Angelos Restaurant

Mixed greens of endive, radicchio, arugula and other field greens, complemented with Italian garnishes.

A crock of soup with your salad.

This salad has been popular since the nineteen fifties. It boasts salami, cappicola, provolone, hard boiled eggs, tomatoes and Italian garnishes in this classic Italian Salad.

Juicy tomatoes with diced sweet peppers, celery and red onions, tossed with a basil and olive oil dressing. Hot wax peppers and anchovies available upon request.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons and a house made Caesar dressing.

Invented here in the mid eighties, this entrée salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorganzola cheese, pepperoncini and chicken breast tossed in an herb vinaigrette.

Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast.

This salad was invented by our owner in the new millennium and has become a very popular salad in the last few years. We grill mushrooms, hot peppers, onions, bell peppers with fresh chicken breast and toss it with our mixed greens and lettuce, pepperoncini and a diced hard boiled egg. Try it with our herb or balsamic vinaigrette.

An adaptation of the owners Michael Salad. Grilled hot peppers, mushrooms, onions and bell peppers and chicken breast tossed with our Italian Tomato salad. Try it with herb or balsamic vinaigrette.

Salad greens, with Italian garnishes, and tomato, french fries, shredded mozzarella tossed with steak and your choice of dressing.

Red head lettuce, black olives, roasted red peppers, plum tomatoes and feta cheese tossed in a lemon herb dressing, topped with an entrée portion of grilled or Cajun salmon.

Capellini pasta tossed with our meatless marinara. Classic!!

Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair.

Another original dish made the same way for more than 6 decades. Grandma Passalacqua's original recipe is authentic. We continue to use the finest ingredients to make our lasagna with our specially seasoned ground meat, ricotta cheese, mozzarella and romano cheeses, baked in our original tomato sauce.

Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce.

Our homemade white clam sauce has been an Italian tradition for decades. 14.00 Add marinara sauce for red clam sauce.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Invented by our owner's sister (Tonne Passalacqua) a classically trained chef in the early eighties. This dish is flavorful, and simple Italian "alla fresca" dining. An unsurpassed original recipe consisting of fresh green beans and tomatoes, sautéed with garlic, white wine and romano cheese, tossed over fettuccine.

Another classic Italian pasta and vegetable dish. We sauté mushrooms, broccoli, cauliflower and seasonal vegetables in white wine, garlic, herbs and fresh tomatoes, romano cheese and homemade chicken stock tossed over linguini.

One of our most popular dishes. Not for the feint of heart. Created in the mid eighties, this dish is hot. Diablo means "devil" and hot wax peppers are the demon in this dish. We sauté them with mushrooms, tomato, spinach and garlic with chicken stock and romano cheese and toss it over linguini.

Same preparation as above only served over plump ravioli instead of linquini.

Named after our owner's Mother Patty Passalacqua. Chicken sautéed with hot wax peppers, black beans, black olives, garlic and fresh basil, tossed with cavatappi pasta, romano cheese and topped with fontinella cheese. This is a hot one!

Named for our owners Father Silvio Passalacqua, who ran the restaurant for 42 years. This dish consists of Bay scallops sautéed with mushrooms, roasted red peppers, artichoke hearts, garlic, basil and oregano, tossed with gorgonzola cheese and linguini.

A mainstay on our menu for more than 20 years, this sweet dish consists of onions, sweet peppers, fresh basil, garlic and sautéed with fresh tomatoes, tossed with cavatappi pasta, Romano and fontinella chesses, topped with feta cheese.

Hot sausage, sweet peppers and sweet onions cooked in marinara sauce with goat's cheese and tossed with linguini.

Another classic Mediterranean Sea dish. Scallops, mussels, rock shrimp and littleneck clams in red clam sauce tossed with fettuccine.

Blackened or grilled chicken breast presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Chicken sautéed with portabello mushrooms, roasted red peppers, spinach and garlic, topped with fontinella cheese, presented with vegetables.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

10 oz. Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

12 oz. strip steak, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

14 oz. chop grilled or blackened with cajun spices. Served with sautéed spinach and roasted red peppers.

Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach.

Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce.

Gulf shrimp sautéed in garlic, white wine, lemon and butter. May be served over angel hair.

Our thin shell baked and topped with tomatoes and romano cheese

Topped with our homemade marinara and shredded mozzarella. Add pepperoni for no additional charge.

Topped with mozzarella, fontinella, provolone, and parmesan. This is our version of a white pizza.

Capicola, pepperoni, shredded lettuce, red onions and our homemade creamy Italian dressing.

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix

Grilled chicken with roasted red peppers, spinach and fontinella cheese

Ham and turkey with bacon, lettuce, tomato and mayo

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce

with Bread

with Bread

Cajun spices, cavatappi, olives, and cheese. This product served cold.

with Peppers & Onions in Sauce, Rolls Included

Fresh Dough, Tomatoes, Cheese and Oil. Instructions to bake a fresh Flatbread at home

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid-sixties. Choice of marinara or spicy horseradish sauce.

