Dinner Menu

Served

CLOSED TUESDAY

Monday – Thursday: 3:00 pm – 8:30 pm

Friday & Saturday: 3:00 pm – 10:00 pm
Sunday: 1:30 pm – 8:00 pm

ANTIPASTI

PALLE DI RISOTTI

Breaded Parmesan risotto croquettes, light vodka sauce, truffle oil drizzle

15.

MELANZANE ROLLATINI

Egg battered eggplant, ricotta cheese stuffing, pomodoro sauce, grated Parmesan cheese

15.

POLPETTE DI CARNE CON RICOTTA

Meatballs, pomodoro sauce, dollop of ricotta cheese

14.

VONGOLE CASINO

Littleneck clams, diced peppers, bacon, lemon, garlic butter

16.

TORTA DI GRANCHIO

Crab cakes, limoncello cream sauce, wilted baby greens

17.

PANE COTTO

Escarole, beans, peasant bread broiled with grated parmigiano cheese

14.

BROCCOLI DI RABE CON SALSICCIA

Broccoli rabe, sweet Italian sausage, garlic,extra virgin olive oil

17.

CALAMARETTI FRITTI

Traditional style with side of marinara or New York style tossed with hot cherry peppers and marinara sauce

16/3.

ZUPPE

PASTA E FAGIOLI

Pasta and beans

10.

SCAROLE E FAGIOLI

Escarole and beans

10.

TORTELLINI EN BRODO

Cheese tortellini in chicken broth

10.

INSALATA

INSALATA DI MEDITERRANEO

Arugula, romaine,grape tomatoes, cucumber, red onion, chick peas, and Feta cheese EVOO lemon oregano dressing.

11.

INSALATA DI CESARE

Romaine lettuce, garlic croutons, parmigiano cheese, classic Caesar dressing

11.

FARINACEI

All Pasta is made fresh in house daily

PAPPARDELLE AL TELEFONO

Large egg noodles, picked lobster meat, pink vodka sauce

36.

GNOCCHI SAPORITI

Homemade potato dumplings, pomodoro sauce, diced fresh mozzarella

26.

LINGUINI CON VONGOLE

Littleneck clams served over linguini, red or white sauce

31.

CAVATELLI BOLOGNESE

Cavatelli pasta tossed in a hearty meat sauce

26.

PENNE AL FINLANDIA CON SCHIZZI DI POMODORO

Penne pasta tossed in a pink vodka sauce

26.

GNOCCHI CON BROCCOLI RABE E SALSICIA

Pan seared homemade potato dumplings, broccoli rabe, ground sausage, white beans, garlic,  olive oil

27.

PIATI FORTI
POLLO

EGGPLANT PARMIGIANA

Lightly egg-battered and layered with mozzarella topped with pomodoro and served with penne.

24.

POLLO CARBONARA

Pan seared boneless chicken breast, on a bed of spaghetti, tossed with pancetta, onion, and peas, ;ight cream sauce

29.

POLLO SCARPA

Skillet crisped boneless chicken thighs, Italian sausage, broccoli rabe, hot cherry peppers, fried potatoes, garlic pan jus

29.

POLLO PARMIGIANA

Panko encrusted chicken breast, mozzarella cheese, topped with pomodoro served with penne

29.

POLLO ARRTOLATO

Panko encrusted rolled chicken breast stuffed with imported ham and swiss guyere finished in a mushroom marsala demi-glaze.

29.

VITELLO ALLA GIUSEPPE

Veal medallions, Italian sausage, onions, roasted red peppers, roasted potatoes, mozzarella cheese,  roasted garlic, Marsala wine sauce

33.

VITELLO SALTIMBOCA

Veal medallions, Parma prosciutto, mozzarella cheese, sage sherry demiglaze

33.

VITELLO MILANESE

Veal cutlets, lemon dressed arugula, Roma tomato, red onion, fresh mozzarella chutney

33.

CARNE

MAIALE CON VALDPSTANA

Double cut pork chops breaded and stuffed with Parma Prosciutto and mozzarella finished with a sherry mushroom demi-glaze

32.

OSSO BUCCO

Slow roasted veal shank, natural braising demiglaze, parmesan risotto

M/P

BISTECCA RUSTICA

Grilled New York strip, Rib Eye, or Tenderloin steak, garlic, olive oil, fresh herbs, creamed spinach, Parmesan French fried potatoes

M/P

PETTO D’ANATRA

Pan seared duck breast finished with a port reduction with dried cherries

35.

PESCE

SALMONE ALLA BRACE

Grilled salmon, lemon, white wine, fresh herbs

35.

JOHN DORI ARREGANATA

Whitefish, lemon, white wine, Italian style bread crumbs, baby shrimp infused risotto

33.

PETTINE CON ZUPPA DI ARAGOSTA

Pan seared scallops, surrounded by lobster bisque and basil risotto

39.

GAMBERONI SCAMPI

Jumbo shrimp, garlic, olive oil, grape tomatoes, parsley, tossed with linguine

32.

ZUPPA DI PESCE

Clams, mussels scallops, shrimp, scrod, red or white sauce over linguini

M/P

“Thoroughly cooking poultry, seafood, shellfish, or eggs reduces the risk of food borne illness”