Tenderloin filet cooked to order and topped with creamy pepper Boursin cheese. Served with garlic mashed potatoes and grilled asparagus. Chef's Recommended Wine: Chianti Classico Riserva D.O.C.G. - Ruffino Ducale (Italy)

NEW! Grilled USDA Choice flat iron steak topped with a robust Chianti red wine sauce. Served with imported fettuccine tossed in a light cream sauce with mushrooms, spinach and sun-dried tomatoes

Grilled chicken topped with grilled Portobello mushrooms, melted mozzarella and demi glace. Served with spinach orzo pasta. Chef's Recommended Wine: Chardonnay - House Wine

Grilled chicken breast with honey balsamic glaze, with roasted roma tomatoes, arugula and buffalo mozzarella on capellini pasta. Chef's Recommended Wine: Pinot Noir - Mirassou (CA)

Seasoned halibut topped with a tomato basil relish and served with pesto Parmesan risotto. Chef's Recommended Wine: Chardonnay - Mezzacorona (Italy)

Thick center-cut chops covered with a rosemary balsamic glaze, then served with wild mushroom risotto and broccoli. Chef's Recommended Wine: Cabernet Sauvignon - 14 Hands (WA)

Salmon filet with honey-teriyaki glaze. Served with spinach orzo pasta. Chef's Recommended Wine: Pinot Grigio - Maso Canali (Italy)

Grilled chicken with honey balsamic glaze. Served with sun-dried tomato capellini pasta and grilled broccoli. Chef's Recommended Wine: Chardonnay - House Wine

Grilled chicken breast with honey balsamic glaze served with grilled asparagus and broccoli. Less than 6 fat grams and 500 calories. Chef's Recommended Wine: Chardonnay - Chalone Vineyard Monterey (CA)

Grilled salmon filet served with grilled asparagus and broccoli. Less than 600 calories. Chef's Recommended Wine: Pinot Grigio - Placido (Italy)

16 oz. bone-in USDA Choice steak cooked to order, then served with creamy garlic mashed potatoes and fresh grilled asparagus. Chef's Recommended Wine: Cabernet Sauvignon - Coppola Diamond Collection Claret (CA)

Thin, crispy calamari with zesty pizzaiola and basil pesto aioli sauces for dipping Chef's Recommended Wine: Pinot Grigio - Lumina (Italy)

Mushrooms stuffed with succulent crab and Italian seasonings, then baked to a golden brown in our brick oven Chef's Recommended Wine: Pinot Grigio - Maso Canali (Italy)

Fried mozzarella with zesty pizzaiola and basil pesto Chef's Recommended Wine: Merlot Ecco Domani (Italy)

Topped with marinated artichokes and diced tomatoes. Served with basil pesto aioli and zesty pizzaiola sauce Chef's Recommended Wine: Pinot Noir - La Crema (CA)

A platter for every palate. Tomato Bruschetta, Mozzarella Fritta and Calamari Fritta served with our zesty pizzaiola sauce Chef's Recommended Wine: Pinot Noir - Mirassou (CA)

Shrimp, artichokes and spinach baked together and bubbling with Parmesan and mozzarella cheeses. Served with Parmesan bread crisps. Chef's Recommended Wine: Pinot Grigio - Lumina (Italy)

NEW! Share a sampling of three new Italian spreads for a light start to your meal with Roasted Tomato & Garlic, Black Olive, and Artichoke Parmesan spreads. Served with crispy rosemary focaccia bread

Toasted bread topped with extra virgin olive oil, fresh tomatoes and basil. Chef's Recommended Wine: Chianti D.O.C.G. - Gabbiano (Italy)

Coffee, Kahlua® and Bailey's® sweetened with chocolate and fresh whipped cream

Equal parts of espresso, steamed milk and froth. Flavored cappuccinos also available

ABSOLUT VANILIA® and Starbucks® Coffee Liqueur with caramel and cream

Chilled to perfection and made with your choice of Grey Goose® Vodka or Bombay Sapphire Gin

A cool combination of SKYY Vodka® and Caravella® Limoncello with triple sec, cranberry juice and lime

Traditional single shot of dark, rich coffee

Blackberry Mint, Mango or Raspberry. Iced or hot tea also available

San Pellegrino® Sparkling Mineral Water or Acqua Panna® Natural Spring Water

Cuervo Gold ®tequila, Italian GranGala®, triple sec, sweet & sour and lime. On the rocks or frozen

A creamy blend of Starbucks® Coffee & Cream Liqueurs, amaretto and a drizzle of chocolate syrup

Mango, Raspberry, Sicilian Orange, Pomegranate, Peach and Blackberry. Also available as cream sodas

Our signature bellini blended and frozen with Bacardi® Rum, peach nectar, white wine and champagne

