Curbside pick-up 4-8 pm Monday-Saturday during COVID-19 lock-down
Menu brought to you by Executive Chef and Owner Gaetano Turi.
Download menu: Take Out Menu
Tender domestic calamari golden fried to perfection.
Stuffed Jumbo Mushrooms
Jumbo mushrooms stuffed with spinach, four cheeses, tomato and herbs.
Hand made fresh mozzarella accompanied with tomato, dressed with Tuscan olive oil, fresh basil, Mediterranean lava sea salt and aged balsamic vinegar.
Risotto with Asparagus and Pine Nuts
Arborio rice with asparagus, pine nuts and Parmiggiano cheese.
Risotto with Chicken and Portabella Mushrooms
Arborio rice with chicken breast, portabella mushrooms, walnuts, Merlot wine and Asiago cheese.
Tortellacci Alla Rosa
Cheese filled tortellacci pasta tossed with prosciutto, mushrooms and sweet peas, in Vodka Pink sauce.
Spinach and Ricotta Shells
Jumbo shells filled with spinach and ricotta, topped with fresh mozzarella, baked in Roma tomato sauce.
Ravioli Quattro Formaggi
Four cheeses filled ravioli tossed with Fra diavolo sauce with garlic, chilies peppers and tomato sauce.
Cannelloni of Tuscan Roasted Chicken and Mushrooms
House made cannelloni pasta filled with Tuscan style roasted chicken, mushrooms, Parmiggiano and fresh herbs, baked in tomato/cream sauce, topped with provolone cheese.
Angus tenderloin tips, mushrooms, herbs and merlot wine slow braised for hours in Roma tomato sauce, served on a bed of house made fettuccine.
Fettuccine with Shrimp and Scallops
House made fettuccine tossed with jumbo shrimp and Bay scallops in Brandy/Roasted garlic cream sauce.
Ziti Alla Campagnola
Ziti pasta tossed with sweet Italian sausage, mushrooms and sweet peas, in tomato/cream sauce.
Spinach and Ricotta Manicotti
Spinach and ricotta filled manicotti pasta baked to perfection, served with Al Fredo and Roma tomato sauces.
Cavatelli with Chicken and Asparagus Meatballs
House made ricotta cavatelli pasta served with chicken and asparagus meatballs in tomato/cream sauce with basil and Asiago cheese.
Lobster filled ravioli tossed with Fra Diavolo sauce (Roma tomatoes, garlic, chilies peppers and Pinot Grigio wine).
Chicken breast rolled with prosciutto, spinach and Fontina cheese, roasted with marsala wine and Demi/Glaze.
Chicken Breast sautéed with lemon, capers, garlic and white wine, served on a bed of rigatoni pasta.
Veal parmiggian (Also available Chicken Parmiggiana)
Veal scaloppini pounded and breaded, baked in Roma tomato sauce, topped with fresh mozzarella, served on a bed of spaghetti.
New York Strip
Aged 12oz Angus strip steak seared to perfection, served with mushrooms and red bell peppers braised in Chianti/Demi Glaze.
Salmon with Horseradish/parmiggiano Crust
North Atlantic salmon pan roasted with horseradish/parmiggiano crust, served on a bed of fire roasted spinach.
Florida Red Snapper
Florida red snapper blacken to perfection, served on a bed of fire roasted spinach.