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Menu for Maggianos Little Italy provided by AllMenus.com.
Prices may not reflect recent changes. Check with this restaurant for current prices.
Marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce.
Diced artichoke hearts, spinach, tomatoes and asiago cheese baked with alfredo sauce until bubbling and golden; served with crispy foccacia bread.
Italian garlic bread toasted and topped with a tomato bruschetta relish made of diced tomatoes, balsamic vinegar and roasted garlic.
Crispy calamari coated in egg whites and seasoned flour, deep fried and served with our marinara sauce.
Strips of zucchini hand battered and fried, served with a zesty lemon aioli cream sauce.
Homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara.
Delicious lump crabmeat served with a side of mustard sauce.
Whole milk mozzarella cheese breaded and fried, topped with provolone cheese and marinara sauce.
Ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown.
Sliced beefsteak tomatoes, fresh mozzarella cheese; drizzled with our Italian vinaigrette.
Jumbo mushroom caps stuffed with spinach and topped with our seasoned breadcrumbs; served in a white wine chicken broth.
Italian foccacia bread brushed with a flavorful blend of garlic, extra virgin olive oil, parmesan cheese and a hint of crushed red pepper.
Steamed prince edward island mussels in the shell served tuscan or diavolo style served with garlic crostinis.
A traditional caesar salad of romaine lettuce tossed with caesar dressing, croutons and shaved parmesan cheese.
Chopped iceberg lettuce, diced tomatoes, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg and romaine lettuce, crumbled bleu cheese, crispy prosciutto, red onions, tossed in our signature house dressing.
Hearty Italian country vegetable soup.
Romaine and iceberg lettuce, grape tomatoes, red onions, croutons, and Italian vinaigrette.
A chef's seasonal selection of cream or broth based soups. monday - emilia's onion tuesday - tuscan bean and sausage; wednesday - beef and barley; thursday - broccoli asiago; friday - new england clam chowder; saturday - mushroom marsala; daily - minestr.
Tender leaf spinach tossed with roasted red peppers, sweet roasted onions, gorgonzola cheese, pancetta dressing and topped with bacon and toasted pine nuts.
Chopped iceberg lettuce, diced tomatoes, diced chicken, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg, romaine, prosciutto, salami, pepperoni, provolone and Italian vinaigrette.
Tomatoes, cucumbers and white balsamic vinaigrette.
Arugula, spinach, walnuts and bleu cheese vinai.
Angel hair pasta served with a chunky plum tomato sauce with roasted garlic, white wine and fresh basil.
Angel hair pasta served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet.
Angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice.
Bowtie pasta tossed with chicken, asparagus, spinach, sun dried tomatoes in a light parmesan broth.
Traditional fettucine noodles tossed with broccoli in a creamy alfredo sauce.
Linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce.
Linguine pasta tossed with roasted chicken, pesto, and pine nuts in a parmesan broth with a hint of lemon.
Linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce.
Linguine pasta tossed with fresh manilla clams, basil and chopped clams in a white clam sauce.
Rigatoni pasta, herb roasted boneless chicken, mushrooms and onions, tossed in a light marsala cream sauce.
Spaghetti served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet.
Spaghetti served with our Italian meat sauce.
Spaghetti with your choice of meatballs or italian sausage; served with our meat or marinara sauce.
Bowtie pasta tossed with broccoli, spinach, asparagus, caramelized onions, and sun-dried tomatoes finished with a zesty tomato pesto broth.
Broccoli sauteed with garlic and olive oil.
Asparagus sauteed with garlic and olive oil.
Potatoes mashed to perfection with heavy cream and roasted garlic.
Spinach sautéed with garlic and olive oil, served with lemon.
Idaho potatoes roasted with herb marinade, fried, and served with garlic, aglio butter, lemon butter, white wine chicken sauce, rosemary, parsley and basil.
Breaded chicken breast, melted provolone, and marinara sauce on ciabatta bread.
Chicken breast thinly sliced, layered on a toasted onion roll with sliced sauteed peppers, red onions, mushrooms, pepperoncinis, and melted provolone cheese. served with chicken sauce.
Italian link sausage, sauteed peppers, onions, mushrooms and provolone cheese on griddled onion roll.
Crab cake on a brioche bun with arugula, tomato and crispy onion strings and mustard mayonnaise.
Our signature meatballs on a toasted onion roll with melted provolone cheese and marinara sauce.
Roasted chicken breast thinly sliced and served on a warm onion roll, with arugula, tomatoes and pesto mayonnaise.
Salmon filet, lettuce, tomato and onion with lemon caper mayonnaise on a soft brioche bun.