Raspberry or Strawberry

ABSOLUT® Citron, Cointreau Orange Liqueur and Pomegranate

A twist of red raspberry liqueur added to our signature bellini

Bacardi® Rum with a special blend of Caravella® Limoncello, lemonade and fresh mint flavors. Served tall on ice with fresh lemon

ABSOLUT APEACH® Vodka, Chardonnay and a splash of Sprite

Spicy Italian BBQ chicken smothered in bubbling mozzarella and pecorino cheeses. Chef's Recommended Wine: Chianti - House Wine

Grilled chicken, pesto, sun-dried tomatoes, mozzarella, ricotta and Parmesan cheeses baked with garlic-olive oil. Chef's Recommended Wine: Chianti - House Wine

Featuring the classic taste of tomato sauce, mozzarella, fresh tomatoes and herbs. Chef's Recommended Wine: Chianti - House Wine

Sweet Italian sausage, pepperoni, fontina and mozzarella cheeses baked with a spicy marinara sauce and topped with basil. Chef's Recommended Wine: Chianti - House Wine

Sauteed chicken and shrimp with mushrooms, artichokes, capers and smoked prosciutto in a lemon butter sauce. Served over capellini pasta. Chef's Recommended Wine: Pinot Grigio - Maso Canali (Italy)

Chicken topped with Portobello mushrooms, roasted garlic and Marsala wine sauce. Served with capellini pasta. Chef's Recommended Wine: Zinfandel - Ravenswood Vintners Blend (CA)

Sauteed chicken with mushrooms, artichokes, capers and smoked prosciutto in a lemon butter sauce. Served over capellini pasta. Chef's Recommended Wine: Pinot Grigio - Maso Canali (Italy)

Hand-breaded eggplant lightly sauteed and baked with tomato sauce, fresh basil, mozzarella and Parmesan. Served with pasta. Chef's Recommended Wine: Zinfandel - Ravenswood Vintners Blend (CA)

Fettuccine pasta sauteed with cream, butter and Parmesan cheese. Chef's Recommended Wine: Chardonnay - House Wine

Generous layers of seasoned beef, spicy Italian sausage and pepperoni layered between Parmesan, mozzarella and provolone cheeses. Baked in our brick oven and topped with a fresh tomato sauce. Chef's Recommended Wine: Chianti - House Wine

Three Italian classics. Primo Chicken Parmesan, Layers of Lasagna and Chicken Cannelloni. Chef's Recommended Wine: Chianti - House Wine

NEW! Filets lightly hand-breaded with Parmesan cheese and garlic, sauteed and topped with lemon butter sauce and capers. Served with sun-dried tomato and spinach orzo pasta

Chicken breast hand-breaded with Parmesan cheese and garlic, sauteed and then baked with oven-roasted tomato Asiago sauce and mozzarella cheese. Served over capellini pasta. Chef's Recommended Wine: Cabernet Sauvignon - Toasted Head (CA)

With meaty tomato sauce. Chef's Recommended Wine: Chianti D.O.C.G. Gabbiano (Italy)

Served with your choice of tomato basil or meat sauce. Chef's Recommended Wine: Chianti D.O.C.G. Gabbiano (Italy)

Veal topped with Portobello mushrooms, roasted garlic and Marsala wine sauce. Served with capellini pasta. Chef's Recommended Wine: Zinfandel - Ravenswood Vintners Blend (CA)

Hand-breaded veal lightly sauteed and baked with tomato sauce, fresh basil, mozzarella and Parmesan. Served with pasta. Chef's Recommended Wine: Super Tuscan - Cum Laude from Castello Banfi (Tuscany)

Layers of tender apples and brown sugar baked under a buttery almond crisp, then topped with vanilla ice cream and warm caramel

NEW! Rich chocolate cake layered with Kahlua®, espresso, sweet mascarpone cream, warm caramel and chocolate ganache. Topped with crumbled pecan toffee and powdered sugar

Crumbled peanuts, caramel and chocolate in golden-fried pastries. Served with vanilla ice cream and caramel

Imported Italian raspberry and lemon sorbets made with fresh fruit juice. Served with an almond biscotti

Citrus cake soaked in sweet cream then topped with lemon mousse and whipped cream

Your choice - Caramel Fudge or plain

Rich chocolate cake smothered in homemade ganache and sprinkled with pecan pieces

An Italian tradition of ladyfingers soaked in espresso, then layered between rich mascarpone cream

Low-fat Caesar Dressing also available

Grilled chicken, fresh romaine lettuce mixed with juicy tomatoes, mushrooms, feta cheese with Caesar Dressing. Chef's Recommended Wine: Pinot Noir - Mirassou (CA)

