Dinner Menu

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Zuppa del giorno ~ 12


Mozzarella in Carrozza  15
With melted mozzarella and marinara sauce

Arancini  15
Ground beef filled with arborio rice, green peas,  fresh mozzarella, and Parmigiano cheese, served with marinara sauce

Burrata Fritta  18
Fried burrata coated with Panko Parmigiano breadcrumbs; served with herbed baked crostini, prosciutto crudo, and romesco sauce

Bufala Caprese  20
Imported bufala mozzarella, fresh tomatoes,  extra virgin olive oil, and fresh basil

Calamari Fritti  18
Calamari rings with hot or sweet marinara sauce and lemon 

Trio di Mare  24
Sautéed jumbo shrimp, Maryland crab cakes, and clams casino over grilled artichokes and roasted garlic citrus sauce

Sapoti Nostri 33
Imported prosciutto, speck del tirolo, cacciatorino, soppressata, capicola, sharp and sweet auricchio provolone, Parmigiano, olive medley, marinated artichokes, fire roasted peppers, and herb crostino topped with mozzarella tomato bruschetta


Insalata di Cesare Cardini  14
Romaine, croutons, shredded Parmigiano cheese 

Insalata di Melone  15
Watermelon, avocado, English cucumbers, red onions, and feta cheese tossed with mint traced-lemon vinaigrette

Insalata Tricolor e Caprino  15
Baby arugula, bosc pears, radicchio, endive, and fried goat cheese medallions, topped with roasted walnuts, tossed in a balsamic vinaigrette 

Panzanella  16
Fresh mozzarella, ripe tomatoes, red onions, cucumbers, roasted bell peppers, basil, and herbed toasted crostini tossed with champagne vinaigrette


Rigatoni alla Vodka  25
Prosciutto and green peas in vodka sauce 

Tagliatelle al Pesto  26
Fresh pasta with basil-pignoli pesto sauce

Penne alla Siciliana  26
Italian pan-fried eggplant, filetto di Pomodoro, fresh mozzarella and basil chiffonade 

Cavatelli con Ragu di Salsiccia  26
Crumbled Italian sausage and tomato sauce,  topped with fresh ricotta

Garganelli alla Panna e Prosciutto  26
Ham, wild mushrooms, and green peas in a  creamy Parmigiano sauce 

Fusilli con Burrata e Zucchini  26
Double plum tomato sauce, roasted garlic, burrata and fried zucchini 

Orecchiette Calabresi  26
Broccoli rabe, roasted garlic, extra virgin olive oil, and Calabrian chili peppers

Fettuccine allo Scoglio  36
Fresh clams, mussels, jumbo shrimp, sea scallops, and calamari in a mild tomato sauce 


Pizza Marinara  15
San Marzano tomatoes, garlic, oregano, basil  and extra virgin olive oil 

Pizza Napoletana  17
San Marzano tomatoes and mozzarella EXTRA TOPPINGS: Pepperoni, meatballs, sausage mushrooms, onions, or olives – 2.75 per item

Pizza Margherita  18
San Marzano tomatoes, fior di latte mozzarella  and basil 

Pizza Bianca  20
Ricotta, provolone, mozzarella and Parmigiano with thin slices of fresh tomatoes and arugula

Pizza Alle Tre Salsicce  20
Tomato sauce, Italian sausage, hot soppressata, Genoa salami and mozzarella  

Pizza con Cime di Rapa e Salsiccia 20
Broccoli rabe, Italian sausage, and provola

Fig and Prosciutto Flatbread  22
A crispy rosemary crust, sliced figs, balsamic  glaze, prosciutto di Parma and crumbled  Gorgonzola cheese

Sorrentino Flatbread  22
Ripe tomatoes, homemade mozzarella, and basil 

Calzone  20
San Marzano tomatoes, ricotta, ham, Parmigiano and mozzarella


Sogliola alle Erbe  32
Baked sole topped with Mediterranean herbed bread crumbs, served over mashed potatoes, with Cajun  steak tomatoes and asparagus 

Dentice Livornese  32
Red snapper fillet, in a chopped plum tomatoes sauce with anchovies, olives, capers, and roasted garlic over  baked polenta and spinach 

Salmone con Miele all’Aglio  35
Cajun and smoked paprika dusted Atlantic salmon fillet over pan sautéed sweet potato medallions and  roasted garlic honey, ginger-lemon, and soy  traced sauce  

Cioppino  50
Sea scallops, jumbo shrimp, snapper fillet, mussels, clams, lobster tail, and calamari in a light marechiaro sauce and artisan garlic crostino


Pollo Parmigiana  29
Breaded chicken cutlet, marinara sauce, basil, mozzarella, and Parmigiano cheese over linguini

Pollo al Vino Bianco  29
Pan-sauteed chicken breast with Mediterranean herbs, garlic, sundried tomatoes, and white wine deglazed with a touch of heavy cream, served with mashed potatoes and spinach 

Ossobuco di Maiale  30
Slow-cooked pork shank with figs and espresso  coffee beans trace over mashed potatoes and asparagus 

Orecchia di Elefante  36
Hatfield reserve pork chop pounded thin,  egg-washed, double coated with Parmigiano breadcrumbs, pan-fried, topped with baby arugula, cherry tomatoes, and red onions, tossed with lemon, Italian vinaigrette  

Costoletta di Vitello Sorrentina  50
Parmigiano, Mediterranean herbs, and bread crumb-coated veal chop topped with fresh plum tomatoes and melted fresh mozzarella with a side of fettuccine 

Filetto di Manzo Mare  e Terra  50
8 oz. Filet mignon and jumbo shrimp in a roasted garlic citrus sauce with roasted portobello mushroom cap and roasted garlic mashed potatoes


​​Italian or French Fries  7 

Vegetable Medley  7 

Baked Sweet Potato  8 

Sautéed Spinach  10 

Fried Zucchini  10 

Linguini Marinara  12 

Meatballs with Marinara Sauce  15 

Parmigiano Risotto  16 

Broccoli Rabe  16

Please inform us of any allergy concerns.
All menu prices are subject to change based on market pricing.

April 14, 2023