The “devil’s shrimp,” served with spicy marinara sauce and linguini.

Clams in the shell, served in a white wine garlic sauce over linguini, with grilled toast points.

Grilled salmon, cooked to order, served over fettuccini and tossed with mushrooms, tomatoes, capers, and arugula; roasted red pepper coulis.

Clams in the shell, black mussels, tail-on shrimp, and sliced calamari in a spicy white wine-marinara broth; served over linguini with grilled toast points.

Tender breast of chicken, sautéed with mushrooms, Madeira wine, and San Marzano tomato; served on a bed of linguini; topped with Parmesan and crostini.

Artichoke hearts and imported prosciutto, sautéed with tender breast of chicken and finished with a rich spinach cream sauce; served over bowtie pasta.

Tender breast of chicken, sautéed with fresh mushrooms, imported prosciutto, and Marsala wine; served on a bed of linguini tossed with sautéed spinach.

Tender breast of chicken, sautéed with capers, lemon, cream, white wine, and parsley; served on a bed of linguini tossed with sauteed spinach.