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
Garden Salad Fresh greens tossed fresh vegetables with a choice of Balsamic vinaigrette or Parmesan Peppercorn dressing
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)
Chocolate Mousse w/ Hazelnuts Cannoli Tiramisu Fruit Crisp w/ Vanilla Ice Cream
4 COURSE PRE-FIXE MENU $28.95
NO SUBSTITUTIONS PLEASE