Dinner Menu

Thin sliced prosciutto, fresh mozzarella, and seasonal fruit

Cognac, herbs, and a touch of cream

Calamari, baby shrimp, cannellini beans over bed of arugula with lemon wedge

One dozen PEI Mussels tossed with Vidalia onion and sweet sausage and served in a white wine and garlic broth

Polenta cakes, spinach, and spicy marinara, topped with shaved and grated parmesan

Arugula, crisp pancetta, fresh tomato, and shaved parmesan in a limoncello vinaigrette

Thin filet of beef dressed with lemon, capers, mixed greens, and finished with shaved parmesan

Charred hearts of romaine, house Caesar dressing, and shaved parmesan (add anchovy filets for additional $.50)

Fresh tomato wedges, fresh mozzarella, basil tossed with pesto and extra virgin olive oil, and finished with balsamic reduction

Braised kale, fresh lemon, pecorino and parmesan cheese, GF breadcrumbs, and tossed in anchovy dressing

Tossed in house made, 12 hour, braised beef ragout

Seasonal vegetables served with a choice of house marinara or white wine garlic sauce

Ricotta filled pasta served in a tomato basil cream sauce

Baked chicken breast topped with parmesan cheese and served over bed of marinara

Rolled with spinach, prosciutto, and mozzarella with a white wine demi glace

Chicken breast, topped with fresh mozzarella, prosciutto, and bell peppers in a spicy marinara

Extra virgin olive oil, garlic, fresh lemon, and capers in a white wine demi glace

Slice eggplant and fresh mozzarella served in a tomato basil white wine reduction

Thin sliced prosciutto and mushrooms topped with a marsala demi glace

Veal topped with spinach and fresh mozzarella and served in a white wine reduction

Pan seared and served in a mushroom Borolo sauce

Fresh herbs, pesto topped with lemon wedge