Build Your Own (or) Chef's Choice: Mixture of items (or) Family Style Chef's Choice
Mozzarella
Italian cheese made from cow's milk.
Buffalo Mozzarella
Italian cheese made from buffalo's milk.
Scamorza
Mozzarella that is smoked.
Burrata
Outer shell of mozzarella with a creamy inside.
Parmigiano Reggiano
Italian cheese aged a minimum of 18 months.
Blue Cheese
A cultured earthy cheese.
Goat Cheese
Soft cheese made from goat milk.
Warm Brie
A soft cheese from cow's milk from the Brie area of France.
Prosciutto
Cured Ham
Speck
Smoked Prosciutto
Pancetta
Cured Pork Belly
Capicola
Cured Salumi
Tomatoes & Basil
Fresh Pesto & Crostini
Arugula Salad & Cherry Tomato
Marinated Cherry Tomato & Crostini
Marinated Olives
Honey Truffle Drizzle
Garlic Bread
Herb butter parmigiano cheese and baked garlic.
Bruschetta di Ischia
Cherry tomatoes, fresh basil, garlic and extra virgin olive oil over toasted Italian bread.
Cozze alla Isolana
PEI mussels sautéed in garlic, olive oil, white wine and fresh basil.
Calamari con Pomodoro
Choice of -
Breaded & fried fresh with marinara sauce.
OR
Sautéed with cherry tomatoes, garlic, basil white wine, and marinara.
The Poached Pear
A whole pear poached in sauvignon blanc, sugar, lemon and cinnamon with arugula, goat cheese, candied walnuts with our homemade balsamic dressing.
Insalate di Stagione
Seasonally prepared based around current in season ingredients.
Insalata di Cesare
Romaine lettuce with homemade Cesare dressing tossed and topped with croutons.
Allen Brothers Filet Mignon
24-day aged Filet Mignon, served with mushrooms, risotto and the vegetable of the day.
Add Lobster Tail
Costolette di Vitello
Bone in 14-ounce Veal Chop. Prepared with sautéed mushrooms, cream and brandy.
Ossobuco
Braised veal shank with celery, carrots, onion, rosemary, thyme, sage and red wine, served with a risotto.
Costolette di Vitello Parmigiana
Bone in 10-ounce Veal Chop pounded thin, lightly breaded, fried and topped with marinara sauce and fresh mozzarella.
OR
Costolette di Vitello Milanese
Milanese style topped with an arugula and cherry tomato salad finished with balsamic.
Scaloppine Mamma Lucia
Veal sautéed in Marsala wine with fresh wild mushrooms, topped with eggplant and fresh mozzarella cheese.
Lobster Pescatora
6 oz. lobster tail, mussels, clams, shrimp sautéed olive oil, white wine, marinara pan seared, with cherry tomatoes, garlic, basil, white wine over a bed of linguini.
Seared Sea Scallops
Pan seared sea scallops served over a roasted red pepper sauce with asparagus.
Filet of Grouper
A locally caught white fish. Prepared special by the chef daily.
Honey Truffle Salmon
Atlantic salmon seasoned, pan seared and finished with truffle honey.
Lobster Ravioli
Sautéed shallots, vodka and cream finished with a touch of marinara.
Pollo Mamma Lucia
Free range chicken breast sautéed with wild mushrooms, Marsala wine, and a touch of marinara, then topped with mozzarella.
Pollo Parmigiana
Free-range chicken breast lightly breaded, fried, finished with marinara sauce and mozzarella cheese.
Pollo Milanese
Lightly breaded, fried, Milanese style topped with an arugula and cherry tomato salad finished with balsamic.