Vintage Italian - Full Menu

Penne in a pink vodka cream sauce.

Linguine with manila clams in our famous garlic and oil sauce and parsley.

Ditalini pasta with cannellini beans in a light vegetable broth.

Home-made potato gnocchi with fresh tomato sauce, fresh mozzarella cheese and basil finished off on the grill.

Extra jumbo shrimp, squid, clams and mussels in a fresh tomato sauce over spaghetti20.

Penne with smoked pancetta, D.O.P. bronte pistachio cream sauce, topped with toasted pistachio crumbs.

Rigatoni with eggplant, shredded dried ricotta cheese, basil and fresh tomato sauce.

Veal medallions topped with imported parma prosciutto, grilled eggplant and melted mozzarella cheese with a touch of tomato sauce, served with pasta as side.

Veal medallions with mushrooms, olives, oregano and marinara sauce, served with pasta as side.

Romaine lettuce, tomato, cucumber and red onion.

Traditional Italian golden fried veal cutlet, served with arugula and tomato bruschetta salad as side.

Classic Caesar salad topped with shredded parmigiano cheese.

Parmigiana-francese-marsala-piccata served with pasta or veggies (roasted potatoes and mixed veggies) as side.

Fennel, tomato, pieces of orange, Mediterranean olives and red onion (pre-dressed).

Sliced tomato, olives, capers, fresh basil and red onion in a bed of lettuce (pre-dressed).

Organic mix green salad and cherry tomato topped with goat cheese.

Tomato slices topped with fresh imported buffalo mozzarella, basil, Mediterranean olives, roasted peppers, oregano and extra virgin oil.

Stew stuffed artichoke with pine nuts, sharp provolone cheese, garlic and seasoned bread crumbs.

The famous roman specialty maded of mozzarella and prosciutto between slices of white bread, dipped in eggs, golden fried and served with our anchovy caper or marinara sauce on the side.

Classic baked little neck clams.

Fried calamari served with a side of hot or mild marinara sauce.

Imported parma prosciutto, home-made roasted peppers, artichoke hearts, eggplant, zucchini, sun-dried tomato, olives and sharp provolone cheese.

Linguine with Genoa basil pesto, string beans and potatoes.

Fettuccine with extra jumbo shrimp and arugula.

Whole wheat short fusilli with artichoke hearts, peas, fava beans and sun-dried tomatoes.

Chicken breast with roasted peppers and melted scamorza cheese in a prosecco cream sauce, served with ravioli as side.

Chicken breast topped with fresh mozzarella cheese in a genoa pesto cream sauce, served with home-made gnocchi as side.

Sauteed extra jumbo shrimp in a butter, lemon, garlic and white wine sauce served over linguine.

Sauteed extra jumbo shrimp in our spicy fresh tomato sauce served over spaghetti.

Broiled salmon filet topped with seasoned breadcrumbs, served with roasted potatoes and mixed vegetables as side.

Grilled combination of sword fish, extra jumbo shrimp and squid served with our exclusive spaghetti in a black ink sauce. Just like in sicily.

Extra jumbo shrimp sautee' in our spicy fresh tomato sauce served over spaghetti.

Blackened sushi grade yellow fin tuna with fried zucchini and long Italian hot peppers, served with roasted potatoes and mixed vegetables as side.

Broiled tilapia filet topped with seasoned breadcrumbs served with spaghetti in garlic and oil as side.

Tilapia filet with olives, capers, onion and a touch of marinara sauce, served with spaghetti as side.

Chicken breast with artichoke hearts, sun-dried tomatoes and loose sausage meat in a garlic and oil sauce, seved with potato crocchette as side.

Grilled home-made sausage served with long Italian hot peppers and spaghetti garlic and oil as side.

Home-made cheese ravioli with mushrooms, peas and prosciutto in a light cream sauce.