Stromboli Pizza (Boca) Strombolis Boca

These meatball are delicious, we like it served with burrata for $4.00 extra

Tender cannellini beans tossed with shaved red onion, fresh garlic, extra virgin olive oil, sea salt, cracked black pepper, and a touch of red chili flakes for heat—topped with perfectly grilled shrimp. It’s light, rustic, and packed with bold Mediterranean flavor in every bite.

Breaded Eggplant Stacked with Fresh Mozzarella and Tomato Sauce

Rhode Island-style calamari—fresh, wild-caught squid from the Northeast, flash-fried and served with your choice of hot, medium, or sweet sauce.

Cured Filet Beef with Rocket Arugula, and Shaved Parma Reggiano with Lemon

Antipasto della Casa An elegant assortment of Italian cured meats, marinated olives, fire-roasted peppers, and creamy burrata cheese. A classic starter meant to be shared—bold, briny, and beautifully balanced.

Peppery baby arugula tossed with sweet grape tomatoes, thinly sliced red onion, and our house balsamic vinaigrette. Simple, fresh, and full of vibrant flavor—an Italian classic done right.

Crisp romaine lettuce tossed with crumbled feta, black olives, red onions, and tangy pepperoncini peppers. Finished with a splash of olive oil and red wine vinegar—this Greek classic is bold, briny, and refreshingly satisfying.

Stracciatella, Tomato, Pesto

High Quality Peppered Rosemary Cotto Ham with Stracciatella Cheese, Sundried Tomatoes on Fresh Baked Bread

A Combination of Prosciutto, Mortadella, and Hot Soppressata, Layered with Arugula, Creamy Stracciatella cheese, Sundried Tomatoes.

Prosciutto Paired with Fresh Arugula, Creamy Stracciatella, and Sun-dried Peppers

Thinly sliced Round-Eye Beef Served with Fresh Arugula, a Squeeze of Lemon, and Shaved Parmesan

Oven-roasted Turkey, lettuce, tomato, roasted peppers, provolone, and olive oil served on Freshly Baked Bread

Thinly sliced Top Round, Lettuce, Tomato, Roasted Peppers, Provolone, and Olive Oil served on Freshly Baked Bread

Porchetta, Spicy OLIVE Tapenade Spread, Spicy Eggplant, Stracciatella Cheese & Arugula

Hot soppressata, spicy Calabrian spread, burrata, arugula, honey drizzle

Prosciutto di Parma, Truffle Buttata , fresh Arugula, shaved Parmigiano, Fig Jam

Spicy Eggplant, Artichoke Spread, Sundried Peppers

Mortadella, pistachio pesto, Stracciatella, Roasted Red Peppers

Ham, Genoa Salami, Cappicola, Provolone, lettuce, tomatoes, onions, oil and vinegar

A bold twist on a classic—crispy chicken cutlet smothered in our rich, creamy pink vodka sauce, spiked with Calabrian chili oil for that slow, seductive heat. Melted fresh mozzarella blankets the top, finished with a shower of shaved Parmigiano-Reggiano and a hit of fresh basil. Served hot, hearty, and unapologetically addictive.

The Johnny Smash Meatball Parm A heavyweight of a sandwich—stacked with handmade beef meatballs, slow-simmered in our rich Sunday sauce, then buried under melted mozzarella and a layer of sharp Parmigiano-Reggiano. Served on a toasted seeded Italian roll that holds the heat and the flavor like it means business. This isn’t your average meatball parm. This one’s got a name—and a story. Johnny Smash was the maître D   at Jilly’s, Sinatra’s go-to joint in Midtown Manhattan. He kept the stars fed and the wiseguys in line. He was a customer of mine in Jersey.,This sandwich is a nod to him: big, bold, no shortcuts, and unforgettable. If you know, you know. If you don’t, take a bite.

Johnny Cutlets Crispy pan-fried Bell & Evans (or better) chicken cutlets, golden and juicy, stacked on a fresh Italian roll and built to order with your choice of condiments—simple, bold, and straight to the point. No shortcuts, no mystery meat—just a proper chicken

Layers of thin-sliced oven-baked eggplant, gently roasted to perfection—not fried—then smothered in our house red sauce and melted mozzarella. Tucked into a fresh Italian hero roll and finished with grated Parmigiano. All the comfort of classic eggplant parm, just a little lighter—but still loaded with flavor.

A tribute to the San Gennaro Feast in Little Italy, this hero brings the street to your plate. Grilled sweet Italian sausage with fennel, smothered in a pile of sautéed peppers and onions, all nestled in a fresh Italian roll. Juicy, smoky, and just the right amount of messy—this is the sandwich you smell from two blocks away and can’t say no to.

Pan-fried Mortadella with Prevolone spicy mayo with dijon mustard spread

The Johnny Parmigiani Stromboli isn’t your average corner-shop roll. This one’s handcrafted with layers of imported Italian cold cuts—think hot soppressata, smoky capicola, and creamy provolone—folded into our signature dough inspired by Roman street bread. Rolled tight, baked golden, and served with a bold San Marzano marinara on the side. It’s crispy, melty, and unapologetically rich—just the way a real Stromboli should be.

Chicken Francese Lightly egg-battered boneless chicken breast, sautéed to golden perfection and finished in a delicate lemon-butter and white wine sauce. A timeless Italian-American favorite.

