마레 에 몬티

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange & Cherry

Tito's Vodka, Disaronno, Luxardo Cherry

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco & Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Woodford Reserve, Angostura Bitters, Cinnamon & Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options

Ask your server for seasonal options and bottled beer selections

Complimentary refill

Classic native calamari lightly fried and tossed with cherry peppers and a light butter sauce

Fresh p.e.i. mussels simmered in garlic, tomatoes, Italian parsley, red chilies in a white wine broth with garlic crostini

Fresh mozzarella cheese, tomatoes, fresh basil, extra virgin olive oil and field greens

Creamy parmigiano polenta, mushrooms, Italian parsley and spring onion in a shallot butter sauce

Baked beef meatballs simmered in our pomodoro sauce, topped with ricotta cheese

Stuffed risotto balls with imported ham, sweet green peas, fontina, mozzarella and parmigiano cheese, breaded and fried until golden brown, served with marinara sauce or spicy mayo sauce

Sashimi grade tuna pounded thin with capers, red onion, lemon, Italian parsley, extra virgin olive oil and crostini bread

Prosciutto di Parma, capocollo and salame, fire roasted red peppers, grilled eggplant and zucchini, fontina cheese, imported olives, marinated button mushrooms and artichoke hearts (Serves 2 to 4 people)

Served with 3 Italian meats: Leoncini Porchetta, Golfetta Salame and Prosciutto di Parma along with 3 cheeses: Piave Vecchio, Crucolo and Cacio di Bosco al Tartufo. Served with our homemade crostini

Field greens, grape tomatoes, julienne carrots, cucumbers, red onion, imported olives with house vinaigrette

Wild rucola, red onion, grape tomatoes, walnuts, dried cranberries and gorgonzola cheese with white balsamic vinaigrette

Crisp romaine hearts, homemade garlic croutons, shaved parmigiano cheese with homemade classic Caesar dressing

Mesclun greens, roasted red and golden beets, grape tomatoes, cucumber, goat cheese with sweet red pepper vinaigrette

Crispy fried half duckling, cannellini beans with crispy pancetta, roasted garlic and rosemary with a balsamic glaze served with string beans

14-ounce double cut pan seared pork chop stuffed with prosciutto, fresh sage and fontina cheese, topped with a mushroom brandy sauce and served with polenta and broccoli

Cast iron seared 14-ounce New York sirloin with sweet vinegar peppers and Italian string beans, served with a gorgonzola cheese and spring onion potato cake

Sautéed veal scaloppine, mushrooms, imported prosciutto, roasted garlic and Marsala wine sauce served with a choice of pasta

Italian herb breaded Provini veal served with a lemon wedge and arugula salad

Italian herb breaded Provini veal in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Italian herb breaded chicken in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Sautéed chicken breast with amaretto liquor, imported gorgonzola cheese, spring onion and walnuts in a parmigiano cream sauce with a choice of pasta

Sautéed chicken breast, layered with prosciutto di parma, eggplant, fresh mozzarella cheese and pomodoro sauce served with a choice of pasta

Pan seared sashimi grade tuna served "Rare" with imported olives, capers, anchovies and roasted garlic in a red wine pomodoro sauce served with a choice of pasta

Fresh haddock simmered in San Marzano tomatoes, garlic Italian herbs with little neck clams, jumbo shrimp, mussels, Italian green beans, a touch of red chilies and garlic herb crostini

Fresh grilled salmon filet, broccoli, sun-dried tomatoes, roasted garlic and artichoke hearts drizzled with an aged balsamic glaze

An Italian feast of jumbo shrimp, little neck clams, mussels, calamari, whole baby clams, garlic, spring onion, white wine, a touch of crushed red pepper and pomodoro sauce tossed with a choice of pasta

Sautéed jumbo shrimp, cracked black pepper, baby spinach and roasted garlic, in a vodka rosa sauce with a choice of pasta

Baked lemon and herb crusted haddock filet served with a spinach and parmigiano risotto and Italian string beans

Pan seared scallops with a lemon caper sauce, garlic white wine and chopped dill. Served with mushroom risotto

Grilled Italian swordfish with olive oil, balsamic vinegar, lemon juice, garlic with fresh thyme, rosemary and sage served with mixed vegetables and scalloped potato au gratin or linguine

7-ounce New York sirloin steak topped with lobster meat. Served on spinach parmigiano risotto and finished with a mushroom brandy sauce

Fresh gnocchi stuffed with goat cheese and roasted red pepper in a parmigiano rosa cream sauce, baked with melted fresh mozzarella cheese and fresh basil

