Friday May 1, 2026

Lobster Bisque 18

Romano Salad 15

romaine, chickpeas, red onion, roasted peppers, artichoke hearts and provolone with red wine vinaigrette

 Zucchini Rollatini Vodka 15

 battered zucchini rolled with a ricotta & spinach filling topped with mozzarella and vodka sauce

Burrata 16

grilled eggplant tower with burrata, roasted tomato and balsamic glaze

 Clams Casino 18

Mafaldine Bolognese 23

slow cooked meat sauce with mushrooms topped with whipped ricotta

Fusilli Santa Lucia 24

crumbled sweet sausage, peas and mushrooms in a pink sauce

Homemade Cavatelli alla Rabe 24

chicken, sun-dried tomato, broccoli rabe and cannellini beans in garlic and oil

Lobster & Shrimp Scampi 42

sauteed shrimp & lobster meat in a garlic wine sauce served over homemade tagliatelle

Free Range Chicken 30

½ roasted chicken with rosemary, garlic and oil with mixed vegetables and mashed potatoes

Pork Chop Scarpariello 32

rib-eye cut pork chop topped with sweet peppers, mushrooms and sweet sausage in a balsamic brown sauce with mixed vegetables and mashed potatoes

Veal Antonio 32

pan-fried cutlet topped with prosciutto, peas and mozzarella in a vodka sauce with mixed vegetables and mashed potatoes

Blackened Grouper 34

spicy cajun dusted filet topped with a beurre blanc sauce with sauteed spinach & rice

Salmon Piccata 34

broiled filet with capers & artichoke hearts in a white wine sauce with mixed vegetables & rice

Cod Al Forno 34

battered filet with roasted garlic, basil, and tomato in a lemon wine sauce with mixed vegetables and rice

Soft Shell Crabs Fra Diavolo 42

with vongole, garlic and hot chili flakes in a tomato sauce over linguini