Menu

Crisp baked Italian bread drizzled with olive oil and topped with fresh tomato, mozzarella, and basil 

Locally sourced mussels, served with your choice of a red or white wine sauce

Mushrooms filled to the brim with our special house stuffing

Traditionally seasoned, stuffed, premium artichoke

Fried Italian rice balls comprised of Romano, mozzarella, chicken, ground beef, and peas

Soup of the day

Fresh sliced mozzarella, tomato, and basil drizzled with olive oil

Romaine lettuce, seasonal fruit, walnuts, figs, and gorgonzola cheese, topped with a berry vinaigrette 

Romaine lettuce, croutons, shaved parmigiano, tossed in a house-made dressing

Topped with shaved parmigiano and tossed in a house-made, olive oil, lemon dressing

Fresh pappardelle, Romano cheese, prosciutto, and peas, tossed in a cream sauce

Large sauteed shrimp tossed with zucchini, broccoli, and fresh fusilli pasta in a scampi sauce

Fresh fusilli served in a light Sicilian basil marinara sauce

Locally sourced shrimp, calamari, mussels and clams served over a bed of fresh pasta with your choice of red or scampi sauce

Potato pasta traditionally served in a marinara sauce

Fresh pappardelle tossed with thin slices of eggplant in a marinara sauce

Two fresh pasta crepes filled with spinach and ricotta cheese baked in a marinara sauce

Tagliatelle served with your choice of scampi sauce or marinara

Tagliatelle accompanied with two of our classic meatballs

Ziti tossed in your choice of scampi or alfredo sauce

Lightly sauteed prosciutto, spinach, and sundried tomatoes tossed alongside penne in a cream sauce

Barbara's specialty - Lightly breaded veal or boneless chicken breast, layered with prosciutto, mozzarella,  and mushrooms in a sweet marsala sauce

Served with your choice of pasta

Fourteen ounce sirloin steak accompanied by mashed potatoes and vegetable

Served with your choice of pasta in a scampi sauce

Pork chops accompanied with sliced potatoes and vinegar peppers with a white wine sauce

A combination of veal, chicken, sausage, artichokes, pepperoncini, mushrooms and our special Italian spice blend, infused with natural drippings and a spicy white wine sauce

Served with tagliatelle 

Chicken, sausage, and broccoli rabé accompanied with fusilli pasta in a white wine sauce

Spicy Italian sausage grilled and tossed with fusilli pasta, broccoli rabé, garlic, and oil

Breaded veal cutlet or boneless chicken breast topped with fresh mozzarella and baked in a marinara sauce

Served with your choice of pasta

Boneless chicken breast sauteed in a light egg batter, melted mozzarella cheese, artichoke hearts, and fresh spinach in a lemon butter

Served with your choice of pasta

Dense chocolate cake served warm with delicious chocolate fudge flowing from the inside like a volcano

Accompanied with a scoop of vanilla ice cream

Italian pastries that originated on the island of Sicily, consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy ricotta filling

Coffee-flavored Italian dessert made of coffee soaked ladyfingers, layered with a whipped mascarpone cheese filling, topped with cocoa 

A classic, traditional Italian recipe - often served at Easter - lightly sweetened, very moist ricotta cheese filling, and a thick, rustic crust with both vanilla and almond flavors 

Originating in Calabria, this dessert consists of chocolate hazelnut ice cream balls coated in Belgian Chocolate and ground hazelnuts 

Meaning "burnt cream", was first introduced to America in in 1879 at Trinity College in Cambridge, MA where it acquired the name "Trinity Cream" or "Cambridge Burnt Cream" 

Known also as cantucci, they are Italian almond biscuits that first came to be in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo

(Red Sauce)

Sauteed in garlic and oil

Topped with red sauce and melted mozzarella