Tri-color cheese tortellini, prosciutto cotto and sweet green peas, in a parmigiano rosa cream sauce with melted fresh mozzarella cheese

Fresh pasta layered with beef ragu, fresh ricotta, parmigiano, mozzarella cheese, fresh basil in a pomodoro sauce and baked

A classic Bolognese sauce of ground beef, veal, pork, diced vegetables, San Marzano tomatoes and Italian herbs, simmered for hours and tossed with fresh pappardelle pasta

Filled striped lobster ravioli tossed with lobster meat, snow peas, roma tomatoes, in a parmigiano lemon cream sauce

Homemade baked pasta filled and rolled with baby spinach, artichoke hearts, roasted red peppers, fresh ricotta, romano cheese and topped with parmigiano rosa cream sauce and fresh mozzarella cheese

Ravioli filled with mushrooms, ricotta and parmigiano cheese, tossed with mushrooms, spring onion and parmigiano cream sauce

Fresh egg battered fried eggplant, layered with pomodoro sauce, parmigiano and mozzarella cheese served with a choice of pasta

Fresh little neck clams, whole baby clams, garlic, crispy pancetta, red chilies and spring onion tossed with fresh spaghetti in a white wine sauce

Slowly braised homemade meatballs simmered in our marinara sauce tossed with fresh spaghetti

with Pomodoro or Garlic and Oil Sauce

with Alfredo or Rosa Parmigiano Cream Sauce

with Tomato Sauce

with Fries

with Marinara Sauce

Marinated with spring onion, Italian parsley, imported olives, x.v.o.o and lemon

with Wild Mushroom Sauce

with prosciutto cotto and mozzarella, fontina and parmigiano cheeses served with marinara sauce

with sausage, sage and fontina cheese stuffing

Grape tomatoes, mozzarella cheese and x.v.o.o

Available Toppings: Onions, Spring Onions, Mushrooms, Peppers, Pepperoni, Imported Olives, Potato & Rosemary, Four Cheese, Gorgonzola, Fresh Mozzarella & Basil

Imported Meat & Cheese

Prosciutto, sopressata, fire roasted red peppers, artichoke hearts, imported olives, roma tomatoes, fontina cheese, grilled zucchini and eggplant

choice of oil and garlic or alfredo

onions, peppers, mushrooms, potato and plum tomato wine sauce

onions, peppers, mushrooms, potato and plum tomato wine sauce

roasted pork loin stuffed with pancetta, capicola, fontina cheese, garlic, rosemary and Italian herbs

marinated in Italian seasoning

white wine, garlic, lemon, basil and tomatoes (choice of pasta)

Pasta choices: Penne, Gemelli, Rigatoni or Bowtie pasta

Alfredo or Rosetta

choice of oil and garlic white wine sauce or marinara

Seeing this on the label of your wine bottle means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality. There are currently only a handful of Italian wines that qualify for DOCG status

DOC wines are much more commonly found. The rules governing quality and authenticity are still very strict, but they're a little more generous than those for DOCG status. For instance, the geographic zone might be a little bigger or the rules about what kind of grapes might be a little more relaxed

This designation was created a little after the DOC and DOCG designations in order to accommodate growers who couldn't meet all the DOC or DOCG regulations for one reason or another, but were still producing great wines

Tannins are a naturally occurring substance in grapes and other fruits and plants (like tea, for example). The taste of tannin is often described as bitter, causing a dry and puckery feeling in the mouth. Tannins end up in your wine when the vintner allows the skins to sit in the grape juice as it ferments. This is also how wines get their color. Wines that have little or no skin contact end up pink or white, with far fewer tannins. Wines that ferment with the skins for a longer period end up red, with high tannin content. As you'd imagine, red grape skins have more tannins than white grape skins. Fun fact: you can get a white wine from a red grape by removing the skins from the juice immediately. All the color comes from the skins—even red grapes are white inside

Light to medium body with an aroma reminiscent of black and/or red cherry, raspberry. Great option for meat and the other fish such as duck and mushrooms and salmon or tuna. Suggested Menu Item: Anatra Croccante, Ravioli ai Funghi

The color is cherry or ruby red with a fruity perfume, strongly reminiscent of blackberries. The flavor is dry, slightly acid, rounded, warm and full-bodied. Great with Eggplant Parmigiana. Suggested Menu Item: Vitello alla Milanese, Gnocchi Alessia

Deep color with more intense, powerful fruit. Partners well any meaty dish such as grilled or roasted pork and goes perfect with Bolognese. Suggested Menu Item: Maiale Saltimbocca, Spaghetti con Polpette

