Dinner Menu
ANTIPASTI
5
BREAD
House made Caponata Dipping Sauce.
5
17
CALAMARI ANTIPASTO
Lightly pan seared Calamari Steak drizzled with Piccata Sauce.
17
16
MEATBALL ANTIPASTO
Beef and Pork Meatballs, topped with Mozzarella in zesty Marinara.
16
19
STEAMED CLAMS ANTIPASTO
Manila Clams, White Wine, Clam Broth, Herbs and Lemon Juice.
19
15
CAPRESE AVOCADO
Mozzarella, Tomato, Avocado and Lemon Pesto Vinaigrette.
15
20
SMOKED SALMON
Mozzarella, Capers, Tomato, Red Onion, Dill, Lemon Juice and Vinaigrette.
20
16
PROSCIUTTO ANTIPASTO
Mozzarella, Tomato, Red Onion and Vinaigrette.
16
SALADS & SOUP
9
SOUP OF THE DAY
Cup, Ask Your Server For Selection
9
9
HOUSE SALAD
Romaine, Cucumbers, Mushrooms, Carrots, Red Onions and Vinaigrette Dressing.
9
9
CAESAR SALAD
Romaine, Shaved Parmesan, Rosemary Croutons and Garlic Anchovy Caesar Dressing.
9
16
PEAR STRAWBERRY SALAD
Mixed Spring, Pecan, Pear, Strawberry and Gorgonzola with Balsamic Dressing.
16
16
CHOPPED SALAD
Romaine, Artichoke Heart, Avocado, Walnut, Tomato, Red Onion and Gorgonzola with Vinaigrette.
16
24
CHICKEN CRANBERRY ARUGULA
Grilled Chicken with Arugula, Green Apple, Walnut, Gorgonzola and Dried Cranberry with Cranberry Vinaigrette Dressing.
24
30
BLACKENED SALMON FRESCA
Oven-baked Blackened Salmon with marinated Artichoke Heart, Fennel, Tomato, Avocado, Cucumber, Red Onion and Cilantro dressed with Lemon Juice and Olive Oil.
30
27
SHRIMP QUINOA
Sautéed Shrimp with Quinoa, Mango, Avocado, Pecan, Cilantro, Cucumber, Red Onion and Tomato dressed with Lemon Juice and Olive Oil.
27
CLASSICS
23
CARBONARA
Fettuccine, Prosciutto, Bacon and Scallion with Signature Creamy Egg Yolk Sauce.
23
24
LINGUINE MEATBALL
Beef and Pork Meatball with Marinara and Mushroom over Linguine.
24
22
LINGUINE BOLOGNESE
Beef Sauce and Marinara over Linguine.
22
19
GNOCCHI
Potato Dumpling, Mushroom and Basil in Creamy Eggplant Sun-Dried Tomato Caponata Sauce.
19
19
PENNE PUTTANESCA
Penne with Zesty Marinara, Caper and Olives.
19
19
FETTUCCINE WALNUTS
Fettuccine, Walnuts and Broccoli with Garlic Olive Oil finished with Parmesan.
19
25
BUTTERNUT SQUASH RAVIOLI
Creamy Spinach Florentine Sauce with touch of Marinara.
25
25
BEEF RAVIOLI
Creamy Marinara and Mushrooms.
25
20
CHEESE TORTELLINI
Prosciutto, Peas and Mushroom with Creamy Parmesan Sauce.
20
25
WILD MUSHROOM RAVIOLI
Creamy Porcini Mushroom Sauce.
25
22
CHEESE RAVIOLI
Creamy Marinara Sauce.
22
CHICKEN
25
CHICKEN PICCATA
Chicken Filets with Caper, Red Onion and Bowtie in White Wine Lemon Garlic Butter Piccata Sauce.
25
25
CHICKEN PESTO GORGONZOLA
Diced Chicken Breast, Mushroom, Diced and Sun-Dried Tomato with Rigatoni in Creamy Pesto Gorgonzola Sauce.
25
25
CHICKEN PARMESAN
Signature House-Breaded Chicken Breast and melted Mozzarella over Angel-Hair with Marinara.
25
25
CHICKEN RISOTTO DIJON
Chicken and Risotto in Creamy Mushroom Lemon Dijon Dill Sauce.
25
26
CHICKEN SALTIMBOCCA
Chicken Filets and melted Mozzarella with Prosciutto, Mushroom and Penne in Creamy Brown Sauce.
26
SEAFOOD
30
SALMON DILL
Grilled Salmon with Peas, Caper and Angel Hair with Creamy Lemon Dill Sauce.
30
30
SALMON PORTOFINO
Grilled Salmon with a side of Broccoli, Asparagus, Spinach, and Mushrooms.
30
30
SALMON QUINOA
Grilled Salmon, Quinoa, Broccoli, Peas, Dried Cranberry, Mushroom and Red Onion in light Garlic Sauce.
30
35
SWORDFISH RISOTTO
Swordfish Steak, Risotto, Mushroom and Asparagus with Creamy Lemon Dijon Sauce.
35
27
SHRIMP PESTO
Shrimp and Fettuccine in Creamy Pesto with Sun-Dried Tomato.
27
32
WHITE CLAMS
Clams and Linguine in Garlic Herb Clam Broth.
32
32
MIXED SEAFOOD FRA-DIAVLO
Shrimp, Scallops, Clams, Mussels and Calamari Strips in Zesty Fra-Diavlo over Linguine.
32
SECONDI
30
VEAL PICCATA
Veal with Caper, Red Onion and Bowtie in White Wine Lemon Garlic Butter Piccata Sauce.
30
30
VEAL SALTIMBOCCA
Veal and melted Mozzarella with Prosciutto, Mushroom and Penne in Creamy Brown Sauce.
30
30
JAMBALAYA
Shrimp, Sausage, Prosciutto, Diced Chicken, Mushroom and Scallion in Creamy Cajun Marinara over Fettuccini.
30
35
LAMB SHANK RISOTTO
Lamb Shank with Risotto, Mushrooms and Peas in Cabernet Wine Thyme Sauce.
35