Dinner Menu

*(VG, VO)

Meat, cheese or combination

A fresh artichoke stuffed with shrimp, prosciutto, Italian bread crumbs, garlic butter and melted provolone cheese

Fried calamari dusted with seasoned flour, served with Maggie's sugo and a side of scampi sauce

One pesto ravioli in gorgonzola cream, paired with a jumbo shrimp in diablo sauce

An order of Heaven & Hell served with baked Cannelloni

Two pesto and ricotta filled ravioli, topped with a gorgonzola cream

Two homemade raviolis stuffed with white truffles, porcini mushrooms and ricotta cheese, finished in a butter sage and onion sauce, topped with parmesan cheese

Iceberg and romaine lettuce tossed with crushed artichoke hearts, red onions and pimentos in red wine vinegar and olive oil with parmigiano *(GF, V, VGO)

Romaine lettuce with homemade Caesar dressing, parmigiano and croutons *(GFO)

A wedge of iceberg lettuce with diced tomatoes, gorgonzola cheese, prosciutto and hardboiled egg, served in a creamy parmigiano dressing

Sicilian style tomato salad with red onions, basil, oregano, olive oil and red wine vinegar

Romaine lettuce, red onions, and goatcheese, tossed with a Dijon vinaigrette and topped with roasted red peppers

Topped with amogio, a blend of olive oil, garlic, lemon juice and herbs. Served with side of pasta and Maggie’s sugo *(GFO)

Served over fettuccine in a spicy Diablo sauce

Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with romano cheese *(GFO)

Served over fettuccine with artichoke hearts in a creamy alfredo sauce *(GFO)

Lightly breaded, crispy and topped with fontina cheese with sautéed mushrooms, garlic and onions and finished in a sweet and spicy cognac cream reduction. Served with linguine in olive oil and garlic

Homemade Italian potato dumpling pasta served with your choice of vodka sauce or pesto cream sauce

Chicken breast grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil (300 Calories)

Grilled chicken breast on a bed of fettuccini, topped with carbonara sauce with sauteed prosciutto, artichoke hearts, and spinach

Lightly breaded, grilled & topped with provolone cheese, sautéed shrimp and a white wine Dijon cream sauce with onions and peas. Served with linguine in olive oil and garlic

Lightly breaded, crispy and topped with fontina cheese and Maggie’s sugo *(GFO, V)

Lightly breaded, grilled and topped with garlic lemon butter sauce, served with linguine in olive oil and garlic *(GFO)

Seasonal catch, lightly breaded, grilled and topped with diced tomatoes, capers, oranges, celery, red onions, lemon and olive oil, served with linguine in light tomato sauce *(GFO)

Fresh 8 oz. grilled fillet over cavatelli in tomato cream sauce with clams, spinach, pesto and toasted pine nuts *(GFO)

Clams, shrimp, scallops, tomatoes and mushrooms in a light béchamel sauce

Filled with shrimp, scallops and lobster in a sherry wine sauce with roasted tomatoes, peas and Italian herbs with romano cheese

Two 4 oz. beef tenderloin medallions lightly breaded, grilled, topped with provolone cheese, sautéed mushrooms and a white wine lemon butter sauce*

Two 4 oz. beef tenderloin medallions grilled and topped with provolone, two jumbo shrimp, mushrooms, pimentos and basil in white wine lemon butter sauce*

With our signature amogio

With crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with romano cheese

8 oz. filet mignon with sautéed mushrooms, garlic and onions, topped with goat cheese and finished in a spicy cognac cream reduction served with linguine in a light tomato sauce*

Sautéed with mushrooms, capers and black olives in a lemon butter sauce

Rolled in bread crumbs, salami, fontina cheese, pine nuts, tomatoes and red onions then grilled and topped with amogio or marsala wine sauce with sautéed mushrooms

Sautéed, baked and topped with prosciutto, sage and melted fontina cheese in a brown wine sauce*

Lightly breaded and sautéed in Maggie’s sugo with melted fontina cheese

Fresh organic Swiss chard, kalamata and Castelvetrano olives, sliced pepperoncini, and capers

Beef tenderloin tips sautéed with green peppers, mushrooms, tomatoes, garlic and a touch of marsala wine sauce topped with romano cheese

Stuffed with chicken and prosciutto, served in alfredo sauce with mushroom and peas

Angel hair pasta with crushed tomatoes, garlic, basil and olive oil, topped with romano cheese *(GFO, VO)

Your choice of pasta with Maggie’s sugo and meatballs or Italian sausage *(GFO, VGO)

Served in a creamy alfredo sauce *(GFO)

Sautéed prosciutto, peas and mushrooms served in tomato cream sauce

Tubular pasta filled with beef, pork, and veal, served in tomato cream sauce

Tubular pasta filled with ricotta cheese, served in tomato cream sauce *(VO)

Steamed broccoli and sautéed mushrooms in tomato cream sauce tossed with parmigiano cheese *(VO)

Layered with Italian sausage, beef, ricotta cheese and Maggie’s sugo, topped with provolone cheese

Rigatoni pasta served in a vodka-tomato cream sauce topped with Romano cheese

Sautéed mushrooms, red onions, red pepper and garlic in a crushed tomato sauce, topped with romano cheese *(GFO, VGO)

Sautéed with red onions, prosciutto, anchovies, capers and fresh basil in tomato cream sauce

Served in Maggie’s sugo. Add meatballs, meat sauce or sausage