigrette then topped with toasted pine nuts and sweet fresh raspberries.

Chicken Caesar- Romaine lettuce, croutons and Parmesan cheese tossed in Caesar dressing, topped with grilled chicken.

Caesar Salad- Romaine lettuce, croutons and Parmesan cheese tossed in Caesar dressing. A classic salad.

Tomato and Red Onions- Vine ripened tomatoes, red onions and fresh basil all tossed in a balsamic vinaigrette.

Minestrone alla Genovese- Garden fresh vegetables cooked in a rich chicken broth finished with pasta and basil.

Pizza

All of our 8" personal pizzas are and extra toppings are .75 each.

Fellini- Sausages, mushrooms, peppers, salami, olives, marinara and mozzarella.

Pepperoni or Sausage- Fresh sausages or pepperoni with sauce & mozzarella

Vegetable- Mushrooms, onions, peppers, tomatoes, olives, marinara and Romano.

Italian Meat- Sausages, meatballs and pepperoni with sauce and mozzarella.

Margarita- Fresh mozzarella, Parmesan cheese, Roma tomatoes and fresh basil.

Three Cheese- A white pizza with mozzarella, ricotta and Romano cheese

Penne with Lobster and Asparagus- Penne pasta tossed in a three cheese sauce with lobster meat, asparagus, lemon zest and baked till golden brown.

Tenderloin Tips with Gnocchi- Tender pieces of Filet Mignon sauteed with mushrooms and shallots in a Gorgonzola cream sauce then tossed with potato dumpling pasta.

Fettucine Capriciana- Shrimps and mushrooms sauteed in olive oil, Vodka, cream, Romano cheese and tomato then tossed with Fettucine pasta.

Linguine Vongole- Linguine and baby clams served in a rich broth of garlic, olive oil, white wine and fresh herbs. Select either red or white sauce.

Shrimp Alfredo- Ribbons of pasta tossed in a velvety cream sauce with parmesan cheese, butter and a hint of nutmeg then topped with lightly grilled shrimp.

Shrimp Fra Diavolo- Jumbo shrimp sauteed in a hot and spicy sauce of garlic, white wine, tomatoes and fresh herbs..Served on a bed of linguine.

Penne Primavera- A combination of garden fresh vegetables sauteed in garlic, olive oil, white wine and fresh herbs. Tossed with a quill shaped pasta.

Tortellini Abbruzzese- Cheese filled pasta rings tossed in a light tomato and basil cream sauce with pieces of fresh sausage meat and sweet green peas.

Cappellini with Shrimps and Rapini- Angel hair pasta with shrimps sauteed in garlic and olive oil then tossed with rapini, tomatoes then sprinkled with toasted almonds.

Cheese Ravioli- Tender pasta pillows filled with a blend of ricotta and Parmesan cheeses and draped with a delicate blend of marinara and Alfredo sauces.

Cappellini alla Checca- Angel Hair pasta tossed in a sauce of garlic fried to a golden brown, extra virgin olive oil, fresh diced tomatoes and fresh basil.

Linguine Mediterranean- Clams, mussels, shrimps, scallops and calamari steamed in a sauce of garlic, white wine, tomatoes and basil. Served on a bed of linguine.

Rigatoni alla Amatriciana- Thick tube shaped pasta tossed in a sauce of pancetta style Italian bacon, onions, fillet of tomatoes, white wine and fresh basil.

Spaghetti Carbonara- Strings of pasta tossed in creamy Parmesan cheese sauce with pieces of crispy pancetta bacon and cracked black pepper.

Chicken Alfredo- Ribbons of pasta tossed in a velvety cream sauce with Parmesan cheese, butter and a hint of nutmeg then topped with a grilled chicken breast.

Linguine Bolognese- Linguine pasta tossed in a meat sauce made with ground veal, carrots, celery, onions, tomatoes and a touch of cream.

Lasagna- Layers of pasta, ricotta cheese, sausages, mozzarella cheese and marinara sauce baked until golden brown.

Spaghetti with your choice of freshly made sausages or meatballs. Served with a garlic, tomato and fresh basil sauce. -

Entrees

All of our entrees come with your choice of our house potatoes or pasta of the day.

Osso Buco Milanese- Veal shank braised in a sauce of vegetables and tomatoes until it is fall off the bone tender. Served with risotto Milanese.

Cabernet Filet Mignon- An 8 oz. Filet Mignon marinated in Cabernet Sauvignon then topped with a Portobello and Roasted Pepper Salsa.

Grilled Lamb Chops- Herbal marinated New Zealand lamb chops grilled to your liking then served on top of a fresh rosemary and mint glaze.

New York Sirloin- A 12oz. New York Steak grilled to your liking then topped with red onions, bell peppers and mushrooms sauteed in a Marsala Demi-glaze.

North Atlantic Salmon- Fresh North Atlantic Salmon brushed with a blend of spices, grilled then topped with a lemon caper cream sauce.

Veal Marsala- Tender scallopine of veal sauteed with a medley of forest mushrooms in a sauce of olive oil, Marsala wine, Demi-glaze and butter.

Veal Picatta- Tender scallopine of veal sauteed in a sauce of olive oil, garlic, white wine, lemon, capers butter and freshly chopped Italian parsley.

Veal Parmigiana- Tender cutlets of veal lightly breaded and sauteed then topped with marinara sauce, mozzarella and Romano cheeses then baked.

  Chicken Paisano- A boneless breast of chicken stuffed with sausage and ricotta cheese, sauteed then topped with tomato sauce and mozzarella and baked.

Chicken alla Milanese- A boneless breast of chicken lightly breaded with seasoned breadcrumbs then topped with grilled eggplant and a lemon caper sauce.

Chicken Marsala- A boneless breast of chicken sauteed with a medley of forest mushrooms in a sauce of olive oil, Marsala wine, Demi-glaze and butter.

Chicken Parmigiana- Tender, white chicken breast lightly breaded and sauteed then topped with marinara sauce, mozzarella and Romano cheeses then baked.

Eggplant Parmigiana- Slices of breaded eggplant layered with marinara sauce, mozzarella and Parmesan cheese.