Specials
Something special from Chef Paolo
Talgeri Antipasto
Arugula salad served on a cutting board. Layered with prosciutto, pancetta, sopresata, fresh mozzarella, pecorino Romano wedged, feta cheese, marinated olives, artichoke and olives & cherry tomatoes. Served over a fresh toasted flat bread.
Nonna’s Meatballs
Mouthwatering meatball served in a plumb tomatoes sauce and fresh handmade Ricotta cheese.
Fried Calamari
A heaping dish of fresh Calamari, Tubes and tentacles, pan fried and seasoned with sea salt, black pepper and Julien spicy peppers
Bone-in Ribeye Steak
16 oz. of choice meat, cooked to your temperature and served with grilled shrimp, roasted potatoes & asparagus.
Rack Of Lamb
Stuffed w mozzarella & prosciutto. Sautéed in a red wine demi glaze sauce with Portobello mushrooms, baby roasted potatoes, red onion, black olives & asparagus
Salmon Scampi
Pan-seared salmon is sautéed in a white wine garlic sauce and topped with shrimp, asparagus, and grilled lobster ravioli.
Parpadella con Lemencello
Handmade Fettuccini pasta served with shrimp, scallops & cherry tomatoes in a lemencello cream sauce.
Lobster Ravioli
Handmade Lobster ravioli stuffed with knuckles, claw meat, and sautéed with wild mushroom, asparagus, and shallots in a light cream sauce.
Stuffed Veal Chop
Porterhouse veal chop stuffed with prosciutto and fontina cheese.
Seafood Special
Lobster tails, littleneck clams, mussels, scallops, calamari, and scrod, sauteed in a light tomato sauce and served over a bed of handmade pasta.
Swordfish Chop
Bone-in swordfish stuffed with fresh mozzarella and baby spinach. Pan-seared in a white wine scampi sauce, served with grilled lobster ravioli, asparagus, and shrimp.
Stuffed Lobster Tail
Stuffed Lobster tail, served with Pan seared Scollops and grilled Shrimp.
RIGATONI CON VODKA OR PESTO
Homemade rigatoni pasta served in a pink vodka sauce, topped with crispy chicken cutlet, fresh burrata cheese, and basil.
TUNA CARPACCIO
Thinly sliced raw tuna seasoned with salt and pepper, drizzled with lemon juice and balsamic glaze, topped with capers.
GRILLED OCTOPUS
Served over a fresh mixed green salad drizzled with fresh lemon and balsamic glaze.
HALIBUT LIMONE
8oz. Pan-seared halibut served in a white wine and lemon reduction, accompanied by baby spinach and broccoli rabe.