New Lunch Hours is Tuesday – Friday 11:00 am -3:00 pm
Pizza
Hand Tossed Pizza with Chicken, Black Beans, Cilantro, Tomatoes, Jalapenos, in a Parmesan White Wine Butter Sauce.
Hand Tossed Pizza with Chicken, Smoked Sausage, Sun-Dried Tomatoes, Green Onions, Jalapenos in a Creamy Alfredo Sauce.
Hand Tossed Pizza with Chicken, Italian Sausage, Mushrooms, Sun-Dried Tomatoes, in a Black Pepper Cream Sauce.
Hand Tossed Pizza with Fresh Tomatoes, Fresh Mozzarella, Fresh Basil, Drizzled with Extra Virgin Olive Oil.
Hand Tossed Pizza with Bell Peppers, Spinach, Mushrooms, Mix Vegetables, Mozzarella Cheese in Marinara Sauce.
Hand Tossed Pizza with Mozzarella, Parmesan, Fetta, and Blue Cheese, in Marinara Sauce.
Pastas
Black Pepper Fettuccine with Grilled Chicken, Italian Sausage, Mushrooms, Sun-Dried Tomatoes, in a Black Pepper Cream Sauce.
Jalapeno Fettuccine with Grilled Chicken, Black Beans, Fresh Tomatoes, Fresh Cilantro, Jalapenos, in a White Wine Butter Sauce.
Jalapeno Fettuccine with Grilled Chicken, Smoked Sausage, Sun-Dried Tomatoes, Green Onions, Diced Jalapenos in a Creamy Alfredo Sauce.
Capellini with Sauteed Shrimp, Sea Scallops, Black Mussels, White Clams, in Spicy Pomodoro Sauce.
Parpadelle with Sauteed Shrimp, Sea Scallops, Artichoke Hearts, Spinach, in a Brandy Cream Sauce.
Cheese Stuffed Ravioli with Sauteed Shrimp and Spinach, in a Primarosa Sauce.
Fettuccine Alfredo Topped with Sauteed Shrimp, Mushrooms and a Dash of White Wine Lemon Butter.
Capellini with Sauteed Shrimp, Mushrooms, Tomatoes, Fresh Basil in a Garlic Olive Oil.
Farfalle with Grilled Chicken and Sauteed Shrimp, in a Spicy Cilantro Pesto.
Tortellini with Grilled Chicken, Mushrooms, Cherry Tomatoes, in a Basil Pesto Cream Sauce.
Spaghetti with Meatballs, Brocolli, in a Marinara Sauce. Topped with Shaved Parmesan and Fresh Basil.
Penne with Grilled Chicken, Italian Sausage, Black Olives, Carrots, in a Mushrooms Pesto Cream Sauce.
Oven Baked Lasagna Layered with Parmesan, Mozzarella, Ricotta Cheese, and Ground Beef. Served with Julienne Vegetables.
Potato Dumplings with Mix Vegetables, in a Bacon Cream Sauce.
Rigatoni with Italian Sausage, Mix Vegetables, Bell Peppers, in a Spicy Marinara Sauce.
Linguini with Mushrooms, Mix Vegetables, Bell Peppers. Spinach, Cherry Tomatoes, in a Garlic Olive Oil.
Insalata
Fresh Spinach with Cherry Tomatoes, Goat Cheese, Sauteed Mushrooms. In a White Sesame Balsamic Vinaigrette.
Sliced Tomatoes Layered with Fresh Mozzarella, Basil. Drizzled with Extra Virgin Olive Oil.
Romaine Lettuce with Crutons, Parmesan Cheese, and Ceasar Dressing. Topped with Anchovies.
Romaine Lettuce with Cherry Tomatoes, Kalamata Olives, Red Onions, Banana Peppers, Cucumbers, Fetta Cheese in Greek Dressing.
Entrees
Grilled Ribeye Topped with Jumbo Shrimp, in a Mushroom Marsala Demi Glaze. Served with Mashed Potato and Fresh Sauteed Spinach.
Grilled Ahi Tuna with Black Pepper, Topped with a Honey Balsamic Butter Reduction Sauce. Served with a Artichoke Hearts Poblano Pesto Risotto, and Sauteed Spinach.
Breaded Shrimp, Lightly stuffed with Crabmeat. Topped with Marinara and Mozzarella over a Thin Breaded Eggplant. Served with Capellini in Marinara and Julienne Vegetables.
Grilled Salmon Topped with Tomatoes, Capers, Basil, and White Wine Lemon Butter. Served with Capellini Infused with Garlic Olive Oil, and Julienne Vegetables.
Pan Seared Tilapia, Topped with Crabmeat, Bell Peppers, Mushrooms, Fresh Basil, and White Wine Lemon Butter. Served with a Creamy Peas, Proscuitto Risotto and Julienne Vegetables.
Pan Seared Chicken Breast, over a bed of Capellini infused with Garlic Olive Oil. Topped with Mushrooms, Artichoke Hearts, Basil, Shrimp, and White Wine Lemon Butter. Served with Julienne Vegetables.
Breaded Chicken Breast Topped with Mozzarella, Basil, and Marinara Sauce. Served with Capellini in Marinara Sauce and Julienne Vegetables.
Spicy Breaded Chicken Breast, Topped with Tomatoes, Capers, Basil, and White Wine Lemon Butter. Served with Mashed Potatoes, and Julienne Vegetables.
Breaded Eggplant, Layered with Spinach, Parmesan Mozzarella, Ricotta Cheese. Topped with Marinara Sauce. Served with Julienne Vegetables.
Braised Lamb Shank in a Port Wine Demi Glaze Sauce with Shitake Mushrooms, Sun-Dried Tomatoes, and Raisins. Served with Mashed Potatoes, Bacon Slice, and Grilled Vegetables.
Grilled Red Snapper over a Bed of Capellini infused with Spinach. Topped with Crabmeat, Mushrooms, Sun-Dried Tomatoes, Shrimp with White Wine Lemon Butter.
Beef Tenderlion Filet topped with a Mushroom, Blue Cheese Chef's Special Sauce. Served with Grilled Shrimp, Mashed Potato, Bacon Slice, and Julienne Vegetables.
Pan Seared Veal Cutlets, Topped with a Mushroom Marsala Creamy Sauce. Served with Fettuccine Alfredo and Julienne Vegetables.
Dessert
Antipaste
Fried Squid, Breaded with Corn Flour, Served with Marinara Sauce.
Breaded Jumbo Lump Crabmeat, Fried. Served with a Chipotle Butter Sauce.
Pan Seared Sea Scallops served with Mix Bell Peppers over a Poblano Pesto Cream Sauce.
Shrimp Sauteed with Garlic, Tomatoes, Basil, Red Pepper Flakes. Served with a Lemon Garnish.
Mix Bell Peppers and Spinach Cream Risotto.
Fresh Mozzarella, tossed in Brasil Pesto, Fried. Served with a Tomato Relish.
Ground Beef Meatballs, Topped with Fresh Basil, Shaved Parmesan and Marinara Sauce.
Toasted Garlic Bread, Topped with Tomato Relish and Parmesan Cheese.
Fried Artichoke Hearts, Served with Bell Peppers on a Poblano Pesto Cream Sauce.
Toasted Artisan Bread, Topped with Garlic Butter, Parmesan Cheese, and Fresh Parsley.