Lunch Menu

Crispy semolina-breaded
calamari, served with spicy aioli
and rich marinara.

Large shrimp cooked in butter,
garlic, and white wine, topped
with breadcrumbs

Burrata cheese with cherry
tomatoes and mixed greens,
topped with balsamic glaze,
served with jam.

Crispy calamari, delicately breaded,
served in a vibrant Arrabbiata
sauce—rich marinara harmonized
with garlic and cherry peppers.

Grilled artichokes with crispy
Prosciutto di Parma, fresh mozzarella,
olives, Parmigiano, and white truffle oil.

Mixed greens with fresh
vegetables, tossed in balsamic
vinaigrette.

Fried ravioli, breaded in a cornflower
mix, served atop a delicate yogurt
sauce, finished with dill and cherry
tomatoes.

French fries drizzled with white
truffle oil, sprinkled with
Parmigiano and Italian parsley,
served with spicy aioli.

Romaine lettuce with homemade
Caesar dressing and croutons,
topped with Parmigiano.

Beef and veal meatballs served with
sauteed onions, peppers, garlic, and
tomato, finished with marinara and
Parmigiano.

Chicken breaded in Parmigiano and
homemade breadcrumbs, cooked in
white wine, served with roasted
zucchini and carrots.

Lightly breaded chicken, pan-fried,
topped with vodka sauce, fresh
mozzarella, and cherry peppers,
served with Fettuccine Alfredo.

Grilled chicken topped with a rich
Marsala wine and mushrooms
sauce, served alongside roasted
zucchini, carrots, and asparagus.

Grilled chicken topped with goat
cheese and sun-dried cherry
tomatoes, served with home
fries and finished with a lemon
butter sauce.

Grilled chicken with capers and
smooth lemon butter sauce,
served with roasted zucchini,
carrots, and asparagus.

Homemade pasta sheets layered with
a rich Italian sausage Bolognese,
mozzarella, ricotta, and béchamel.

Lobster ravioli in a pink creamy
sauce, topped with chopped veal.

Arborio rice with mushrooms,
Parmigiano, and white truffle oil.

Black pasta tossed in garlic and oil,
complemented by diced pancetta,
scallions, and chopped shrimp.

Penne in a sauce of Tito’s vodka,
San Marzano tomatoes, cream, and
diced pancetta.

Fettuccine Alfredo with
mushrooms, scallions, peas, and
Prosciutto di Parma.

Sauteed veal topped with a rich
Marsala wine and mushroom sauce,
served alongside roasted zucchini,
carrots, and asparagus.

Sauteed veal topped with capers
and a smooth lemon butter sauce,
served with roasted zucchini,
carrots, and asparagus.

Lightly breaded veal, pan-fried and
topped with a vodka sauce,
mozzarella, and cherry peppers,
served with fettuccine Alfredo.

Lemon Sole Oreganata, cooked
in white wine and topped with
homemade breadcrumbs, served
with a side of spinach and
asparagus risotto.

Salmon topped with a
spinach cream sauce, served
with asparagus.

12 oz Grilled New York Strip,
perfectly cooked and sliced,
served with French fries.

Grilled Lamb Chops, marinated
with herbs and extra virgin olive oil,
served with garlic mashed
potatoes and sauteed spinach