Gaetana's Grandaughter's creation with vodka sauce and mozzarella.
Served over a bed of arugula and tomatoes.
Chicken cutlet sauteed with lemon and butter, then layered withprosciutto, eggplant, mozzarella and baked in our brick oven.
Served with roasted potatoes and broccoli.
Pork chop, meat balls and sausage with San Marzano tomatoes over rigatoni.
All entrees may be served with a side portion of penne marinara for 3.95. If you have a special request, simply ask. We cook to please.
Prosciutto, homemade mozzarella, fresh tomatoes, fire-roasted red peppers, assorted olives, caponata and asiago cheese.
Filled with toasted bread crumbs, fresh mozzarella, garlic and fresh parsley.
Ricotta cheese delicately wrapped in slices of eggplant, topped with fresh mozzarella and marinara sauce.
Fresh mozzarella layered with slices of tomatoes and basil leaves, and drizzled with extra virgin olive oil.
Mussels with white wine with garlic and oil (or with fresh tomato broth).
Stuffed with olives, mushrooms, bread crumbs, garlic and fresh herbs, steamed in olive oil.
Fresh zucchini lightly breaded and fried. Served with marinara sauce.
A Sicilian specialty with eggplant, onion, celery, olives and capers in a light tomato sauce. Served cold.
Fresh whole littlenecks topped with bread crumbs.
Calamari, baby octopus, shrimp, scungilli, cracked green olives, and celery. Tossed in extra virgin olive oil, lemon, garlic and parsley.
Mixed baby greens dressed in a balsamic vinaigrette and sprinkled with walnuts.
Fresh arugula, tomatoes and olives. Drizzled with an extra virgin olive oil and lemon dressing.
Grilled chicken served over a bed of mixed baby greens, tomatoes, mushrooms and olives. Finished with a balsamic vinaigrette.
Chef James Mangia's signature salad of fresh spinach, bacon, mushrooms and red onion in a lemon mustard dressing.
A tomato-based cannellini bean and vegetable soup.
A classic Tuscan vegetarian dish.
Chicken broth with freshly beaten egg and spinach.
Marinara sauce with shrimp, calamari, mussels and clams.
Baby clams in their shell, sauteed in garlic, extra virgin olive oil and fresh parsley.
In a light cream sauce with baby peas and prosciutto.
Marinara sauce with anchovies, capers and olives.
Served in a light, creamy tomato sauce with a touch of vodka—a Gaetana's favorite.
Broccoli, zucchini and mushrooms tossed in a light marinara sauce.
Add shrimp to any pasta dish for 9.95; chicken or sausage for 4.95.
Sauteed chicken breast in a marsala mushroom sauce.
Breaded chicken breast over mixed baby greens and tomatoes.
Sauteed chicken breast in lemon and butter, served with rice pilaf.
Sauteed chicken breast with mushrooms, onions and red wine in a marinara sauce. Served with rice pilaf.
Baby squid lightly floured and fried, served with marinara sauce.
Broiled filet of salmon with a creamy dijon caper sauce. Served with rice pilaf.
Jumbo shrimp sauteed in garlic butter, white wine and fresh parsley. Served with rice pilaf.
Grilled baby squid glazed in a lemon, paprika, garlic and white wine sauce.
Seared with a balsamic reduction and served over mixed baby greens and tomatoes.
Served with asparagus and rice pilaf.
Marinated with mushrooms in garlic sauce.
Grilled with mushrooms in garlic sauce. Served with sauteed broccoli.
On a toasted roll with lettuce, tomato and red onion.