Lunch Menu

Romaine lettuce served with croutons in a Caesar dressing.

Tomatoes with fresh mozzarella and roasted red peppers in reduction Balsamic.

Marinated Eggplant, fresh mozzarella, olive tapenade.

Prosciutto, fresh mozzarella, tomato, arugula, and pesto.

Broccoli rabe, roasted peppers, fresh mozzarella, and pesto mayo.

Fettuccine pasta sauteed with grilled chicken in alfredo sauce.

Penne with pancetta and peas in a pink vodka sauce.

Spaghetti pasta finished in a red marinara sauce with fresh mozzarella cheese.

Pappardelle pasta sauteed with mild Italian sausage, cherry tomatoes, broccoli rabe, in a white wine garlic sauce.

Linguine pasta sauteed with fresh mussels, garlic, extra virgin olive oil, in a white wine or red tomato sauce.

Homemade potato pasta with gorgonzola and mascarpone cheese cream sauce.

Chicken breast sauteed with asparagus, topped with mozzarella cheese in a lemon white wine sauce.

Lightly breaded chicken breast baked with fresh marinara sauce and mozzarella cheese.

Chicken breast sauteed with roasted red peppers, shitake mushrooms, red onions, in a marinara sauce.

Veal medallions dipped in egg with capers in a lemon white wine, served over capellini.

Veal medallions sauteed with roasted red peppers, shitake mushrooms, in a cognac demi-glaze sauce.

Veal medallions sauteed with shitake mushrooms in a marsala demi-glaze sauce.

Blackened fillet served with chef’s salad.