Medium-bodied with firm tannins and medium-high to high acidity. Floral, cherry and light nutty notes. Pairs best with tomato-based red sauces but will also work with cream- or oil-based sauces. Roast lamb with rosemary and garlic, Roast or braised veal, especially with mushrooms, Bistecca, T bone or ribeye steaks. Suggested Menu Item: Pollo Amaretto, Lasagna

Aromatic, tannic and with low acidity. Earthy notes, black berries and has an inky-deep purple color. It can be described as "rustic" which is less pronounced when the wine is paired with food. Italian immigrants drank Montepulciano d' Abruzzo with their meatballs and spaghetti. Suggested Menu Item: Pollo Giuseppe

Fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Often has a flavor profile of sour red cherries with earthy aromas. Wines made from Sangiovese usually have medium-plus tannins and high acidity. A Sangiovese with high tannins will work perfectly with rich roasted meat, cured sausages and hard cheeses. Suggested Menu Item: Pappardelle alla Bolognese

Plum and black cherry are among the most common fruit-based descriptors. Fruity, spicy. Very soft, less tannin than Cabernet sauvignon. Smooth, rounded and "easy drinking" . Pairs best with tomato-based red sauces and meat such as; Osso bucco (braised veal shanks) and Duck which is a rich food that can stand up to a powerful wine, which makes Merlot a great match. Suggested Menu Item: Pollo alla Parmigiana

This wine is not meant for light and delicate dishes; in fact the wine will simply crush the meal, spoiling the flavors of the dish. Among its heavy duty flavors are blackberry, black currant, plum, eucalyptus, mint, violet, black tea, dusty earth, cedar, tobacco, coffee bean, mocha, chocolate, vanilla and cut wood. Best with grilled dishes, as the charred nature of the meat mirrors the bitter edge of the tannin in the wine and 'thick' dishes like hearty beef stews, or braised rib. Suggested Menu Item: Vitello alla Parmigiana

Traditional pairings for Barbaresco are rich meat focused dishes like braised short ribs, beef roasts, lamb or veal chops. Here you'll find that the smoke and earthy qualities of the wine are complemented by the dish. The wine is also amazing with earthy dishes that have mushrooms or truffles, such as risotto with porcini mushrooms, or a grilled steak with a side of grilled mushroom. This will also pair well with earthy cheeses but try to stay away from rich sauces that might overwhelm the wine. Suggested Menu Item: Maiale Saltimbocca

"One of Italy's Greatest Wines" - Big, powerful, tannic wine. Will overwhelm food so best paired with pasta and veggies. Suggested Menu Item: Amatra Croccante

Classic Italian wines like Brunello Di Montalcino go very well with Chicken Parm —the tannin in the wine will cut through the fat and the cheese, while still keeping with the complementary flavors of the tomato. Also pairs well with heavy meat dishes, such as steak, paired with mushroom sauces. They'll bode well against heavy pasta dishes, rich stews and blue-veined cheese or Pecorino Cheese. Suggested Menu Item: Bistecca Mare e Monti

"The Great Bitter" - Rich Italian Red wine. Pairs well with steak, pork, veal and poultry. Suggested Menu Item: Vitello Marsala

Prosecco is a young and fresh sparkling wine that is a classic pairing with Seafood. The citrus notes act like a squeeze of lemon on the seafood. Great with anything fried and battered as the high acidity in the Prosecco cuts through the grease and cleanses the palate. This wine would pair great with a starter of Calamari Fitti. Suggested Menu Item: Caprese

Simple, light-bodied, dry and crisp complemented by aroma notes citing lemon, green apple and blossoms. Best paired fish dishes such as mussels and great with cream- or oil-based sauces but can hold its own with tomato-based red sauces. Suggested Menu Item: Zuppa di Cozze, Salmone all Griglia

Dry, tart and acidic with herbal flavors as well as tropical fruit. Typically, very light which make them a nice match for cream- or oil-based sauces, oysters and grilled vegetables. Suggested Menu Item: Torno Carpaccio, Cannellone di Verdane

Dry, fresh and well balanced. The color is an amber with hints of straw-yellow, greenish streaks. Fragrance is a field of flowers with a note of ripe fruit and a hit of apple. Suggested Menu Item: Merluzzo alforno

Fruity, buttery, with a velvety feel that's atypical to dry white wines. Best paired with cream- or oil-based sauces, but can also be served with a light, tomato-based red sauce, Risotto, Pork and Roasted Chicken. Suggested Menu Item: Melanzare all Parmigana

Extremely refreshing lightly sparkling wine with notes of fresh nectarine, melon and white peach. Delicate, slightly sweet with a long lingering finish

