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Hand breaded provolone with zesty sweet marinara.
A variety of meats, cheeses, peppers, and imported olives.
Shrimp baked in herb butter. Served with grilled ciabatta.
Hand-breaded beef ravioli with house-made marinara.
Crispy gnocchi tossed in mushroom alfredo finished with truffle oil and fresh rosemary.
Italian mushrooms and spinach tossed in a Chianti reduction with Gorgonzola cream.
Creamy spinach and crab ricotta rolled in a tender lasagna noodle and flash fried. Served on a bed of sun-dried tomato and artichoke alfredo.
Italian tomatoes on grilled bread.
House-made meatballs topped with mozzarella and baked in a crispy bread bowl.
Wild mushroom broth with cheese tortellini.
A variety of beans and vegetables in a tomato broth.
Slow-roasted tomatoes sweetened with fresh basil and finished with cream.
Tomatoes and fresh mozzarella topped with basil and balsamic reduction.
Romaine, croutons, and Parmesan. Tossed in a house-made dressing.
Spring greens, house vinaigrette, cherry tomatoes, Kalamata olives, pepperoncini, red onions, and Romano cheese.
Tender spaghetti topped with our house marinara.
Tender spaghetti topped with traditional bolognese sauce.
Fettuccine noodles tossed in creamy Alfredo.
Delicate angel hair tossed with sautéed primavera vegetables and fresh pesto.
Served creamy with marsala wine, Portobella mushrooms, and penne pasta.
Lemon caper butter tossed in linguine.
Crispy topped with Parmesan and fresh mozzarella with spaghetti marinara.
House-made Alfredo with cheese tortellini, broccoli, and sun-dried tomatoes.
Mussels steamed in aromatic tomato sauce with linguini.
Little neck clams tossed in white wine sauce finished with herb butter.
Baked salmon stuffed with seafood. Served on dill havarti with house vegetables.
Seared scallops and poached shrimp with asparagus risotto and charred cherry tomato chutney.
(5) Bacon wrapped shrimp served with dill havarti grits and lemon brown butter with chef's vegetables.
Layers of meatballs and Italian sausage with fresh pasta, ricotta, and basil.
House-made meatballs and Fontanini Italian sausage tossed in a ricotta vodka sauce and baked.
Tender slow roasted pork shank with sauce Arrabbiata, parmesan risotto and chef's vegetables.
Baked eggplant filled with ricotta and basil. Served over dill havarti grits and spinach. Topped with zesty sweet marinara.
(8 oz.) Omaha center cut filet with parmesan garlic potatoes and chef's vegetables.
(16 oz.) Ribeye served with horseradish, mashed potatoes, and chef's vegetables with maitre d' butter.
Served with horseradish, mashed potatoes, and chef's vegetables with maitre d' butter.
(5 pc.) Mushroom ravioli topped with portobello Alfredo.
Cream cheese and spinach filled ravioli in an artichoke cream sauce.
(5 pc.) Lobster ravioli topped with shrimp Newburg sauce.
Classic Italian cream gelatin garnished with Italian macerated cherries.
Hand-rolled and fried, filled with classic ricotta filling flavored with chocolate chip, Italian cherries, and pistachio.
Mascarpone and lady fingers layered and flavored with coffee and dark rum.
Espresso brownie topped with coffee ice cream and Kahlua anglaise.
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