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.