Dinner

 APPETIZERS

GRILLED PORTO BELLO MUSHROOM~ fresh roasted red peppers, melted gorgonzola crumbles, balsamic reduction and extra virgin olive oil 15

FRESH LITTLENECK CLAMS OREGANATA OR CASINO STYLE* 15

FRIED CALAMARI* served with spicy marinara sauce 16

FRESH STEAMED MUSSELS BIANCO OR MARINARA* 15

JUMBO SHRIMP COCKTAIL*~ served with horseradish spiked cocktail sauce 15

FRENCH ONION SOUP 10

 SALADS

HOUSE MADE FRESH MOZZARELLA AND TOMATOES ~served with fresh roasted peppers, Kalamata olives, fresh basil, extra virgin olive oil and balsamic reduction 15

CRANBERRY SALAD ~baby field greens, cranberries, fresh grated goat cheese tossed in a cranberry vinaigrette 14

GORGONZOLA SALAD~baby field of greens tossed with artichoke hearts, fresh roasted peppers, red onion, grated gorgonzola cheese tossed in our house vinaigrette 15

HOUSE SALAD~ served with balsamic vinaigrette dressing 8

ENTREES

LINGUINI WHITE OR RED CLAM SAUSE *~fresh local littleneck clams sautéed with garlic, white wine and butter or a plum tomato basil sauce 26

 RIGATONI ALLA VODKA ~ tossed withgarlic, sopressata, cream, marinara sauce and fresh parmesan 24

 RIGATONI BOLOGNESE~ground beef and veal cooked with tomatoes, red wine and a touch of cream26

RIGATONI ALLA FRESCO*~ sun dried tomato, spinach, garlic, parmesan cheese and tossed with sautéed chicken or sautéed shrimp 24/28

ZUPPA DI PESCE*~ shrimp, clams, mussels, calamari, wine and fresh basil tossed in marinara sauce and served over linguini 34

 PAN SEARED CHICKEN~ panko crusted chicken breast pan seared and served over creamy spinach

Parmesan risotto 28

CHICKEN/VEAL MARSALA~ sautéed with mushrooms, Marsala wine, demi-glaze and butter served with mashed potatoes 28/30

CHICKEN/VEAL FRANCAISE~ sautéed with butter, lemon and white wine served with vegetables 28/30

CHICKEN/VEAL PICATA ~ sautéed with white wine, capers, artichoke hearts, lemon and butter served with rice 28/30