Elisa's Restaurant Menu

Frangelica and whipped cream.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Gluten-free.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and béchamel dipping sauce.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Gluten-free. Veal and beef meatballs prepared\nwith caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

Tossed with arugula, avocado and lemon.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fried zucchini strips served with horseradish dipping sauce.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Gluten-free.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella\ncheese and a balsamic reduction.

With tomato dipping sauce.

8 local whole little neck clams with Italian-seasoning.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to\nYou daily by chef paolo.

Gluten-free. A succulent grilled veal chop topped\nwith prosciutto and Mozzarella in a cognac\nvermouth sauce.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sautéed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Prepared in any one our favorite traditional styles.

Fire grilled, breadcrumb encrusted lamb chops.\nChef suggestion: pinot noir.

Chicken breast stuffed with spinach, prosciutto,\nand Mozzarella lightly battered in a white wine\nsauce with mushrooms and onions.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Chicken breast sautéed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Gluten-free. Elisa’s traditional italian delicacy sautéed with garlic, fresh herbs in a red sauce\nChef suggestion: pinot grigio.

Choice of salad, pasta and 3 heroes.

Family meals feed 4-6 people.

Family meals feed 4-6 people.

Chicken consume with cheese tortellini.

Vegetable Italian soup.

Lightly whipped Ricotta on a flaky baked crust.

Chocolate.

Chocolate layered cake.

Lady finger cookies with Mascarpone and espresso.

Crispy fried pastry filled with cannoli cream. We make ours fresh right here, but did you know they originated in Sicily?

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Romaine lettuce, croûtons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Meatballs, sausage, and pork tenderloin, slow-cooked in a traditional red sauce and served over pappardelle pasta.

House-made spinach pesto sautéed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese. Chef suggestion: sauvignon blanc.

Little ear pasta, sautéed garlic and oil, sausage and broccoli rabe.

Scallops and shrimp in a pink sauce.

Marinara, meat, garlic and oil, vodka sauce or alfredo.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes. Chef suggestion: syrah.

White or red clam sauce.

Cheese tortellini with mushrooms, and pancetta in a cream sauce. Chef suggestion: chardonnay.

Chef suggestion: chianti.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Baked fillet of sole sautéed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Shrimp sautéed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Frangelica and whipped cream.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Gluten-free.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and béchamel dipping sauce.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Gluten-free. Veal and beef meatballs prepared\nwith caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

Tossed with arugula, avocado and lemon.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fried zucchini strips served with horseradish dipping sauce.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Gluten-free.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella\ncheese and a balsamic reduction.

With tomato dipping sauce.

8 local whole little neck clams with Italian-seasoning.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to\nYou daily by chef paolo.

Gluten-free. A succulent grilled veal chop topped\nwith prosciutto and Mozzarella in a cognac\nvermouth sauce.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sautéed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Prepared in any one our favorite traditional styles.

Fire grilled, breadcrumb encrusted lamb chops.\nChef suggestion: pinot noir.

Chicken breast stuffed with spinach, prosciutto,\nand Mozzarella lightly battered in a white wine\nsauce with mushrooms and onions.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Chicken breast sautéed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Gluten-free. Elisa’s traditional italian delicacy sautéed with garlic, fresh herbs in a red sauce\nChef suggestion: pinot grigio.

Choice of salad, pasta and 3 heroes.

Family meals feed 4-6 people.

Family meals feed 4-6 people.

Chicken consume with cheese tortellini.

Vegetable Italian soup.

Lightly whipped Ricotta on a flaky baked crust.

Chocolate.

Chocolate layered cake.

Lady finger cookies with Mascarpone and espresso.

Crispy fried pastry filled with cannoli cream. We make ours fresh right here, but did you know they originated in Sicily?

Gluten-free. Sautéed with a plum red sauce and fresh herbs.

Gluten-free. Sautéed with white wine, garlic and toasted almonds.

Gluten-free. Sautéed with peas and mushrooms in a Gorgonzola cheese sauce.

Gluten-free. Marinated in olive oil, lemon, served in a balsamic reduction with fresh herbs.

Roasted garlic, white wine,\nlemon, sundried tomatoes\nand fresh parsley

Baked in white wine and topped with toasted aromatic breadcrumbs

Gluten-free. Sautéed with capers, lemon, and white wine.

Gluten-free. Sautéed in a spicy plum red sauce with garlic and fresh herbs.

Gluten-free. Sautéed with prosciutto, marsala, and a drop of tomato sauce.

Gluten-free. Braised with marsala, mushrooms, and topped with Mozzarella.

Gluten-free. Egg-battered and sautéed with white wine and lemon.

Gluten-free. Sautéed with white wine, lemon and garlic.

