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 salami, prosciutto, truffle Pecorino Romano cheese, Parmesan Reggiano cheese, asiago cheese, 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 macerated figs, baby arugula, pickled shallots, finished with a saba vinegar drizzle.

Maple Brook Farms locally cultivated mushrooms layered with a mushroom truffle puree, fontina, truffle Pecorino Romano, and mozzarella cheeses.

A meat lover’s pizza topped with house-made Italian sausage, pepperoni, meatballs, prosciutto, and mozzarella cheese.

Cup and char pepperoni with our signature mozzarella cheeses.

Traditional Neapolitan pizza topped with Italian tomatoes, fresh mozzarella, and fresh basil.

Our signature pizza is topped with house-made fennel sausage, Calabrian chili oil, and Italian long hot peppers.

Our specialty pie is topped with fresh middleneck clams, mozzarella cheese, garlic butter, lemon zest, and finished with olive oil.

Classic cheese pizza topped with tomato sauce and our signature mozzarella cheeses.

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 over a side of pasta and your choice of preparation: Marsala, Piccata, Francese, or Parmesan.