Assorted wild mushrooms sautéed with fresh diced tomatoes and sundried tomatoes in a lemon garlic cream sauce. Served over a warm Angel Hair Pasta Pancake.
Lightly breaded pan-fried eggplant cutlets layered with plum tomatoes, fresh mozzarella cheese and basil. Baked then drizzled with a basil oil and balsamic glaze.
Jumbo Chicken Wings oven-roasted with lemon and garlic then tossed with caramelized onions and fresh rosemary. Served over baked garlic bread.
Tempura Batter Cauliflower Florets, deep fried then tossed in a sweet chili glaze with scallion sesame seeds. Served with a side of Gorgonzola bleu cheese dressing.
Fried calamari served with a fresh marinara sauce.
Prince Edward Island mussels steamed with extra virgin olive oil, white wine, garlic and fresh herbs. Or Prince Edward Island mussels simmered in a spicy red sauce.
Baked garlic toasts layered with balsamica marinated tomatoes, fresh basil and buffalo mozzarella cheese.
Fried tempura battered Eggplant dusted with Parmesan Cheese and Italian herbs then drizzled with a lemon-garlic aioli. Served with a side of basil marinara sauce.
Pan-seared Jumbo Sea Scallops served over crispy peppered Pork Belly Bacon then finished with a sweet Amaretto butter sauce.
Famous Sicilian street food. Deep fried Risotto Balls filled with Italian cheeses, ground beef and pork. Served with both Basil Marinara and Alfredo dipping sauces.
Thinly sliced eggplant rolled with spinach and ricotta cheese. Topped with provolone cheese and baked with a light tomato-vodka Pink sauce.
Two Homemade Garlic and Cheese Italian Chicken Sausages grilled then tossed with fire-roasted peppers and onions. Served with warm rolls and a house made rosemary and roasted garlic mustard.
Lightly breaded calamari pan-fried then tossed in a spicy red sauce with hot cherry peppers, diced tomatoes, black olives and parmesan.
Jumbo Shrimp sautéed in a lemon garlic butter sauce with tomatoes, capers, olives and basil. Served over toasted garlic crostinis.
Traditional Italian stuffed pepper made with ground beef and pork, parmesan risotto and fresh herbs. Baked with our basil Marinara sauce and melted mozzarella.
Fresh Italian bread baked with a garlic-herb butter OR With melted mozzarella cheese +2
Marinated long-stem Artichoke Hearts baked with garlic butter, provolone cheese and Italian herb bread crumbs. Served over a bed of Parma Prosciutto and finished with drizzles of extra virgin olive oil and aged balsamic glaze.
Old School Sicilian Meatballs made every day using a Family Recipe. Pan-fried then simmered for hours in our Fresh Basil Marinara Sauce.
Two Meatballs with Marinara Sauce
Six Meatballs Served in a Pot Family Style
A Pair served with an Italian Salad tossed in a Homemade Vinaigrette.
(Star of the Great American Eat Off) 1 1/2lbs. version of our Famous Meatball stuffed with Spinach and Fontina Cheese.
Award Winning Italian Cold Cut Sandwich
Imported Italian meats and cheeses served on a warm Italian roll with a roasted garlic Aioli, fire-roasted peppers and onions, and a Secret Sicilian dressing. Served with rosemary parmesan potato chips and a hot cherry pepper.
Add to Any Salad, Grilled or Blackened: Chicken 9.99 • Scallops (3) 12.99 • Steak Tips 14.99• Shrimp 4.50/ea. • Salmon 14.99
Traditional Italian chopped salad with Italian meats, cheeses, vegetables and a homemade bleu cheese vinaigrette.
Wedge of iceberg lettuce and fresh tomatoes with a creamy bleu cheese dressing and crispy pancetta bacon bits.
Roasted red and yellow beets with goat cheese, candied walnuts and an aged balsamic vinaigrette.
A blend of kale and baby spinach topped with quinoa, avocado, boiled egg, cherry tomatoes and almonds finished with a light citrus vinaigrette.
Assorted greens, cucumber, basil tomatoes and red onion with your choice of homemade dressing.
Sliced plum tomatoes, fresh mozzarella cheese and fresh basil. Drizzled with basil-infused extra virgin olive oil and a light balsamic glaze.
Mixed greens with sun dried berries, candied walnuts and crispy pancetta bacon bits with a crumbled Gorgonzola cheese dressing.
A grande assortment of imported Italian salami, prosciutto, fresh mozzarella, provolone, marinated vegetables, fire-roasted peppers, marinated olives and fresh basil tomatoes.
Classic preparation with homemade garlic parmesan croutons.
Pasta of Your Choice...Sauce of Your Choice Choices of Penne Regate, Linguine, Fettuccine, Angel Hair, Cheese Ravioli (add 4.00) or Gluten Free (add 4.00)
Classic Italian red sauce homemade with fresh tomatoes, fresh herbs and seasonings.