Breaded and fried.

Gluten-free. Sautéed in a pink sauce with mixed vegetables.

Breaded with tomato sauce and topped with Mozzarella.

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Romaine lettuce, croûtons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Meatballs, sausage, and pork tenderloin, slow-cooked in a traditional red sauce and served over pappardelle pasta.

House-made spinach pesto sautéed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese. Chef suggestion: sauvignon blanc.

Little ear pasta, sautéed garlic and oil, sausage and broccoli rabe.

Scallops and shrimp in a pink sauce.

Marinara, meat, garlic and oil, vodka sauce or alfredo.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes. Chef suggestion: syrah.

White or red clam sauce.

Cheese tortellini with mushrooms, and pancetta in a cream sauce. Chef suggestion: chardonnay.

Chef suggestion: chianti.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Baked fillet of sole sautéed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Shrimp sautéed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Frangelica and whipped cream.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Gluten-free.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and béchamel dipping sauce.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Gluten-free. Veal and beef meatballs prepared\nwith caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

Tossed with arugula, avocado and lemon.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fried zucchini strips served with horseradish dipping sauce.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Gluten-free.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella\ncheese and a balsamic reduction.

With tomato dipping sauce.

8 local whole little neck clams with Italian-seasoning.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to\nYou daily by chef paolo.

Prepared in Elisa’s own meat sauce. Served with our house salad.

Gnocchi shaped pasta made from durum wheat\nserved with a sausage, tomato and saffron sauce

In a marinara sauce with sausage and hot cherry peppers, chef paolo lava oil. Served with our house salad.

Sautéed with garlic and oil. Served with our house salad.

Sautéed in garlic and oil. Served with our house salad.

“Cacio e Pepe” means “cheese and pepper”\nin several central Italian dialects. Black pepper,\nPecorino Romano cheese, and pasta

Eggplant, Ricotta, Mozzarella in a tomato sauce. Served with our house salad.

House-made. Ricotta filled, topped with tomato sauce and Mozzarella. Served with our house salad.

Pink vodka sauce. Served with our house salad.

Sautéed mixed vegetables with garlic and oil. Served with our house salad.

Chopped onions tomatoes, extra virgin olive oil,\nred wine, and topped with mollica (the soft inside\nof the bread) with a hint of hot pepper-flavored\nolive oil, chef paolo lava oil. Served with our house salad.

House-made. Ricotta filled, topped with tomato sauce and Mozzarella. Served with our house salad.

Onions, sausage, and cream, with the addition\nof chopped plum tomatoes.

Sautéed with garlic, oil, anchovies, and a pinch\nof red pepper flakes. Served with our house salad.

Capers, olives, anchovies in a plum red sauce with garlic. Served with our house salad.

Garlic, extra virgin olive oil, semi-whole tomatoes,\nand pecorino Romano cheese. Served with our house salad.

Wide pasta like lasagna sheets rolled with ricotta,\nchop meat and spinach in a red sauce with melted\nfresh mozzarella

House-made, cream sauce. Served with our house salad.

Mini beef meatballs with tomato sauce

Virgin olive oil, chopped garlic, whole red in\na plum red sauce with fresh Basil.

White or red clam sauce

Gorgonzola, Ricotta, Pecorino, and Mozzarella\nwith tomato sauce. Served with our house salad.

Chopped salmon sautéed in a pink sauce with white wine and capers. Served with our house salad.

Mezzi rigatoni sautéed eggplant, grated ricotta\nsalata cheese, basil, capers, olives, and a touch\nof tomato sauce

House-made, potato pasta in a pink meat sauce made of beef, veal, and pork. Served with our house salad.

Cheese tortellini in Bolognese sauce, known in Italian\nas ragù alla bolognese, is a meat-based sauce originating\nfrom Bologna, Italy

Sautéed in garlic and oil. Served with our house salad.

Sautéed with garlic and olive oil. Served with our house salad.

Potato pasta in a Gorgonzola cream sauce

House-made spinach pesto sautéed with grilled\nchicken and sundried tomato, sprinkled with pecorino\nRomano cheese

Mini beef meatballs with tomato sauce. Served with our house salad.

Scallops and shrimp in a pink sauce

Sautéed zucchini with garlic and oil. Served with our house salad.

Prepared in our signature tomato sauce. Served with our house salad.

In a red sauce with onions, sausage, Ricotta, and a hint of red wine and hot peppers, chef paolo lava oil. Served with our house salad.

Pasta “purses” stuffed with pear and 4 cheeses.\nServed in a light white cream sauce with sun-dried\ntomatoes

Spinach and ricotta in a tomato sauce. Served with our house salad.

