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 balsalmic 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.

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 tomatoes, served with homemade 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 bechamel.

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, cherry peppers 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 Oregenata, 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 vrigin olive oil, served with garlic mashed potatoes and sauteed spinach.