A crock of our delicious homemade soups.

We make two soups daily from fresh ingredients. 8

We have been serving our thinly sliced, battered and deep fried Zucchini since the mid sixties.

Choice of marinara or spicy horseradish sauce. (Serves 2 – 4) 14

Plump juicy shrimp served with traditional cocktail sauce. 16

Stuffed with our own blend of crabmeat stuffing and baked in a lemon butter sauce with white wine. 17

Hand breaded in-house with our seasoned breadcrumbs and deep fried to perfection and served with a spicy marinara sauce. (Serves 1 – 2) 15

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. (Serves 1 – 2) 15

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. (Serves 2 – 4) (great as an entree or for 2-4 people to share) 17

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. (Serves 2) 25

Spinach, spring mix and cannelloni beans sautéed in lemon, butter and veal stock. 14

Sautéed in a garlic wine sauce with butter. Served with Grilled Italian Bread. 16

Fresh mozzarella deep fried with a crunchy breading served with marinara sauce. 13

Fried rice balls filled with our house made meat sauce, and peas with marinara sauce. 14

Topped with gorganzola and bacon and roasted in our wood fired oven. Served over field greens with balsamic glaze. 12

Appetizers can be enjoyed by a single person or can be shared by 2-3 people.

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.(Serves 2-4)

Our thin shell baked and topped with tomatoes and romano cheese. 15

Topped with our homemade marinara and shredded mozzarella. Add pepperoni for no additional charge. 16

Sundried Tomato, Spinach and Fontinella 16

Proscuitto, Roasted Red Peppers, and Mozzarella 16

Sautéed button and portabello mushrooms with onions, Basil mayo and fontinella cheese. 16

Garlic butter sauce with three cheese blend (mozzarella, fontinella and provolone). 16

We offer an array of delightful salads. We use the finest mixed greens, meats and cheeses in our fresh salads. We have been making our Creamy Italian Dressing since the early sixties. It was developed by my Aunt Carm. It remains our most popular dressing. My sister Tonne created the Creamy Pepper dressing in the mid eighties. Our gorgonzola dressing and our lighter dressings like Balsamic Vinaigrette and our Herb Italian dressing have been developed in the nineties and are more in demand in today’s health conscious society.

Mixed greens of endive, radicchio, arugula and other field greens, complemented with Italian garnishes. 10

A crock of soup with your salad. 15

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. 14

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. 14

A mixture of diced vegetables and salad greens tossed with a light lemon dressing. 12

Toasted walnuts, fried chick peas, sundried cranberries, carrots, radicchio and sweet basil dressing. 14

Romaine lettuce and croutons and a house made Caesar dressing. 12

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. 17

Chicken breast rubbed in cajun spices, tossed with our tomato salad topped with fontinella cheese and garlic toast. 17

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. 17

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. 17

Salad greens, with Italian garnishes, and tomato, french fries, shredded mozzarella tossed with steak and your choice of dressing. 18

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. 24

Grilled flatiron steak with cherry tomatoes, gorgonzola, red onion and creamy balsamic dressing tossed with grilled romaine hearts. 18

All sandwiches and Panini are served with 7 ounces French fries and cole slaw. Soup or a side salad may be substituted for the accompaniments at no charge.

Our famous homemade meatballs served on a rustic Italian roll with melted provolone cheese. A tradition for more than 50 years. 16

Grilled or blackened served on a Kaiser roll with lettuce, tomato and mayonnaise. 15

Delicious hot sausage simmered with onions and peppers in tomato sauce, served on a rustic Italian roll with melted provolone cheese. 16

Large ocean whiting deep fried and served with tarter or cocktail sauce on a kaiser roll. 16

Shaved roast beef, grilled sweet peppers, onions and mushrooms, served on an Italian Roll topped with Provolone cheese. 16

Six ounces of lean hand patted fresh ground beef served thick and juicy on a kaiser bun. Served with lettuce and tomato. 16

$.50 for each additional item- American Cheese, Provolone Cheese, Swiss Cheese, grilled mushrooms, bacon or grilled hot peppers.

Classic Italian sandwiches…….

Grilled two sides at a time in a Panini grill.

Proscuitto and Cappicola topped with a balsamic marinade of roasted red peppers, red onions, spinach and boursin cheese. 16

Roasted eggplant, tomatoes, fresh mozzarella, fresh basil and olive oil, spinach and spring mix. 16

Grilled chicken with roasted red peppers, spinach and fontinella cheese. 16

 Sliced oven roasted turkey, Boursin cheese, tomatoes, artichoke hearts and spinach. 16

Grilled Roast beef, portabella mushroom, spinach, bleu cheese and our homemade spicy horseradish sauce. 16

*Consuming raw or undercooked meats, poultry, seafood, and eggs may increase your risk of food borne illness.

