Special Prix Fix Lunch Menu

Fresh whole clams stuffed with seasoned breadcrumbs and baked.

An assortment of Italian favorites served with seasonal greens. 

Squid prepared with cannellini beans in a light and spicy tomato sauce. 

Ricotta filled breaded eggplant served in tomato basil sauce.

Mozzarella served with thinly sliced cured beef and roasred peppers.

Hard shell clams and mussels prepared with olive oil, garlic, white wine and tomato.

Baked stuffed mushroom caps in our seasoned breadcrumb dressing.

A salad of mixed greens with tomato, onion and fennel, served with gorgonzola.

Arugula, Belgium endive with radicchio with Tuscan olive oil and a blend of balamic and red wine vinagar topped with shaved parmigiano reggiano.

Golden beet, french bean and tomato tossed in vinaigrette dressing. 

Layered with fresh ricotta cheese and a blended meat filling.

Fresh clams sautéed in their own juices with oil, garlic and seasonings.

Fine pasta served in a sauce prepared with tomato, onion and prosciutto.

Quill shaped pasta, prepared in tomato sauce with sausage and gorgonzola. 

Shrimp, scallops and calamari in a light tomato sauce. 

Scrod topped with seasoned breadcrumbs, onions and tomatoes baked with white wine. 

New York sirloin broiled with olive oil, garlic and demi-glace.

The Italian bouillabaisse with clams, mussels, shrimp, scallops and scungilli.

Thin sliced beef rolled around a filling of baked breadcrumbs and blended cheeses; slowly cooked in tomato sauce. 

Broiled South African lobster tail served with drawn butter and lemon. 

Veal medallions sautéed with sweet and hot peppers, mushrooms and onions. 

Florida red snapper prepared in a light orange sauce. 

Breaded veal cutlet topped with arugula, tomato and endive.

Shrimp and sole coated in a seasoned egg butter and sautéed with a dash of white wine and fresh lemon.

Shrimp sautéed in butter, garlic, capers, white wine and lemon. 

Veal sautéed and topped with eggplant, prosciutto and mozzarella. 

Boneless chicken breast cooked in a spicy wine sauce with mushrooms, peppers and onions. 

Breaded veal cutlet topped with mozzarella and baked in a light tomato sauce. 

Breaded chicken cutlet topped with mozzarella and baked in a light tomato sauce. 

 Sliced chicken breast sautéed with mushrooms in Marsala wine sauce.