Lunch

Antipasti

Cold
Bruschetta 7
Four Italian bread crostini, topped with spicy diced tomatoes, fresh basil, olive oil and rubbed with fresh garlic
Shrimp Cocktail 15
Jumbo Gulf shrimp, steamed, peeled and served with our zesty cocktail sauce and lemon wedges
Caprese 12
Creamy and fresh mozzarella, sweet Roma tomatoes, fresh basil and extra virgin olive oil
Clams on Half Shell 13
Hot
Fried Calamari 18
Lightly breaded and fried Atlantic calamari, served with our zesty cocktail or marinara sauce
* Chef Vito Barbanente’s specialties Grilled Octopus 18
Fresh octopus, marinated in olive oil and Italian seasonings then flash char-grilled till tender and smokey
Baked Clams 14
East coast clams, topped with Italian bread crumbs and cheese baked with butter and garlic
Mussels Marinara 14
Mussels sauteed in olive oil and doused with our house made marinara sauce
Grilled Portobello Mushroom 11
Portobello mushroom, marinated in olive oil and balsamic vinegar, grilled and topped with melted gorgonzola cheese
* Chef Vito Barbanente’s specialties Grilled Calamari 18
Calamari tubes, marinated in olive oil, garlic and spices and flash char-grilled

Insalate & Zuppa

Soup of the Day & Salad 11
Mixed greens with your choice of dressing
Rustica Salad 14
A blend of crisp greens topped with grilled, sliced chicken breast and house made Italian dressing
Portobello Salad 12
Assorted gourmet greens with charcoal portobello mushrooms and sun dried tomatoes
Pescatore Salad 19
Boiled calamari, octopus and cuttle fish, marinated in olive oil, white vinaigrette and mild giardiniera

Vegetarian Dishes

Giardinetto Alla Griglia 18
Grilled fresh zucchini, eggplant, roasted peppers, artichokes, portobello mushrooms, broccoli and asparagus with a touch of olive oil & balsamic vinegar
Melanzane al Forno 18
Eggplant parmigiana baked with tomato sauce, parmigiano cheese and mozzarella

Pizzette

Pizza Capricciosa 18
Crispy crust, mozzarella, tomatoes, hickory smoked ham, mushrooms and grilled artichokes
Pizza Romana 16
Crispy crust, mozzarella, tomato and delicate anchovy fillets
Panzerottini 8
Our pizza dough, made fresh daily, rolled and stuffed with mozzarella and tomatoes; four per order
Pizza Bianca Ai Quattro Formaggi 17
Crispy crust, mozzarella, romano, asiago and gorgonzola cheeses
Pizza Vegetariana 18
Crispy crust topped with grilled zucchini, eggplant, yellow squash, red peppers, tomatoes and mozzarella
Pizza Margherita 16
Crispy crust with mozzarella, tomatoes and fresh basil leaves

Pasta

* Chef Vito Barbanente’s specialties Gnocchi Bella Napoli 18
House made gnocchi, sauteed in olive oil with fresh diced Roma tomatoes, fresh basil and topped with Shredded Parmigiano
Cheese Ravioli 17
With marinara sauce
Penne Arrabbiata 16
Mostaccioli with red spicy sauce
Timballo Al Forno 15
Baked rigatoni with meat sauce and mozzarella
Linguini With Clam Sauce 19
Pasta with manila baby clams in olive oil and garlic in white or red sauce
Fettuccine Broccoli and Shrimp 20
With olive oil, garlic and white wine
Lasagna Nostrana Al Forno 18
House made lasagna, baked with our seasoned ground beef, mozzarella and our house made Aurora sauce
* Chef Vito Barbanente’s specialties Cappellini Frutti di Mare 20
Angel hair pasta with mussels, baby clams, shrimp and scallops with your choice of red or white sauce
Spaghetti Calamari, Marinara Sauce 20
Pasta with squid in red tomato sauce

Pesce

Baked Salmon 21
Fresh North Atlantic Salmon, lightly breaded, seasoned and broiled, served on a bed of sauteed spinach with garlic and cannellini beans
Spiedino di Gamberi Con Risotto Primavera 22
Grilled shrimp with olive oil, garlic, touch of balsamic and risotto with vegetables
* Chef Vito Barbanente’s specialties Tilapia Alla Francese 22
A mild, white tilapia sauteed with spinach and a touch of lemon and served on cappellini

Carne & Pollo

* Chef Vito Barbanente’s specialties Petto di Pollo Alla Vesuvio 18
Boneless chicken breast, sauteed in olive oil with garlic, rosemary, oven roasted vesuvio potatoes and vegetables
Vitello al Forno Alla Parmigiana 22
Sauteed veal cutlets baked with house made red sauce, mozzarella and served with gnocchi pasta
Petit Filet Mignon, 6 oz 28
Served with roasted potatoes & vegetables
Veal Piccata 24
Tender veal sliced and sauteed with lemon capers, artichokes with pasta

* Chef Vito Barbanente’s specialties – SIMPLY THE BEST!!!

All selections are subject to the quality of available product; if the quality of any ingredient does not meet our standards, it will not be served to you.
*lnquire for any entree not on our menu.

Daily Lunch Buffet

From 11:30 am – 2:00 pm
Wednesday and Thursday: $22.95
Friday: $22.95
All you can eat

ALSO WE WILL CUSTOMIZE YOUR MENU TO MEET YOUR NEEDS. PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE!