per piece

per piece

per piece

per piece

per piece

Fried, arrabbiata, agrodolce, or oreganata.

Crispy Portuguese octopus w/ potato and string beans.

Served in a spicy marinara sauce or in a white sauce.

Florida rock shrimp, tempura style, with a spicy mayo, sesame seeds, and drizzled sweet soy sauce.

Pan fried jumbo lump crabmeat, with pico de Gallo, sriracha aioli, jalapeno aioli.

Connecticut littleneck clams prepared oreganata style (8 pieces).

Raw tuna over squid-ink crispy rice, mango wasabi aioli and jalapeno.

Imported specialty mozzarella w/ a soft center, over crispy eggplant tempura, black truffle honey.

Fried cheese and bread. Served with a side of tomato sauce.

Acquarello rice mixed with cheese, cracked black pepper, panko breaded and fried with Calabrian chili aioli.

Breaded, fried, and stuffed with mascarpone, parmigiano, pecorino Romano, ricotta and spinach. Tomato basil sauce.

Layers of lightly breaded eggplant, fried until golden, baked with rich tomato sauce, fresh mozzarella, and grated Parmigiano Reggiano, finished with basil and a drizzle of extra virgin olive oil.

Broccoli rabe, sweet sausage, sun-dried tomato, Acquarello rice, balsamic glaze.

Pan-fried meatballs with tomato sauce and topped with grated pecorino Romano.

Chopped Italian salumi with romaine lettuce, roasted peppers, Italian olives, red wine vinaigrette, and shredded Sicilian caciocavallo cheese.

Wine ripened tomatoes, cucumbers, onions, green peppers, extra virgin olive oil, sea salt, and barrel aged feta cheese.

Thinly sliced beef with baby arugula, capers, lemon vinaigrette, infused white truffle oil, shaved grana padano cheese.

Romaine, crouton, parmigiano reggiano, homemade Caesar dressing.

Boston bibb and poached pear, candied walnuts, gorgonzola cheese, fig balsamic and red wine reduction.

Romaine, roasted peppers, olives, cucumber, tomato, red onion, shaved parmigiano reggiano and red wine vinaigrette.

Red and golden beets, Italian frisée, baby arugula, fried honey goat cheese, crumbled pistachio and balsamic glaze.

Traditional Roman style with cacio cheese, cracked peppercorn.

Acquerello rice, mixed with mild mushrooms, 24 month aged parmigianno reggiano.

Yellow potato gnocchi with brown butter sage veal broth with aged provolone del Monaco.

Vodka sauce with Calabrian chilis.

Twisted pasta tubes with pistachio and broccoli rabe pesto, heirloom tomatoes, crumbled sausage, toasted sesame seeds.

Homemade buffalo ricotta cavatelli, with sausage, roasted cauliflower, tomato sauce, shaved aged ricotta salata.

Stuffed purse shaped pasta, mushrooms, peas, and prosciutto in brandy pink sauce.

Long tube-like pasta with smoked pancetta, onions, parmigiano reggiano, sweet peas, heavy cream.

Wide-ribbon pasta, classic meat sauce w/ beef, veal, & pork.

Shrimp, clams, Italian olives, capers and fresh tomato.

Sepia-stained pasta, clams, mussels, calamari & octopus, light tomato sauce.

Baby Manila clams with extra virgin olive oil, garlic and parsley.

Hand rolled long corkscrew shaped pasta with red wine braised octopus and bone marrow.

Acquerello rice, Maine lobster meat, brown butter sauce with tarragon.

Pan-fried, tomato sauce, fresh mozzarella.

Breaded and pan fried, served with baby arugula, red onions, cherry tomatoes, fresh mozzarella, red wine vinaigrette, balsamic glaze.

Pan-fried with Calabrian chili vodka sauce, straciatella cheese and fresh mozzarella.

Semi-boneless half chicken, sweet sausage, pepperoncini, white wine brown sauce.

Mary's Farm whole chicken, oven roasted, fingerling potatoes, broccoli rabe, capers and shallots, pan drippings.

Mixed wild mushrooms, sage, marsala wine sauce.

Floured and egg battered in lemon, white wine, butter sauce.

Breaded and pan-fried, topped with prosciutto di Parma, fontina cheese, spinach, exotic mushrooms, black truffle infused marsala sauce.

10 oz center cut with a Bordelaise Demi-glace sauce, baby carrots, mashed potatoes.