Flatbread has become a trendy item these days and many restaurants and even fast food restaurants have started serving flatbread. We have been making ours since 1984. It is more popular than ever and we now prepare it in a wood burning oven for faster baking and more flavor.

Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach and garlic in our house-made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese.

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.

Mixed greens of endive, radicchio, arugula and other field greens, complimented with Italian garnishes.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese.

Chargrilled breast of chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine. (Pork may be substituted for chicken)

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

App, Meatballs, Salad, Vegetables, Pasta

App, Chicken Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal or Chicken, Salad, Seafood, Pasta, Vegetables

App, Filet, Salad, Veal/Chicken/Seafood, Pasta, Vegetables

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans & Greens, Polenta

Risotto, Garlic Mashed Potatoes, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Salmon, Tuna, Tilapia, Striped Bass

Meatballs, Salad, Grilled Vegetables, Pasta

Chicken dish, Salad, Meatballs, Pasta, Vegetables

Veal Dish, Salad, Meatballs, Pasta, Vegetables

Veal or Chicken, Salad, Seafood, Pasta, Vegetable

Filet, Salad, Veal or Chicken or Seafood or Other Protein Pasta, Vegetable

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans & Greens, Polenta

Risotto, Garlic Mashed, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Beautifully presented with fresh fruit, crostini, bruschetta and four varieties of cheese and meats including hot soppresetta, pepperoni, proscuitto and cheeses derived from cattle, sheep and goat

Pepperoni, salami, provolone, cheddar, swiss, fruit and bruschetta

Olives, green, black, calamato , artichoke hearts, fresh mozzarella ,cherry peppers( add meats and cheeses and build a custom platter)

Prepared medium served room temperature

Smoked Cured Salmon with capers, hard boiled eggs, onions and cream cheese

Our flatbread dough stuffed with provolone, spinach, roasted peppers and pepperoni rolled, baked and sliced. Served room temperature. (can be made vegetarian)

Thin sliced toasted bread topped with a tomato and cheese mixture

Eggplant dish over crostini

Salami stuffed with boursin cheese

Tomatoes stuffed with gorgonzola cheese

Mozzarella, sundried tomato artichoke heart and calamata olive

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over chicken

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese, presented with vegetables.

Chargrilled Breast of Chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over veal

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetable Scallopine-Peppers.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Semi sweet, chilled and fruity.

Bright ruby-red in color with purple reflections, this youthful red offers explosive aromas of blueberries, sweet cherries, licorice and sweet spices.

Intense ruby red with supple aromas of black cherry and hints of black pepper.

Deep ruby red in color, this wine is brimming with notes of dark, dried cherries, blackberries and hints of dates and mocha.

This historical wine from Tuscany is well balanced with harmonious roundness in tannins, ruby red in color, fruity fragrances, with hints of current and violet.

Full bodied. Cherry aromas, velvety fruit finish.

The 2012 Cabernet Sauvignon possesses a darker color as well as sweet tannin, a touch of wood, black currants and cedar. Soft and easygoing.

Big bodied and juicy, with a great clean finish.

Classic napa valley cab. Fruity with big finish.

Round and soft on the tongue, it offers up a complex potion of milk chocolate, rum raisin, and vanilla cola.

Classic zin. Black fruit, and full bodied.

Dark violet color, flowers and spice on the nose with intense blackberry aromas, with flavors of cassis, ripe red cherries, hints of black pepper, mocha and vanilla. Smooth creamy texture.

Wine of medium intensity with soft and round tannins that spread in the whole mouth. Easy to drink, velvety, unctuous with a long and lingering finish.

Rated 90 by Wine Spectator!

Soft, juicy, dark berry fruit flavours fill the mouth on the front palate along with fleeting glimpses of milk chocolate, violets and sage.

Semi sweet, chilled.

Nice fruit and crisp finish. From Umbria.

Pale straw in color with faint jade hues, it has an intense bouquet of peaches and apples with a hint of roses.

Lemon-green in color with lovely aromas of citrus, white peach and green apples. Refreshing and soft with a smooth, dry finish.

Costamolino is lemon-green in color with intense yet delicate aromas of citrus, pineapple, tropical fruits, and honey.

Beautiful lemon yellow in color, the nose of this Chardonnay immediately entices you with its citrus notes of lime and mandarin, along with green cardamom, nutmeg and baked apple. Upon first sip you will enjoy flavors of apple with a slight creaminess. The balanced acidity gives you a creamy, soft mouth feel that builds with intensity and ends with a long, lingering finish.

This zingy, clean and refreshing white is made from 100% Pinot Gris. In the mouth, more pear flavors with bright acidity and a pleasant, refreshing finish seals the deal.

Crisp with a touch of grapefruit.

Richer in style and depth.

Has a complex, smoky and floral nose, a juicy, fruity elegant mouthfeel with a minerality that leaves a desire for the next sip.

Beautiful lemon yellow in color, the nose of this Chardonnay immediately entices you with its citrus notes of lime and mandarin, along with green cardamom, nutmeg and baked apple. Upon first sip you will enjoy flavors of apple with a slight creaminess. The balanced acidity gives you a creamy, soft mouthfeel that builds with intensity and ends with a long, lingering finish.