Lightly breaded chicken breasts fried and topped with provolone cheese and marinara sauce.
Chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; served in a light veal sauce with caramelized onions.
Chicken breasts sautéed with marsala wine, veal sauce, mushrooms, onions and basil.
Chicken breasts sautéed with capers, lemon, white wine and parsley.
A whole roast chicken marinated in fresh herbs, roasted and cut into pieces. served in a light chicken sauce.
10 oz. center cut filet, broiled and served with veal sauce and topped with crisp onion rings. marinated in herbs marinade and finished with garlic butter.
Medallions of beef served with roasted garlic mashed potatoes and a portabella tomato sauce.
16 oz. broiled, prime, aged center cut new york strip steak, served with veal sauce. marinated in herb marinade, topped with crisp onion rings and finished with garlic butter.
Veal rib chop marinated in herbs, garlic and broiled; served with a light veal sauce.
Three veal cutlets, lightly floured and sauteed with mushrooms, marsala wine, onions and veal sauce.
Three veal cutlets, breaded, and baked with provolone cheese and topped with marinara sauce.
Three veal cutlets, sauteed and served over aglio spinach.
Savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden.
Savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden.
Sliced eggplant, breaded and fried, layered with provolone cheese and marinara sauce.
Homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara.
Ricotta pasta simmered in a delicately balanced sauce prepared with our classic pomodoro cream and finished with vodka and roasted garlic.
Whipped ricotta cheese layered with pasta sheets, crumbled meatballs, italian sausage and marinara sauce. topped with provolone cheese and your choice of our meat or marinara sauce.
Ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown.
Homemade ravioli filled with ground veal, mushrooms, marsala wine and asiago cheese. browned on top with toasted bread crumbs, and house cheese. served with alfredo sauce, sun-dried tomoatoes, basil and parsley.
Angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice.
Marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce.
Linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce.
Delicious lump crabmeat served with a side of mustard sauce.
Linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce.
Linguine pasta tossed with fresh manilla clams, basil and chopped clams in a white clam sauce.
Filet of salmon sauteed with fresh herbs and spinach; served with a light lemon sauce.
Gulf shrimp topped with our seasoned bread crumbs, baked and served with stewed tomatoes and basil; served with white wine chicken broth.
Steamed prince edward island mussels in the shell served tuscan or diavolo style; served with garlic crostinis.
Salmon scaloppine lightly breaded and sauteed; served on a bed of aglio spinach, and finished with our traditional picatta sauce with a touch of sherry wine.
Italian sausage, pomodoro sauce and ziti topped with a layer of melted provolone and parmesan cheeses.
Fresh pasta stuffed with braised beef, asiago and parmesan cheeses.
Basil and saffron pasta filled with fresh lobster meat in a light lobster cream sauce.
Slow-cooked chicken smothered in our red wine tomato gravy with mushrooms, roasted peppers and onions ~ served with pappardelle pasta.
Chocolate cake layered with sambucca chocolate mousse; iced with chocolate frosting and dusted with cocoa powder.
New york style ricotta cheesecake topped with fresh berries and whipped cream.
Pound cake toasted and served with caramelized bananas and our own hot fudge sauce. vanilla bean ice cream.
Ladyfinger cookies soaked in espresso and coffee liqueur layered with mascarpone cheese; dusted with cocoa powder and served with chocolate.
Crescent shaped lemon cookies glazed with lemon frosting.
Warm apple filling of granny smith apples, sugar, butter, nutmeg, cinnamon, baked in a pastry crust dipped in cream and crystallized sugar. served with caramel sauce and a scoop of vanilla bean ice cream. garnished with mint.
Cheese-stuffed raviolis topped with marinara sauce.
Strips of breaded and fried chicken served with garlic mashed potatoes and broccoli florettes.
A bowl of spaghetti and marinara sauce; topped with our famous giant meatball.
Bowtie pasta tossed with your choice of butter, alfredo, marinara or meat sauce.
Lasagna served with a choice of meat sauce or marinara sauce.
Maggiano's style thin-crust, topped with marinara sauce and imported fontina cheese.
Grilled chicken breast served with garlic mashed potatoes and broccoli florettes.
Thinly sliced white onions dusted with seasoned flour and deep fried.
Italian garlic bread toasted and topped with a tomato bruschetta relish made of diced tomatoes, balsamic vinegar and roasted garlic.
Crispy calamari coated in egg whites and seasoned flour, deep fried and served with our marinara sauce.
Strips of zucchini hand battered and fried, served with a zesty lemon aioli cream sauce.
Maggiano's style thin crust, imported fontina cheese, Italian sausage, tomato pesto sauce and oven-dried tomatoes.
