Menu

A dozen Little Neck clams tossed in a Tomato Basil White Wine Saffron sauce.

Served in a red sauce.

Served in a red sauce.

Served in a red sauce.

Ziti tossed with breaded eggplant, Romano, provolone, and mozzarella cheeses in our red sauce Inspired by Dr. Louis Cianciola.

Escarole and white beans sauteed in oil and garlic. Tossed with ziti and Romano cheese.

Sauteed in a garlic broth and tossed with shells.

Topped with mozzarella cheese. Inspired by the DiBella Family.

Sauteed zucchini, sausage, mushrooms, peppers, and onions with rigatoni in our red sauce. Topped with Asiago cheese.

Married with a blend of cheeses and cream over fresh fettuccine.

Served in a red sauce.

Served in a red sauce.

Baked ziti with meat sauce and mozzarella cheese.

A blend of mozzarella, Romano, and provolone cheeses tossed with shells in our red sauce. Inspired by Pat Rubino.

Homemade pasta with potato and ricotta cheese.

Ricotta filled and topped with our red sauce.

A 12 oz. hand-cut strip steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

Shrimp, scallops, clams, and haddock. Served with a side of penne pasta.

Inspired by Red's Mom, Angie.

Ten little necks.

Fresh calamari sauteed in a spicy garlic red sauce and served over linguine.

A 10 oz. steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

A 12 oz. rib, hand-cut, and seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini, and a baked potato.

Seared in olive oil and served over a bed of escarole with side of penne pasta.

Ten little necks.

A mildly spiced Wine Basil Cream sauce over an 8 oz. salmon filet, accompanied with grilled zucchini, asparagus, and angel hair Aglio e Olio.

Egg battered chicken breast sauteed in margarine, lemon, and sherry wine sauce with a side of penne pasta.

Served with a side of penne pasta.

Mushrooms and tomatoes sauteed in a cajun sherry wine sauce, served with escarole and a side of penne pasta. Inspired by the George DiQuattro Family.

Marinated 6 oz. chicken breast with grilled zucchini, asparagus, and angel hair Aglio e Olio.

Sauteed with fresh sage, prosciutto, olives, mushrooms, and roasted red peppers in a Marsala wine sauce. Served over escarole.

Served with side of penne pasta.

Egg battered veal sauteed with margarine, lemon, and sherry wine sauce with a side of penne pasta.

Veal and eggplant parmigiana served with a side of penne pasta.