An intense nose of pineapple, green apple, and honeysuckle; with a hint of nutmeg, fig, an ????

Big full rich flavors with an oak aroma and finish.

Smell and taste wild red cherries, red currants, dried French herbs, pencil shavings, tobacco and black truffle. Medium/full body, excellent core of ripe fruit and outstanding balance of flavors.

Vivid aromas of red and black fruit characteristically introduced to the wines. Balanced and firm, round tannis and complex finish that features a variety of notes from leather, espresso and chocolate.

Boasts a decadent structure housing ripe flavors of blackberries, black currants and smoky, toasty oak.

92 pts Wine Enthusiast, 91 pts Wine Spectator, supple and creamy texture with mocha, ripe plum and cherry flavors that show touches of tobacco and espresso. Full bodied, gaining traction on the finish. Elegant and readily approachable.

Beautifully aromatic and richly flavored character of this varietal at its very best. More expressive thanmost red wines, the Merlot opens with aromas of plum, dark cherries, cocoa and spice.

Intense ruby red in color with ripe black cherries, prunes and chocolate intensity. Smooth and balanced tannins.

Deep and intense. Great value.

Super Tuscan 70 % sangiovese 30 % cabernet 91pts ws

Deep purple in color; powerful aromas of wild berries, clove and plum emerge from the glass. Luscious, juicy layers of black cherry and blackberry burst on the palate.

Gray Goose Vodka lightly stirred & served up with three giant Gorgonzola stuffed olives.

Ketel One Vodka, Apple Pucker, a dash of sours & Triple Sec served up with a glass rimmed in cinnamon sugar.

Absolut Vanilla Vodka, pineapple juice, lemon sours & a touch of blue curacao.

Ketel One Vodka with dark & white Godiva Chocolate Liqueur.

Gray Goose Vodka, Chambord & pineapple juice.

We infuse Finlandia Vodka with fresh fruit & add just a dash of cranberry. It's juice for big girls.

Bombay Sapphire Gin & dry vermouth, stirred, not shaken & served over olives or a twist.

A secret recipe given to me by friends (Dave and Cathy Friend to be specific) Mount Gay Rum, Bacardi Rum, coco lopez cream of coconut, orange juice, pineapple juice, all shaken & served over ice with a dash of nutmeg (it beats novocaine).

Skyy Vodka, cranberry & a dash of Cointreau & lime juice.

Ketel One Vodka & Pama Liqueur with a little squeeze of lemon and lime. Very refreshing.

Van Gogh Double Espresso Vodka & Godiva Chocolate Liqueur.

Absolut Vodka, freshly squeezed lemon, Triple Sec & sours, served with a sugar rimmed glass.

We infuse hot & sweet peppers with Finlandia Vodka, add black pepper & Bloody Mary mix. Served with celery & salt rimmed glass.

Our fruit flavored Vodka, tempered with melon liqueur and fortified with a half ounce of grappa, guaranteed to jump start your system.

Our house made fruit infused Vodka with a touch of pineapple juice, Chambord and Midori Melon.

Crown Royal, Apple Pucker and Cranberry

Amaretto, Bailey's & Kahlua.

Amaretto, Bailey's & Kahlua

A crock of our delicious homemade soups. We make two soups daily from fresh ingredients.

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid sixties. Choice of marinara or spicy horseradish sauce.

Plump juicy shrimp served with traditional cocktail sauce.

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.

Hand breaded in-house with our seasoned breadcrumbs and deep fried to perfection and served with a spicy marinara sauce.

Not for the feint of heart, our hot wax peppers are stuffed with pork, veal, sage and fennel and baked in our wood oven and topped with provolone and tomato sauce

Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach, and garlic in our house made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese.

Peppers, hot peppers, zucchini, and mushrooms roasted and served room temperature with a balsamic glaze.

Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach.

Spinach, spring mix and cannelloni beans sautéed in lemon, butter and veal stock.

Sautéed in a garlic wine sauce with butter. Served with Grilled Italian Bread

Fresh mozzarella deep fried with a crunchy breading served with marinara sauce and basil mayonnaise.

Mixed greens of endive, radicchio, arugula and other field greens, complemented with Italian garnishes.

A crock of soup with your salad.

This salad has been popular since the nineteen fifties. It boasts salami, cappicola, provolone, hard boiled eggs, tomatoes and Italian garnishes in this classic Italian Salad.

Juicy tomatoes with diced sweet peppers, celery and red onions, tossed with a basil and olive oil dressing. Hot wax peppers and anchovies available upon request.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons and a house made Caesar dressing.

Invented here in the mid eighties, this entrée salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorganzola cheese, pepperoncini and chicken breast tossed in an herb vinaigrette.

Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast.

This salad was invented by our owner in the new millennium and has become a very popular salad in the last few years. We grill mushrooms, hot peppers, onions, bell peppers with fresh chicken breast and toss it with our mixed greens and lettuce, pepperoncini and a diced hard boiled egg. Try it with our herb or balsamic vinaigrette.