Chicken Milanese is a classic Italian dish featuring a tender chicken breast, pounded thin and coated in a crisp, golden breadcrumb crust. The chicken is lightly seasoned, breaded, and pan-fried until perfectly crispy on the outside while remaining juicy inside. It’s typically served alongside a fresh arugula salad, which provides a peppery bite that complements the richness of the chicken. The salad is tossed with ripe, juicy tomatoes, offering a sweet contrast, and a squeeze of fresh lemon juice, which adds a zesty brightness that cuts through the richness of the dish. A drizzle of olive oil ties everything together, making for a well-balanced, light, and flavorful meal.

Chicken Country Style Tender boneless chicken breast sautéed with Italian sausage, sweet peppers, garlic, and a splash of vinegar in a fragrant olive oil sauce. Rustic, bold, and full of flavor.

Chicken Scarpariello Boneless chicken breast sautéed in a zesty lemon-garlic white wine sauce. Bright, bold, and packed with southern Italian flavor.

Lightly Breaded Chicken Breast, Pan Fried Marinara Sauce. Fresh Mozzarella/Rigatoni

A one-of-a-kind vodka sauce, served with the finest quality chicken available, crafted for comfort, elevated with care.

A Roman classic, reimagined with our thick, ring-shaped Calamarata pasta — perfect for catching every drop of sauce. This dish brings together crispy pancetta, rich egg yolks, cracked black pepper, and a generous shaving of Pecorino Romano. No cream, no nonsense — just pure Italian comfort done right.

Jerry is baked in the oven — layered with rich Bolognese, folded into creamy ricotta, and topped with mozzarella.

These meatball are delicious, we like it served with burrata for $4.00 extra

Spaghetti al Pesto di Pistacchio Spaghetti tossed in a vibrant Sicilian pesto made with roasted pistachios, fresh basil, Parmigiano-Reggiano, garlic, and a hint of lemon. Finished with a touch of extra virgin olive oil A bold, nutty twist on the classic that’s both elegant and satisfying.

Classic spaghetti tossed in garlic-infused extra virgin olive oil, layered with briny capers, black olives, savory anchovies, and a touch of chili flakes. Finished with toasted breadcrumbs

Linguine with white clam sauce is a classic Italian seafood dish that combines linguine pasta with a light, flavorful sauce made from fresh clams, garlic, olive oil, white wine, and parsley. The sauce is typically prepared by sautéing garlic in olive oil until fragrant, and the clams, allowing them to steam open, releasing their briny juices. This creates a delicate, savory broth that is infused with the natural flavors of the sea. The linguine is tossed in this clam-infused sauce, coating each strand of pasta. A finishing touch of fresh parsley, a pinch of red pepper flakes for heat, making this dish a simple yet elegant combination of flavors that celebrates the freshness of the clams.

This picture shows the shrimp, but we top with Mozzarella "Shrimp Parmigiana," is a delicious seafood twist on the classic Chicken Parmesan. In this dish, large shrimp are breaded with seasoned breadcrumbs, then lightly fried until golden and crispy. The shrimp are arranged in a baking dish, covered with a rich marinara sauce, and generously topped with mozzarella and Parmesan cheese. The dish is baked until the cheese is melted and bubbly, creating a perfect combination of crispy shrimp, tangy tomato sauce, and gooey, flavorful cheese. It's often served with pasta or as a main course with a side salad or vegetables, offering a lighter but equally indulgent alternative to traditional parmigiana dishes.

Shrimp Francese is a seafood variation of the classic Chicken Francese, featuring succulent shrimp coated in a light egg batter and pan-fried until golden. After the shrimp are cooked, they are simmered in a tangy lemon-butter sauce made with white wine, and fresh lemon juice. The sauce is rich and velvety, coating the shrimp in a bright, citrusy glaze that balances the richness of the butter served with linguini garnished with fresh parsley and served with pasta or vegetables, Shrimp Francese is a light, elegant, and flavorful dish perfect for seafood lovers.

Wild Rhode Island-caught squid and tender Ecuadorian white shrimp, flash-sautéed in a zesty marinara infused with garlic, fresh basil, and a hint of chili flakes. Bold, bright, and unforgettable.

Tender Ecuadorian White Shrimp, flash-sautéed in a zesty marinara infused with garlic, fresh basil, and a hint of chili flakes. Bold, bright, and unforgettable.

Wild Rhode Island-caught squid flash-sautéed in a zesty marinara infused with garlic, Extra-Virgin Olive oil, fresh basil, and a hint of chili flakes. Bold, bright, and unforgettable. Old School Red Sauce.

Linguine with Maryland Crab Meat Tender linguine tossed with sweet Maryland crab in a light tomato broth, infused with garlic and sautéed onions. A house favorite—and one of our top sellers.

Tender Ecuadorian White Shrimp, flash-sautéed in a spicy marinara infused with garlic, fresh basil, and a shot of chili flakes, is unforgettable.

Cannoli classic Italian dessert originating from Sicily, consisting of crispy, tube-shaped pastry shells filled with a sweet, creamy ricotta cheese filling. The pastry dough is rolled thin, wrapped around metal tubes, and fried until golden and crunchy. Once cooled, the shells are filled with a rich mixture of ricotta cheese sweetened with powdered sugar and often flavored with vanilla, cinnamon, or a hint of citrus zest.

Fried Dough with Powdered Sugar