All about one herb, basil, it is a green paste of basil,\nolive oil, garlic and cheese. Served with our house salad.

House-made, peas, mushrooms, and prosciutto in a pink sauce. Served with our house salad.

Sautéed pancetta with onions and egg, white wine\nin a white sauce. Served with our house salad.

Eggplant, Ricotta, Mozzarella in a tomato sauce. Served with our house salad.

Cheese tortellini with wild mushrooms and pancetta in a cream sauce. Served with our house salad.

Orecchiette with broccoli rabe in a light garlic\nand oil. The pasta’s “little ears,” as “orecchiette”\ntranslates, are the perfect shape to scoop up\nthe chunkier sauce.

Cheese tortellini in a cream sauce with toasted\npecorino Romano cheese. Served with our house salad.

In a plum red sauce with prosciutto and onions. Served with our house salad.

Gluten-free. A succulent grilled veal chop topped\nwith prosciutto and Mozzarella in a cognac\nvermouth sauce.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sautéed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Prepared in any one our favorite traditional styles.

Fire grilled, breadcrumb encrusted lamb chops.\nChef suggestion: pinot noir.

Chicken breast stuffed with spinach, prosciutto,\nand Mozzarella lightly battered in a white wine\nsauce with mushrooms and onions.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Chicken breast sautéed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Gluten-free. Elisa’s traditional italian delicacy sautéed with garlic, fresh herbs in a red sauce\nChef suggestion: pinot grigio.

Choice of salad, pasta and 3 heroes.

Family meals feed 4-6 people.

Family meals feed 4-6 people.

Chicken consume with cheese tortellini.

Vegetable Italian soup.

Lightly whipped Ricotta on a flaky baked crust.

Chocolate.

Chocolate layered cake.

Lady finger cookies with Mascarpone and espresso.

Crispy fried pastry filled with cannoli cream. We make ours fresh right here, but did you know they originated in Sicily?

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Romaine lettuce, croûtons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Meatballs, sausage, and pork tenderloin, slow-cooked in a traditional red sauce and served over pappardelle pasta.

House-made spinach pesto sautéed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese. Chef suggestion: sauvignon blanc.

Little ear pasta, sautéed garlic and oil, sausage and broccoli rabe.

Scallops and shrimp in a pink sauce.

Marinara, meat, garlic and oil, vodka sauce or alfredo.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes. Chef suggestion: syrah.

White or red clam sauce.

Cheese tortellini with mushrooms, and pancetta in a cream sauce. Chef suggestion: chardonnay.

Chef suggestion: chianti.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Baked fillet of sole sautéed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Shrimp sautéed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.

Frangelica and whipped cream.

Irish whiskey and Creme de Menthe.

Kahlua and whipped cream.

Please ask for our assorted herbal teas.

Gluten-free.

Fire-roasted Italian bread topped with seasonal tomato, garlic, and fresh herbs.

Gluten-free. Whole, oven-roasted cauliflower, topped with pecorino Romano cheese, and béchamel dipping sauce.

Elisa’s own crispy calamari, like no other. Traditionally fried, uniquely delicious.

Gluten-free. Veal and beef meatballs prepared\nwith caramelized onions, Gorgonzola cheese, and fresh blueberries. Served in a port wine sauce.

Fig jam brie spread and prosciutto di parma. Chef suggestion: sage fig cocktail.

Tossed with arugula, avocado and lemon.

Homemade rice balls with mixed vegetable risotto served with a bechamel dipping sauce.

Stuffed with sausage, broccoli rabe, and Mozzarella served in a light marinara sauce drizzled with bechamel.

Caramelized onion, goat cheese, and bacon. Served over toasted crostini bread. Chef suggestion: negroni.

Fried zucchini strips served with horseradish dipping sauce.

Chef selected artisan Italian cheeses, meats and accompliments. Chef suggestion: aperol spritzer.

Gluten-free.

Eggplant rolled with spinach and Ricotta topped with tomato sauce and Mozzarella.

Gluten-free. Grilled portobello mushrooms layered with fire-roasted peppers, tomatoes, Mozzarella\ncheese and a balsamic reduction.

With tomato dipping sauce.

8 local whole little neck clams with Italian-seasoning.

Chef suggestion: barolo. An italian dish made with bone shank, containing marrow. Stewed to perfection. Our savory selections are brought to\nYou daily by chef paolo.

Gluten-free. A succulent grilled veal chop topped\nwith prosciutto and Mozzarella in a cognac\nvermouth sauce.

Grilled 12oz. prime pork chop with cherry peppers, Italian sausage, onions, sautéed with roasted garlic and a splash of apricot brandy. Chef suggestion: riesling.

Gluten-free. Pan-seared filet mignon in a brown sauce with mushrooms, topped with Mozzarella and onion.

