Menu

Sauteed with olive oil, garlic and lemon.

Stuffed with sweet parma sausage, topped with sau-teed fresh peppers, onions, hot sausage and marinara.

Serves 2-4. Thinly sliced, batter fried, served with romano cheese, marinara sauce and lemon.

Sauteed with olive oil, garlic, red pepper flakes and fresh herbs.

Stuffed with our jumbo lump crabmeat imperial, served with a lemon butter sauce.

Served with acciuga paste.

Chopped romaine hearts, garlic croutons, romano cheese, hand tossed in our creamy Caesar dressing.

Mixed greens, tomato, cucumber and fresh vegetables hand tossed to order in our signature scoglio dressing.

Field greens and candied walnuts tossed in our raspberry dressing, topped with sauteed chicken and apples.

Fresh spinach with sea scallops, mushrooms, hard boiled eggs and hand tossed in our hot bacon dressing.

Field greens hand tossed with dark balsamic and olive oil, topped with sauteed pears, gorgonzola cheese and grilled salmon.

Chopped romaine hearts, kalamata olives, red onion, feta cheese and char-grilled shrimp, hand tossed in olive oil, lemon and white balsamic vinegar.

Sauteed portabella mushrooms, garlic, olive oil and a fresh tomato basil sauce.

Slow roasted veal meat sauce.

Plum tomatoes hand crushed and simmered to perfection with fresh basil and roasted garlic.

Your choice of red or white.

Fresh tomato basil cream.

Homemade spiral pasta, with prosciutto ham, spinach, ricotta and mozzarella, served on a bed of farlanaise sauce.

Plum tomatoes ground and simmered to perfection with garlic and fresh herbs.

Sauteed with banana peppers, garlic and a veal demi glaze.

Scallopini cut veal, sauteed with sweet and hot peppers, onions, garlic, fresh herbs and a veal demi glaze.

Sauteed with mushrooms, marsala wine and a veal demi-glaze sauce.

Hand breaded chicken, sauteed, topped with fontina cheese and a fresh spinach lemon butter cream sauce.

Sauteed in a balsamic cream sauce.

Hand breaded chicken, sauteed and topped with a mushroom buerre blanc.

Dipped in a light romano batter and sauteed to perfection, topped with a lemon buerre blanc.

Topped with fontina cheese, crabmeat imperial, grilled shrimp, tomato basil vinaigrette and fresh spinach aioli.

Sauteed in marsala wine, cracked black pepper, cream and riviera butter.

Homemade pasta rolled with spinach, ricotta, mozzarella-la, prosciutto and served on a bed of farlanaise sauce.

Jumbo dry boat sea scallops sauteed in marsala wine, cracked black pepper, cream and riviera butter.

Served with lemon butter sauce.

Topped with fresh tomato basil vinaigrette.

Jumbo dry boat sea scallops stuffed with jumbo lump crabmeat imperial, topped with a fresh spinach cream sauce.

Sauteed with mushrooms, peppers, onions, fresh tomato basil, marsala wine and a veal demi-glaze sauce.

Sauteed with mushrooms, artichokes and topped with a lemon butter cream sauce.

Shrimp, scallops, mussels, calamari, banana peppers and a fresh tomato basil sauce.

Served with tomato basil cream sauce and topped with grilled chicken.