ENTREES

Entree Add-Ons: Melted Mozzarella add 4, One Meatball add 6, One Link of Sausage add 7, Mushrooms add 7, Chicken add 8, Three Large Shrimp add 12, Salmon add 18, Broccoli add 7, Lobster Tail add 25
Add a Dinner Salad, Caesar Salad or Cup of Pasta Fagioli 7

Spaghetti/Penne with marinara sauce, garlic & oil or butter 16 Gluten Free Penne 19

Baked Rigatoni baked in our marinara sauce, ricotta and Romano cheese, topped with Mozzarella 20

Lasagna layers of pasta, ground chuck, mozzarella and romano cheeses 25

Ravioli cheese filled ravioli in our marinara sauce 20

Rigatoni Ala Vodka tossed prosciutto and shallots in a pink sauce with pepper vodka 24

Spicy Rigatoni Ala Vodka Con Salsiccia (with Sausage) with prosciutto, shallots and Italian sausage in a spicy pepper vodka sauce 28

Fettuccini Alfredo cream, butter, egg yolk, nutmeg and Romano cheese 24

Ragu’ alla Bolognese a traditional, slow-simmered meat sauce with rich, layered flavors tossed with rigatoni for a hearty and satisfying classic 28

CARNE

Encrusted Filet Mignon an 8-ounce filet encrusted in a gorgonzola bread crumb mixture served with vegetables and roasted potatoes 58

Tomahawk Pork Chop a thick-cut, 12 oz bone-in tomahawk pork chop served with compound butter, herb-roasted potatoes and a medley of seasonal vegetables. 42

POLLO

Chicken Parmigiana chicken breast lightly breaded and baked, simmered in our marinara sauce, covered with mozzarella cheese and served with pasta 30 lighter portion 22

Chicken Vesuvio a perfectly roasted half chicken seasoned with lemon, garlic and white wine. Served with roasted potatoes, sweet peas, onions and sweet red peppers 32

Chicken Milanese chicken breast lightly breaded and seasoned with fresh lemon and herbs; served on a bed of mixed field greens with a light vinaigrette dressing 26 lighter portion 20

SEAFOOD

Rainbow Trout butterflied 9-10 ounce prepared in a light lemon butter sauce; served with vegetables and roasted potatoes 32

Salmon caramelized walnut or cajun seasoned 9-10 oz. filet of salmon simply broiled; served with sautéed vegetables and roasted potatoes 32

Shrimp Scampi 6 large shrimp sautéed in a garlic butter and wine sauce
served over a bed of linguine 32

Shrimp Fra Diavolo 6 large shrimp sautéed in a spicy plum tomato sauce served over a bed of linguine 32

Linguine Clam Sauce little neck clams sauteed with garlic, and a touch of butter and parsley. Choice of red sauce or white wine, olive oil and lemon 32

Lobster Ravioli delicate pillows of lobster meat served in a pink sauce with a touch of sherry 32

Lobster Tail one, five to six-ounce lobster tail nestled in a bed of linguine with drawn butter sautéed with fresh spinach 42