An adaptation of the owners Michael Salad. Grilled hot peppers, mushrooms, onions and bell peppers and chicken breast tossed with our Italian Tomato salad. Try it with herb or balsamic vinaigrette.

Salad greens, with Italian garnishes, and tomato, french fries, shredded mozzarella tossed with steak and your choice of dressing.

Red head lettuce, black olives, roasted red peppers, plum tomatoes and feta cheese tossed in a lemon herb dressing, topped with an entrée portion of grilled or Cajun salmon.

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix

Grilled chicken with roasted red peppers, spinach and fontinella cheese

Ham and turkey with bacon, lettuce, tomato and mayo

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce

Capellini pasta tossed with our meatless marinara. Classic!!

Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair.

Another original dish made the same way for more than 6 decades. Grandma Passalacqua's original recipe is authentic. We continue to use the finest ingredients to make our lasagna with our specially seasoned ground meat, ricotta cheese, mozzarella and romano cheeses, baked in our original tomato sauce.

Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce.

Our homemade white clam sauce has been an Italian tradition for decades. 14.00 Add marinara sauce for red clam sauce.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Invented by our owner's sister (Tonne Passalacqua) a classically trained chef in the early eighties. This dish is flavorful, and simple Italian "alla fresca" dining. An unsurpassed original recipe consisting of fresh green beans and tomatoes, sautéed with garlic, white wine and romano cheese, tossed over fettuccine.

Another classic Italian pasta and vegetable dish. We sauté mushrooms, broccoli, cauliflower and seasonal vegetables in white wine, garlic, herbs and fresh tomatoes, romano cheese and homemade chicken stock tossed over linguini.

One of our most popular dishes. Not for the feint of heart. Created in the mid eighties, this dish is hot. Diablo means "devil" and hot wax peppers are the demon in this dish. We sauté them with mushrooms, tomato, spinach and garlic with chicken stock and romano cheese and toss it over linguini.

Same preparation as above only served over plump ravioli instead of linquini.

Named after our owner's Mother Patty Passalacqua. Chicken sautéed with hot wax peppers, black beans, black olives, garlic and fresh basil, tossed with cavatappi pasta, romano cheese and topped with fontinella cheese. This is a hot one!

Named for our owners Father Silvio Passalacqua, who ran the restaurant for 42 years. This dish consists of Bay scallops sautéed with mushrooms, roasted red peppers, artichoke hearts, garlic, basil and oregano, tossed with gorgonzola cheese and linguini.

A mainstay on our menu for more than 20 years, this sweet dish consists of onions, sweet peppers, fresh basil, garlic and sautéed with fresh tomatoes, tossed with cavatappi pasta, Romano and fontinella chesses, topped with feta cheese.

Hot sausage, sweet peppers and sweet onions cooked in marinara sauce with goat's cheese and tossed with linguini.

Another classic Mediterranean Sea dish. Scallops, mussels, rock shrimp and littleneck clams in red clam sauce tossed with fettuccine.

Blackened or grilled chicken breast presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Chicken sautéed with portabello mushrooms, roasted red peppers, spinach and garlic, topped with fontinella cheese, presented with vegetables.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

10 oz. Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

12 oz. strip steak, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

14 oz. chop grilled or blackened with cajun spices. Served with sautéed spinach and roasted red peppers.

Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach.

Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce.

Gulf shrimp sautéed in garlic, white wine, lemon and butter. May be served over angel hair.

Our thin shell baked and topped with tomatoes and romano cheese

Topped with our homemade marinara and shredded mozzarella. Add pepperoni for no additional charge.

Topped with mozzarella, fontinella, provolone, and parmesan. This is our version of a white pizza.

Capicola, pepperoni, shredded lettuce, red onions and our homemade creamy Italian dressing.

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix

Grilled chicken with roasted red peppers, spinach and fontinella cheese

Ham and turkey with bacon, lettuce, tomato and mayo

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce

with Bread

with Bread

Cajun spices, cavatappi, olives, and cheese. This product served cold.

with Peppers Onions in Sauce, Rolls Included

Fresh Dough, Tomatoes, Cheese and Oil. Instructions to bake a fresh Flatbread at home

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid-sixties. Choice of marinara or spicy horseradish sauce.

Flatbread has become a trendy item these days and many restaurants and even fast food restaurants have started serving flatbread. We have been making ours since 1984. It is more popular than ever and we now prepare it in a wood burning oven for faster baking and more flavor.

Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach and garlic in our house-made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese.

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.

Mixed greens of endive, radicchio, arugula and other field greens, complimented with Italian garnishes.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese.