Traditional Tuscan meat sauce made with three kinds of meat.
Tomato basil cream sauce with a hint of vodka and crushed red pepper.
Angry Sauce - Spicy red sauce with hot cherry peppers, black olives and diced tomatoes.
Roasted garlic, extra virgin olive oil and a hint of crushed red pepper.
Fresh diced tomatoes, roasted garlic, fresh basil and extra virgin olive oil.
Creamy parmesan cheese sauce.
The Roman version made with prosciutto, pancetta bacon, onions, eggs, butter, cracked black pepper and parmesan cheese.
House made creamy basil-pesto with extra virgin olive oil.
Add to above pastas as you please
Chicken sautéed with broccoli and mushrooms in a parmesan cream sauce then tossed with penne pasta. Baked with four cheeses and Italian bread crumbs.
Pan-seared chicken tenderloins and broccoli simmered in a creamy parmesan cheese sauce tossed with rigatoni pasta and fresh parmesan cheese.
Spicy Italian sausage sautéed in extra virgin olive oil and garlic with broccoli rabe and Tuscan white beans. Tossed with penne pasta.
Sautéed in a spicy marinara sauce. Served over linguini.
Pan-seared chicken tenderloins simmered in a lemon garlic cream sauce with diced tomatoes and fresh basil. Served over fettuccine.
Pan-seared chicken tenderloins and potato gnocchi simmered in a basil pesto cream sauce with broccoli and fire-roasted red peppers.
Tender baby clams simmered in their own juices with garlic, extra virgin olive oil, white wine and fresh herbs. Served over linguine.
Fresh littleneck clams, mussels, shrimp and calamari simmered in a spicy marinara sauce with fresh herbs. Served over linguine.
Pasta tubes filled with Ricotta cheese and fresh Italian herbs then baked with our famous Bolognese meat sauce. Served with garlic bread.
Simmered in a basil pesto cream sauce with chicken tenderloins and diced tomatoes.
Homemade raviolis filled with braised veal, vegetables and Italian cheeses. Simmered in a white truffle cream sauce with wild mushrooms and pancetta bacon.
Homemade old-fashioned Tuscan meat lasagna baked with our famous Bolognese sauce. Served with garlic bread.
Simmered in a brown butter sauce with fresh sage and cracked black pepper. Topped with shaved parmesan.
Homemade jumbo shells filled with Italian cheeses and herbs baked with a fresh Pomodoro sauce and served with a Sicilian meatball and garlic bread.
Basil Marinara sauce with Italian cheeses and fresh herbs.
Basil Marinara sauce, Sicilian meatballs, ricotta and mozzarella cheeses.
Sweet Italian sausage, roasted peppers and onions with a blend of Italian cheeses.
Fresh crushed tomatoes, basil and garlic with a blend of Italian cheeses.
Basil pesto, fried eggplant, marinated tomatoes and shaved Parmesan cheeses.
Pan-seared chicken tenderloins tossed in a creamy Alfredo sauce with prosciutto, pancetta bacon, onions and cracked black pepper, sprinkled with parmesan and mozzarella cheeses.
Veal or chicken cutlet in Italian seasoned bread crumbs baked with fresh marinara sauce and mozzarella cheese. Served with linguine.
Medallions of veal or breast of chicken sautéed with lemon and capers in a white wine-butter sauce. Served with angel hair pasta.
Medallions of veal or breast of chicken dipped in a light egg batter then sautéed in a lemon-butter sauce with artichoke hearts and sun dried tomatoes. Served with angel hair pasta.
Fresh jumbo shrimp sautéed in extra virgin olive oil with lemon, garlic, white wine and butter. Served with angel hair pasta.
Medallions of veal or breast of chicken sautéed with mushrooms and prosciutto in a marsala wine sauce. Served with angel hair pasta.
Medallions of veal or breast of chicken topped with rosciutto and melted aged provolone cheese sautéed in a Madeira wine sauce with fresh sage and cracked black pepper. Served with angel hair pasta.
Pan-seared chicken breast simmered in a red wine marinara sauce with roasted peppers, onions and mushrooms. Served with linguini.
Sliced eggplant in Italian seasoned breadcrumbs baked with fresh marinara and mozzarella cheese. Served with linguine.
Pan-fried lightly breaded chicken cutlet topped with sautéed spinach, ricotta cheese, roasted peppers and onions, lightly breaded eggplant and melted mozzarella. Served with homemade potato gnocchi.
Breast of chicken stuffed with parma prosciutto, sautéed spinach and provolone cheese. Dipped in a light egg batter then pan-seared with a porcini mushroom and roasted garlic cream sauce. Served with roasted garlic mashed potatoes and asparagus.