16 oz grilled, black truffle and green peppercorn sauce, baby carrots, potato purée.

Vinegar peppers, broccoli rabe and onion.

Mixed wild mushrooms, sage, marsala wine sauce.

Floured and egg battered in lemon, white wine, butter sauce.

Breaded and pan-fried, topped with prosciutto di Parma, fontina cheese, spinach, exotic mushrooms, black truffle infused marsala sauce.

Sauteed with mixed wild mushrooms, sun-dried tomatoes, cognac cream sauce infused with black truffle. Mashed potatoes and asparagus.

Breaded and pan fried, served with baby arugula, red onions, cherry tomatoes, fresh mozzarella, red wine vinaigrette, balsamic glaze.

Pan-fried with Calabrian chili vodka sauce, stracciatella cheese and fresh mozzarella.

Pan-fried, tomato sauce, fresh mozzarella.

Pan-seared over potato purée, piquillo pepper sauce, broccolini, crumbled pistachio.

Sautéed with fresh herbs, lemon, garlic, and butter over homemade linguini, toasted breadcrumbs.

Blackened with caponata Siciliana, agrodolce sauce.

Sweet chili miso marinade over butternut squash acquerello rice.

Pan seared with skin-on, baby gem lettuce, mashed potatoes, maple-mustard glaze.

Double cut, black truffle oreganata encrusted, lamb reduction with cipolini onions and spinach.

Thin sliced Yukon gold potatoes, slowly caramelized with sweet onions, butter, and fresh herbs until golden and crisp.

Sweet watermelon, Castelfranco lettuce, feta cheese, toasted pine nuts, and a habanero-mint honey lime vinaigrette.

Imported buffalo mozzarella with heirloom cherry tomatoes, roasted peppers, Taggiasca olives, and 24-month-aged Prosciutto di Parma, finished with fig balsamic glaze and lemon vinaigrette.

Thinly sliced octopus with shaved fennel, baby arugula, roasted peppers, and Calabrian chili, finished with extra-virgin olive oil.

Premium Cantabrian anchovies served with toasted buttered focaccia, buffalo ricotta, piquillo peppers, and agrumato lemon olive oil.

House-made ravioli filled with eight-hour braised short rib, buffalo ricotta, Caciocavallo, and Parmigiano, finished with a red wine-tomato demi-glace and shaved black truffle.

House-made spaghetti with branzino, heirloom cherry tomatoes, Taggiasca olives, garlic, and extra-virgin olive oil in a delicate lemon-white wine sauce.

Tender filet of sole filled with crabmeat stuffing, served over Yukon Gold mashed potatoes with broccolini and a light lobster bisque, finished with fresh chives.

Double-cut Berkshire-style pork chop served with cipollini onions, fresh porcini mushrooms, long hot peppers, Yukon Gold mashed potatoes, broccolini, and finished with an ancho chili demi-glace.

Pounded, breaded and pan fried with a spicy Calabrian chili vodka sauce, fresh mozzarella, stracciatella cheese, over paccheri.

White wine, lemon, and caper butter sauce.

Yukon gold mashed potatoes, broccolini, Jack Daniels sauce, fresh porcini mushrooms, shaved fresh horseradish.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

Served with creamed spinach, truffle Mac and cheese, and frizzled onions with long hot peppers.

A slow simmered tomato sauce cooked all day with sweet Italian sausage link, handmade meatballs, tender pork braciole and fall-off-the-bone pork ribs over hand rolled fusilli. Rich, hearty, and finished the way it's meant to be: Sunday Style

Fresh littleneck clams topped with seasoned garlic breadcrumbs, herbs, lemon, and baked until golden.

Tender calamari lightly breaded and finished in a classic sweet-and-sour sauce with onions, peppers, and a touch of vinegar for balanced flavor.

Tender calamari sautéed in extra virgin olive oil with garlic, spicy cherry peppers, and crushed tomato sauce, finished with fresh basil and a touch of Calabrian chili.

An assortment of Italian cured meats, cheeses, roasted vegetables, olives, and marinated vegetables, served chilled.

Layers of lightly breaded eggplant, fried until golden, baked with rich tomato sauce, fresh mozzarella, and grated Parmigiano Reggiano, finished with basil and a drizzle of extra virgin olive oil.

Thin eggplant rolled with ricotta, baked in tomato sauce and mozzarella.

Lightly floured calamari, golden fried, served with marinara.

Crispy golden shrimp lightly breaded and fried, served with a side of marinara sauce.