Chargrilled breast of chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine. (Pork may be substituted for chicken)

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

App, Meatballs, Salad, Vegetables, Pasta

App, Chicken Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal or Chicken, Salad, Seafood, Pasta, Vegetables

App, Filet, Salad, Veal/Chicken/Seafood, Pasta, Vegetables

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans Greens, Polenta

Risotto, Garlic Mashed Potatoes, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Salmon, Tuna, Tilapia, Striped Bass

Meatballs, Salad, Grilled Vegetables, Pasta

Chicken dish, Salad, Meatballs, Pasta, Vegetables

Veal Dish, Salad, Meatballs, Pasta, Vegetables

Veal or Chicken, Salad, Seafood, Pasta, Vegetable

Filet, Salad, Veal or Chicken or Seafood or Other Protein Pasta, Vegetable

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans Greens, Polenta

Risotto, Garlic Mashed, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Beautifully presented with fresh fruit, crostini, bruschetta and four varieties of cheese and meats including hot soppresetta, pepperoni, proscuitto and cheeses derived from cattle, sheep and goat

Pepperoni, salami, provolone, cheddar, swiss, fruit and bruschetta

Olives, green, black, calamato , artichoke hearts, fresh mozzarella ,cherry peppers( add meats and cheeses and build a custom platter)

Prepared medium served room temperature

Smoked Cured Salmon with capers, hard boiled eggs, onions and cream cheese

Our flatbread dough stuffed with provolone, spinach, roasted peppers and pepperoni rolled, baked and sliced. Served room temperature. (can be made vegetarian)

Thin sliced toasted bread topped with a tomato and cheese mixture

Eggplant dish over crostini

Salami stuffed with boursin cheese

Tomatoes stuffed with gorgonzola cheese

Mozzarella, sundried tomato artichoke heart and calamata olive

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over chicken

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese, presented with vegetables.

Chargrilled Breast of Chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over veal

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetable Scallopine-Peppers.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Semi sweet, chilled and fruity.

Bright ruby-red in color with purple reflections, this youthful red offers explosive aromas of blueberries, sweet cherries, licorice and sweet spices.

Intense ruby red with supple aromas of black cherry and hints of black pepper.

Deep ruby red in color, this wine is brimming with notes of dark, dried cherries, blackberries and hints of dates and mocha.

This historical wine from Tuscany is well balanced with harmonious roundness in tannins, ruby red in color, fruity fragrances, with hints of current and violet.

Full bodied. Cherry aromas, velvety fruit finish.

The 2012 Cabernet Sauvignon possesses a darker color as well as sweet tannin, a touch of wood, black currants and cedar. Soft and easygoing.

Big bodied and juicy, with a great clean finish.

Classic napa valley cab. Fruity with big finish.

Round and soft on the tongue, it offers up a complex potion of milk chocolate, rum raisin, and vanilla cola.

Classic zin. Black fruit, and full bodied.

Dark violet color, flowers and spice on the nose with intense blackberry aromas, with flavors of cassis, ripe red cherries, hints of black pepper, mocha and vanilla. Smooth creamy texture.

Wine of medium intensity with soft and round tannins that spread in the whole mouth. Easy to drink, velvety, unctuous with a long and lingering finish.

Rated 90 by Wine Spectator!

Soft, juicy, dark berry fruit flavours fill the mouth on the front palate along with fleeting glimpses of milk chocolate, violets and sage.

Semi sweet, chilled.

Nice fruit and crisp finish. From Umbria.

Pale straw in color with faint jade hues, it has an intense bouquet of peaches and apples with a hint of roses.

Lemon-green in color with lovely aromas of citrus, white peach and green apples. Refreshing and soft with a smooth, dry finish.

Costamolino is lemon-green in color with intense yet delicate aromas of citrus, pineapple, tropical fruits, and honey.

Beautiful lemon yellow in color, the nose of this Chardonnay immediately entices you with its citrus notes of lime and mandarin, along with green cardamom, nutmeg and baked apple. Upon first sip you will enjoy flavors of apple with a slight creaminess. The balanced acidity gives you a creamy, soft mouth feel that builds with intensity and ends with a long, lingering finish.

This zingy, clean and refreshing white is made from 100% Pinot Gris. In the mouth, more pear flavors with bright acidity and a pleasant, refreshing finish seals the deal.

Crisp with a touch of grapefruit.

Richer in style and depth.

Has a complex, smoky and floral nose, a juicy, fruity elegant mouthfeel with a minerality that leaves a desire for the next sip.

Beautiful lemon yellow in color, the nose of this Chardonnay immediately entices you with its citrus notes of lime and mandarin, along with green cardamom, nutmeg and baked apple. Upon first sip you will enjoy flavors of apple with a slight creaminess. The balanced acidity gives you a creamy, soft mouthfeel that builds with intensity and ends with a long, lingering finish.

An intense nose of pineapple, green apple, and honeysuckle; with a hint of nutmeg, fig, an ????

Big full rich flavors with an oak aroma and finish.

Smell and taste wild red cherries, red currants, dried French herbs, pencil shavings, tobacco and black truffle. Medium/full body, excellent core of ripe fruit and outstanding balance of flavors.

Vivid aromas of red and black fruit characteristically introduced to the wines. Balanced and firm, round tannis and complex finish that features a variety of notes from leather, espresso and chocolate.

