Popular Items
Fettucine Alfredo Fettuccine pasta tossed with parmesan cheese, butter, and heavy cream.
Shrimp Scampi Served with penne.
Chicken, Potatoes, Vinegar, and Peppers Tender chicken with potato wedges and tangy vinegar peppers.
Most Popular
Menu-
Chicken Parmigiana Chicken cutlet baked with mozzarella cheese. Served with penne.
Chicken, Pasta, and Broccoli with Parmesan Cheese Tender cuts of chicken over pasta with fresh broccoli and shaved parmesan cheese.
Eggplant Parmigiana Layered eggplant with mozzarella and romano cheese. Served with penne.
Antipasti
Menu-
Clams Casino Littleneck clams with bread stuffing.
Littlenecks Bianco Littleneck clams sauteed with garlic and white wine sauce.
Littlenecks Rosso Littleneck clams sauteed with garlic and tomato sauce.
Artichoke Margherita Made with fresh, marinated artichokes.
Sauteed Broccoli Garden fresh.
Sauteed Escarole In garlic and oil.
Eggplant, Garlic, and Oil Thin slices of eggplant with garlic and oil.
Fresh Mozzarella and Tomato Caprese.
Bruschetta Grilled Italian bread rubbed with garlic and topped with extra-virgin olive oil, diced tomatoes, basil, salt, and pepper.
Soup
Menu-
Soup Escarole e Fagioli Bowl. Cooked endive with cannellini beans.
Pasta e Fagioli Bowl. Cannelini beans and elbow macaroni in a base broth of olive oil, garlic, onion, and spices with stewed tomatoes.
Tortellini Soup Bowl. Stuffed ring-shaped pasta in our broth.
Straciatella Soup Bowl. Italian eggdrop soup made by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg, and semolina.
Pasta
Menu-
Fettucine Primavera Flat, thick noodles mixed with fresh vegetables, garlic, oil, and parmesan cheese.
Fettucine Alfredo Fettuccine pasta tossed with parmesan cheese, butter, and heavy cream.
Fettucine con Pesto Flat, thick noodles with pesto made from basil and crushed pine nuts.
Gnocchi Massimino Potato dumplings prepared with garlic, olive oil, and parmesan cheese.
Linguine with Anchovies, Garlic, and Oil Flat, narrow pasta with fresh anchovies, minced garlic, and olive oil.
Linguine con Pesto Flat, narrow pasta in a mixture of fresh basil and crushed pine nuts.
Spaghetti Carbonara Long, narrow strands of pasta in a mixture of cream, eggs, parmesan cheese, and pancetta.
Penne with Vodka Sauce Made with vodka and penne pasta, mixed with heavy cream, crushed tomatoes, garlic powder, and sausage.
Chicken
Menu-
Chicken Cacciatore Chicken with mushrooms, peppers, and onions in a marinara sauce.
Chicken Verdicchio Served with penne.
Chicken Braciolettine Marsala Boneless chicken breast stuffed with ham and cheese. Sauteed in marsala wine sauce, mushrooms, and ham.
Chicken Parmigiana Chicken cutlet baked with mozzarella cheese. Served with penne.
Chicken Parmigiana with Eggplant Served with penne.
Chicken Piccata Chicken dipped in batter with white wine sauce. Served with penne.
Chicken, Pasta, and Broccoli with Parmesan Cheese Tender cuts of chicken over pasta with fresh broccoli and shaved parmesan cheese.
Chicken, Potatoes, Vinegar, and Peppers Tender chicken with potato wedges and tangy vinegar peppers.
Grilled Chicken Breast with Vegetables Made with Chef's selection of fresh seasonal vegetables.
Veal
Menu-
Veal Marsala Served with penne.
Veal Piccata Served with penne.
Veal Cacciatore Served with penne.
Veal Braciolettine Pizzaiola Served with penne.
Vel/Vittelo Served with penne.
Veal Parmigiana Served with penne.
Vitello Parmigiana with Eggplant Served with penne.
Veal Massimino Served with penne.
Seafood
Menu-
Zuppa di Pesce Napoletana Served with penne.
Scrod Pizzaiola Pan-seared scrod with a mildly spicy red sauce. Served with penne.
Shrimp Scampi Served with penne.
Shrimp Margarita Shrimp in cheese batter with lemon sauce. Served with penne.
Eggplant
Menu-
Eggplant Parmigiana Layered eggplant with mozzarella and romano cheese. Served with penne.
Eggplant Braciolittine Stuffed with ricotta cheese, topped with tomato sauce and mozzarella. Served with penne.
Eggplant Delio Stuffed with roasted peppers, prosciutto and smoked mozzarella in a white wine sauce. Served with penne.
