Grandma Millie's meatball recipe. A blend of pork and beef topped with house made ricotta cheese and served with pomodoro sauce and grilled focaccia bread.

Mortadella, finocchiona, prosciutto, truffle pecorino romano, fontina, asiago, artichokes, peppers, olives, and treccini.

Fried calamari (rings and tentacles) and fried hot cherry peppers. Served with a side of marinara sauce and a hot cherry pepper aioli.

Crispy fried mozzarella cheese served with marinara sauce.

Middleneck clams are topped with seasoned breadcrumbs, baked until golden brown. Served with a clam sauce and charred lemon.

Local mushroom blend combined with Vialone nano rice, fried until golden brown. Served with a truffle aioli.

Baby arugula served with shaved and grated Parmesan Reggiano cheese tossed in a lemon vinaigrette.

Chopped romaine lettuce topped with grated Parmesan Reggiano cheese and house made focaccia croutons tossed in our signature Caesar dressing.

Chopped romaine lettuce and baby arugula tossed with aged provolone cheese, finocchiona salami, olives, roasted red peppers, and artichokes in an Italian vinaigrette.

Creamy burrata cheese served with grilled peaches, baby arugula, pickled shallots, finished with a saba vinegar drizzle.

Tender filet mignon accompanied by a crisp potato-shallot cake, roasted cipollini onions, and finished with a red wine demi-glace.

Faroe Island salmon served over shrimp risotto, finished with lemon butter and fresh chives.

Pork chop stuffed with prosciutto, aged provolone cheese, and fresh sage. The chop is breaded and fried golden brown to desired temperature, served with fingerling potatoes and finished with a sage demi-glace.

Crispy breaded eggplant layered with marinara sauce and browned mozzarella, served with a side of pasta.

32 oz USDA Prime porterhouse steak grilled to desired temperature and served with Parmesan potatoes.

Chicken breast scallopini served with a side of pasta and your choice of preparation: Marsala, Piccata, Francese, or Parmesan.