House Specialties

Fettuccine pasta with broccoli, artichoke, tomato, carrots, mushrooms, and edamame in a white wine sauce.

Savory and simple in a light cream sauce with garlic and oil on a bed of spaghetti.

Chicken or eggplant parmigiana, lightly breaded, cooked to a golden brown and served over pasta.

Ground beef, carrots, onions and pancetta simmered in red wine and finished with  garlic, tomato, basil and cream.

Hand-rolled in our kitchen with a mix of cheeses and spinach.

Rolled pasta with ricotta, chicken, bacon, basil, and spinach in a tomato basil and alfredo sauce.

Ziti pasta in a tomato basil sauce with onion, mushroom, bell pepper and a hint of Marsala wine. Choice of sausage or chicken.

Ricotta, carrots, and broccoli rolled into battered eggplant with parmesan cheese and marinara.