Baguette of bread served with butter.

Served in garlic olives oil, sea salt, and Italian seasoning. Vegetarian.

Black olives tapenade, basil cream cheese and ragu al pormodoro, served with warm baguette. Vegetarian

Artichoke hearts dreaded in seasoned flour and delicately fried served with a horseradish dip. Vegan.

Kentucky proud green tomatoes, served with a chill caper remoulade.

Fresh spinach, artichoke hearts, and a blend of cheese, baked and served with a warm baguette.

Rolled, lightly fried and served on a bed of spinach with a champagne mignonette.

Tender chilean mussels in a zesty tomato and pesto broth. Served with a warm baguette.

Mixed greens topped with tomatoes red onions, carrots and cucumber. Served with your choice of house made dressing.

Romaine lettuce and parmesan cheese tossed in a traditional caesar dressing topped with anchovy and croutons.

Tomato, fresh mozzarella, avocado and fresh basil on mixed. Served with balsamic vinaigrette

Zucchini, asparagus, eggplant, onions, peppers, mixed greens with grogonzola, cannellini beans and kalamata olives. Served with roasted tomato vinaigrette.

Baby spinach, gorgonzola, pears, red onions, roasted red peppers, and pine nuts. Served with lemon and olives oil dressing.

A marriage of chicken, raisins, organ juice, olives oil and white wine vinegar over mixed greens with red onions and pine nuts.

Pureed tomatoes and artichoke hearts.

Please contact to merchant for soup du jour.

Thin layers of olive tapenade and sweet basil dressing. Slices of salami, capicola, provolone, tomatoes, red onion, and Romaine on grilled Italian bread.

Layers of basil cream cheese and olive tapenade with avocado, tomato, bell pepper, cucumber, red onions and Romaine.

Tender slices of chopped steak with grilled onions, peppers and provolone cheese. Served with au jus.

Served with a cup of soup, house salad, or caesar salad.

Ragu al pomodoro, fresh mozzarella, and hand tom basil. Vegetarian.

Olive oil and garlic base topped with fresh spinach, mozzarella and dollops of ricotta. Vegetarian.

Olive oil and garlic base, topped with grilled onions, pears, portabella mush rooms, gorgonzola and mozzarella. Vegetarian.

Diced chicken paired with Italian sausage, bell peppers, mozzarella and provolone cheese.

A trio of provolone, mozzarella and parmesan cheese.

A spin on the classic lightly breaded and fried eggplant slices over capellini tossed in our ragu al pomodoro, topped with parmesan and provolone, then baked to golden perfection.

Tender ravioli shells stuffed with ricotta and Romano cheese, tossed with wilted spinach and a creamy blush sauce. (Vegetarian)

Cheese tortellini served in an asparagus pesto cream sauce infused with chili flakes, garlic and white wine vinegar. Topped with sliced chicken and fresh basi.

Slices of chicken breast tossed with capellini, artichoke hearts, sundried tomatoes, black olives, garlic, and capers in a light white wine and lemon sauce. Substitute shrimp at no cost.

An old family recipe of penne pasta in a creamy gorgonzola sauce, flavored with finely minced prosciutto and sardines, topped off with fried green tomatoes.

Shrimp sauteed in a roasted red pepper sauce served over herbed polenta and drizzled with parsley oil.

House made family recipe layered with Italian meat, ragu al pomdoro, ricotta and provolone cheese, Topped with parmesan and baked to a golden brown.

Seared salmon, grilled to order in a raspberry balsamic glauze a wilted spinach and cannellini bean salad.

Served with your choice of house salad, caesar salad or cup of soup.

Mozzarella and provolone fresh basil and tomato on grilled Italian bread.

House made meatballs using a secret family recipe dressed with cheese, baby spinach, red onions and ragu al pomodoro.

Breaded and lightly fried white fish. Served with Romaine, tomato, red onion and dill caper remoulade.

Chicken breast with prosciutto, parmesan cheese, baby spinach, tomatoes, red onions, and a savory sage butter sauce.