Sun dried tomato deviled eggs topped with basil pesto and crispy proscuitto.

Artichoke hearts stuffed with mozzarella cheese wrapped in proscuitto then oven roasted and served with lemon basil aioli.

Fresh wings or boneless bites served with your choice of sauce. Mild, medium or hot, garlic parmesan, mango habanero, raspberry chipotle bbq and general tso’s

Traditional:
10 for 14.00 | 20 for 22.00
Boneless wings:
single 11.00 | double 19.00

crisp bread slices topped with mix oftomatoes, onions capers and Gorgonzola cheese. honey drizzle

Italian sausage, spinach and Fontina  cheese, fried in a wonton wrapper, with marinara sauce for dipping

Crispy calamari tossed with artichokes and banana peppers served with Thai curry aioli and Asian sweet and sticky sauce or marinara.

Chef's selection of assorted meats and cheeses with olives, roasted tomatoes, bean paste and crisp bread.

Fried eggplant layered with tomato, spinach and ricotta cheese. Topped melted mozzarella. Balsamic drizzle.

House made soup with fresh ingredients

Cup 6 Bowl 9

Fresh Spring mix and leaf lettuce, with cucumber, tomato, red onion and carrot. Your choice of dressing

Crispy romaine lettuce with sweet drop peppers, shaved parmesan and rosemary croutons

Tomato, olives, red onion, chick peas and salami tossed with romaine lettuce tossed in a balsamic vinaigrette.

sauteed shrimp tossed with liguini, garlic, black pepper, Romano cheese and butter.

Shrimp, scallops and crabmeat layered with wide pasta  in a creamy cheese sauce.

Pan seared chicken breast with proscuitto tossed with linguini in a creamy Romano cheese sauce.

Lobster and ricotta cheese filled ravioli served in a garlic sherry cream sauce with mushrooms, roasted red peppers and scallions.

One pound Burrata cheese stuffed meatball served in a nest of linguini with our housemade marinara sauce. (Finish this one and get a beer on us)

breaded and fried chicken breast and eggplant topped with our housemade tomato sauce and melted mozzarella cheese. served with pappardelle.

6oz salmon fillet oven roasted topped with artichokes, roasted tomatoes and spinachin a light cream sauce.  Served with rice.

Breaded veal cutlet topped with housemade tomato sauce and melted mozzarella.  Served with pappardelle.

Pork tenderloin medallions topped with proscuitto and Fontina cheese and fresh sage. Then finished with a sherry butter sauce and served over spinach. with a side of rice.

Chicken breast rubbed with sage and stuffed with proscuitto and Fontina cheese and pan fried.  Finished with Romano cheese sauce and served with rice.

Slow braised short ribs with celery, onions and carrots in a rich tomato sauce. Served with pappardelle pasta.