Antipasti

Bruschetta
Garlic Bread with Basil and fresh Tomatoes.
Mozzarella en Carrozza
Fried Mozzarella over Marinara Sauce.
Eggplant Rollatine
Eggplant Slices stuffed with Ricotta, topped with
Mozzarella and Marinara Sauce.
Mozzarella Caprese
Classic Style fresh Mozzarella, Tomato, and Basil served with Extra Virgin Olive Oil and Balsamic Vinaigrette.
Escargot
Sautéed in Garlic, Oil, Lemon, Butter and White Wine.
Beef Carpaccio 
Uncooked, Thinly Sliced Filet Mignon,Topped with Arugula,Capers,
and Parmigiano Reggiano Cheese.
Fried Calamari
Mussels a la Marinara
Zuppa de Clams
Steamed Clams sautéed with Garlic, Extra Virgin Olive Oil,
and White Wine.
Baked Clams
Half Shell Middleneck Clams baked with Bread Crumbs, Garlic
and Oregano.
Stuffed Mushrooms
Stuffed with Vegetables dressed with Marinara Sauce and
finished with Mozzarella Cheese.
Jumbo Shrimp Cocktail (4)

ENTREES

All entrees are accompanied by a side of Penne with Marinara or
Vegetable of the Day, and Choice of Soup or Salad.

Chicken

Chicken Cacciatore
Boneless Breast sautéed with Onions, Mushrooms and
Green Pepper, Marinara Sauce and White Wine.
Chicken Francais
Boneless Breast dipped in Egg, sautéed in White Wine,
Lemon and Butter.
Chicken Marsala
Boneless Breast sautéed in Marsala Wine, finished with
fresh Mushroom Sauce.
Chicken Milano
Portabella Button Mushrooms and Sundried Tomatoes
In a Light Cream Garlic Sauce.
Chicken Picatta
Boneless Breast sautéed in White Wine, Lemon and
Butter Sauce with Capers.
Chicken Limonecello
Boneless Breast sautéed with Artichoke Hearts, Sundried Tomatoes in a Limoncello Liquer.
Chicken Parmigiana
Boneless Breast breaded, fried and dressed with Marinara Sauce, finished with Mozzarella Cheese.
Chicken Sorrentino
Boneless Breast layered with Prosciutto, Eggplant, Marinara Sauce and Mozzarella Cheese, finished in a Wine Sauce.

Veal

Veal Francais
Thinly sliced Veal dipped in Egg and sautéed with
Lemon, Butter and White Wine.
Veal Marsala
Sautéed with Marsala Wine and finished with a fresh
Mushroom Sauce.
Veal Picatta
Sautéed in Lemon, Butter and White Wine with Capers.
Veal Parmigiana
Breaded Veal fried and dressed with Marinara Sauce, finished
with Mozzarella Cheese.
Veal Saltimbocca a la Romana
Thinly sliced Veal sautéed with Prosciutto and fresh Herbs
over a bed of Spinach.
Veal Sorrentino
Thinly sliced Veal with delicate layers of Prosciutto, Eggplant,
Marinara Sauce and Mozzarella Cheese, finished in a Wine Sauce.

Carne

Sausage and Peppers
Sautéed with Onions in Marinara Sauce.
Grilled NY Steak

Served with Chef’s Choice.

Seafood

Salmon Piccata 
Sautéed with White Wine. Lemon and a Butter Sauce with Capers.
Mussels Fra Diavlo
Served Over Linguine.
Fresh Snapper Francais
Dipped in Egg, sautéed with Lemon, Butter and White Wine.
Fresh Snapper Livornese
Sautéed with Green Olives, Black Olives, Capers and Anchovies,
in Plum Tomatoes.
Shrimp Scampi
Broiled with White Wine, Garlic and Butter, served over Linguini.
Shrimp Marinara
Sautéed and served over Linguini. Also available a la Fra Diavolo.
Shrimp Francais
Dipped in Egg, sautéed with Lemon, Butter, Garlic and White Wine served over Linguini.
Shrimp & Scallops Mediterranean
Sautéed in Garlic and Oil with fresh Tomatoes, Arugula and served over Angel Hair Pasta.
Shrimp & Scallops Vodka
Sautéed with Vodka, Tomato Sauce and Cream served over Angel Hair Pasta.
Frutti di Mares
An array of Clams, Mussels, Shrimp, Scallops and Calamari over a bed of LinguineIn a Light Marinara Sauce.