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MARI- FRIED SQUID BATTERED WITH SEASONED FLOUR,SERVED WITH SPICY MARINARA SAUCE

(RICARDO)-FRIED SQUID WITH SEASONED FLOUR,SERVED WITH A SPICY ITALIAN PEPPER SAUCE

(F ZUCC) -JULIENNED ZUCCHINI THAT IS LIGHTLY BREADED AND FRIED TO A GOLDEN BROWN. IT IS SERVED WITH A ROASTED GARLIC AIOLI.THE ROASTED GARLIC AIOLI IS PREPARED WITH MAYO,ROASTED GARLIC,LEMON JUICE,BALSAMIC VINEGAR AND HERB MIX

(COMBO)-A COMBINATION OF HOUSE FAVORITES CONSISTING OF CALAMARI,BRUSCHETTE OF THE DAY AND MOZZARELLA MARINARA

(COZZE)-FRESH MUSSELS STEAMED IN A BROTH OF ONIONS,GARLIC,BASIL,PERNOD,LEMON BUTTER SAUCE AND FRESH LEMON JUICE

SCAMPI-EIGHT GULF SHRIMP SAUTEED IN GARLIC,LEMON BUTTER SAUCE,PARSLEY,LEMON ZEST,AND SERVED WITH SIX PIECES OF GARLIC TOAST

CAPRESE-8 SLICES OF RIPE ROMA TOMATOS AND 4 MEDALLIONS OF FRESH MILK MOZZARELLA CHEESE WITH SALT,PEPPER,EXTRA VIRGIN OLIVE OIL AND FRESH BASIL. SERVED WITH A SIDE OF OUR HOMEMADE PESTO SAUCE

CHEESE-SIX SLICES OF MOZZARELLA CHEESE COATED WITH MAMMA MANDOLA BREAD CRUMBS FRIED AND SERVED WITH SPICY MARINARA SAUCE

CRAB CAKES-2-3OZ CRAB CAKES MADE WITH JUMBO LUMP CRABMEAT,BREADCRUMBS,HERBS,VEGATABLES AND ROMANO CHEESE. SEARED IN A CAST IRON SKILLET UNTIL GOLDEN BROWN AND SERVED WITH A ROASTED RED BELL PEPPER SAUCE

SKETA-6 SLICES OF GRILLED BREAD BRUSHED WITH EXTRA VIRGIN OLIVE OIL AND THE SERVED OR TOPPED WITH SKETA TOPPING OF THE DAY

CON PESTO-A TOPPING OF ROMA TOMATOS,PESTO WITH PINENUTS,RICOTTA SALATA AND BASIL

PAOLO-2 SIDES ONE CONSISTING OF CAPRINO CHEESE AND TOASTED HAZELNUTS AND THE OTHER IS A ROASTED RED PEPPER SAUCE

CHECCA-SIDE OF FRESH MILK MOZZARELLA CHEESE,DICED ROMA TOMATOS,FRESH HERBS,AND A HINT OF BALSAMIC VINEGAR

AGRODOLCE-SIDE OF AGRODOLCE SAUCE CONSISTING OF ROASTED RED BELL PEPPERS,GRILLED ONIONS,SUNDRIED TOMATOS,BASIL AND BALSAMIC VINEGAR

SICILIANI-A TOPPING OF DICED ROMA TOMATOS,KALAMATA OLIVES,RED ONIONS,EXTRA VIRGIN OLIVE OIL,RED WINE VINEGAR AND RICOTTA SALATA