Boasts a decadent structure housing ripe flavors of blackberries, black currants and smoky, toasty oak.

92 pts Wine Enthusiast, 91 pts Wine Spectator, supple and creamy texture with mocha, ripe plum and cherry flavors that show touches of tobacco and espresso. Full bodied, gaining traction on the finish. Elegant and readily approachable.

Beautifully aromatic and richly flavored character of this varietal at its very best. More expressive thanmost red wines, the Merlot opens with aromas of plum, dark cherries, cocoa and spice.

Intense ruby red in color with ripe black cherries, prunes and chocolate intensity. Smooth and balanced tannins.

Deep and intense. Great value.

Super Tuscan 70 % sangiovese 30 % cabernet 91pts ws

Deep purple in color; powerful aromas of wild berries, clove and plum emerge from the glass. Luscious, juicy layers of black cherry and blackberry burst on the palate.

Gray Goose Vodka lightly stirred served up with three giant Gorgonzola stuffed olives.

Ketel One Vodka, Apple Pucker, a dash of sours Triple Sec served up with a glass rimmed in cinnamon sugar.

Absolut Vanilla Vodka, pineapple juice, lemon sours a touch of blue curacao.

Ketel One Vodka with dark white Godiva Chocolate Liqueur.

Gray Goose Vodka, Chambord pineapple juice.

We infuse Finlandia Vodka with fresh fruit add just a dash of cranberry. It's juice for big girls.

Bombay Sapphire Gin dry vermouth, stirred, not shaken served over olives or a twist.

A secret recipe given to me by friends (Dave and Cathy Friend to be specific) Mount Gay Rum, Bacardi Rum, coco lopez cream of coconut, orange juice, pineapple juice, all shaken served over ice with a dash of nutmeg (it beats novocaine).

Skyy Vodka, cranberry a dash of Cointreau lime juice.

Ketel One Vodka Pama Liqueur with a little squeeze of lemon and lime. Very refreshing.

Van Gogh Double Espresso Vodka Godiva Chocolate Liqueur.

Absolut Vodka, freshly squeezed lemon, Triple Sec sours, served with a sugar rimmed glass.

We infuse hot sweet peppers with Finlandia Vodka, add black pepper Bloody Mary mix. Served with celery salt rimmed glass.

Our fruit flavored Vodka, tempered with melon liqueur and fortified with a half ounce of grappa, guaranteed to jump start your system.

Our house made fruit infused Vodka with a touch of pineapple juice, Chambord and Midori Melon.

Crown Royal, Apple Pucker and Cranberry

Amaretto, Bailey's Kahlua.

Amaretto, Bailey's Kahlua

A crock of our delicious homemade soups. We make two soups daily from fresh ingredients.

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid sixties. Choice of marinara or spicy horseradish sauce.

Plump juicy shrimp served with traditional cocktail sauce.

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.

Hand breaded in-house with our seasoned breadcrumbs and deep fried to perfection and served with a spicy marinara sauce.

Not for the feint of heart, our hot wax peppers are stuffed with pork, veal, sage and fennel and baked in our wood oven and topped with provolone and tomato sauce

Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach, and garlic in our house made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese.

Peppers, hot peppers, zucchini, and mushrooms roasted and served room temperature with a balsamic glaze.

Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach.

Spinach, spring mix and cannelloni beans sautéed in lemon, butter and veal stock.

Sautéed in a garlic wine sauce with butter. Served with Grilled Italian Bread

Fresh mozzarella deep fried with a crunchy breading served with marinara sauce and basil mayonnaise.

Mixed greens of endive, radicchio, arugula and other field greens, complemented with Italian garnishes.

A crock of soup with your salad.

This salad has been popular since the nineteen fifties. It boasts salami, cappicola, provolone, hard boiled eggs, tomatoes and Italian garnishes in this classic Italian Salad.

Juicy tomatoes with diced sweet peppers, celery and red onions, tossed with a basil and olive oil dressing. Hot wax peppers and anchovies available upon request.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons and a house made Caesar dressing.

Invented here in the mid eighties, this entrée salad grows ever more popular. An assortment of fresh greens and garden vegetables tossed with salami, gorganzola cheese, pepperoncini and chicken breast tossed in an herb vinaigrette.

Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast.

This salad was invented by our owner in the new millennium and has become a very popular salad in the last few years. We grill mushrooms, hot peppers, onions, bell peppers with fresh chicken breast and toss it with our mixed greens and lettuce, pepperoncini and a diced hard boiled egg. Try it with our herb or balsamic vinaigrette.

An adaptation of the owners Michael Salad. Grilled hot peppers, mushrooms, onions and bell peppers and chicken breast tossed with our Italian Tomato salad. Try it with herb or balsamic vinaigrette.

Salad greens, with Italian garnishes, and tomato, french fries, shredded mozzarella tossed with steak and your choice of dressing.

Red head lettuce, black olives, roasted red peppers, plum tomatoes and feta cheese tossed in a lemon herb dressing, topped with an entrée portion of grilled or Cajun salmon.

