Easter Menu

APPETIZER

CLAMS CASINO
Middle Neck clams stuffed with Italian breadcrumbs, parmigiano Reggiano, bacon, roasted garlic and bell peppers 15

ARANCINI
Neapolitan rice ball filled with mozzarella and provolone complimented with a dipping sauce 12

SICILIAN MEATBALL
6oz choice beef, pork and veal, with pignoli nuts and raisins finished with a plum tomato sauce and fresh ricotta 15

FRIED CALAMARI
Served with sweet marinara or spicy diavolo tomato sauce 18

STUFFED MUSHROOM
Silver dollar mushroom caps stuffed with lump crab meat 17

SOUP

LOBSTER BISQUE
Our renowned lobster bisque soup with chunks of lobster tail 11

SOUP DU JOUR
Chef specialty soup of the day 8

SALAD

TRI-COLOR
Trevisano Radicchio, Belgium endive and baby arugula tossed in imported extra virgin olive oil and lemon 10

CAESAR
Traditional Caesar salad made with romaine lettuce, shaved parmigiano cheese, homemade croutons and Caesar dressing 10

PASTA

LASAGNA
Layeres of meat sauce, ricotta cheese, hard-boiled egg, meatballs, parmigiano Reggiano and mozzarella cheese 28

STUFFED RIGATONI ALLA VODKA
Classic roman pasta stuffed with ricotta cheese and finished in our renowned vodka sauce 23

EGGPLANT ROLLATINI
Italian Eggplant rolled with homemade ricotta fresh, basil, parmigiano Reggiano, fresh mozzarella topped with tomato sauce and complimented with penne pasta 24

TAGLIATELLE BOLOGNESE
Classic angus beef meat sauce topped with shaved parmigiano served over tagliatelle pasta 24

POLLO

PARMIGGIANA
Tender slices of chicken, lightly breaded topped with tomato sauce and fresh mozzarella complimented with penne pasta 26

PORTAFOGLIO
Tender slices of chicken filled with prosciutto, fontina cheese, parmigiano Reggiano, egg battered and finished in a blush demi-glaze complimented with roasted garlic mashed potatoes 32

CAPRESE
Thin slices of chicken breast lightly breaded & topped with asparagus, caramelized onions and fresh mozzarella, finished in a balsamic glaze complimented with roasted garlic mashed potatoes 32

ANGELINA
Chicken breast topped with shallots, prosciutto di Parma, and peas topped with fresh mozzarella and finished in a white wine butter sauce complimented with penne pasta 26

PESCE - SEAFOOD

RISOTTO PESCATORE
Arborio rice tossed with grape tomatoes, calamari, shrimp, mussels and clams 38

SHRIMP FRA DIAVOLO or SACMPI
Jumbo Equatorian white shrimp served over linguini 29

BARRAMUNDI
Asian Seabass prepared oreganata style and complimented with a vegetable risotto 30

IMPERIAL SALMON
Faroe Island filet of salmon baked and topped with lump crab meat, Old Bay seasoning, Dijon mustard and Worcestershire sauce 38

CARNE ~ MEATS

PORK CHOP
Grilled Berkshire pork chop topped with roasted peaches finished with brown gravy served with mashed potatoes and vegetable of the day 38

LAMB SHANK
Slow cooked 14oz lamb shank topped with a Mediterranean vegetable glaze complimented with seasoned Carolina rice and a cucumber, red radish, lemon zest palate cleanser 38

VEAL OSSO BUCO
Veal shank osso buco, braised and slow cooked 12 hours with carrots, celery, onions and fresh thyme in a rustic cabernet sauvignon demi-glaze served over saffron risotto 40

WILD BOAR
Pennsylvania Wild Boar Shank cooked in a portobello demi glaze complimented with garlic mashed potato and broccoli 36

BONE IN RIBEYE
18oz dry aged bone in rib-eye complimented with roasted garlic mashed potato and vegetable of the day 42

DOLCI - DESSERTS
CRÈME BRULE 10 • TARTUFO 10 • TIRAMISU 10 • HOMEMADE NY STYLE CHEESECAKE 12