— PRIMI —
ZUPPA — 5
Soup of the day.
CALAMARI FRITTI — 9
Fried calamari with horseradish scented marinara.
BRUSCHETTA — 6
Ciabatta topped with tomatoes, garlic, onions, basil and olive oil.
MUSSELS — 9
Sauteed in garlic, white wine and olive oil.
CAPRESE — 8
Mozzarella, basil, grape tomatoes and olive oil.
SPINACH ARTICHOKE DIP — 9
Creamy and rich served with crostini.
GARLIC CIABATTA — 6
Garlic buttered ciabatta bread with house marinara.
Try it with pesto for even more amazing flavor. — 7
FRIED RAVIOLI — 8
Braised beef and asiago ravioli with gorgonzola sauce.
ARANCINI — 8
Fried balls of rice, peas, cheese and sausage on a pool of marinara.
BAKED GOAT CHEESE — 9
Baked cheese on a bed of marinara with crostini.
— INSALATA —
WEDGE — 7
Wedge of iceberg with balsamic, olive oil and scallion with gorgonzola topping and garlic croutons.
TOSCANA — 7
Spinach with red onions, tomato, goat cheese and bacon vinaigrette.
CESARE* — 7
Traditional house made cesare with garlic croutons.
— PASTA —
SHRIMP PUTTANESCA — 19
Shrimp, olives, capers, garlic and tomato in spicy red sauce.
FUNGHI — 17
Assorted mushrooms in a mushroom cream sauce.
PANCETTA POMODORO —16
Italian bacon, sweet peas, mushrooms and fresh mozzarella with tomato sauce.
ALFREDO — 14
Parmesan cream sauce, garlic, and white wine.
PESCATORE — 19
Shrimp, scallops and mussels in a spicy marinara.
ARRABIATA — 15
Italian sausage tossed in a spicy garlic tomato sauce.
MEDITERRANEAN — 19
Shrimp, sun-dried tomatoes, olives, artichokes, garlic and olive oil.
PEASANT'S — 16
Sausage and sweet peas in a garlic parmesan cream sauce.
BEEF RAVIOLI — 16
Braised beef and asiago with black pepper alfredo.
TORTELLINI — 17
Spinach and garlic stuffed, tossed with fresh portobellos and spinach in a porcini mushroom broth.
VODKA DI MARE — 20
Shrimp and scallops in a vodka tomato sauce tossed with linguini.
CHICKEN PESTO ALFREDO — 17
Roasted chicken breast tossed in our Alfredo sauce with a touch of pesto. Garnished with fresh tomato.
LINGUINE and MEATBALLS — 14
Our herb marinara with house meatballs over linguine.
ADDITIONS Add meatballs, sausage, roasted chicken, shrimp or scallops.
— CHEF SPECIALITIES —
POLLO PARMESAN — 16
Pounded chicken with marinara, mushrooms, olives and parmesan.
ROSEMARY LEMON CHICKEN — 16
Chicken breast baked in garlic, lemon and rosemary with herb roasted potatoes.
GNOCCHI ALFORNO — 18
Potato and ricotta dumplings with Italian bacon and sweet peas baked in a garlic Parmesan cream sauce.
PASTA RAGS — 20
Torn sheets of fresh pasta layered with braised beef and crumbled gorgonzola. Finished with a three cheese cream sauce and then baked to perfection.
CRAB and SHRIMP MANICOTTI — 19
Gulf shrimp and crab meat with spinach and ricotta rolled in lasagna noodles then baked and topped with a sun-dried tomato cream sauce.
LASAGNA — 18
Layers of Italian sausage, spinach and mushrooms with four cheeses and our basil marinara.
FISH — Market price
Chef’s fish preparation for the day.
STEAK* — Market Price
We make an amazing steak for an Italian joint.