Main
-
Scallops Rockefeller
with bacon, cream sauce over spinach
-
Antipasto
Traditional antipasto of sliced meats and cheese, assorted peppers, olives, artichoke hearts and tomatoes over a bed of romaine lettuce
-
Aragosta Ravioli
Lobster ravioli in Amaretto cream sauce
-
Mozzarelle Fritti
Fried mozzarella in a fresh plum tomato basil sauce
-
Melanzane Parmigiana
Baked eggplant topped with mozzarella cheese and marinara sauce served over pesto cream
-
Carciofi Francese
Artichoke hearts served in a lemon and white wine sauce
-
Calamari Fra Diavolo
Fresh calamari sautéed in spicy tomato sauce
-
Seasonal Bruschetta
-
Garlic Bread