Light, fruity character with a pink color that can range from a pale orange to a vivid near-purple. Italy makes amazing Rosé that will have a bit of a fizz to them and are typically made by the Barbera grape. Anything high in fat/protein and low in carbs are amazing with this dry wine such as Pork, Ham, Salmon, and Eggplant. Suggested Menu Item: Spaghetti alle Vongole

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange & Cherry

Tito's Vodka, Disaronno, Luxardo Cherry

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco & Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Woodford Reserve, Angostura Bitters, Cinnamon & Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options

Ask your server for seasonal options and bottled beer selections

Complimentary refill

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange Cherry

Tito's Vodka, Disaronno, Luxardo Cherry

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Woodford Reserve, Angostura Bitters, Cinnamon Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options

Ask your server for seasonal options and bottled beer selections

Complimentary refill

Classic native calamari lightly fried and tossed with cherry peppers and a light butter sauce

Fresh p.e.i. mussels simmered in garlic, tomatoes, Italian parsley, red chilies in a white wine broth with garlic crostini

Fresh mozzarella cheese, tomatoes, fresh basil, extra virgin olive oil and field greens

Creamy parmigiano polenta, mushrooms, Italian parsley and spring onion in a shallot butter sauce

Baked beef meatballs simmered in our pomodoro sauce, topped with ricotta cheese

Stuffed risotto balls with imported ham, sweet green peas, fontina, mozzarella and parmigiano cheese, breaded and fried until golden brown, served with marinara sauce or spicy mayo sauce

Sashimi grade tuna pounded thin with capers, red onion, lemon, Italian parsley, extra virgin olive oil and crostini bread

Prosciutto di Parma, capocollo and salame, fire roasted red peppers, grilled eggplant and zucchini, fontina cheese, imported olives, marinated button mushrooms and artichoke hearts (Serves 2 to 4 people)

Served with 3 Italian meats: Leoncini Porchetta, Golfetta Salame and Prosciutto di Parma along with 3 cheeses: Piave Vecchio, Crucolo and Cacio di Bosco al Tartufo. Served with our homemade crostini

Field greens, grape tomatoes, julienne carrots, cucumbers, red onion, imported olives with house vinaigrette

Wild rucola, red onion, grape tomatoes, walnuts, dried cranberries and gorgonzola cheese with white balsamic vinaigrette

Crisp romaine hearts, homemade garlic croutons, shaved parmigiano cheese with homemade classic Caesar dressing

Mesclun greens, roasted red and golden beets, grape tomatoes, cucumber, goat cheese with sweet red pepper vinaigrette

Crispy fried half duckling, cannellini beans with crispy pancetta, roasted garlic and rosemary with a balsamic glaze served with string beans

14-ounce double cut pan seared pork chop stuffed with prosciutto, fresh sage and fontina cheese, topped with a mushroom brandy sauce and served with polenta and broccoli

Cast iron seared 14-ounce New York sirloin with sweet vinegar peppers and Italian string beans, served with a gorgonzola cheese and spring onion potato cake

Sautéed veal scaloppine, mushrooms, imported prosciutto, roasted garlic and Marsala wine sauce served with a choice of pasta

Italian herb breaded Provini veal served with a lemon wedge and arugula salad

Italian herb breaded Provini veal in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Italian herb breaded chicken in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Sautéed chicken breast with amaretto liquor, imported gorgonzola cheese, spring onion and walnuts in a parmigiano cream sauce with a choice of pasta

Sautéed chicken breast, layered with prosciutto di parma, eggplant, fresh mozzarella cheese and pomodoro sauce served with a choice of pasta

Pan seared sashimi grade tuna served "Rare" with imported olives, capers, anchovies and roasted garlic in a red wine pomodoro sauce served with a choice of pasta

Fresh haddock simmered in San Marzano tomatoes, garlic Italian herbs with little neck clams, jumbo shrimp, mussels, Italian green beans, a touch of red chilies and garlic herb crostini

Fresh grilled salmon filet, broccoli, sun-dried tomatoes, roasted garlic and artichoke hearts drizzled with an aged balsamic glaze

An Italian feast of jumbo shrimp, little neck clams, mussels, calamari, whole baby clams, garlic, spring onion, white wine, a touch of crushed red pepper and pomodoro sauce tossed with a choice of pasta

Sautéed jumbo shrimp, cracked black pepper, baby spinach and roasted garlic, in a vodka rosa sauce with a choice of pasta

Baked lemon and herb crusted haddock filet served with a spinach and parmigiano risotto and Italian string beans

Pan seared scallops with a lemon caper sauce, garlic white wine and chopped dill. Served with mushroom risotto

Grilled Italian swordfish with olive oil, balsamic vinegar, lemon juice, garlic with fresh thyme, rosemary and sage served with mixed vegetables and scalloped potato au gratin or linguine

