Dinner

Antipasto

Greens and Beans Broccoli Rabi’s and White Beans sautéed with Imported Olive Oil, and Garlic Utica Greens Capicola, Onions, Hot Cherry and Roasted Red Peppers sautéed with Butter, Garlic, Seasoned Bread Crumbs and Imported Romano Cheese Shrimp Cocktail Served with Zesty Cocktail Sauce Sliced Braciole Topped with Tomato Sauce Calamari Marinara Tender Squid simmered in Marinara Sauce with Mushrooms and Onions Hot Antipasto A combination of Littleneck Clams, Shrimp, Artichoke Hearts, Mushrooms, Eggplant, Roasted Red, Green and Hot Cherry Peppers, finished with Sherry Wine and Marinara Sauce, topped with Mozzarella Cheese Clams Bianco One Dozen Littleneck Clams sautéed with Shallots, White Wine, Butter and Garlic Chicken Livers Sautéed Chicken Livers, Mushrooms, Onions and a splash of Sherry Wine Tortellini with Imported Prosciutto and Peas Tossed with a Pink Vodka Cream sauce Shrimp Oreganato Baked Shrimp topped with White Wine, Lemon, Butter, Garlic and seasoned Bread Crumbs

Insalata

Cold Antipasto for 2 Imported Prosciutto, Capicola, Salami, Olives, Imported Provolone Cheese, Roasted Red, Hot Cherry and Pepperoncini Peppers Caesar Salad Crisp Romaine Lettuce tossed with Homemade Caesar Dressing, Croutons, Romano Cheese and Lemon Zest

Specialty Pasta

Homemade Cavatelli Tossed with Tomato Sauce, Butter and grated Romano Cheese (add Meatballs or Sausage $2) Penne Pink Vodka Cream Topped with Crispy Prosciutto Rigatoni Bolognese Lean Ground Beef, Pork, Carrots, Fennel Seed and Onions tossed with Tomato Sauce and Rigatoni, finished with Grated Romano Cheese and Fresh Basil Fettucine Alfredo Served with Aged Romano Cheese and Italian Parsley add Chicken: $4 | add Shrimp: $3 ea. Linguine with Red or White Clam Sauce Littleneck Clams sautéed with Imported Olive Oil, White Wine, Butter and Garlic Homemade Cavatelli Chicken and Broccoli Tossed with Imported Grated Romano Pasta with Meatballs or Sausage Choice of Penne, Linguine, Capellini, Fettucine or Rigatoni Eggplant Parmigiana Sliced Eggplant topped with Marinara Sauce and Mozzarella Cheese, served with Pasta Shrimp Boungusto Shrimp, Scallions, Imported Olive Oil and Italian Parsley simmered in Marinara sauce with a splash of White Wine, served over linguine Ziti Abruzzi Boneless Chicken Breast, Sausage and Roasted Peppers, simmered in Chicken Stock, with a splash of Marsala Wine, tossed with Penne Pasta and Aged Imported Romano Cheese

Pollo

Chicken Parmigiana Breaded and Baked Cutlet topped with Tomato Sauce and Mozzarella Cheese Chicken Milanese Breaded and Baked Cutlet served over Sautéed Spinach, finished with White Wine, Butter, Garlic and Lemon Chicken Cacciatore Bell Peppers, Onions and Mushrooms sautéed with Sherry Wine and Marinara Sauce Chicken Marsala Sautéed Medallions with Mushrooms, finished with Marsala Wine, Butter and Garlic Chicken Francaise Fresh Herb Egg Battered and sautéed with White Wine, Butter, Garlic and Lemon Chicken Romano Boneless Breast of Chicken dipped in fresh Herb seasoned Egg Batter, sautéed with Capicola and Petite Peas, Finished with Sherry Wine, Butter and Garlic Pollo e Gamberetti Breaded Chicken Cutlet topped with sautéed Shrimp, Roasted Peppers and Artichoke Hearts, finished with a Roasted Garlic Cream Sauce Rosemary Roasted Chicken Baked half Chicken with Potatoes in an aromatic combination of Cherry Peppers, Imported Olive Oil, Fresh Rosemary and Chicken Stock

Vitello

Veal Francaise Tender Veal Medallions dipped in seasoned Egg batter, sautéed with White Wine, Lemon and Butter Veal Marsala Tender Veal Medallions sautéed with Mushrooms, finished in Marsala Wine sauce Veal Milanese Breaded and Baked Veal Cutlet topped with a White Wine, Butter, Garlic and Lemon sauce Veal Parmigiana Breaded and Baked Veal Cutlet topped with Mozzarella Cheese and Tomato sauce Veal Picatta Tender Veal Medallions sautéed with Mushrooms; finished in White Wine, lemon and Garlic sauce Veal Raphael Medallions of Veal wrapped with Imported Prosciutto and Mozzarella, sautéed with Mushrooms, finished in a Sherry Wine, touch of Marinara sauce Veal Saltimbocca Veal Medallions wrapped with Imported Prosciutto and Fresh Sage, sautéed with Mushrooms, served over Baby Spinach

Alla Griglia

Grilled Pork Chops Center Cut and Marinated with Imported Olive Oil, Garlic and Balsamic Vinegar, served over Sautéed Broccoli Rabi’s Broiled NY Strip Steak Hand Cut and Charbroiled, 16oz Choice NY Strip Steak, drizzled with Imported Olive Oil Stuffed Steak Choice N.Y Strip Steak stuffed with Sautéed Shrimp and Scallops, topped with White Wine, Butter and Garlic Bistecca Tagliata Grilled and sliced N.Y Strip Steak served with Caramelized Onions, Roasted Red and Hot Cherry Peppers, finished with Marsala Wine and topped with Seasoned Bread Crumbs Braciole Thinly sliced Top Round of Beef stuffed with Italian Sausage and Provolone Cheese, topped with Tomato Sauce

Pesce

Shrimp Scampi Jumbo Shrimp dipped in Seasoned Egg Batter, sautéed with White Wine, Butter, Garlic and Lemon Broiled Haddock Fresh Filet of Haddock topped with Black Olives and Scallions, baked with White Wine, Butter, Garlic and Lemon or Marinara Sauce Haddock Francaise Fresh Herb Egg Battered Filet of Haddock sautéed with White Wine, Butter, Garlic and Lemon Shrimp and Scallop Pomodoro Sautéed Shrimp, Sea Scallops, Chopped Tomatoes and Fresh Basil finished with White Wine, Butter, Garlic and Lemon, served over Linguine Frutti di Mare Shrimp, Clams, Tender Calamari and Scallops simmered in Marinara Sauce with a splash of White Wine, served over Linguine Calamari Genoa Tender Squid, Mushrooms and Onions simmered in Marinara sauce with a Splash of White Wine, served over Linguine