2 8oz. center cut, bone-in pork chops pan-roasted teen simmered with Sicilian style marinated vinegar peppers and served with roasted garlic mashed potatoes.
Pan-fried lightly breaded veal cutlet, topped with a baby arugula insalaté with fresh mozzarella, cherry tomatoes and red onions. Served with a side of rigatoni Marinara.
Littleneck clams, sea scallops, shrimp and mussels simmered in a white wine garlic sauce with Italian sausages. Tossed with creamy fresh herb risotto.
Grilled rosemary and garlic marinated chicken breast finished with a fresh raspberry demi-glaze with a hint of butter. Served with a creamy fresh herb risotto and pan-roasted asparagus.
Pan-seared chicken breast topped with prosciutto, sautéed spinach and melted provolone cheese. Finished with a lemon-sage butter sauce and served with creamy parmesan risotto.
14 oz. of hand-trimmed sirloin tips marinated with garlic and herbs then grilled. Served with creamy parmesan and fresh herb risotto, and grilled asparagus.
Fresh day boat sea scallops pan-seared then simmered with baby spinach and red peppers in a fresh lemon-basil beurre blanc. Served over angel hair pasta.
Raviolis filled with lobster meat, three cheeses and fresh herbs. Topped with fresh lobster meat simmered with roasted red peppers and scallions in a sherry cream sauce.
Cape Cods Best Steak USDA Choice, Hand-cut and Trimmed. Wet-Aged for 21 Days Served with roasted garlic mashed potatoes and grilled asparagus.
Seasoned with sicilian sea salt and cracked pepper served with house steak sauce on the side
Seasoned with sicilian sea salt and cracked pepper served with house steak sauce on the side
Shrimp Scampi 14.99 * Lobster Scampi 18.99 * Bleu Cheese & Rosemary Crumb Crust 8.99 * Caramelized Onions 6.99
Bleu Cheese Sauce with Caramelized Onions 6.00 * Blackened with Cajun Seasonings with Brandy Cream Sauce 6.00 * Peppercorn Encrusted with Marsala Sauce 6.00
Delivered Fresh Daily!
Grilled then finished with our "bruschetta tomatoes" made with plum tomatoes, fresh basil, extra virgin olive oil and an aged balsamic glaze. Served with a creamy fresh herb risotto and grilled asparagus.
Pan-seared with a toasted hazelnut and orange zest crust. Drizzled with a white wine citrus butter sauce. Served over a bed of Italian-style sautéed spinach with creamy fresh herb risotto.
Pan-blackened with light Cajun seasonings. Then finished with an orange butter sauce. Served with creamy fresh herb risotto and grilled asparagus.
Pan-roasted then topped with butter poached lobster meat, asparagus and a lemon basil butter sauce. Served with creamy fresh herb risotto.
Baked with pesto, marinated plum tomatoes, Parmesan cheese and herb crumbs. Served with linguini and marinara.
Baked with a Parmesan panko crumb crust. Then finished with a lemon basil butter sauce. Served with a creamy lobster & shrimp risotto and grilled asparagus.
Grilled with light Cajun seasoning then drizzled with an orange butter sauce. Served with a creamy fresh herb risotto and pan-roasted asparagus.
Dipped in a light egg batter then sautéed with caramelized onions in a lemon butter sauce with a hint of white wine. Served over angel hair pasta with Italian-style sautéed spinach.
Pan-seared with a sesame crust then finished with a sweet soy glaze and wasabi aioli. Served with lemon-scented risotto and sautéed vegetables.
Pan-seared then finished with a lemon garlic cream sauce with cherry tomatoes and fresh basil. Served with a creamy fresh herb risotto and grilled asparagus.
Pan-blackened with light Cajun seasoning then finished with a mango salsa and orange butter sauce. Served with a creamy fresh herb risotto and grilled asparagus.
Grilled them finished with a lemon caper butter sauce. Served with a creamy fresh herb risotto and grilled asparagus.
Grilled then finished with a lemon butter sauce with broccoli and artichokes. Served with a creamy fresh herb risotto and grilled asparagus.
Grilled then finished with Old School anchovy butter sauce with crushed red pepper and Italian crumbs. Served with a creamy fresh herb risotto and grilled asparagus.
Just like at the Feast. Dusted with Cinnamon & Sugar.
Traditional Presentation
Flourless Chocolate Torte with Four Seas' Coconut Ice Cream. Finished with Warm Chocolate Sauce, Toasted Coconut & Chocolate Covered Almonds.
The Best Carrot Cake Ever! Drizzled with Caramel Sauce & serve with Vanilla Gelato.
Plain, Chocolate Chip & Pistachio dipped.
Warm Chocolate Chip Brownie topped with Vanilla Bean Gelato & a Nutella Chocolate Sauce. Finished with Whipped Cream & Brownie Bark.
Served with Vanilla Gelato
