PRIMI

MUSSELS' DIAVOLO - "Prince Edward's Island" small, fresh mussels sautéed in a white wine marinara with a touch of crushed red pepper and garlic.
FUNGHI CON LUMACHE - Four button mushrooms caps stuffed with sauteed snail, sundried tomatoes, garlic and fennel butter.
MELANZANE ALLA PARMIGIANA - A thick slice of eggplant, breaded and fried then topped with marinara, provel and parmigiana cheese.
BRUSCHETTA CON POMODORO - Grilled Italian bread, fresh tomato and basil, a touch of garlic, drizzled with extra virgin olive oil and parmigiana cheese.
CROSTINI - Toasted bread, warm goat cheese, cream cheese, pinenuts and spinach.
CARPACCIO PEPATO - Peppered tenderloin sliced thin, served with mustard vinaigrette, capers, shaved parmigiana reggiano and minced bermuda onion.
SALMON SCOZZESE - Pastrami Scottish smoked salmon served with red onions, sliced tomato, olive oil, cream cheese, capers and mini bagelettes.
CALAMARI FRITTI - Thin, tender squid flash-fried to a golden brown.
ESCAROLE - Crisp flash-fried greens topped with parmigiana cheese.
(A house specialty)
TOASTED RAVIOLI - Six pieces of breaded ravioli, fried and served with marinara sauce.
SAUTEED SCAMPI - Three jumbo shrimp sautéed in a white wine lemon butter with a touch of garlic.

INSALATE & ZUPPE

ZUPPE DEL GIORNO - Soup of the day. (Bowl only)
"PAPA'S" HOUSE SALAD - Mixed greens, parmigiana and provel cheese, artichokes, calamata olive, tomato, red onions and tossed in a balsamic vinaigrette.
SPINACI - Fresh spinach, grilled caramelized red onions, chopped roasted walnuts, avocado, imported gorgonzola cheese and tossed in a balsamic vinaigrette.
CAESAR - Crisp romaine lettuce, homemade caesar dressing and a wafer thin crostini.
CAPRESE - Fresh tomatoes, red onions, fresh mozzarella, black olives and basil pesto vinaigrette with mixed field greens.

PASTA

SPAGHETTINI POMODORO - Long, thin pasta with fresh tomato and basil.
CAPELLINI - Thin pasta, fresh broccoli, mushrooms, tomatoes and garlic.
LINGUETTINE CON ESCAROLE - Thin linguine pasta with escarole sautéed in olive oil & garlic.
PENNE AMATRICIANA - Quill shaped pasta, Italian sausage, pancetta bacon and onions in a spicy marinara with a touch of garlic.
FETTUCCINE CON POLLO ALLA PANNA - Long flat pasta, lightly peppered grilled chicken breast, with parmigiana cheese in a light cream sauce.
LINGUINNI CON PESCE - Long oval pasta with shrimp, scallops and calamari served in a white wine marinara with a touch of crushed red pepper.
TRI COLORED TORTELLINI FIORENTINE - Semolina, tomato and spinach tortellini filled with ricotta cheese and served in a cream sauce with mushrooms, peas and prosciutto ham.
RISOTTO MILANESE - Arborio rice, porcini, portabella and shiitake mushrooms, saffron, sherry wine, garlic and finished with parmigiana cheese.
RISOTTO PRIMAVERA - Arborio rice, assorted fresh vegetables with a sherry wine marinara sauce.
ZITI ALLA CARBONARA - Sautéed pancetta bacon, fresh cream and parmigiana cheese with a small tubular pasta. Finished with an egg yolk liaison.
CANNELLONI - Cannelloni noodle filled with chicken, beef, veal and spinach topped with marinara and béchamel sauce. A homemade specialty!
PAPPARDELLE DEL NOTTE - Long, flat, wide egg noodle served with select wild game of the evening.
ZITI PUTANESCA - Short tubular noodles in a spicy marinara with pancetta bacon, onions, calamata olives and a touch of anchovies.
PENNE CONTIDINA - Whole wheat penne with sundried tomatoes, pine nuts, Escarole and garlic topped with fresh mozzarella and basil..
RAVIOLI DI RICCOTA - Riccota filled ravioli in a marinara with fresh basil and a touch of cream.
RAVIOLI DI PORTABELLA - Portabella filled ravioli in a sherry wine, olive oil, butter and garlic sauce with sautéed roasted red peppers, onions, fresh basil and tomatoes.
FETTUCCINE CON ARAGOSTA- Sautéed 8oz Main lobster tail with a fettuccine cream sauce, touch of marinara and crushed red pepper..

ENTRÉE

GRILLED SHRIMP SCAMPI - Breaded grilled shrimp served with a mustard cream sauce.
PEPPERED TUNA STEAK DIAVLO - Eight ounces of fresh yellow fin tuna served medium rare with a sweet and spicy sherry wine marinara.
SHRIMP PHILO - Shrimp, spinach, pinenuts and feta cheese wrapped in philo dough.
GRILLED TILAPIA - A thin, mild fish served with a honey walnut butter.
ZUPPA DI PESCE - Fresh seafood stew with mussels, shrimp, scallops,calamari, fresh fish of the day and tomatoes mixed with herbs.
VITELLO ALLA MARSALA - Sautéed veal, marsala wine, mushrooms, green peppers and a touch of tomato.
VITELLO ALLA MILANESE - Breaded scaloppini of veal, pan-fried in extra virgin olive oil, served with fresh lemon wedge.
VITELLO SALTIMBOCCA - Sautéed scaloppini of veal, prosciutto ham, provel cheese and white wine sage sauce.
VITELLO ALLA "DIANA" - Scaloppini of veal with mushrooms, fresh tomato and basil, with a sherry wine, brown veal sauce.
VITELLO PICCATTA - Grilled veal tenderloin served in a white wine lemon butter sauce topped with capers and mushrooms.
VITELLO CARCIOFI - Grilled veal tenderloin with with mushrooms, and artichoke hearts in a white wine garlic cream sauce. Finished with flash fried artichoke hearts.
VITELLO COSTOLETTE - (Veal Chop) Grilled sixteen ounce prime "Provimi Veal" chop, served with a whole roasted garlic cream sauce.
FILETTO MONTE CARLO - Grilled tenderloin served with a brandy cream sauce and portabella mushrooms.
FILETTO MUDIGA - Breaded tenderloin topped with provel cheese, mushrooms, prosciutto ham and a white wine sauce.
FILETTO ALLA AMERICANA - Grilled tenderloin topped with herb butter.
STRIP MILANO - Breaded 14oz strip grilled, topped with Gorgonzola cheese sauce.
POLLO AL VINO BIANCO - Sautéed chicken breast served with a white wine lemon butter sauce and topped with mushrooms and fontina cheese.
POLLO CON FUNGI - Baked chicken breast with a portabella mushroom and toasted pine nuts stuffing. Topped with a sundried tomato, basil pesto cream sauce.
POLLO CON BROCCOLI - Sautéed chicken breast with broccoli, mushrooms, prosciutto ham and asiago cheese in a white wine sauce.
POLLO PEPATO - Sautéed chicken breast served with a brandy, Dijon mustard, green peppercorn cream sauce.

Vegetables and Italian potato are complimentary with dinner. NO substitutions