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix

Grilled chicken with roasted red peppers, spinach and fontinella cheese

Ham and turkey with bacon, lettuce, tomato and mayo

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix

Grilled chicken with roasted red peppers, spinach and fontinella cheese

Ham and turkey with bacon, lettuce, tomato and mayo

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce

Capellini pasta tossed with our meatless marinara. Classic!!

Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair.

Another original dish made the same way for more than 6 decades. Grandma Passalacqua's original recipe is authentic. We continue to use the finest ingredients to make our lasagna with our specially seasoned ground meat, ricotta cheese, mozzarella and romano cheeses, baked in our original tomato sauce.

Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce.

Our homemade white clam sauce has been an Italian tradition for decades. 14.00 Add marinara sauce for red clam sauce.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Invented by our owner's sister (Tonne Passalacqua) a classically trained chef in the early eighties. This dish is flavorful, and simple Italian "alla fresca" dining. An unsurpassed original recipe consisting of fresh green beans and tomatoes, sautéed with garlic, white wine and romano cheese, tossed over fettuccine.

Another classic Italian pasta and vegetable dish. We sauté mushrooms, broccoli, cauliflower and seasonal vegetables in white wine, garlic, herbs and fresh tomatoes, romano cheese and homemade chicken stock tossed over linguini.

One of our most popular dishes. Not for the feint of heart. Created in the mid eighties, this dish is hot. Diablo means "devil" and hot wax peppers are the demon in this dish. We sauté them with mushrooms, tomato, spinach and garlic with chicken stock and romano cheese and toss it over linguini.

Same preparation as above only served over plump ravioli instead of linquini.

Named after our owner's Mother Patty Passalacqua. Chicken sautéed with hot wax peppers, black beans, black olives, garlic and fresh basil, tossed with cavatappi pasta, romano cheese and topped with fontinella cheese. This is a hot one!

Named for our owners Father Silvio Passalacqua, who ran the restaurant for 42 years. This dish consists of Bay scallops sautéed with mushrooms, roasted red peppers, artichoke hearts, garlic, basil and oregano, tossed with gorgonzola cheese and linguini.

A mainstay on our menu for more than 20 years, this sweet dish consists of onions, sweet peppers, fresh basil, garlic and sautéed with fresh tomatoes, tossed with cavatappi pasta, Romano and fontinella chesses, topped with feta cheese.

Hot sausage, sweet peppers and sweet onions cooked in marinara sauce with goat's cheese and tossed with linguini.

Another classic Mediterranean Sea dish. Scallops, mussels, rock shrimp and littleneck clams in red clam sauce tossed with fettuccine.

Blackened or grilled chicken breast presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Chicken sautéed with portabello mushrooms, roasted red peppers, spinach and garlic, topped with fontinella cheese, presented with vegetables.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

10 oz. Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

12 oz. strip steak, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

14 oz. chop grilled or blackened with cajun spices. Served with sautéed spinach and roasted red peppers.

Inspired by a frequent guest, this appetizer is sometimes ordered as an entrée. We grill plump shrimp coated in Cajun spices with portabella mushrooms, artichoke hearts and red roasted peppers on a bed of fried spinach.

Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce.

Gulf shrimp sautéed in garlic, white wine, lemon and butter. May be served over angel hair.

Our thin shell baked and topped with tomatoes and romano cheese

Topped with our homemade marinara and shredded mozzarella. Add pepperoni for no additional charge.

Topped with mozzarella, fontinella, provolone, and parmesan. This is our version of a white pizza.

Capicola, pepperoni, shredded lettuce, red onions and our homemade creamy Italian dressing.

with Bread

with Bread

Cajun spices, cavatappi, olives, and cheese. This product served cold.

with Peppers & Onions in Sauce, Rolls Included

Fresh Dough, Tomatoes, Cheese and Oil. Instructions to bake a fresh Flatbread at home

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid-sixties. Choice of marinara or spicy horseradish sauce.

Flatbread has become a trendy item these days and many restaurants and even fast food restaurants have started serving flatbread. We have been making ours since 1984. It is more popular than ever and we now prepare it in a wood burning oven for faster baking and more flavor.

Created here in the early nineties, this simple and wonderful appetizer has fresh sweet and hot peppers sautéed with spinach and garlic in our house-made veal stock with a hint of lemon. We top it with plenty of Fontinella cheese.

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine.

Mixed greens of endive, radicchio, arugula and other field greens, complimented with Italian garnishes.

A mixture of diced vegetables and salad greens tossed with a light lemon dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Romaine lettuce and croutons with a house-made Caesar dressing.

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese.

Chargrilled breast of chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine. (Pork may be substituted for chicken)

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping.