Crispy golden egg rolls stuffed with broccoli rabe, sweet Italian sausage, and Acquerello rice, served with marinara sauce and balsamic glaze.

Pan-fried meatballs with tomato sauce and topped with grated pecorino Romano.

Fresh mozzarella, tomatoes, basil, extra virgin olive oil.

Golden fried potato croquettes filled with creamy mozzarella, herbs, and grated cheese, served crisp outside and soft within.

Acquarello rice mixed with cheese, cracked black pepper, panko breaded and fried with Calabrian chili aioli.

Chilled calamari, shrimp, scungilli, and octopus tossed with celery, lemon, olive oil, and fresh herbs.

Chilled jumbo shrimp served with a side of classic cocktail sauce.

Baked shrimp topped with garlic breadcrumbs and lemon.

Mushroom caps filled with seasoned breadcrumbs, herbs, and cheese.

Fresh littleneck clams served in your choice of red sauce with garlic and tomato, or white sauce with garlic, white wine, and fresh herbs.

Prince Edward Island mussels served in your choice of red sauce with garlic and tomato, or white sauce with garlic, white wine, and fresh herbs.

Red and golden beets, Italian frisée, baby arugula, fried honey goat cheese, crumbled pistachio and balsamic glaze.

Crisp romaine hearts, shaved Parmigiano Reggiano, seasoned croutons, and house-made Caesar dressing.

Shaved fresh fennel and baby arugula tossed with red wine vinegar, orange segments, extra virgin olive oil, and a touch of sea salt.

Romaine, roasted peppers, olives, cucumber, tomato, red onion, shaved parmigiano reggiano and red wine vinaigrette.

Boston bibb and poached pear, candied walnuts, gorgonzola cheese, fig balsamic and red wine reduction.

Chopped Italian salumi with romaine lettuce, roasted peppers, Italian olives, red wine vinaigrette, and shredded Sicilian caciocavallo cheese.

Traditional Sicilian ring pasta baked with chopped meat, tomato sauce, and melted mozzarella.

Homemade buffalo ricotta cavatelli, with sausage, roasted cauliflower, tomato sauce, shaved aged ricotta salata.

Stuffed purse shaped pasta, mushrooms, peas, and prosciutto in brandy pink sauce.

Layers of pasta baked with seasoned meat ragù, ricotta, mozzarella, and tomato sauce.

Layers of pasta baked with basil pesto, creamy béchamel, ricotta, and melted mozzarella.

Linguine tossed with fresh clams, garlic, white wine, parsley.

Tender pasta shells baked in a rich, creamy blend of melted cheeses with a golden gratinéed topping.

Orecchiette pasta tossed with broccoli rabe, garlic, extra virgin olive oil, and sweet Italian sausage.

Penne pasta tossed in a creamy tomato vodka sauce with a touch of parmesan.

Rigatoni tossed with pancetta, onions, and a spicy tomato sauce finished with Pecorino Romano.

Rigatoni pasta tossed in a slow-simmered meat ragù made with beef, tomato, herbs, and a touch of cream.

Rigatoni tossed with rustic Italian sausage, mushrooms, onions, and peas in a light tomato cream sauce.

Spaghetti tossed with shrimp, clams, mussels, calamari, and garlic in your choice of red or white seafood sauce.

Layers of zucchini in place of pasta, baked with ricotta, mozzarella, and tomato sauce.

Egg-battered chicken in lemon white wine sauce.

Breaded chicken cutlets baked with mozzarella and tomato sauce.

Bone-in chicken sautéed with Italian sausage, garlic, cherry peppers, onions, and rosemary in a white wine lemon sauce.

Fresh salmon topped with a Dijon mustard cream sauce.

Fresh salmon with seasoned breadcrumbs and lemon.

Breaded shrimp baked with mozzarella and tomato sauce.

Egg-battered veal in lemon white wine sauce.

Scalloped veal pounded and sautéed with mushrooms in marsala wine sauce.

Tender veal cutlets baked with mozzarella and tomato sauce.

Fresh broccoli florets lightly sautéed with garlic and extra virgin olive oil.

Fresh broccoli rabe sautéed with garlic, extra virgin olive oil, and a touch of crushed red pepper.

Roasted Brussels sprouts finished with extra virgin olive oil and sea salt.

Fresh asparagus grilled and finished with extra virgin olive oil, sea salt, and lemon.

Seasonal mixed vegetables lightly sautéed with garlic and extra virgin olive oil.