7-ounce New York sirloin steak topped with lobster meat. Served on spinach parmigiano risotto and finished with a mushroom brandy sauce

Fresh gnocchi stuffed with goat cheese and roasted red pepper in a parmigiano rosa cream sauce, baked with melted fresh mozzarella cheese and fresh basil

Tri-color cheese tortellini, prosciutto cotto and sweet green peas, in a parmigiano rosa cream sauce with melted fresh mozzarella cheese

Fresh pasta layered with beef ragu, fresh ricotta, parmigiano, mozzarella cheese, fresh basil in a pomodoro sauce and baked

A classic Bolognese sauce of ground beef, veal, pork, diced vegetables, San Marzano tomatoes and Italian herbs, simmered for hours and tossed with fresh pappardelle pasta

Filled striped lobster ravioli tossed with lobster meat, snow peas, roma tomatoes, in a parmigiano lemon cream sauce

Homemade baked pasta filled and rolled with baby spinach, artichoke hearts, roasted red peppers, fresh ricotta, romano cheese and topped with parmigiano rosa cream sauce and fresh mozzarella cheese

Ravioli filled with mushrooms, ricotta and parmigiano cheese, tossed with mushrooms, spring onion and parmigiano cream sauce

Fresh egg battered fried eggplant, layered with pomodoro sauce, parmigiano and mozzarella cheese served with a choice of pasta

Fresh little neck clams, whole baby clams, garlic, crispy pancetta, red chilies and spring onion tossed with fresh spaghetti in a white wine sauce

Slowly braised homemade meatballs simmered in our marinara sauce tossed with fresh spaghetti

with Pomodoro or Garlic and Oil Sauce

with Alfredo or Rosa Parmigiano Cream Sauce

with Tomato Sauce

with Fries

with Marinara Sauce

Marinated with spring onion, Italian parsley, imported olives, x.v.o.o and lemon

with Wild Mushroom Sauce

with prosciutto cotto and mozzarella, fontina and parmigiano cheeses served with marinara sauce

with sausage, sage and fontina cheese stuffing

Grape tomatoes, mozzarella cheese and x.v.o.o

Available Toppings: Onions, Spring Onions, Mushrooms, Peppers, Pepperoni, Imported Olives, Potato Rosemary, Four Cheese, Gorgonzola, Fresh Mozzarella Basil

Imported Meat Cheese

Prosciutto, sopressata, fire roasted red peppers, artichoke hearts, imported olives, roma tomatoes, fontina cheese, grilled zucchini and eggplant

choice of oil and garlic or alfredo

onions, peppers, mushrooms, potato and plum tomato wine sauce

onions, peppers, mushrooms, potato and plum tomato wine sauce

roasted pork loin stuffed with pancetta, capicola, fontina cheese, garlic, rosemary and Italian herbs

marinated in Italian seasoning

white wine, garlic, lemon, basil and tomatoes (choice of pasta)

Pasta choices: Penne, Gemelli, Rigatoni or Bowtie pasta

Alfredo or Rosetta

choice of oil and garlic white wine sauce or marinara

Seeing this on the label of your wine bottle means that the wine producers followed the strictest regulations possible to make that wine. The wine was tested a committee that then guarantees the geographic authenticity of the wine and its quality. There are currently only a handful of Italian wines that qualify for DOCG status

DOC wines are much more commonly found. The rules governing quality and authenticity are still very strict, but they're a little more generous than those for DOCG status. For instance, the geographic zone might be a little bigger or the rules about what kind of grapes might be a little more relaxed

This designation was created a little after the DOC and DOCG designations in order to accommodate growers who couldn't meet all the DOC or DOCG regulations for one reason or another, but were still producing great wines

Tannins are a naturally occurring substance in grapes and other fruits and plants (like tea, for example). The taste of tannin is often described as bitter, causing a dry and puckery feeling in the mouth. Tannins end up in your wine when the vintner allows the skins to sit in the grape juice as it ferments. This is also how wines get their color. Wines that have little or no skin contact end up pink or white, with far fewer tannins. Wines that ferment with the skins for a longer period end up red, with high tannin content. As you'd imagine, red grape skins have more tannins than white grape skins. Fun fact: you can get a white wine from a red grape by removing the skins from the juice immediately. All the color comes from the skins—even red grapes are white inside

Light to medium body with an aroma reminiscent of black and/or red cherry, raspberry. Great option for meat and the other fish such as duck and mushrooms and salmon or tuna. Suggested Menu Item: Anatra Croccante, Ravioli ai Funghi

