LUNCH MENU | |
SOUPS & SALADS add anchovies: 2 | add chicken: 5 | add shrimp: 5 | add salmon: 9 | |
S / L | |
HOUSE SALAD tomatoes, onions,and cucumbers | 6 / 8 |
CAESAR SALAD crisp romaine topped with grated parmesan and house made croutons | 6 / 8 |
GREEK SALAD tomatoes, onions, cucumbers, pepperoncinis, kalamata olives, and feta | 7 / 10 |
CHOPPED SALAD Crisp romaine, chicken, cucumbers, onions, black olives, egg, crispy pancetta (park) and fresh parmesan | 8 / 11 |
SPINACH SALAD tomatoes, onions, feta, and crispy pancetta (pork), served with house made blueberry vinaigrette | 8 / 11 |
CHEF'S SALAD prosciutto (pork), salami, pepperoni, provolone, tomatoes, onions, cucumber, and pepperoncinis | 11 |
GYRO SALAD tomatoes, cucumbers, anions, feb, olives, pepperoncinis, and gyro meat served with tzatziki and pita slices | 12 |
CAPRESE sliced roma tomatoes and fresh mozzarella topped with balsamic glaze and fresh basil | 8 |
ZUPPA DI GIORNO ask your server about our daily soup selection | 4 / 6 |
TOMATO BASIL BISQUE creamy tomato bisque topped with fresh basil | 4 / 6 |
Choice of dressing: Itallan, balsamic, bleu cheese, ranch and thousand island | |
APPETIZERS | |
v GARLIC MOZZARELLA BREAD lightly toasted ciabatta smothered in mozzarella, topped with basil, and served with marinara | 6 |
v FRIED ASPARAGUS lightly breaded and served with goddess sauce (mayonnaise, onions, parsley, anchovies, garlic, and chives) | 8 |
v FRIED GREEN TOMATOES lightly breaded, topped with goat cheese, and served with a side of marinara | 8 |
v BRUSCHETTA traditional tomato mix served with aostinis,fresh basil, fresh mozzarella, and balsamic glaze | 8 |
ANTIPASTO Italian cheese board with prosciutto (pork), salami, pepperoni, kalamata olives, and bruschetta | 12 |
CALAMARI lightly breaded, fried, and served with marinara | 12 |
MUSSELS ITALIAN fresh PEI mussels in your choice of white wine garlic sauce or marinara | 12 |
GARLIC SHRIMP sauteed in a spicy butter sauce | 12 |
ARTISAN FLATBREADS | |
CHICKEN CARBONARA ricotta base, garlic pancetta (pork), spinach, tomatoes, roasted red peppers, and mushrooms | 12 |
v MARGHERITA PIZZA marinara base, roma tomatoes, fresh mozzarella, and fresh basil | 10 |
ITALIAN marinara base, pepperoni, salami, and sausage | 12 |
v GREEK ricotta base, garlic, onions, spinach, kalamata olives,and feta | 10 |
v NEAPOLITAN basil pesto base, tomato bruschetta, fresh mozzarella, and fresh basil | 10 |
GOAT CHEESE ricotta base, garlic pancetta (pork), tomato bruschetta, and goat cheese | 10 |
BUILD YOUR OWN FLATBREAD with pepperoni, sausage, chicken, anchorite; unions, green bell peppers, bbck olive; mushrooms, or spinach first two toppings free then 50 cents each | 10 |
v = vegetarian vg = vegan | |
SANDWICHES & WRAPS Comes with your choice of fries, cup of soup, house or caesar salad | |
GRILLED CHICKEN pesto, seasoned chicken, tomato, red onion, provolone, and spinach | 12 |
CHICKEN PARMESAN breaded chicken, marinara, and mozzarella | 12 |
v EGGPLANT PARMESAN breaded eggplant marinara, and mozzarella | 12 |
MEATBALL PARMESAN housemade meatballs covered in marinara and mozzarella | 12 |
ITALIANO pesto, prosciutto (pork), salami, pepperoni, tomato, red onion, and provolone | 12 |
MILANO pesto, prosciutto (pork), fresh mozzarella, tomato fresh basil,and balsamic glaze | 12 |
v CAPRESE tomatoes, fresh mozzarella,fresh basil, and balsamic glaze | 12 |
CHICKEN CAESAR lettuce, parmesan, grilled chicken, and caesar dressing | 12 |
BARBECUE CHICKEN lettuce, red anion, grilled chicken, and barbecue sauce | 12 |
CHICKEN ITALIAN pesto, grilled chicken, balsamic vinaigrette, roasted red peppers, lettuce, red onion, and tomato | 12 |
GYRO sliced beef and lamb, lettuce, tomato,and red onion with tzatziki sauce wrapped in a warm pita | 12 |
PASTA SPECIALTIES | |
SPAGHETTI AND MEATBALL with your choice of marinara or meat sauce | 8 / 15 |
v FETTUCCINE ALFREDO fettuccine tossed in a traditional house made Alfredo | 9 / 17 |
v BAKED ZITI tossed with rianta,fresh basil, and marinara sauce | 8 / 15 |
LASAGNA traditional meat lasagna baked with your choice of alfredo, marinara, or meat sauce | 8 / 15 |
v VEGGIE LASAGNA pasta layered w/ squash, zucchini, mushrooms, onion, peppers, ricotta & spices topped w marinara & mozzarella cheese | 8 / 15 |
Vg VEGAN RAVIOLI chickpea filled vegan pasta topped with marinara and fresh basil | 10 / 19 |
v MANICOTTI pasta shells stuffed with parmesan, ricotta, and mozzarella then baked to perfection | 8 / 15 |
ADULT MAC'N'CNEESE gruyere, white cheddar, asiago and pancetta (pork) topped with a parmesan crust | 8 / 15 |
CHICKEN PARMESAN breaded, fried, topped with marinara and mozzarella then baked to perfection | 11 / 22 |
v EGGPLANT PARMESAN breaded, fried, topped with marinara and mozzarella then baked to perfection | 9 / 18 |
SHRIMP SCAMPI linguine and shrimp tossed in a creamy scampi sauce | 12 / 24 |
PENNE A LA VODKA peas and prosciutto (park) tossed in a pink vodka sauce | 10 / 19 |
vg PASTA PRIMAVERA spinach, tomatoes, squash, zucchini, mushrooms, and linguine tossed in a white wine garlic sauce | 10 / 19 |
BURGERS | |
* CORLEONE'S with fried pancetta (park) and provolone | 12 |
* TRATTORIA with marinara and fresh mozzarella | 12 |
* PIRA with pepperoni, marinara, and mozzarella | 12 |
* GREEK with kalamata olives and feta | 12 |
* GOAT CHEESE with fried pancetta (park) and goat cheese | 12 |
DESSERTS | |
TIRAMISU coffee dipped savoiardi layered with sweet mascarpone and cocoa (contains hazelnut) | 7 |
CANNOLI two chocolate dipped cannoli shells with a sweet cream cheese and chocolate chip filling | 7 |
KEY MME PIE topped with whipped cream and key lime | 7 |
CREME BRULEE light vanilla custard brulee with sugar | 7 |
NEW YORK CHEESECAKE topped with raspberry and white chocolate sauce | 7 |
AUTHENTIC ITALIAN GELATO ask your server about our available flavors | 7 |
DESSERT PLATTER a piece dour housemadetiramiso cannoli, and cheesecake | 17 |
v = vegetarian vg =vegan Water and table bread are served upon request, so please feel free to ask *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may Increase your risk of food borne Illness. 20% Gratuity may be added to parties of 6 or more. | |