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Cream of Portobello Mushroom 



STUFFED MUSHROOMS – 4 button mushroom caps, hollowed out and stuffed with our homemade fennel sausage, breadcrumbs, and mozzarella cheese, topped with roasted red peppers and parmesan cheese

OCTOPUS – Pan seared octopus tentacle over fresh baby arugula with chopped cherry tomatoes, red onions, and a mixed fruit medley. Topped in a lemon olive oil dressing and light balsamic glaze

BURRATA CAPRESE – Fresh mozzarella cheese served with fresh tomatoes and balsamic glaze drizzle, and pesto


STUFFED SOLE – Fresh sole stuffed with fresh crab meat, asparagus topped off with an Italian wine sauce, roasted peppers, and a side of sauteed spinach 

LOVERS SCALLOPS Italian crostini that is stuffed with baby arugula salad in a lemon olive oil dressing and topped with crab meat, pan seared shrimp and scallops, and garnished with fresh fruit and balsamic glaze

SHORT RIB Braised beef short rib, slow cooked and finished in a shitake mushroom demi glaze over parmigiano risotto