Hours: (Lunch) Monday-Saturday, 11 a.m.-4 p.m.; Sunday 12 p.m.-4 p.m. (Dinner) Monday-Thursday, 4 p.m.-10 p.m.; Friday-Saturday, 4 p.m.-11 p.m.; Sunday, 4 p.m.-9 p.m.
Price: $$-$$$ ($15 and over)
Mussels cooked in a spicy tomato sauce
11.00
Tomatoes, mixed olives, garlic, and basil on ciabatta
8.00
Tortilla filled with ground beef, potatoes, cheese and spices
9.00
Spinach and cream cheese stuffed mushroom caps over our tomato sauce
8.00
Chopped italian meats topped with roasted red peppers and olives
10.00
Chef selected artisan cheeses with walnuts, pears, and drizzled honey
12.00
Flash fried calamari tubes cut, served with marinara and aioli
10.00
Shrimp cooked in our arregananta sauce
12.00
Two crab cakes baked and served with a roasted red pepper aioli
10.00
Lump crab meat, spinach and cheeses served with crostini
10.00
Jumbo shrimp served with cocktail sauce
12.00
Diced onions, celery, cucumber, tomato, basil and bell peppers tossed with feta, olive oil and balsamic
10.00
Romaine lettuce with croutons, parmesan and caesar dressing
7.00
Hearts of palm and artichoke hearts, cherry tomatoes, olive oil and lemon pulp
10.00
Fresh mozzarella, tomatoes, oregano, basil and olive oil
9.00
Spring mix, carrots, cucumbers, tomatoes, and olives. Creamy balsamic or lemon gorgonzola
7.00
Tomato based soup with meatballs and fresh vegetables
7.00
Ditalini pasta and cannellini beans in a light tomato broth
7.00
Tri-colored cheese tortellini with grilled chicken, corn and peas in a cream sauce
18.00
Shells with strip of steak, broccoli, and a touch of garlic in a creamy tomato sauce
18.00
Layers of pasta, meat sauce, parmesan and mozzarella baked and topped with meat sauce
18.00
Shell pasta with sausage, tri-colored bell peppers, mushrooms and mozzarella in our tomato sauce
17.00
Spaghetti with jumbo shrimp, jalapenos, cherry tomatoes in marinara sauce
20.00
Layers of sliced eggplant, marinara, basil and provolone, baked and served over spaghetti
18.00
Lobster stuffed raviolis in a cream sauce with wild mushrooms, finished with white truffle oil
20.00
Penne noodles in a vodka tomato sauce with ham, finished with cream
16.00
Rigatoni noodles cooked in a creamy, hearty meat sauce
16.00
Chicken breast breaded and topped with provolone cooked in tomato sauce over spaghetti
16.00
8 oz. Veal scaloppini topped with prosciutto and provolone, cooked in a white wine sauce
24.00
Fresh salmon 10 oz. Filet finished with a lemon butter sauce with capers
22.00
Boneless chicken breast cooked in a marsala wine sauce wine sauce with wild mushrooms
20.00
A half rack of lamb grilled, then served with an aged balsamic vinegar reduction
30.00
An 8 ounce beef filet grilled and finished with a cognac butter reduction and mixed wild mushrooms
30.00
An 8 oz. cut of sea bass poached with white wine, olives, capers, and tomato sauce
Market Price:
Boneless chicken breasts prepared in a lemon, white wine sauce with capers
20.00
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