Chef’s Specials

bed of spinach, sun-dried tomato, artichoke, and white wine lemon sauce

chopped tarragon, basil, garlic in lite cream sauce and chopped tomato

eggplant stuffed with ricotta cheese, spinach, sun-dried tomato, parmigiana, provolone topped with pink sauce

fettuccine with shrimp, arugula salad and saffron sauce

a High Veal Shank served with Homemade Gnocchi pasta in a Barolo Wine Sauce with Mushrooms

a Fish Egg-battered, Pan-Fried, and then sauteed in a Lemon-White Wine Sauce

a broiled Fish topped with Capers, Olives and Onions sauteed in a Light Marinara Sauce

Whole fish broiled, served with sliced potatoes in a Lemon white Wine and garlic sauce, deboned at the table and served on a bed of mix field green salad

Octopus with Chopped Celery and sliced Onions topped with a Shrimp, fresh Lemon, touch of Olive Oil dressing served on a bed of mix field green salad

Two egg-battered Slices of Bread, Pan-Fried and stuffed with Mozzarella sauteed in a Light Marinara Sauce

Mussels sauteed in a White Wine and Garlic Oil Sauce with Herbs & Spices

Homemade Meat sauce made of lean ground Veal with sliced Mushrooms and a Touch of Cream served With Homemade Pasta

Chunks of boneless Chicken breast, Sweet Italian Sausage and Sliced Potatoes with garlic Oil, sauteed in a Lemon-White sauce

Homemade Cheese-Stuffed Ravioli served in a Pink Sauce topped with chunks of Lobster Meat

Portabello Mushrooms and Bell Roasted Peppers sauteed in a touch of Balsamic vinaigrette served on a bed of mix green salad

Wild Alaskan Salmon with bread-crumbs, grilled and served on a bed of Sauteed Spinach in Garlic-Oil, topped with a touch of Lemon-White Wine sauce

Pounded Veal Chop, breaded, Pan-Fried and topped with TriColor Salad, Onions, Chopped Tomatoes, and Diced Mozzarella in a Lemon-Olive Oil dressing

Rock of Veal Chop grilled and topped with sauteed Sliced Potatoes, Onions, Mushrooms and Mixed Bell Peppers

Lobster tail served with clams, mussels, shrimp, linguine pasta in lite marinara sauce