1665 Stelton Rd|Piscataway Township, NJ 08854|732-985-8220|


Our entrees are an interesting blend of innovative and traditional Italian cuisine using only the finest, freshest ingredients. In addition to the items listed below, our chef offers daily signature entrees. All pasta dishes can be substituted with whole wheat pasta. You may request any pasta as an appetizer or several as a tasting menu.

**Availability and prices of menu items are subject to change.**

Download Our Lunch Menu               Download Our Dinner Menu


Mozzarella alla Capricciosa 10

Fresh mozzarella, sliced tomato, roasted pepper and red onion drizzled with extra virgin olive oil and balsamic vinegar

Antipasto Assortito 11

Assorted imported cheeses and cured meats, roasted and marinated vegetables

Bruschetta Pomodoro 10

Diced tomato, red onion and fresh mozzarella tossed with olive oil, balsamic vinegar and basil served on crunchy crostini bread

Portobello alla Griglia 10

Portobello mushroom marinated and grilled, topped with sliced tomato and fresh mozzarella, drizzled with basil oil

Carciofi Dorati 10

Crispy artichoke hearts served with a lemon dipping sauce

Spiedini alla Romana 11

Layers of mozzarella, prosciutto and bread lightly battered and finished in an anchovy and caper butter sauce

Salsiccia Grigliata 10

Grilled sausage, broccoli rabe and hot peppers sautéed in olive oil and garlic

Zuppa di Vongole 11

Steamed clams sautéed in garlic, herbs and white wine or in a San Marzano tomato sauce

Calamari Fritti 11

Fried calamari with marinara sauce or Fra diavolo sauce

Gamberi Caponata 12

Grilled wild shrimp served with caponata, finished with a lemon olive oil parsley sauce

Melanzane Rollatine 10

Slices of eggplant grilled and rolled with ricotta mozzarella and parmigiano cheese baked in a San Marzano tomato sauce topped with melted mozzarella and basil

Carpaccio e Parmigiano 12

Thinly sliced filet mignon served over arugula with shavings of parmigiano cheese

Zuppa del Giorno 9

Chef’s freshly prepared soup of the day

Risotto del Giorno

Risotto specialty prepared daily



Insalata Mista 8

Mesculin greens, tomatoes, red onion and carrots in a balsamic vinaigrette

Rughetta con Pera 9

Baby arugula, endive, pears, toasted walnuts and goat cheese in a champagne vinaigrette

Ceasar Salad 9

Romaine lettuce with croutons and parmigiano shavings tossed in a classic Ceasar dressing

Insalata di Mare 16

A chilled medley of calamari, scungilli and shrimp finely seasoned with lemon, herbs, extra virgin olive oil and fresh garlic

Insalata Tre Colori 9

Endive, radicchio and arugula tossed with diced tomato in a balsamic vinaigrette topped with shavings of parmigiano


Spaghettini Carbonara 18

With caramelized onions, pancetta and peas in an egg yolk and parmigiano cheese sauce

Linguini Pescatore 19

Sautéed with calamari, clams and shrimp in a plum tomato sauce

Linguini Vongole 19

Sautéed clams in extra virgin olive oil and garlic or in a San Marzano tomato sauce

Linguini Neri 19

Squid ink pasta with clams, shrimp and scallops in a spicy San Marzano tomato basil sauce

Gnocchi Napoletano 17 (vegetarian)

Potato dumplings in a fresh tomato and basil sauce with buffala mozzarella and a touch of pesto

Ravioli Spinaci 17 (vegetarian)

Hand-made ravioli filled with baby spinach, ricotta and parmigiano cheese finished in a brown butter sage sauce

Penne Norma 17 (vegetarian)

Whole wheat pasta with diced eggplant, Kalamata olives and garlic in a fresh tomato basil sauce with diced fresh mozzarella

Capellini Pomodoro & Basilico 17 (vegetarian)

Angel hair pasta in a fresh tomato and basil sauce

Penne Arrabiata 17 (vegetarian)

Green and black olives and diced hot cherry peppers in a plum tomato sauce with a touch of cream

Penne Vodka 17 (vegetarian)

In a traditional vodka and tomato cream sauce

With prosciutto and peas 18


Rigatoni con Rabe 18

Crumbled sausage and broccoli rabe in a brothy fresh tomato and basil sauce

Rigatoni Bolognese 18

In a traditional Bolognese sauce with ground beef, pork and veal

Pasta con Melanzane Parmigiana 18 (vegetarian)

Baked eggplant smothered in fresh tomato sauce and mozzarella over pasta

Pasta Tradicionale 17

Available upon request

Puttanesca, Fileto, Alio Olio (vegetarian) or Marinara (vegetarian)


Pollo al Piacere 20

Traditional breast of chicken prepared to your liking: Francese, Marsala, Piccata or Parmigiana

Pollo Filleto 26

Boneless pieces of chicken breast, filet mignon and sausage sautéed with onions, broccoli florets, potatoes, cherry peppers and mushroom in a garlic sherry wine sauce enhanced with fresh herbs

Pollo Carissa 21

Boneless chicken breast pounded, marinated and grilled, topped with Portobello mushroom, broccoli rabe and roasted peppers, finished in a Madeira wine sauce

Pollo Imperiale 24

Boneless chicken breast sautéed with crabmeat, shiitake mushroom and sundried tomatoes in a brandy cream sauce



Vitello al Piacere 21

Traditional scaloppini of veal prepared to your liking: Francese, Marsala, Piccata or Parmigiana

Vitello Sorrentino 22

Scaloppini of veal sautéed and topped with prosciutto, eggplant and mozzarella in a sherry plum tomato sauce

Vitello alla Milanesa 21

Pounded thin, breaded and topped with a salad of arugula, tomato, red onion and mozzarella tossed with extra virgin olive oil and lemon

Vitello Al dente 27

Scaloppini of veal and shrimp sautéed with an array of wild mushrooms in a cognac demi-glace with a touch of cream

Vitello Saltimbocca 22

Scaloppini of veal sautéed with prosciutto di Parma and imported fontina cheese, served on a bed of spinach, in a fresh sage marsala wine sauce


Filetto di Manzo 30

Filet Mignon classically grilled


Grilled and topped with Portobello mushroom and blue cheese

laced with Barolo red wine sauce


Gamberoni al Piacere 26

Traditional jumbo shrimp prepared to your liking

Marinara or Fra diavolo

Gamberoni Porcini 27

Porcini dusted shrimp, pan-seared and served with a wild mushroom risotto and a mélange of fresh vegetables, in a balsamic mushroom reduction

Salmone alla Griglia 23

Salmon marinated, grilled and served with an array of grilled vegetables finished with an herb lemon white wine sauce


Broccoli Rabe




Sautéed in olive oil and garlic

All dishes prepared with the freshest ingredients

Executive Chef

Carlo Orrico