Antipasti

Vongole al Forne
clams on the half shell with seasoned breadcrumbs and lemon sauce

Portabella Funghi alla Griglia
grilled portabella mushrooms, goat cheese and tomatoes

Sliced Tomatoes and Buffulo Mozzarella
drizzled with olive oil

Steamed Casco Bay Mussels
in a fennel and white wine broth

Antipasto Freddo
marinated artichokes, roasted red peppers, assorted olives, proscuitto di parma and mozzarella

Calamari Fritti
corn meal-crusted, market-fresh calamari with marinara sauce

Gamberie Proscuito con Pesto
gulf shrimp wrapped in proscuitto di parma and warm pesto

Zuppa Del Giorno
soup of the day

Insalata

Insalata Tre Colore
arugula, raddicchio and endive

Warm Goat Cheese and Roasted Beets
on mesclun greens with candied pecans and raspberry vinaigrette

Caesar Salad
classic style with shaved pecorino romano and croutons

Insalata di Casa
field greens, roasted red peppers, onions and balsamic vinaigrette

Insalata di Spinaci
spinach salad with bacon, onion & mushroom

Insalata di Pomodoro e Mozzarella
chopped tomato and mozzarella over a bed of greens with a balsamic vinaigrette

Pasta

Cappellini alla Rosa
angel hair with chicken and assorted vegetables in a rose sauce

Rigatoni Messaniasse
chicken, spinach and mushrooms in creamy marinara

Penne ala Vodka
market tomatoes in a vodka cream sauce

Rigatoni Gorgonzola con Gamberi
pan-seared shrimp, spinach and roma tomatoes in a gorgonzola cream sauce

Tortellini Alla Pana
cheese tortellini, ham, peas and mushrooms in a cream sauce

Sweet Potato Gnocchi
crisped and finished with sage cream

Fettucine Alfredo
in a creamy cheese sauce

Penne Trio
grilled chicken, spinach, sun dried tomatoes with a roasted garlic sauce

Fettucine con Gamberi e Pollo Florentine
shrimp, chicken, fresh spinach and mushrooms in a creamy garlic sauce

Linguini del Pescatore Fra Diavlo
shrimp, scallops, clams and mussels in a spicy marinara sauce

Ravioli Marinara or Bolognese
cheese stuffed ravioli with marinara sauce

Linguini Aglio e Olio con Spinaci
spinach, mushrooms and and pine nuts sautéed in garlic and oil

Gnocchi Bolognese
potato pasta with fresh meat sauce

Linguine con Vongole
chopped clams fill this favorite

Penne Classico
penne with seasoned sweet sausage and tomatoes in a fresh pink sauce

Entrees

Grilled Bone-On Ribeye
char-grilled to perfection finished with herbed demi glace

Pollo alla Parmigiana
breaded breast of chicken layered with melted mozzarella (seved with pasta)

Pollo Bianco
chicken medallions, artichoke hearts, mushrooms and tomatoes in a white wine sauce

Pollo alla Papazzio
layers of chicken, eggplant, mushrooms, tomatoes and mozzarella over fresh spinach

Chicken Francaise
chicken lightly sauteed in lemon and white wine

Chicken Paillaird
served over a bed of balsamic-seasoned risotto

Grilled Rack of Lamb
single cut in a port wine reduction

Stuffed Chicken Rollatini
fresh basil, mozzarella, roasted red peppers and proscuitto in a fileto di pomodoro sauce

Vitello alla Parmigiana
breaded medallions of veal layered with melted mozzarella (served with pasta)

Saltimbocca di Vitello
veal scaloppini with eggplant, proscuitto and mozzarella on a bed of spinach

Veal Marsalla
medallions of veal sautéed with mushrooms in Marsalla sauce

Gamberi Scampi
shrimp lightly sauteed in a garlic and herb sauce served on a bed of risotto

Gamberi e Scaloppe Provencale
shrimp and scallops sauteed with fresh tomatoes onions and eggplant

Grilled North Atlantic Salmon
caramelized endive, blood oranges and baby arugula

Sides

Garlic Mashed Potatoes
roasted garlice-flavored mashed potatoes

Broccoli Rabe and Sausage
sautéed in extra virgin olive oil with garlic

Portobello Risotto
creamy risotto studded with fresh portobello mushrooms

Fingerling Potatoes
served golden brown with fresh rosemary

Spinach
sautéed in butter and topped with pecorino romano