The color is cherry or ruby red with a fruity perfume, strongly reminiscent of blackberries. The flavor is dry, slightly acid, rounded, warm and full-bodied. Great with Eggplant Parmigiana. Suggested Menu Item: Vitello alla Milanese, Gnocchi Alessia

Deep color with more intense, powerful fruit. Partners well any meaty dish such as grilled or roasted pork and goes perfect with Bolognese. Suggested Menu Item: Maiale Saltimbocca, Spaghetti con Polpette

Medium-bodied with firm tannins and medium-high to high acidity. Floral, cherry and light nutty notes. Pairs best with tomato-based red sauces but will also work with cream- or oil-based sauces. Roast lamb with rosemary and garlic, Roast or braised veal, especially with mushrooms, Bistecca, T bone or ribeye steaks. Suggested Menu Item: Pollo Amaretto, Lasagna

Aromatic, tannic and with low acidity. Earthy notes, black berries and has an inky-deep purple color. It can be described as "rustic" which is less pronounced when the wine is paired with food. Italian immigrants drank Montepulciano d' Abruzzo with their meatballs and spaghetti. Suggested Menu Item: Pollo Giuseppe

Fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. Often has a flavor profile of sour red cherries with earthy aromas. Wines made from Sangiovese usually have medium-plus tannins and high acidity. A Sangiovese with high tannins will work perfectly with rich roasted meat, cured sausages and hard cheeses. Suggested Menu Item: Pappardelle alla Bolognese

Plum and black cherry are among the most common fruit-based descriptors. Fruity, spicy. Very soft, less tannin than Cabernet sauvignon. Smooth, rounded and "easy drinking" . Pairs best with tomato-based red sauces and meat such as; Osso bucco (braised veal shanks) and Duck which is a rich food that can stand up to a powerful wine, which makes Merlot a great match. Suggested Menu Item: Pollo alla Parmigiana

This wine is not meant for light and delicate dishes; in fact the wine will simply crush the meal, spoiling the flavors of the dish. Among its heavy duty flavors are blackberry, black currant, plum, eucalyptus, mint, violet, black tea, dusty earth, cedar, tobacco, coffee bean, mocha, chocolate, vanilla and cut wood. Best with grilled dishes, as the charred nature of the meat mirrors the bitter edge of the tannin in the wine and 'thick' dishes like hearty beef stews, or braised rib. Suggested Menu Item: Vitello alla Parmigiana

Traditional pairings for Barbaresco are rich meat focused dishes like braised short ribs, beef roasts, lamb or veal chops. Here you'll find that the smoke and earthy qualities of the wine are complemented by the dish. The wine is also amazing with earthy dishes that have mushrooms or truffles, such as risotto with porcini mushrooms, or a grilled steak with a side of grilled mushroom. This will also pair well with earthy cheeses but try to stay away from rich sauces that might overwhelm the wine. Suggested Menu Item: Maiale Saltimbocca

"One of Italy's Greatest Wines" - Big, powerful, tannic wine. Will overwhelm food so best paired with pasta and veggies. Suggested Menu Item: Amatra Croccante

Classic Italian wines like Brunello Di Montalcino go very well with Chicken Parm —the tannin in the wine will cut through the fat and the cheese, while still keeping with the complementary flavors of the tomato. Also pairs well with heavy meat dishes, such as steak, paired with mushroom sauces. They'll bode well against heavy pasta dishes, rich stews and blue-veined cheese or Pecorino Cheese. Suggested Menu Item: Bistecca Mare e Monti

"The Great Bitter" - Rich Italian Red wine. Pairs well with steak, pork, veal and poultry. Suggested Menu Item: Vitello Marsala

Prosecco is a young and fresh sparkling wine that is a classic pairing with Seafood. The citrus notes act like a squeeze of lemon on the seafood. Great with anything fried and battered as the high acidity in the Prosecco cuts through the grease and cleanses the palate. This wine would pair great with a starter of Calamari Fitti. Suggested Menu Item: Caprese

Simple, light-bodied, dry and crisp complemented by aroma notes citing lemon, green apple and blossoms. Best paired fish dishes such as mussels and great with cream- or oil-based sauces but can hold its own with tomato-based red sauces. Suggested Menu Item: Zuppa di Cozze, Salmone all Griglia

Dry, tart and acidic with herbal flavors as well as tropical fruit. Typically, very light which make them a nice match for cream- or oil-based sauces, oysters and grilled vegetables. Suggested Menu Item: Torno Carpaccio, Cannellone di Verdane

Dry, fresh and well balanced. The color is an amber with hints of straw-yellow, greenish streaks. Fragrance is a field of flowers with a note of ripe fruit and a hit of apple. Suggested Menu Item: Merluzzo alforno