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. 10.00

Substitute rigatoni, or angel hair for spaghetti. No additional charge

2 Meatballs, meat sauce, hot sausage (price per item) 6.00

Add a dollop of ricotta cheese 2.00

Also can be ordered Aglio e olio. 11.00

Angel Hair and Marinara Sauce

Capellini pasta tossed with our meatless marinara. Classic!! 12

Breaded and deep fried eggplant topped with tomato sauce and provolone over angel hair. 16

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. 16

Classic Italian seafood and pasta dish. Fresh black mussels, steamed in marinara sauce with wine, tossed over imported linguini. 20

With white or red clam sauce 21

Plump ravioli stuffed with ricotta cheese or seasoned ground meats. 17

Our homemade white clam sauce has been an Italian tradition for decades.

Add marinara sauce for red clam sauce. 18

A classic Roman dish of butter, heavy cream and parmesan cheese tossed over homemade fettuccine. 18

All pasta entrees may be accompanied by a salad for 6.00

Add chicken 6.00 Add rock shrimp 7.00 Add entree size shrimp 3.00 each (Small, sweet shrimp, 5oz portion)

Add mushrooms 2.00 Add meatballs 6.00

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. 18

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. 18

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. 18

Same preparation as above only served over plump ravioli instead of linguini. 18

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! 19

Named for our owner’s 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. 19

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. 18

Another classic Mediterranean Sea dish. Scallops, mussels, rock shrimp and littleneck clams in red clam sauce tossed with fettuccine. 25

Hot sausage, red onions, mushrooms, spinach and romano cheese tossed with red pepper flakes in an oil and garlic sauce. 19

All pasta entrees may be accompanied by a salad for 6.00

Add chicken 6.00 Add rock shrimp 7.00 Add entree size shrimp 3.00 each (Small, sweet shrimp, 5oz portion)

Add mushrooms 2.00 Add meatballs 6.00

Blackened or grilled chicken breast presented with vegetables. 18

Chicken breast sautéed in butter, garlic and Italian herbs in a Marsala wine sauce with fresh mushrooms, presented with vegetables. 21

Breaded and pan fried breast of chicken and topped with a lemon butter sauce or a pepper cream sauce. 21

Tender chicken topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables. 22

Chicken sautéed with portabello mushrooms, roasted red peppers, spinach and garlic, topped with fontinella cheese, presented with vegetables. 21

Chicken breast sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables. 21

Chicken breast stuffed with feta cheese and spinach in a cabernet and balsamic vinegar demi-glaze with mushrooms and sundried tomatoes, presented with vegetables. 21

Tender cutlet of premium chicken lightly breaded and baked in tomato sauce with a thick mozzarella topping. 21

Dipped in egg batter and sauteed and topped with a lemon butter sauce. 21

Tender cutlet of premium veal lightly breaded and baked in tomato sauce with a thick mozzarella topping. 28

Premium veal sautéed in fresh garlic, Italian herbs and Marsala wine sauce with fresh mushrooms, presented with vegetables. 28

Breaded and pan fried veal cutlet topped with a lemon butter sauce or a pepper cream sauce. 28

Premium veal sautéed with white wine, garlic, lemon, capers and fresh mushrooms, presented with vegetables. 28

Tender veal topped with prosciutto and provolone served in a sauce of sage, garlic, mushrooms, rosemary, sherry and Marsala wine, presented with vegetables. 29

All entrees are served with your choice of side dish:

Spaghetti, Risotto, Garlic Mashed Potatoes, French Fries or Vegetable of the day
(Substituting other pasta types for spaghetti will involve an upcharge.
All pasta is prepared to order and involves finishing in a skillet.
These small orders can be logistically challenging and therefore require an upcharge.)

Your entree may be accompanied by a salad for 6.00 Your Dinner May Be Shared For $1.00 Extra.

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. MARKET PRICE

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. MARKET PRICE

14 oz. chop grilled or blackened with cajun spices. Served with sautéed spinach and roasted red peppers. 25

Served Grilled or Blackened with your choice of the following sauces:

• Gorgonzola cheese and hot-wax peppers
• Lemon caper wine sauce
• Alla Angelo – tomato, garlic, fontinella cheese and sauteed spinach • Diablo – hot peppers, mushrooms, spinach, tomato and romano cheese

* Tilapia 24 • * Salmon 25 • * Ahi Tuna 31

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. (Serves 2) 25

Lightly breaded gulf shrimp toasted to a golden brown served with lemon and cocktail sauce. 24

Gulf shrimp sautéed in garlic, white wine, lemon and butter. May be served over angel hair. 24

All entrees are served with your choice of side dish:

Spaghetti, Risotto, Garlic Mashed Potatoes, French Fries or Vegetable of the day

Your entree may be accompanied by a salad for 6.00 Your Dinner May Be Shared For $1.00 Extra.