Toasted ciabatta bread topped with a marinated Pomodoro mix of basil, Roman tomatoes, garlic, and extra virgin olive oil.

Thinly sliced eggplant battered in egg, flour, and parmesan. Stuffed with ham, mozzarella and topped with a homemade marinara sauce.

Lightly breaded and fried mixed calamari, served with homemade marinara sauce

Eggplant stuffed with mozzarella, in a marinara sauce.

Homemade minestrone with mixed vegetables, pasta, with chicken and beef broth.

Layers of tender pasta, house-made Bolognese, creamy béchamel, ham, mozzarella, and Parmesan, baked until golden.

Hand rolled potato gnocchi in a pistachio - cream pesto with Gorgonzola, finished with a sprinkle of pistachio.

Pasta tubes filled with ricotta, spinach and artichoke, smothered in béchamel and baked with melted cheese on top.

House-made beef meatballs simmered in our house-made Bolognese sauce served over spaghetti.

Crisp bacon and sautéed onions folded into spaghetti with a silky Parmesan-egg cream sauce, finished with cracked black pepper.

A bounty of clams, mussels, calamari, shrimp, scallops, and fresh fish in a fragrant tomato-garlic broth over spaghetti.

Classic Roman-style spaghetti with Pecorino Romano and mixed Italian cheeses, seasoned with black pepper and a touch of cream.

Penne tossed with grilled chicken, crisp bacon, and spinach in a velvety vodka - orange cream sauce.

Penne with sautéed shrimp, white wine, red pepper and fresh herbs in a spicy chipotle - tomato sauce.

Pan-seared chicken breast laid atop fettuccine, all coated in our velvety, house-made Alfredo sauce.

Fresh vine-ripened tomatoes, fresh mozzarella, and chopped basil, served with extra virgin olive oil and balsamic vinegar.

Mixed greens, gorgonzola cheese, poached pears, pine nuts, walnuts and served with our house-made walnut cream vinaigrette.

A crisp blend of mixed greens, cucumber, tomato, croutons, mushrooms, served with our house-made vinaigrette.

Crispy romain hearts tossed with Parmesan, croutons and our house-made walnut cream vinaigrette.

Crispy breaded chicken breast layered with house-made marinara and melted mozzarella, served atop a bed of spaghetti.

Lightly breaded chicken breast sautéed in a bright lemon-caper wine sauce, Paired with spaghetti and steamed vegetables.

Pan-seared beef tenderloin filet served with sautéed spinach, pine nuts, figs, and bacon confit potatoes, in a peppercorns brandy demi-glaze

PA 12 oz rib-eye, charred to perfection, paired with a creamy Gorgonzola demi-glace. Accompanied with by sautéed spinach, pine nuts, figs, anf bacon confit potatoes, in a green peppercorn brandy demi-glace.

Tender veal scallopini pan-seared and tossed in a bright white wine and fresh lemon sauce. Served with spaghetti and steamed vegetables.

A char-grilled 10 oz beef tenderloin and an 8 oz lobster tail served with potato gratin, tender asparagus, caramelized red onions served with a mushroom Marsala demi-glace.

Fresh Chilean seabass topped with a white wine sauce studded with capers served with lemon, diced tomatoes, pine nuts, and pistachios. Accompanied by fluffy couscous and steamed vegetables.

Pan seared thinly sliced salmon filet lightly battered in flour, egg, and parmesan. Topped with a caper, topped with a bright lemon and white wine sauce. Served with crispy spaghetti and steamed vegetables.