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

App, Meatballs, Salad, Vegetables, Pasta

App, Chicken Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal Dish, Salad, Meatballs, Pasta, Vegetables

App, Veal or Chicken, Salad, Seafood, Pasta, Vegetables

App, Filet, Salad, Veal/Chicken/Seafood, Pasta, Vegetables

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans & Greens, Polenta

Risotto, Garlic Mashed Potatoes, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Salmon, Tuna, Tilapia, Striped Bass

Meatballs, Salad, Grilled Vegetables, Pasta

Chicken dish, Salad, Meatballs, Pasta, Vegetables

Veal Dish, Salad, Meatballs, Pasta, Vegetables

Veal or Chicken, Salad, Seafood, Pasta, Vegetable

Filet, Salad, Veal or Chicken or Seafood or Other Protein Pasta, Vegetable

Grilled Vegetables, Sautéed Vegetables, Fried Vegetable Platter, Beans & Greens, Polenta

Risotto, Garlic Mashed, Roasted Potatoes

Prime Rib, Filet, Veal Chops, Pork Loin

Beautifully presented with fresh fruit, crostini, bruschetta and four varieties of cheese and meats including hot soppresetta, pepperoni, proscuitto and cheeses derived from cattle, sheep and goat

Pepperoni, salami, provolone, cheddar, swiss, fruit and bruschetta

Olives, green, black, calamato , artichoke hearts, fresh mozzarella ,cherry peppers( add meats and cheeses and build a custom platter)

Prepared medium served room temperature

Smoked Cured Salmon with capers, hard boiled eggs, onions and cream cheese

Our flatbread dough stuffed with provolone, spinach, roasted peppers and pepperoni rolled, baked and sliced. Served room temperature. (can be made vegetarian)

Thin sliced toasted bread topped with a tomato and cheese mixture

Eggplant dish over crostini

Salami stuffed with boursin cheese

Tomatoes stuffed with gorgonzola cheese

Mozzarella, sundried tomato artichoke heart and calamata olive

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over chicken

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables.

Chicken sautéed with Portabello mushrooms, roasted red peppers, spinach and garlic, topped with Fontinella cheese, presented with vegetables.

Chargrilled Breast of Chicken

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables.

Tenderloin of beef, grilled or blackened to your taste, with fresh mushrooms, sautéed in butter and flamed with sherry, accompanied with sautéed spinach and roasted red peppers.

Roasted to perfection in natural juices

Sautéed sweet peppers, onions and mushrooms sautéed in olive oil over veal

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables.

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetable Scallopine-Peppers.

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables.

Our original dish first served in 1939 by Angelo and Giacomina Passalacqua. This is what started it all and the sauce is still made the way Grandma made it.

Our marinara sauce sautéed with a little vodka and combined with our alfredo sauce.

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. Try them half and half or with a spaghetti combination.

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine.

Semi sweet, chilled and fruity.

Bright ruby-red in color with purple reflections, this youthful red offers explosive aromas of blueberries, sweet cherries, licorice and sweet spices.

Intense ruby red with supple aromas of black cherry and hints of black pepper.

Deep ruby red in color, this wine is brimming with notes of dark, dried cherries, blackberries and hints of dates and mocha.

This historical wine from Tuscany is well balanced with harmonious roundness in tannins, ruby red in color, fruity fragrances, with hints of current and violet.

Full bodied. Cherry aromas, velvety fruit finish.

The 2012 Cabernet Sauvignon possesses a darker color as well as sweet tannin, a touch of wood, black currants and cedar. Soft and easygoing.

Big bodied and juicy, with a great clean finish.

Classic napa valley cab. Fruity with big finish.

Round and soft on the tongue, it offers up a complex potion of milk chocolate, rum raisin, and vanilla cola.

Classic zin. Black fruit, and full bodied.

Dark violet color, flowers and spice on the nose with intense blackberry aromas, with flavors of cassis, ripe red cherries, hints of black pepper, mocha and vanilla. Smooth creamy texture.

Wine of medium intensity with soft and round tannins that spread in the whole mouth. Easy to drink, velvety, unctuous with a long and lingering finish.

Rated 90 by Wine Spectator!

Soft, juicy, dark berry fruit flavours fill the mouth on the front palate along with fleeting glimpses of milk chocolate, violets and sage.

Semi sweet, chilled.

Nice fruit and crisp finish. From Umbria.

Pale straw in color with faint jade hues, it has an intense bouquet of peaches and apples with a hint of roses.

Lemon-green in color with lovely aromas of citrus, white peach and green apples. Refreshing and soft with a smooth, dry finish.

Costamolino is lemon-green in color with intense yet delicate aromas of citrus, pineapple, tropical fruits, and honey.

Beautiful lemon yellow in color, the nose of this Chardonnay immediately entices you with its citrus notes of lime and mandarin, along with green cardamom, nutmeg and baked apple. Upon first sip you will enjoy flavors of apple with a slight creaminess. The balanced acidity gives you a creamy, soft mouth feel that builds with intensity and ends with a long, lingering finish.

This zingy, clean and refreshing white is made from 100% Pinot Gris. In the mouth, more pear flavors with bright acidity and a pleasant, refreshing finish seals the deal.

Crisp with a touch of grapefruit.

Richer in style and depth.

Has a complex, smoky and floral nose, a juicy, fruity elegant mouthfeel with a minerality that leaves a desire for the next sip.