Homemade mozzarella served with fresh tomatoes, goeta olives, and basil.

Shrimp cocktail.

Parmigiano cheese, salami calabrese, eggplant, mushrooms, marinated, gaeta olives, and roasted peppers.

Grilled eggplant, zucchini, carrots, marinated in extra virgin olive oil, balsamic vinegar, and basil.

For two. Baked clams, shrimps, stuffed mushrooms, stuffed eggplant, and fried zucchini.

Grilled portobello mushrooms and served over rugala salad.

Fried calamari served with fresh tomato sauce.

Baked clams.

Mussels in a choice of sauce.

Mixed pasta with white beans, garlic, and parsley.

Mixed fresh vegetable soup, with a touch of extra virgin olive oil.

Tortellini, carrots, and zucchini in a light chicken broth.

Spinach, beef broth, eggs, and Parmigiano cheese.

Romaine and radicchio with cucumbers, tomatoes, olives, radishes, string beans, and red onions.

Organic lettuce, dry cranberry, walnuts, goat cheese, and white balsamic.

Tri colored salad with rugala, endive, and radicchio marinated in house dressing.

Romaine lettuce with garlic, anchovies, capers, Parmigiano cheese, oil, and lemon.

Simmered in a sauce of onions, prosciutto, tomato, basil, and Parmigiano cheese.

Angel hair pasta with assorted vegetables, fresh chopped tomato, garlic, and olive oil.

Linguine cooked al dente with procini mushrooms, shrimps, calamari, white wine, garlic, and oil.

Specialty of the chef.

Shrimps, sundried tomatoes, white wine with a touch of Parmigiano cheese.

Flat homemade pasta with Italian imported mushrooms and cream.

Bow tie pasta with chunks of salmon in a light tomato sauce.

Baby Italian clams in choice of sauce.

Homemade ravioli stuffed with mixed vegetable fresh tomatoes and basil sauce.

Seafood combo of mussels, clams, shrimps, calamari, and scungilli in a red sauce. Served with linguini.

Filet of red snapper sautéed with white wine, mussels, clams, and a light tomato sauce.

Filet of sole sautéed in garlic, oil, capers, and lemon sauce.

Grilled Atlantic salmon served with mixed vegetables.

Grilled shrimps with vegetables.

Veal scaloppine prepared any style (francese, marsala, piccata, pizzaiola).

Veal scallopine sautéed in white wine and hearts of artichokes.

Veal pounded and breaded served with salad on top.

Veal scaloppine rolled and filled with Parmesan, chopped tomato, bread crumbs, and garlic.

Chicken breast cooked with onions, carrots, celery, mushrooms, white wine, with a touch of fresh tomato.

Chicken breast sautéed with sundried tomatoes, capers, and white wine.

22 oz. Sirloin steak sautéed with garlic, white wine, lemon, and topped with bread crumbs.

Chicken breast served in a lemon sauce.

12 oz. Grilled filet mignon served with roasted mushrooms.

In season.

Broccoli sautéed in olive oil, garlic, and spice.

Spinach simmered in a olive oil, garlic, and spice.

For two.