Our menu offers an array of authentic Italian specialties. Our brilliant culinary team meticulously prepares all our menu items using only finest ingredients and freshest products available Each succulent dish is personally attended to by Head Chef and owner Antonio Lancellotta who take special pride in his culinary expertise ensuring satisfaction with every bite.
To accompany each delectable menu choice, our experienced and courteous staff will be delighted to recommend a fine wine from our vast selection. Complete your meal with a savory choice from our mouth-watering desert menu, which include cakes and pastries prepared in house by our expert pastry chef.
| Antipasti |
A festive Italian meal generally begins with a variety of appetizers, which are known as antipasti -- literally, before the meal. These antipasti vary considerably from place to place in Italy, but they will often include a selection of cold cuts, pickles and other firm vegetables.
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| Soup |
Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and traveling cultures, rich and poor, healthy people and invalids.
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| Salad |
Salad is a light meal - or part of a larger meal - consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and the possibility of meat/fish/cheese on the side.
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| Pasta |
Pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake".
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| Veal |
This meat has been an important ingredient in Italian cusine since ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta. As veal is lower in fat than many meats, care must be taken in its preparation.
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| Grill |
What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat.
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