Oven-roasted potatoes seasoned with herbs, garlic, and extra virgin olive oil.

Fresh string beans sautéed with garlic and extra virgin olive oil.

Baby gem lettuce, heirloom cherry tomatoes, extra virgin olive oil, balsamic vinaigrette, shaved grana padano.

Mixed greens, toasted almonds, honey balsamic dressing, blueberry goat cheese.

Baby arugula, Italian frisee, vidalia onions, apple vinaigrette, goat cheese.

Julienne cucumbers, fried noodles, spicy aioli, sesame seeds, sweet soy sauce.

Baby arugula, shaved fennel, orange hearts, red wine vinaigrette, feta cheese.

Golden fried calamari with mixed greens, tangy sesame dressing.

Blackened and sliced over baby arugula, avocados, spicy mayo, and sweet soy sauce, sprinkled with sesame seeds

Grilled shrimp with cannellini beans, diced tomatoes, red onions, and cucumbers, in a radicchio cup with a lemon mustard vinaigrette.

Baby arugula, avocado, pignoli nuts, red onions, honey raspberry vinaigrette, crumbled gorgonzola cheese.

Fried cheese sandwich, capers, anchovy, sherry wine sauce.

Baby gem lettuce, prosciutto di Parma, roasted tomato, red wine vinaigrette.

Stuffed with caciocavallo cheese, tomato, basil, breadcrumbs, honey glaze and orange hearts.

Pan fried meatballs with long hot peppers, sauteed onions, shaved pecorino romano.

Buffalo mozzarella with tomatoes and basil.

Jumbo artichoke stuffed with seasoned breadcrumbs, capers, roasted peppers, mixed Italian olives.

Yellowfin tuna, avocado, spicy aioli, sesame seeds, sweet soy sauce.

Filet mignon carpaccio, stracciatella cheese, baby arugula, italian frisee, lemon vinaigrette, fried capers, shaved Fulvi pecorino.

Prosciutto di Parma, fresh black figs, baby arugula, honey black truffle balsamic glaze, stracciatella cheese.

Tomato confit, buffalo mozzarella, fresh basil, Fulvi pecorino.

Zucchini flowers, roasted fennel, shiitake mushrooms.

Fresh mozzarella and stracciatella cheese with spicy Calabrian chili vodka sauce.

Mortadella, pistachio pesto, stracciatella cheese, baby arugula, served on ciabatta bread. Served cold.

Fried chicken cutlet, vodka sauce, spicy Calabrian pepper, fresh mozzarella, served on a baguette.

Grilled chicken, broccoli rabe, fresh mozzarella, roasted tomato, pesto balsamic glaze, served on focaccia.

Floured and fried chicken breast with grilled romaine, roasted pepper, red onion, gorgonzola cheese, bacon, spicy aioli, served on a baguette.

Prosciutto di Parma, buffalo mozzarella, fresh black figs, baby arugula, balsamic glaze, served on focaccia.

Grilled chicken, roasted peppers, fresh mozzarella, balsamic vinegar, served on ciabatta bread.

Tempura style, spicy chipotle coleslaw, served on a baguette.

Lettuce, tomato, American cheese, applewood smoked bacon, French fries.

8oz burger topped with caramelized onions, apple smoked pancetta, Swiss cheese, lettuce and tomato on a brioche bun. Served with French fries

Prime sliced strip steak with fontina cheese, cherry peppers and mixed mushrooms, and onions on a baguette.

Fried chicken cutlet w/ fresh mozzarella & tomato sauce on Italian bread.

Seasonal wild mushrooms, veal broth, shaved grana padano.

Yellow potato gnocchi with tomato sauce, fresh mozzarella, basil.

With mixed seasonal mushrooms, black truffle mushroom sauce.

Diced chicken, smoked pancetta, fresh tomato pink sauce, and broccoli

Tomato sauce with a touch of cream. Fresh basil and shaved pecorino Romano.

Thinly sliced zucchini gently fried then tossed with grated provolone del Monaco and a touch of parmigianno creating a naturally creamy sauce.

Mezzi paccheri, roasted eggplant, tomato sauce, shaved aged ricotta salata.

Thin sliced and layered with ricotta, tomato, fresh mozzarella, béchamel sauce, basil oil.

Roasted butternut squash with a touch of cream, onion, and garlic.

Tomato-based seafood soup of fresh clams, tomatoes, onions, celery, and potatoes.