Delicious lump crabmeat served with a side of mustard sauce.
Hearty Italian country vegetable soup.
Whole milk mozzarella cheese breaded and fried,topped with provolone cheese and marinara sauce.
Half of our thin crust sausage pizza with a side salad.
A chef's seasonal selection of cream or broth based soups. monday - emilia's onion; tuesday - tuscan bean and sausage; wednesday - beef and barley; thursday - broccoli asiago; friday - new england clam chowder; saturday - mushroom marsala; daily - minestr.
Jumbo mushroom caps stuffed with spinach and topped with our seasoned breadcrumbs; served in a white wine chicken broth.
Italian Foccacia bread brushed with a flavorful blend of garlic, extra virgin olive oil, parmesan cheese and a hint of crushed red pepper.
Chopped iceberg lettuce, diced tomatoes, diced chicken, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg, romaine, prosciutto, salami, pepperoni, provolone and italian vinaigrette.
Tomatoes, cucumbers and white balsamic vinaigrette.
Arugula, spinach, walnuts and bleu cheese vinaigrette.
A traditional caesar salad of romaine lettuce tossed with caesar dressing, croutons and shaved parmesan cheese.
Chopped iceberg lettuce, diced tomatoes, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg and romaine lettuce, crumbled bleu cheese, crispy prosciutto, red onions, tossed in our signature house dressing.
Romaine and iceberg lettuce, grape tomatoes, red onions, croutons, and italian vinaigrette.
Tender leaf spinach tossed with roasted red peppers, sweet roasted onions, gorgonzola cheese, pancetta dressing and topped with bacon and toasted pine nuts.
Angel hair pasta served with a chunky plum tomato sauce with roasted garlic, white wine and fresh basil.
Angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice.
Bowtie pasta tossed with chicken, asparagus, spinach, sun dried tomatoes in a light parmesan broth.
Traditional fettucine noodles tossed with broccoli in a creamy alfredo sauce.
Rigatoni pasta, herb roasted boneless chicken, mushrooms and onions, tossed in a light marsala cream sauce.
Spaghetti served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet.
Spaghetti served with our Italian meat sauce.
Spaghetti with your choice of meatballs or Italian sausage; served with our meat or marinara sauce.
Bowtie pasta tossed with broccoli, spinach, asparagus, caramelized onions, and sun-dried tomatoes finished with a zesty tomato pesto broth.
Breaded chicken breast, melted provolone, and marinara sauce on ciabatta bread.
Chicken breast thinly sliced, layered on a toasted onion roll with sliced sauteed peppers, red onions, mushrooms, pepperoncinis, and melted provolone cheese. served with chicken sauce.
Our signature meatballs on a toasted onion roll with melted provolone cheese and marinara sauce.
Italian link sausage, sauteed peppers, onions, mushrooms and provolone cheese on griddled onion roll.
Crab cake on a brioche bun with arugula, tomato and crispy onion strings and mustard mayonnaise.
Salmon filet, lettuce, tomato and onion with lemon caper mayonnaise on a soft brioche bun.
Sliced imported proscuitto di parma, fresh mozzarella, tomatoes and arugula folded together with pesto sauce in our homemade pizza dough.
Roast beef, Italian vegetables, parmesan and fontina cheese with red pepper mayo on our famous onion roll.
Layers of roasted vegetables squash, red peppers, red onion, crispy zucchini, tomatoes, arugula, fontina cheese and red pepper mayonnaise on our ciabatta bread, add chicken for an additional $ 2.00.
2 Italian sausage links cut in half served on a toasted onion roll brushed with garlic butter, topped with red peppers, onions, mushrooms and provolone cheese. Served with a side of marinara.
Lightly breaded chicken breasts fried and topped with provolone cheese and marinara sauce.
Chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; served in a light veal sauce with caramelized onions.
Chicken breasts sautéed with marsala wine, veal sauce, mushrooms, onions and basil.
Chicken breasts sautéed with capers, lemon, white wine and parsley.
Our chef's choice - served daily.
Filet of salmon sauteed with fresh herbs and spinach; served with a light lemon sauce.
Gulf shrimp topped with our seasoned bread crumbs, baked and served with stewed tomatoes and basil; served with white wine chicken broth.
Three veal cutlets, lightly floured and sauteed with mushrooms, marsala wine, onions and veal sauce.
Three veal cutlets, breaded, and baked with provolone cheese and topped with marinara sauce.
Three veal cutlets, sauteed and served over aglio spinach.
A whole roast chicken marinated in fresh herbs, roasted and cut into pieces. served in a light chicken sauce.
