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

12.

MELANZANE ROLLATINI

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

12.

POLPETTE DI CARNE CON RICOTTA

Meatballs, pomodoro sauce, dollop of ricotta cheese

12.

VONGOLE CASINO

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

12.

TORTA DI GRANCHIO

Crab cakes, limoncello cream sauce, wilted baby greens

14.

PANE COTTO

Escarole, beans, peasant bread broiled with grated parmigiano cheese

12.

BROCCOLI DI RABE CON SALSICCIA

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

14.

CALAMARETTI FRITTI

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

123/15.

ZUPPE

PASTA E FAGIOLI

Pasta and beans

8.

SCAROLE E FAGIOLI

Escarole and beans

8.

TORTELLINI EN BRODO

Cheese tortellini in chicken broth

8.

INSALATA

INSALATA DI MEDITERRANEO

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

9.

INSALATA DI CESARE

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

9.

FARINACEI

PAPPARDELLE AL TELEFONO

Large egg noodles, picked lobster meat, pink vodka sauce

25.

GNOCCHI SAPORITI

Homemade potato dumplings, pomodoro sauce, diced fresh mozzarella

20.

LINGUINI CON VONGOLE

Littleneck clams served over linguini, red or white sauce

24.

CAVATELLI BOLOGNESE

Cavatelli pasta tossed in a hearty meat sauce

20.

PENNE AL FINLANDIA CON SCHIZZI DI POMODORO

Penne pasta tossed in a pink vodka sauce

20.

GNOCCHI CON BROCCOLI RABE E SALSICIA

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

23.

PIATI FORTI
POLLO

EGGPLANT PARMIGIANA

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

23.

POLLO CARBONARA

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

23.

POLLO ALBERTO

Skillet crisped semi boneless chicken, Italian sausage, onions, hot cherry peppers, fried potatoes, vinegar reduction

23.

POLLO PARMIGIANA

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

23.

POLLO MARSALA

Pane seared chicken breast, mushrooms, Marsala demi-glaze

23.

VITELLO ALLA GIUSEPPE

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

25.

VITELLO SALTIMBOCA

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

25.

VITELLO GAGLIARDI

Veal cutlets, sliced eggplant, mozzarella cheese, pomodoro sauce over sautéed escarole

25.

CARNE

MAIALE CON VALDPSTANA

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

28.

OSSO BUCCO

Slow roasted veal shank, natural braising demiglaze, parmesan risotto

34.

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

31.

PESCE

SALMONE ALLA BRACE

Grilled salmon, lemon, white wine, fresh herbs

28.

JOHN DORI ARREGANATA

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

28.

PETTINE CON ZUPPA DI ARAGOSTA

Pan seared scallops, surrounded by lobster bisque and basil risotto

33.

GAMBERONI SCAMPI

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

27.

ZUPPA DI PESCE

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

33.

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