with Blood Orange Citronette and Parmigiano

Romaine Lettuce, Croutons and Parmigiano

with Portobello Mushrooms and Balsamic Vinaigrette

Organic mesclun greens with fresh tomatoes dressed with cherry vinaigrette dressing

with Tortellini Salad and Ricotta Salata

with Arugula Pesto and Roasted Peppers

Little neck clams stuffed with seasoned breadcrumbs,lemon,butter,garlic in white wine

with Crispy Potatoes and Salsa Verde

with Chorizo and Chives

with Grilled Asparagus, Jalapeno and Blood Orange Citronette

with seasonal Fruit and Parmigiano

with Arugula and Pecorino Romano

Fried Calamari with spicy tomato sauce



with Squash Caponata and Black Olive Tapenade

with Broccoli Rabe

Boneless chicken with Italian sausage , pepperoncini in white wine and fresh herb sauce


Veal Scaloppini sautéed with Lemon, Capers, Butter in a White Wine Sauce

Chicken breast breaded in parmigiano with shallots, artichoke hearts in white wine sauce

with with Roasted Baby Carrots, Fava Beans, Pancetta and Aceto

with Wild Mushroom orzo and Porcini Vinaigrette

With onions , mushrooms and peppers

Served with prosciutto, spinach and mozzarella in a cognac sauce

with Funghi Misti and Thyme

Spinach and Ricotta Ravioli with Primavera Sauce

with Oven-Dried Tomatoes and Lobster Butter Sauce

Homemade Potato Gnocchi with Bolognese Ragu

with Sausage, Broccoli Rabe and Pecorino

with Nonna’s Sauce and Chef”s Meatballs

Tubular Pasta in a light tomato, Vodka and Cream sauce

With Crispy Pancetta and Asparagus

With Black Pepper and Parmigiano

with Rock shrimp and Green Chilies

with Clams and Hot Chilies

with Seafood and Passato al Pomodoro





with Rosemary

with Roasted Garlic

with Wild Mushrooms

with Blood Orange Citronette and Parmigiano

with Arugula Pesto and Roasted Peppers

with Grilled Asparagus, Jalapeno and Blood Orange Citronette

Romaine Lettuce,croutons and parmigiano

Stuffed eggplant with ricotta cheese and topped with mozzarella in marinara sauce

Spinach and Ricotta Ravioli with Primavera Sauce

Tubular pasta in light tomato , vodka and cream sauce

with Squash Caponata and Black Olive Tapenade

Chicken breast breaded in parmigiano with shallots,artichoke hearts in white wine sauce

Veal Scaloppini sautéed with Lemon, Capers, Butter in a White Wine Sauce

with Blood Orange Citronette and Parmigiano

with Arugula Pesto and Roasted Peppers

Romaine Lettuce, Croutons and Parmigiano

Eggplant stuffed with ricotta and topped Mozzarella and Marinara

with Endive, Jalapeno and Blood Orange Citronette

Spinach and Ricotta Ravioli with Primavera Sauce

Tubular Pasta in a Light Tomato, Vodka and Cream Sauce

with Squash Caponata and Black Olive Tapenade

Boneless chicken with Italian sausage , pepperoncini in white wine and fresh herb sauce

with Wild Mushroom orzo and Porcini Vinaigrette

Vanilla Bean

Warm pineapple cake with pineapple jam served with vanilla gelato.

Apple tart with caramel sauce served with vanilla gelato

Lentils, vegetables and Fregula

Vegetable Soup




Endive, baby wild arugula and radicchio, finished blood orange vinaigrette saved parmigiana

Bufala mozzarella from Campania served with arugula pesto and roasted peppers

Imported dry cured ham from San Daniele with seasonal fruit and parmigiana

Eggplant stuffed with Ricotta and topped Mozzarella and Marinara Sauce

with Chorizo and Chives



Pork tenderloin rubbed with a dry porcini rub then grilled and served over sautéed seasonal vegtables, and crispy fingerling potatoes finished with aceto manodori

Arborio Rice, Mushrooms and Parmigiano

Fried calamari and spicy tomato sauce

Pork loin dry rubbed with porcini and served with broccoli rabe

Chicken breast breaded in parmigiano with shallots, artichoke hearts in white wine sauce







Ravioli filled with sautéed spinach, ricotta and parmigiana served in primavera sauce using seasonal vegetables and oven-roasted tomatoes

Pyramid shaped ravioli filled with sautéed lobster, onions, garlic, and ricotta. Served in a rich lobster butter sauce

Homemade Potato gnocchi with a rich Bolognese sauce and Parmigiano

Tubular shaped pasta with Joseph’s original vodka sauce

Rigatoni served with Grandma’s meatballs that are slowly simmered in her traditional tomato sauce and finished with Parmigiano

Penne with Italian sausage and fennel Ragu, served with broccoli rabe and pecorino cheese

Cacio e Pepe is a Roman dish that means “cheese and pepper.” Fresh homemade fettucine served with black pepper and parmigiana butter sauce

Sautéed clams with, garlic, , red pepper flakes and white wine

Cream and Parmiggiano

Romaine Lettuce, croutons and parmigiano

Stuffed eggplant with ricotta cheese and topped with mozzarella in marinara sauce



with Funghi Misti and Thyme

with Squash Caponata and Black Olive Tapenade

Veal Scaloppini sautéed with Lemon, Capers, Butter in a White Wine Sauce

with Arugula Pesto and Roasted Peppers

Romaine Lettuce, croutons and parmigiano





Tubular pasta in light tomato , vodka and cream sauce

with Squash Caponata and Black Olive Tapenade

Chicken breast breaded in parmigiano with shallots, artichoke hearts in white wine sauce

Romaine Lettuce, croutons and parmigiano

Stuffed eggplant with ricotta cheese and topped with mozzarella in marinara sauce



with Funghi Misti and Thyme

with Squash Caponata and Black Olive Tapenade

Veal Scaloppini sautéed with Lemon, Capers, Butter in a White Wine Sauce

Please,choose one

With Blood Orange Citronette, Strawberries And Parmigiano









Please, choose an Entrée

Served With Mashed Potatoes

Pan Seared Scallops Served Over Spinach In A Lemon And Olive Oil Sauce

Grilled Pounded Chicken Served With Sautéed Peppers, Onions And Topped With Mushrooms