Salmon scaloppine lightly breaded and sauteed; served on a bed of aglio spinach, and finished with our traditional picatta sauce with a touch of sherry wine.
Sliced eggplant, breaded and fried, layered with provolone cheese and marinara sauce.
Homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara.
Ricotta pasta simmered in a delicately balanced sauce prepared with our classic pomodoro cream and finished with vodka and roasted garlic.
Whipped ricotta cheese layered with pasta sheets, crumbled meatballs, Italian sausage and marinara sauce. topped with provolone cheese and your choice of our meat or marinara sauce.
Ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown.
Homemade ravioli filled with ground veal, mushrooms, marsala wine and asiago cheese. browned on top with toasted bread crumbs, and house cheese. served with alfredo sauce, sun-dried tomoatoes, basil and parsley.
Italian sausage, pomodoro sauce and ziti topped with a layer of melted provolone and parmesan cheeses.
Fresh pasta stuffed with braised beef, asiago and parmesan cheeses.
Basil and saffron pasta filled with fresh lobster meat in a light lobster cream sauce.
Slow-cooked chicken smothered in our red wine tomato gravy with mushrooms, roasted peppers and onions ~ served with pappardelle pasta.
Child size portion of our vanilla bean ice cream.
Chocolate cake layered with sambucca chocolate mousse; iced with chocolate frosting and dusted with cocoa powder.
Rich and creamy vanilla custard with a hint of citrus, caramelized sugar crust, topped with fresh strawberries.
Pastry shell filled with vanilla bean ice cream and topped with our own hot fudge and fresh whipped cream; dusted with cocoa powder and powdered sugar.
Maggiano's signature spumoni made especially for us a blend of pistachio, chocolate and cherry ice cream.
New york style ricotta cheesecake topped with fresh berries and whipped cream.
Pound cake toasted and served with caramelized bananas and our own hot fudge sauce. vanilla bean ice cream.
Ladyfinger cookies soaked in espresso and coffee liquer layered with mascarpone cheese;dusted with cocoa powder and served with chocolate.
Creamy ice cream with hints of vanilla bean.
Crescent shaped lemon cookies glazed with lemon frosting.
Warm apple filling of granny smith apples, sugar, butter, nutmeg, cinnamon, baked in a pastry crust dipped in cream and crystallized sugar. served with caramel sauce and a scoop of vanilla bean ice cream. garnished with mint.
Chocolate cake rolled with sambuca flavored cream finished with val rona cocoa powder.
Marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce.
Diced artichoke hearts, spinach, tomatoes and asiago cheese baked with alfredo sauce until bubbling and golden; served with crispy foccacia bread.
An assortment of our favorite appetizers, including stuffed mushrooms, crispy zucchini fritte, bruschetta, crispy onions and spinach artichoke al alforno.
Italian garlic bread toasted and topped with a tomato bruschetta relish made of diced tomatoes, balsamic vinegar and roasted garlic.
Crispy calamari coated in egg whites and seasoned flour, deep fried and served with our marinara sauce.
Strips of zucchini hand battered and fried, served with a zesty lemon aioli cream sauce.
Homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara.
Maggiano's style thin crust, imported fontina cheese, italian sausage, tomato pesto sauce and oven-dried tomatoes.
Delicious lump crabmeat served with a side of mustard sauce.
Whole milk mozzarella cheese breaded and fried, topped with provolone cheese and marinara sauce.
Ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown.
Sliced beefsteak tomatoes, fresh mozzarella cheese; drizzled with our Italian vinaigrette.
Jumbo mushroom caps stuffed with spinach and topped with our seasoned breadcrumbs; served in a white wine chicken broth.
Steamed prince edward island mussels in the shell served tuscan or diavolo style; served with garlic crostinis.
Thinly sliced white onions dusted with seasoned flour and deep fried.
A traditional caesar salad of romaine lettuce tossed with caesar dressing, croutons and shaved parmesan cheese.
Chopped iceberg lettuce, diced tomatoes, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg and romaine lettuce, crumbled bleu cheese, crispy prosciutto, red onions, tossed in our signature house dressing.
Hearty italian country vegetable soup.
Romaine and iceberg lettuce, grape tomatoes, red onions, croutons, and Italian vinaigrette.
Tender leaf spinach tossed with roasted red peppers, sweet roasted onions, gorgonzola cheese, pancetta dressing and topped with bacon and toasted pine nuts.
Chopped iceberg lettuce, diced tomatoes, diced chicken, crumbled bleu cheese, green onion, avocado, crispy prosciutto, tossed in our signature house dressing.
Iceberg, romaine, prosciutto, salami, pepperoni, provolone and Italian vinaigrette.
