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LUNCH - PRANZO (ENTREE)
Cannelloni Di Casa
Fresh cut pasta stuffed with sausage, ricotta and spinach; topped with San Marzano plum tomato sauce.
Lightly egg battered chicken sautéed and then topped with a lemon butter sauce.
Sautéed chicken breast topped with prosciutto di parma, mozzarella, and a white wine, lemon, garlic and sage sauce.
Penne Con Broccoli
Penne sautéed with chicken in garlic and extra virgin olive oil, topped with fresh grated parmigiano cheese.
LUNCH - PANINIS & WRAPS
Yellowfin Tuna Steak BLT
Fresh sushi grade yellow fin tuna topped with bacon, lettuce, and tomato.
Prosciutto con Mozzarella
Prosciutto di parma and homespun mozzarella topped with fresh beefsteak tomato, roasted red peppers, onions and baby arugula and topped with extra virgin olive oil.
Chicken breast, prosciutto, and fresh mozzarella prepared in a fresh pesto basil aioli.
Filetto di Manzo Panino
Beef tenderloin tips, sautéed Vidalia onions, mushrooms, and mozzerella on fresh Italian loaf.
NJ taxes and gratuity not included.
January Takeout Special Dinner Menu for Two
NJ taxes and gratuity not included. Starter - choose one: Buffalo Eggplant Caprese (baked eggplant topped with fresh mozzarella, tomatoes, and basil) or Sriracha Spiced Calimari. Main Course - choose one: Salmone Alla Griglia (grilled organic salmon served with sautéed escarole) or Giambotta (stuffed pork loin, spinach, prosciutto, provolone, mashed potatoes, long hot peppers). Dessert - choose one: Tiramisu (espresso-soaked ladyfingers layered with a sweet cream) or Cannoli.
Pick a pasta with an entrée. Serves 4 to 6 people, with house salad and garlic bread. Chicken Parmigiano, Chicken Francese, Stuffed Pork Marsala, Vodka Rigatoni, Penne Primavera/Veg, Eggplant Parmigiano, Penne Champagne Cream.
Pick a pasta with an entrée. Serves 4 to 6 people, with house salad and garlic bread. Chicken Condatino, Chicken fichi, Chicken Saltimbocca, Gnocchi Bolognese, Fettucini Vidalia, Paccheri Amatriciana, Sole Francese.
Table loaf stuffed with Vidalia onions, fresh seasonal vegetables, garlic, oil, and topped with melted mozzarella.
Gamberi con Bourbon
Jumbo shrimp wrapped in bacon. Drizzled in a cognac barbeque cream sauce.
Asparagus bundles wrapped with prosciutto and mozzarella cheese in a puff pastry. Baked until crisp and served over a bed of sun dried tomato cream sauce.
Caramelized stuffed onion with fennel sausage, roasted red peppers and topped with mozzarella.
Mozzarella En Carozza
Fresh breaded mozzarella baked with organic plum tomato, caper red wine sauce.
Minestra di Cipolla
Naturally sweet Vidalia onion soup simmered to perfection with crostini bread croutons and a melted cheese blend.
Insalata Di Cesare
Crisp romaine mixed with garlic crostini and romano cheese, tossed with our homemade caesar dressing.
Insalata Di Mela
Organic spring mix lettuce with walnuts, gorgonzola and apples, in a honey infused balsamic vinaigrette.
Organic baby leaf lettuce topped with shaved provolone, fresh fennel, oranges, and shaved almonds with honey infused balsamic vinaigrette.
Penne pasta sautéed with broccoli and grilled chicken. Sautéed in garlic and extra virgin olive oil and topped with fresh grated parmigiano cheese.
Penne Con Pesto
penne pasta, prepared in a fresh basil, pistachio nut garlic olive oil sauce.
Penne pasta prepared with peas, oyster mushrooms, asparagus in a garlic mascarpone cream sauce.
Fresh cut penne sautéed with eggplant, fennel sausage and sweet VIdalia onions tossed in a plum tomato sauce with garlic and extra virgin olive oil. Topped with parmigiano cheese.
Hand-rolled pasta sheet stuffed with homemade fennel sausage, spinach, and ricotta salata cheese in our San Marzano plum tomato sauce.
Homemade Mamma Josephine's vegetable lasagna topped with your choice of plum tomato sauce or rosetta cream sauce.
PRANZO (ALL NATURAL CHICKEN )
Hand-rolled chicken breast pan seared and stuffed with spinach, Gorgonzola and prosciutto. Topped in a cognac mushroom demi-cream sauce with mashed potatoes and string beans.
Sauteed with figs and mushroom medley in a cognac cream sauce served with mixed vegetable.
Sauteed and topped with roasted red peppers, asparagus and fresh mozzarella with a sherry wine sauce. Side of linguini.
Sauteed and topped with prosciutto, mozzarella, and sautéed spinach with fresh sage and white wine sauce.
Sauteed and topped with a mushroom medley prepared in a garlic and herb demi glaze sauce.
Traditional Tiramisu layered with ladyfingers, soaked in coffee and filled with delicious marscapone cheese.
CATERING MENU - INSALATA
Spring mixed lettuce tossed with walnuts, gorgonzola, apples and a balsamic vinaigrette.
CATERING MENU - ANTIPASTI
Vine tomatoes, buffalo wet mozzarella, marinated in balsamic glaze, olive oil, garlic fresh herbs.
New Zealand mussels sautéed with garlic, fresh tomato sauce and a touch of white wine.
Whole baby eggplant stuffed with fresh mozzarella, ripe tomato, baked and topped with bread crumbs and olive oil.