Tubes and tentacles prepared fried or sautéed.
With colossal lump crab meat. Accompanied by a petite arugula salad and salsa verde drizzle.
Sautéed with olive oil and garlic with a hint of crushed red pepper.
Sweet Vermouth, toasted garlic, grape tomatoes and fresh rosemary with toasted bread points. Also available in white wine, marinara or fra diavolo.
Sweet vermouth, toasted garlic, grape tomatoes and fresh rosemary with toasted bread points. Also available in white wine, marinara or fra diavlo.
Beef, veal and pork with fresh ricotta, basil oil drizzle and toasted pine nuts.
With sausage, bread crumbs, Pecorino Romano and fresh herbs. Could be spicy “depende!”
Oven baked with a lemon white wine sauce.
Sauteed with prosciutto, sun dried tomatoes, leeks, Bermuda onion, in a Sherry cream sauce served over crostinis.
Add chicken ($6), shrimp ($9), scallops ($13) or fish of the day (MARKET) to any salad.
Classic Italian pasta and bean soup in herbed tomato based broth.
Romaine mixed greens, cucumber, carrots, grape tomatoes and red onion.
With red onion in a lemon vinaigrette.
With shaved Pecorino Romano cheese and croutons.
With tomatoes and basil, drizzled with extra virgin olive oil and balsamic glaze.
Lightly floured, sautéed and served with lemon, white wine & caper sauce over linguine.
Sautéed with shiitake mushrooms in a Marsala wine sauce over linguine.
Egg-battered, sautéed and served with lemon and white wine sauce over linguine.
Topped with fresh mozzarella, prosciutto, and sage. Sautéed with shiitake mushrooms in a dry sherry sauce and served over linguine.
Sautéed with pepperoncinis, herbs and Italian sausage with a spicy veal demi-glze and white wine sauce over linguine.
Combination of shrimp & scallops available for $30.
Tossed with linguine in a light basil marinara. Combo for $33.
Tossed with linguine in a spicy marinara. Combo for $33.
Tossed with linguine in a white wine, lemon & butter sauce. Combo for $33.
Your choice of white wine, light basil marinara or fra diavlo tossed with linguine.
Over wild mushroom risotto and topped with toasted hazelnuts and arugula.
Made with colossal lump crab meat. Served with fresh fettuccini tossed with lemon, garlic, extra virgin olive oil and spinach.
With shiitake mushrooms, arugula, and Pecorino Romano, finished with white truffle oil drizzle.
Sauteed in a light basil marinara tossed with linguine.
Add chicken ($5), shrimp ($8), or scallops ($12) to any pasta entree.
With onion, prosciutto and crushed red pepper, in a creamy marinara, finished with Absolut Peppar Vodka.
Slow braised with ground beef, veal and pork tossed with pappardelle pasta.
Drizzled with extra virgin olive oil and Pecorino cheese.