Tomatoes, cucumbers and white balsamic vinaigrette.
Arugula, spinach, walnuts and bleu cheese vinaigrette.
Angel hair pasta served with a chunky plum tomato sauce with roasted garlic, white wine and fresh basil.
Angel hair pasta served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet.
Angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice.
Bowtie pasta tossed with chicken, asparagus, spinach, sun dried tomatoes in a light parmesan broth.
Traditional fettucine noodles tossed with broccoli in a creamy alfredo sauce.
Linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce.
Linguine pasta tossed with roasted chicken, pesto, and pine nuts in a parmesan broth with a hint of lemon.
Linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce.
Linguine pasta tossed with fresh manilla clams, basil and chopped clams in a white clam sauce.
Rigatoni pasta, herb roasted boneless chicken, mushrooms and onions, tossed in a light marsala cream sauce.
Spaghetti served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet.
Spaghetti served with our Italian meat sauce.
Spaghetti with your choice of meatballs or Italian sausage; served with our meat or marinara sauce.
Bowtie pasta tossed with broccoli, spinach, asparagus, caramelized onions, and sun-dried tomatoes finished with a zesty tomato pesto broth.
Broccoli sauteed with garlic and olive oil.
Asparagus sauteed with garlic and olive oil.
Potatoes mashed to perfection with heavy cream and roasted garlic.
Spinach sautéed with garlic and olive oil, served with lemon.
Idaho potatoes roasted with herb marinade, fried, and served with garlic, aglio butter, lemon butter, white wine chicken sauce, rosemary, parsley and basil.
Lightly breaded chicken breasts fried and topped with provolone cheese and marinara sauce.
Chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; served in a light veal sauce with caramelized onions.
Chicken breasts sautéed with marsala wine, veal sauce, mushrooms, onions and basil.
Chicken breasts sautéed with capers, lemon, white wine and parsley.
A whole roast chicken marinated in fresh herbs, roasted and cut into pieces. served in a light chicken sauce.
2 chicken breasts stuffed with mushrooms and Fontina cheese. Served with garlic mashed potates.
Medallions of beef served with roasted garlic mashed potatoes and a portabella mushroom sauce.
10 oz. center cut filet, broiled and served with veal sauce and topped with crisp onion rings. marinated in herbs marinade and finished with garlic butter.
Tender braised beef slow cooked in a rich red wine sauce. garnished with pappardelle pasta, carrots, fennel, peas, caramalized onions and button mushrooms.
16 oz. broiled, prime, aged center cut new york strip steak, served with veal sauce. marinated in herb marinade, topped with crisp onion rings and finished with garlic butter.
Veal rib chop marinated in herbs, garlic and broiled; served with a light veal sauce.
Three veal cutlets, lightly floured and sauteed with mushrooms, marsala wine, onions and veal sauce.
Three veal cutlets, breaded, and baked with provolone cheese and topped with marinara sauce.
Three veal cutlets, sauteed and served over aglio spinach.
Savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden.
Sliced eggplant, breaded and fried, layered with provolone cheese and marinara sauce.
Homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara.
Ricotta pasta simmered in a delicately balanced sauce prepared with our classic pomodoro cream and finished with vodka and roasted garlic.
Whipped ricotta cheese layered with pasta sheets, crumbled meatballs, Italian sausage and marinara sauce. topped with provolone cheese and your choice of our meat or marinara sauce.
Ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown.
Homemade ravioli filled with ground veal, mushrooms, marsala wine and asiago cheese. browned on top with toasted bread crumbs, and house cheese. served with alfredo sauce, sun-dried tomoatoes, basil and parsley.
Angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice.
Marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce.
Linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce.
Delicious lump crabmeat served with a side of mustard sauce.
Linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce.
Linguine pasta tossed with fresh manilla clams, basil and chopped clams in a white clam sauce.
Filet of salmon sauteed with fresh herbs and spinach; served with a light lemon sauce.
Steamed prince edward island mussels in the shell served tuscan or diavolo style; served with garlic crostinis.
Salmon scaloppine lightly breaded and sauteed; served on a bed of aglio spinach, and finished with our traditional picatta sauce with a touch of sherry wine.
Italian sausage, pomodoro sauce and ziti topped with a layer of melted provolone and parmesan cheeses.
Fresh pasta stuffed with braised beef, asiago and parmesan cheeses.
Basil and saffron pasta filled with fresh lobster meat in a light lobster cream sauce.
Slow-cooked chicken smothered in our red wine tomato gravy with mushrooms, roasted peppers and onions ~ served with pappardelle pasta.
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