Breaded 12oz prime pork chop under a seasonal tomato salad with garlic and fresh herbs.

Pan-seared with prosciutto, eggplant and Mozzarella in a red sauce with white wine. Chef suggestion: pinot noir.

Prepared in any one our favorite traditional styles.

Fire grilled, breadcrumb encrusted lamb chops.\nChef suggestion: pinot noir.

Chicken breast stuffed with spinach, prosciutto,\nand Mozzarella lightly battered in a white wine\nsauce with mushrooms and onions.

Breaded cutlet, peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Chicken breast sautéed with portobello mushrooms in a port wine sauce with melted Mozzarella cheese. Chef suggestion: malbec.

Gluten-free. Elisa’s traditional italian delicacy sautéed with garlic, fresh herbs in a red sauce\nChef suggestion: pinot grigio.

Choice of salad, pasta and 3 heroes.

Family meals feed 4-6 people.

Family meals feed 4-6 people.

Chicken consume with cheese tortellini.

Vegetable Italian soup.

Lightly whipped Ricotta on a flaky baked crust.

Chocolate.

Chocolate layered cake.

Lady finger cookies with Mascarpone and espresso.

Crispy fried pastry filled with cannoli cream. We make ours fresh right here, but did you know they originated in Sicily?

Chicken on the bone sautéed with sausage, hot cherry peppers, and potatoes, in a garlic and white wine lemon sauce with a hint of rosemary.

Chicken rolled up with spinach, prosciutto and Mozzarella in a white wine sauce with mushrooms and onions.

Breaded and served with peas, mushrooms, and prosciutto in a pink sauce topped with melted Mozzarella.

Chicken on the bone braised in a red sauce with red wine, mushrooms, and onions.

Breaded chicken breast wrapped with eggplant\nIn a red sauce topped with Mozzarella.

Grilled chicken breast marinated in fresh herbs and lemon.

Chicken breast sautéed with artichokes, mushrooms, onion and white wine with a touch of tomato sauce.

Roast chicken on the bone with peppers and potatoes, served in a red sauce with a touch of red wine and onions.

Chicken breast sautéed with mushrooms and onions. Served in a brown sauce with Marsala wine.

Chicken breast topped with prosciutto, roasted peppers and Mozzarella in a red sauce with white wine.

Chicken breast served in a caper, lemon and white wine sauce.

Chicken breast egg-battered then sautéed in a white wine and lemon sauce.

Breast of chicken sautéed with arugula and diced tomatoes in a white wine sauce topped with Mozzarella.

Chicken breast topped with prosciutto, eggplant and Mozzarella in a red sauce with white wine.

Breaded chicken cutlet topped with a cold tomato salad.

Chicken breast sautéed with roasted peppers, mushrooms, onions, white wine and a drop of tomato sauce topped with Mozzarella.

Chicken breast sautéed with portobello mushrooms, cognac, port wine topped with Mozzarella.

Breaded chicken breast filled with prosciutto, Gruyère and Swiss cheese in a brown mushroom sauce.

Burrata cheese over a bed of arugula, vine-ripened fire-roasted tomato, basil vinaigrette, and crostini bread.

Served with our house-made famous Italian vinaigrette.

Romaine lettuce, croûtons, with our house-made Caesar dressing.

Spinach, bacon and mushrooms with warm vinaigrette.

Meatballs, sausage, and pork tenderloin, slow-cooked in a traditional red sauce and served over pappardelle pasta.

House-made spinach pesto sautéed with grilled chicken and sundried tomato, sprinkled with pecorino Romano cheese. Chef suggestion: sauvignon blanc.

Little ear pasta, sautéed garlic and oil, sausage and broccoli rabe.

Scallops and shrimp in a pink sauce.

Marinara, meat, garlic and oil, vodka sauce or alfredo.

Pasta “purses” stuffed with pear and 4 cheeses. Served in a light white cream sauce with sun-dried tomatoes. Chef suggestion: syrah.

White or red clam sauce.

Cheese tortellini with mushrooms, and pancetta in a cream sauce. Chef suggestion: chardonnay.

Chef suggestion: chianti.

Shrimp, clams, mussels, calamari. Chef suggestion: prosecco.

Plump tomato sauce with fresh herbs and garlic, served mild or spicy over linguini.

Gluten-free. Atlantic salmon fillet over a bed of fresh spinach in a chardonnay tomato broth.

Baked fillet of sole sautéed in white wine, topped with seasoned breadcrumbs chef suggestion: chardonnay.

Shrimp sautéed in a white wine sauce with garlic, lemon, and ripe-vine, fire-roasted tomatoes over a bed of linguini. Chef suggestion: sauvignon blanc.