Stuffed with fresh herb and sweet Italian sausage, topped with broiled parmesan.
Served with fresh lemon, caper berries and marinara.
Half dozen littleneck clams breaded and baked with fresh lemon and white wine.
SPIEDINO ALLA ROMANO
Buffalo mozzarella layered between Italian toast points, egg battered, served hot with a caper, anchovy white wine sauce.
Fresh mozzarella and ricotta stuffed eggplant with fresh tomato and basil sauce.
Sea scallops pan seared and drizzled with maple glaze, served with bacon slab.
Fried calamari tossed in an aged blasamic vinegar.
MOZZARELLA DI BUFFALO CAPRESE
Imported Buffalo mozzarella, sliced tomatoes, roasted red peppers, fresh basil, and olive oil drizzle.
Jumbo shrimp served with house-made cocktail sauce and lemon wedge.
Colossal chilled crab atop a hollowed avocado, served with house-made cocktail sauce.
Italian imported meats and aged cheese (chef’s choice) with chef’s accompaniments.
ITALIAN LONG HOT PEPPERS
Stuffed with sweet Italian sausage, grated parmesan cheese, drizzled with tomato demi sauce.