Chef’s Specials

sauteed and served with sun-dried tomato, capers, and white wine lemon sauce

grilled Chilean Sea Bass served with spaghetti sun-dried tomato, virgin olive oil, and garlic

bed of spinach sun-dried tomato, artichokes, and white wine lemon sauce

eggplant stuffed with ricotta cheese, spinach, sun-dried tomato, parmigiana, provolone topped with pink sauce

a High Veal Shank served with Homemade Gnocchi pasta in a Barolo Wine Sauce with Mushrooms

a Fish Egg-battered, Pan-Fried, and then sauteed in a Lemon-White Wine Sauce

a broiled Fish topped with Capers, Olives and Onions sauteed in a Light Marinara Sauce

Whole fish broiled, served with sliced potatoes in a Lemon white Wine and garlic sauce, deboned at the table and served on a bed of mix field green salad

Octopus with Chopped Celery and sliced Onions topped with a Shrimp, fresh Lemon, touch of Olive Oil dressing served on a bed of mix field green salad

Homemade Cheese-Stuffed Ravioli served in a Pink Sauce topped with chunks of Lobster Meat

Wild Alaskan Salmon with bread-crumbs, grilled and served on a bed of Sauteed Spinach in Garlic-Oil, topped with a touch of Lemon-White Wine sauce

Pounded Veal Chop, breaded, Pan-Fried and topped with TriColor Salad, Onions, Chopped Tomatoes, and Diced Mozzarella in a Lemon-Olive Oil dressing

Rock of Veal Chop grilled and topped with sauteed Sliced Potatoes, Onions, Mushrooms and Mixed Bell Peppers

Lobster tail served with clams, mussels, shrimp, linguine pasta in lite marinara sauce

Bronzino is butterflied Italian fish. It's served plain grilled with chopped garlic, squeezed lemon juice and virgin olive oil on top

regular veal chop pounded, breaded, topped with aspagus melted mozzarella, grano padano and sauteed in white wine lemon sauce

bad of spinach, capers, and white wine lemon sauce

bad of spinach, topped with grilled sliced tomato in picata sauce