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View Full Menu
Dinner
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Tuesday and Wednesday 4 Course Menu
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Catering Menu
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Family Dinners
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