Grilled vegetable ravioli topped with EVOO, gorgonzola, portobello, walnuts and shaved parmesan.

Thin slices of raw beef topped with shaved parmesan, EVOO, capers and cracked pepper.

A tender globe of fresh whole-milk mozzarella cheese floating on a bed of fresh arugula with tri-color grape tomatoes. Drizzled with pesto olive oil and balsamic glaze.

Mixed with spinach, pancetta and vegetables.

Sautéed in a white wine garlic cream sauce.

A rich and savory blend of various clams and cheeses. Topped with a butter cracker crumble and baked. Served with house-made potato chips.

Fried eggplant layered with homemade pesto, fresh mozzarella and tomato drizzled with basil olive oil.

Served with a light tomato sauce and pesto mayo.

Topped with a garlic aioli sauce and served with a tomato basil chutney.

Cup of the soup of the day.

Bowl of the soup of the day.

Crispy Veal Milanese. Breaded and fried veal cutlets, served with shaved Parmesan and homemade marinara.

An elevated rendition of the classic cheese soufflé—delicately crisp mozzarella paired with our house-pickled vegetables and served over a bed of fresh mixed greens.

Roasted beets tossed with arugula, goat cheese, and raspberry vinaigrette topped with crushed pistachios.

Mixed greens with blueberries, pears, candied pecans and gorgonzola tossed in our blueberry vinaigrette.

Mixed greens with fresh tomato, carrots, mushrooms and feta served with choice of dressing.

Romaine lettuce tossed in our caesar dressing with fresh baked garlic herb croutons.

Fresh mozzarella and vine ripened tomatoes topped with basil.

Iceberg lettuce topped with crumbled gorgonzola, crispy pancetta and tomatoes finished in our homemade gorgonzola dressing.

Meatballs (2)

Baked gorgonzola gnocchi.

Roasted cauliflower.

Mixed vegetables.

Sautéed spinach.

Creamed spinach.

Paul's potatoes.

Twice cooked pasta.

Beef, veal and italian sausage simmered with white wine and beef stock over rigatoni.

Gnocchi tossed with braised short ribs, carrots, tomatoes, garlic and white wine finished in veal stock.

Pan seared scallops finished in a mushroom broth and served over wild mushroom risotto.

Homemade.

Sautéed and finished in a garlic white wine tossed with fresh mushrooms and fresh peas and tossed over bucatini pasta.

Lightly breaded chicken finished in a lemon butter caper sauce served over arugula and Farfalla pasta and topped with shaved Parmesan.

Lightly breaded veal finished in a lemon butter caper sauce served over arugula and Farfalla pasta and topped with shaved Parmesan.

Cheese filled tortellini tossed in our carbonara sauce topped with grilled chicken breast.

Sautéed shrimp and Italian sausage in a zesty tomato cream sauce with penne.

Tender sautéed chicken simmered in a fragrant garlic and white wine sauce, complemented by sun-dried tomatoes, portobello mushrooms, and creamy cannellini beans, all elegantly tossed with al dente penne.

Paul's secret meatball recipe in our homemade marinara over linguine.

Served with linguine.

Served with linguine.

Served with linguine.

Lightly breaded chicken breast stuffed with spinach, mascarpone and mozzarella cheeses and finished with our marinara served over spinach fettuccine alfredo.

Sautéed in a light lemon butter sauce layered with prosciutto and provolone served with spinach fettuccine alfredo.

Sautéed in a light lemon butter sauce layered with prosciutto and provolone served with spinach fettuccine alfredo.

Sautéed with mushrooms in our marsala wine sauce served with spinach fettuccine alfredo.

Sautéed with mushrooms in our marsala wine sauce served with spinach fettuccine alfredo.

Chicken breast stuffed with mozzarella cheese Italian sausage and a homemade pesto finished in a sherry cream sauce over spinach fettuccine.

Sautéed chicken breast in a wild mushroom and rosemary cream sauce over spinach fettuccine.

Sautéed in a lemon butter sauce served with spinach fettuccine alfredo.

Sautéed in a lemon butter sauce served with spinach fettuccine alfredo.

Ravioli filled with slow-braised veal, finished in a rich veal and beef reduction with carrots, peas, tomatoes, and mushrooms, and topped with shaved Parmesan.

Delicate ravioli filled with lemon-infused ricotta, finished in a light lemon cream sauce, and topped with crispy breaded chicken, fresh lemon zest, and a drizzle of lemon juice. Served over a bed of peppery arugula greens.

Chicken breast layered with broccoli, prosciutto and provolone in a light lemon cream sauce with spinach fettuccine alfredo.

An 8-ounce patty of lean ground beef, layered with caramelized onions, velvety Gorgonzola, and delicately crisp fried prosciutto, all finished with our house-made steak sauce and set on a toasted brioche bun. Served with our signature fries.

Stuffed with prosciutto, provolone, mozzarella and fontina cheese, lightly breaded and pan-fried served over spinach fettuccine alfredo.

Braised veal served with our homemade spinach fettuccine alfredo.

Topped with an Italian-herb butter and served with roasted potatoes and vegetables.

Grilled beef loin finished in a peppercorn cream sauce served with our shoestring fries.