Fruity, buttery, with a velvety feel that's atypical to dry white wines. Best paired with cream- or oil-based sauces, but can also be served with a light, tomato-based red sauce, Risotto, Pork and Roasted Chicken. Suggested Menu Item: Melanzare all Parmigana

Extremely refreshing lightly sparkling wine with notes of fresh nectarine, melon and white peach. Delicate, slightly sweet with a long lingering finish

Light, fruity character with a pink color that can range from a pale orange to a vivid near-purple. Italy makes amazing Rosé that will have a bit of a fizz to them and are typically made by the Barbera grape. Anything high in fat/protein and low in carbs are amazing with this dry wine such as Pork, Ham, Salmon, and Eggplant. Suggested Menu Item: Spaghetti alle Vongole

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange & Cherry

Tito's Vodka, Disaronno, Luxardo Cherry

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco & Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Woodford Reserve, Angostura Bitters, Cinnamon & Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options

Ask your server for seasonal options and bottled beer selections

Complimentary refill

Woodford Reserve, Orange Bitters, Madagascar Bourbon Vanilla Syrup, Muddled Orange Cherry

Tito's Vodka, Disaronno, Luxardo Cherry

Malfy Gin, Campari, Sweet Vermouth, Orange Bitters, Fresh Orange

Tito's Vodka, St. Germain, Grapefruit, Fresh Lemon, Rosemary Spring

Bailey's Irish Cream, Frangelico, Espresso, Butterscotch Schnapps, Coco Sugar Rim

Prosecco, Hibiscus Syrup, St. Germain, Wild Hibiscus Flower

Cognac, Grand Marnier, Lime Juice, Lemon Twist, Sugar Rim

Chambord, Stoli Raz, Fresh Lemon, Sugar Rim

Woodford Reserve, Angostura Bitters, Cinnamon Rosemary Simple Syrup, Orange Peel, Rosemary Spring

Woodford Reserve, Amaro, Sweet Vermouth, Luxardo Cherry

Ask your server for seasonal options

Ask your server for seasonal options and bottled beer selections

Complimentary refill

Classic native calamari lightly fried and tossed with cherry peppers and a light butter sauce

Fresh p.e.i. mussels simmered in garlic, tomatoes, Italian parsley, red chilies in a white wine broth with garlic crostini

Fresh mozzarella cheese, tomatoes, fresh basil, extra virgin olive oil and field greens

Creamy parmigiano polenta, mushrooms, Italian parsley and spring onion in a shallot butter sauce

Baked beef meatballs simmered in our pomodoro sauce, topped with ricotta cheese

Stuffed risotto balls with imported ham, sweet green peas, fontina, mozzarella and parmigiano cheese, breaded and fried until golden brown, served with marinara sauce or spicy mayo sauce

Sashimi grade tuna pounded thin with capers, red onion, lemon, Italian parsley, extra virgin olive oil and crostini bread

Prosciutto di Parma, capocollo and salame, fire roasted red peppers, grilled eggplant and zucchini, fontina cheese, imported olives, marinated button mushrooms and artichoke hearts (Serves 2 to 4 people)

Served with 3 Italian meats: Leoncini Porchetta, Golfetta Salame and Prosciutto di Parma along with 3 cheeses: Piave Vecchio, Crucolo and Cacio di Bosco al Tartufo. Served with our homemade crostini

Field greens, grape tomatoes, julienne carrots, cucumbers, red onion, imported olives with house vinaigrette

Wild rucola, red onion, grape tomatoes, walnuts, dried cranberries and gorgonzola cheese with white balsamic vinaigrette

Crisp romaine hearts, homemade garlic croutons, shaved parmigiano cheese with homemade classic Caesar dressing

Mesclun greens, roasted red and golden beets, grape tomatoes, cucumber, goat cheese with sweet red pepper vinaigrette

Crispy fried half duckling, cannellini beans with crispy pancetta, roasted garlic and rosemary with a balsamic glaze served with string beans

14-ounce double cut pan seared pork chop stuffed with prosciutto, fresh sage and fontina cheese, topped with a mushroom brandy sauce and served with polenta and broccoli

Cast iron seared 14-ounce New York sirloin with sweet vinegar peppers and Italian string beans, served with a gorgonzola cheese and spring onion potato cake

Sautéed veal scaloppine, mushrooms, imported prosciutto, roasted garlic and Marsala wine sauce served with a choice of pasta

Italian herb breaded Provini veal served with a lemon wedge and arugula salad

Italian herb breaded Provini veal in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Italian herb breaded chicken in a pomodoro sauce topped with romano and mozzarella cheese and served with a choice of pasta

