Delivery cost: FREE
Collection & Delivery
Available on1 Site
Reviews (Total 16)
Working hours: From 04:00 PM to 08:30 PM
(Hours or availability may differ due to COVID-19)
Address: 18 South State Street - 18940
Delivery: FREE (Collection & Delivery )
Minimum Order: $0.00
Order (1 Website Available)
With a balsamic vinaigrette.
Lightly seasoned and fried, served with lemon wedges and a spicy marinara sauce.
With prosciutto and fresh mozzarella, served on a bed of mixed greens drizzled with a lemon and olive oil dressing.
Sautéed with garlic, fresh fennel and plum tomatoes in a saffron white wine broth.
Grilled chicken with romaine lettuce and homemade caesar dressing.
With a raspberry vinaigrette.
Over mixed greens tossed with a balsamic vinaigrette and drizzled with a basil pesto.
Balsamic glazed scallops over arugula with a lemon and olive oil dressing.
Grilled shrimp with romaine lettuce and homemade caesar dressing.
Tossed with plum tomatoes, toasted walnuts and pecans in a light balsamic vinaigrette.
Baby arugula and spinach tossed with fresh fennel, mushrooms, red beans and pesto coated red bliss potatoes with a lemon and olive oil dressing.
Topped with pancetta, prosciutto and sharp provolone.
With horseradish cheese and Portobello mushrooms as a bun.
With fresh mozzarella.
Chicken breast in herbed whole-wheat bread crumbs, sautéed in olive oil with arugula and Parmigiano-reggiano in a lemon olive oil.
Pan seared filet mignon with roasted shallots and gorgonzola cheese.
Strips of filet mignon topped with mixed greens and a homemade bleu cheese dressing, drizzled with a balsamic vinaigrette.
Marinated chicken with roasted peppers, sharp provolone and mixed greens.
With provolone, mixed greens and balsamic vinaigrette.
Prosciutto di parma, roasted peppers, fresh mozzarella and mixed greens with your choice of pesto or bleu cheese spread.
Pan fried breaded tilapia with mixed greens and lemon dressing.
Thinly sliced and breaded, sautéed in olive oil and topped with prosciutto and fresh mozzarella.
Chicken sautéed with mushrooms and spinach in a light brandy cream sauce.
Layers of thinly sliced eggplant in our house red sauce, parmigiano cheese and basil serve with capelline.
Penne tossed with basil leaf pesto, toasted pine nuts and sun-dried tomatoes.
Ground beef, veal and pork in a meat stock with minced vegetables, porcini mushrooms, red wine and a touch of cream over fettuccine.
A plum tomato sauce made with Italian sausage, fresh olives and gorgonzola cheese tossed with penne.
Shrimp sautéed with garlic and crushed red peppers in our red sauce served over linguine.
Arugula and radicchio dressed with lemon vinaigrette and parmigiano cheese.
Squid lightly seasoned and fried or sautéed in garlic and marinara sauce.
Sautéed jumbo sea scallops in a light lobster cream sauce.
Plum tomatoes and fresh mozzarella, over mixed green with a basil pesto.
Mussels in red sauce.
Tossed in a lemon and olive oil dressing, served over arugula with parmigiano reggiano shaves.
Julienned vegetables over greens with fresh crumbled bleu cheese dressing.
Lobster stuffed black ravioli in a light lobster cream sauce.
Ground beef, veal and pork in a meat stock with minced vegetables, porcini mushrooms, garlic, herbs, red wine and a touch of cream.
Wild porcini mushrooms, vegetables, plum tomatoes and fresh herbs.
A cream sauce made with fresh Italian gorgonzola.
A light sauce of fresh plum tomatoes, basil, olive oil garlic and shallots served with whole milk mozzarella.
A hearty plum tomato sauce made with sweet Italian sausage and fresh olives.
Ravioli filled with spinach and ricotta cheese served with the house red sauce.
Sautéed shallots and green onions in a fresh marinara sauce tossed with jumbo lump crabmeat.
Little neck clams in the shell, served in our house red sauce with white wine and a little extra garlic over linguine.
Little neck clams in the shell, served in either a garlic white wine and lemon sauce with white wine and a little extra garlic over linguine.
Shrimp, scallops, clams, mussels and fresh fish sautéed in olive oil, garlic and crushed red peppers, finished with white wine and a splash of our red sauce.
Shrimp sautéed in olive oil with plenty of garlic, finished with white wine and lemon or in our house red sauce with crushed red peppers.
Boneless chicken breast in herbed whole wheat bread crumbs, sautéed in olive oil, topped with plum tomatoes, basil and fontina cheese.
Boneless chicken breast sautéed in olive oil with garlic, shallots and wild porcini mushrooms, finished with white wine and a touch of cream.
Boneless chicken breast, sautéed in olive oil with garlic and shallots finished with rosemary infused white wine and lemon sauce.
Layers of thinly sliced eggplant in our house red sauce, parmigiano cheese and basil.
Sautéed with garlic, green onions and sun-dried tomatoes in a white wine sauce.
Sautéed with garlic, topped with cream sauce made with fresh gorgonzola.
Veal sautéed with wild mushrooms in a marsala wine sauce.