Sweet Italian vinaigrette. Fat-Free Italian dressing available upon request

Fresh bibb lettuce tossed with toasted walnuts, red onions, bleu cheese and balsamic vinaigrette. Chef's Recommended Wine: Pinot Noir - Mirassou (CA)

Half Portion w/entrée. Fresh bibb lettuce tossed with a blend of toasted walnuts, red onions, bleu cheese and tangy balsamic vinaigrette

(3), Imported buffalo mozzarella, vine-ripened tomatoes and basil with balsamic vinaigrette. 5g carbs. Chef's Recommended Wine: Pinot Grigio - Placido (Italy)

(5), Imported buffalo mozzarella, vine-ripened tomatoes and basil with balsamic vinaigrette. 9g carbs. Chef's Recommended Wine: Pinot Grigio - Placido (Italy)

Parmesan-breaded chicken breast, bacon, feta cheese, roma tomatoes and mixed greens with Parmesan peppercorn ranch dressing. Chef's Recommended Wine: Pinot Noir - La Crema (CA)

Seared sea scallops, tender leaves of spinach, arugula, feta cheese, crispy prosciutto, toasted walnuts and Parmesan crisps with light citrus dressing. Chef's Recommended Wine: Chardonnay - Chalone Vineyard Monterey (CA)

With fries.

Asiago cream sauce with parmesan over pasta. Add Chicken $2.00

Boneless, skinless grilled chicken breast, steamed broccoli and served with pasta.

Lots of cheese and lots of pasta.

Choose from cheese or pepperoni.

Choice of red sauce or meat sauce. With one giant meatball.

Hand-rolled pasta stuffed with grilled chicken, melted cheese and spinach, then baked in an Asiago cream sauce. Topped with tomato sauce

Decadent lobster-filled tarragon pasta topped with sauteed shrimp, asparagus, tomatoes and lemon butter sauce. Chef's Recommended Wine: Sauvignon Blanc - Nobilo (New Zealand)

Ravioli filled with sliced chicken and Parmesan, then sauteed with asparagus, mushrooms, smoked Italian prosciutto and a Marsala wine cream sauce. Chef's Recommended Wine: Chianti D.O.C.G. - Gabbiano (Italy)

Ravioli generously filled with tender mushrooms and melted cheese, then covered with our famous Carmela's wine cream sauce. Chef's Recommended Wine: Merlot - Ecco Domani (Italy)

Grilled chicken, mushrooms, caramelized onions, fresh basil and Parmesan cheese tossed with imported rigatoni pasta and creamy Marsala wine sauce. Chef's Recommended Wine: Merlot - Ecco Domani (Italy)

Choose from eight different pastas, seven sauces and 13 seasonal ingredients Click here to see an order pad.

Imported bowtie pasta with tender, grilled chicken, sun-dried tomatoes and fresh mushrooms in a roasted garlic cream sauce. Chef's Recommended Wine: Sangiovese, Merlot, Cabernet - Banfi Centine Toscana (Italy)

Imported penne pasta with shrimp, grilled chicken and smoked prosciutto baked under a golden crust of Parmesan cheese. Chef's Recommended Wine: Chardonnay - Mezzacorona (Italy)

Penne pasta, oven-roasted chicken, asparagus, fresh buffalo mozzarella and sun-dried tomatoes, sauteed in a light olive oil garlic sauce. Chef's Recommended Wine: Pinot Grigio - Placido (Italy)

NEW! Parmesan-crusted chicken breasts topped with fresh asparagus, melted mozzarella and a Pinot Grigio sauce with roasted garlic and roma tomatoes. Served with imported capellini pasta

Shrimp, scallops and clams sauteed with oven-roasted tomatoes, basil, arugula and linguine in a white wine, garlic and olive oil sauce. Chef's Recommended Wine: Pinot Grigio - Maso Canali (Italy)

Tender, sauteed shrimp with mushrooms, pine nuts and spinach in a lemon butter sauce. Served with imported capellini pasta. Chef's Recommended Wine: Sauvignon Blanc - Nobilo (New Zealand)

Juicy shrimp sauteed with garlic, lemon butter, white wine, red and green bell peppers and tomatoes. Served sizzling in a cast-iron skillet, then poured over imported linguine at your table. Chef's Recommended Wine: Pinot Noir - La Crema (CA)

Penne pasta with grilled chicken and smoked prosciutto in a zesty tomato-cream sauce made with SKYY Vodka®. Topped with Parmesan cheese and baked until golden. Chef's Recommended Wine: Pinot Noir - La Crema (CA)

Roasted chicken, fresh spinach, tomato and onion in a cream broth with Parmesan gnocchi

Italian meatballs, Parmesan cheese, tomatoes and spinach in a rich chicken stock