ANTIPASTI

Pane Cotto Escarole and beans sautéed with peasant bread topped with parmigiano cheese and then broiled til golden brown

Insalata Caprese Fresh mozzarella, tomato, extra virgin olive oil and basil

Margherita Mussels PEI mussels steamed with Coconut milk, tequila, and fresh lime juice.

Mozzarella Fritti Breaded mozzarella fried til golden brown served with a rich pomodoro sauce

Calamaretti Fritti Con Salsa Arrabiata Fried calamari served with a spicy pomodoro sauce

French Onion Caramelized Vidalia onions, slow simmered in beef broth topped with croutons and melted Swiss cheese

Vongole Casino Littleneck clams, diced onions, red bell pepper, garlic butter topped with bacon

Stuffed Mushroom Caps Cream cheese and crab stuffed served golden brown

Pepper Ricardo ½ Red Bell Pepper breaded and stuffed with ground sausage and mozzarella and baked to perfection

Melanzane Tower Eggplant Panko encrusted topped with fresh mozzarella topped with pomodoro sauce

INSALATA

Garden Salad Fresh greens tossed fresh vegetables with a choice of Balsamic vinaigrette or Parmesan Peppercorn dressing

PIATTI FORTI

Gnocchi alla Giovanna Chunks of chicken breast sautéed with garlic, olive oil, and broccoli tossed with pan seared homemade potato dumplings

Penne Alla Vodka Quill shaped pasta tossed with a light pink vodka sauce

Pollo Parmigiana Breaded chicken cutlet topped with mozzarella and pomodoro sauce

Pollo Matteo Boneless chicken breast pan seared, topped with prosciutto and mozzarella finished with a sherry demi glaze with a forkful of spinach fettuccini

Costata di Maiale Milanese Center cut Pork chop pounded and lightly breaded, topped with grape tomatoes, fresh mozzarella, and slivered red onion on a bed of lightly lemon dressed Arugula

Vitello Sorrentino Pan seared veal medallions layered with eggplant, prosciutto and mozzarella finished with a sherry demi-glaze with peas.

Vitello Franco Veal medallions egg battered and finished with capers, artichoke hearts, lemon, butter, white wine

Shrimp and Clams Fra Diovolo Spaghetti tossed with littleneck clams and shrimp in a spicy Pomodoro sauce.

John Dori Arreganta Flakey white fish topped with Italian style breadcrumbs finished with a lemon, white wine reduction

Monkfish Florentine Monkfish lightly egg battered finished with a lemon white wine reduction over a bed of spinach.

Eggplant Parmigiana Eggplant lightly breaded topped with mozzarella and pomodoro sauce

Bistecca Au Poivre PRIME New York Strip peppercorn encrusted and served with a brandy demi-glaze with a hint of cream (ADD $11)

DOLCE

Chocolate Mousse w/ Hazelnuts               Cannoli                Tiramisu              Fruit Crisp w/ Vanilla Ice Cream

 

4 COURSE PRE-FIXE MENU $28.95

NO SUBSTITUTIONS PLEASE