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Tuesday and Wednesday 4 Course for $20 Menu


Risotto Florentine

Served with Mascarpone Cheese and Baby Spinach, topped with Crispy Prosciutto

Grilled Shrimp

Served over Herbed Polenta with Romesco Sauce

Sicilian Salad

Vine Ripened Tomatoes, Red Onions, Garlic, Fresh Mozzarella and Basil tossed with an Imported Olive Oil and Balsamic Vinaigrette

Broccoli Rabe

Sautéed with Sweet Sausage, Imported Olive Oil and Garlic

Soup or Salad

Italian Wedding or Tossed Salad

Your choice of Homemade Chicken Pastina or Tossed Garden Salad


Homemade Cavatelli

Rigatoni Bolognese

Lean Ground Beef, Carrots, Onions and Fennel Seed simmered with Tomato Sauce and topped with Aged Romano Cheese and Fresh Basil

Penne Primavera

Fresh Vegetables sauteed with Imported Olive Oil and Garlic, tossed with Penne

Fettuccine Alfredo

With Broccoli in a Romono Cheese Sauce


Tilapia Picatta

Fresh Filet of Tilapia dredged in seasoned Flour and sautéed with Imported Olive Oil, finished with Capers, White Wine, Butter, Garlic and Lemon 

Chicken Romani

Sautéed Chicken Breast, Prosciutto, Roasted Peppers and Mushrooms sautéed with White Wine, Butter and Garlic

Veal Napoli

Breaded and Baked Veal Cutlet layered with Spinach, Ricotta, Eggplant, Marinara sauce and Mozzarella cheese 

Coquille St Jacques

Fresh Sea Scallops and Mushrooms served with a Fresh Herb and Sherry Cream Sauce, topped with melted Swiss Cheese