Sautéed chicken breast with amaretto liquor, imported gorgonzola cheese, spring onion and walnuts in a parmigiano cream sauce with a choice of pasta

Sautéed chicken breast, layered with prosciutto di parma, eggplant, fresh mozzarella cheese and pomodoro sauce served with a choice of pasta

Pan seared sashimi grade tuna served "Rare" with imported olives, capers, anchovies and roasted garlic in a red wine pomodoro sauce served with a choice of pasta

Fresh haddock simmered in San Marzano tomatoes, garlic Italian herbs with little neck clams, jumbo shrimp, mussels, Italian green beans, a touch of red chilies and garlic herb crostini

Fresh grilled salmon filet, broccoli, sun-dried tomatoes, roasted garlic and artichoke hearts drizzled with an aged balsamic glaze

An Italian feast of jumbo shrimp, little neck clams, mussels, calamari, whole baby clams, garlic, spring onion, white wine, a touch of crushed red pepper and pomodoro sauce tossed with a choice of pasta

Sautéed jumbo shrimp, cracked black pepper, baby spinach and roasted garlic, in a vodka rosa sauce with a choice of pasta

Baked lemon and herb crusted haddock filet served with a spinach and parmigiano risotto and Italian string beans

Pan seared scallops with a lemon caper sauce, garlic white wine and chopped dill. Served with mushroom risotto

Grilled Italian swordfish with olive oil, balsamic vinegar, lemon juice, garlic with fresh thyme, rosemary and sage served with mixed vegetables and scalloped potato au gratin or linguine

7-ounce New York sirloin steak topped with lobster meat. Served on spinach parmigiano risotto and finished with a mushroom brandy sauce

Fresh gnocchi stuffed with goat cheese and roasted red pepper in a parmigiano rosa cream sauce, baked with melted fresh mozzarella cheese and fresh basil

Tri-color cheese tortellini, prosciutto cotto and sweet green peas, in a parmigiano rosa cream sauce with melted fresh mozzarella cheese

Fresh pasta layered with beef ragu, fresh ricotta, parmigiano, mozzarella cheese, fresh basil in a pomodoro sauce and baked

A classic Bolognese sauce of ground beef, veal, pork, diced vegetables, San Marzano tomatoes and Italian herbs, simmered for hours and tossed with fresh pappardelle pasta

Filled striped lobster ravioli tossed with lobster meat, snow peas, roma tomatoes, in a parmigiano lemon cream sauce

Homemade baked pasta filled and rolled with baby spinach, artichoke hearts, roasted red peppers, fresh ricotta, romano cheese and topped with parmigiano rosa cream sauce and fresh mozzarella cheese

Ravioli filled with mushrooms, ricotta and parmigiano cheese, tossed with mushrooms, spring onion and parmigiano cream sauce

Fresh egg battered fried eggplant, layered with pomodoro sauce, parmigiano and mozzarella cheese served with a choice of pasta

Fresh little neck clams, whole baby clams, garlic, crispy pancetta, red chilies and spring onion tossed with fresh spaghetti in a white wine sauce

Slowly braised homemade meatballs simmered in our marinara sauce tossed with fresh spaghetti

with Pomodoro or Garlic and Oil Sauce

with Alfredo or Rosa Parmigiano Cream Sauce

with Tomato Sauce

with Fries

with Marinara Sauce

Marinated with spring onion, Italian parsley, imported olives, x.v.o.o and lemon

with Wild Mushroom Sauce

with prosciutto cotto and mozzarella, fontina and parmigiano cheeses served with marinara sauce

with sausage, sage and fontina cheese stuffing

Grape tomatoes, mozzarella cheese and x.v.o.o

Available Toppings: Onions, Spring Onions, Mushrooms, Peppers, Pepperoni, Imported Olives, Potato & Rosemary, Four Cheese, Gorgonzola, Fresh Mozzarella & Basil

Imported Meat & Cheese

Prosciutto, sopressata, fire roasted red peppers, artichoke hearts, imported olives, roma tomatoes, fontina cheese, grilled zucchini and eggplant

choice of oil and garlic or alfredo

onions, peppers, mushrooms, potato and plum tomato wine sauce

onions, peppers, mushrooms, potato and plum tomato wine sauce

roasted pork loin stuffed with pancetta, capicola, fontina cheese, garlic, rosemary and Italian herbs

marinated in Italian seasoning

white wine, garlic, lemon, basil and tomatoes (choice of pasta)

Pasta choices: Penne, Gemelli, Rigatoni or Bowtie pasta

Alfredo or Rosetta

choice of oil and garlic white wine sauce or marinara