Prosciutto, salami, mortadella, sopressata, provolone, olives, roasted peppers & artichokes.

Imported Prosciutto with melon.

Clams on the half shell.

Fresh oysters as you desire! Rockefeller style or Raw.

Carpaccio style smoked Norwegian salmon. Comes with arugula tossed with lemon & olive oil.

Appetizer of select jumbo lump crabmeat served with avocado, hearts of palm & served with a delicate mirtillo sauce.

Fresh imported buffalo mozzarella layered with sliced tomato, fresh basil & virgin olive oil.

Shrimp Cocktail with cocktail sauce.

Prime sirloin aged sixty days, sliced paper thin & served with a carpaccio sauce. Completed with olio Santo (first drop of the olive oil pressing).

Calamari seasoned with garlic, lemon, parsley, & olive oil over a bed of lettuce.

Conch salad seasoned with garlic, lemon, olive oil and parsley. Served over a bed of lettuce.

Jumbo shrimp battered & rolled in shredded coconut & topped with an unforgettable orange sauce. Maestro Testa’s personal recipe.

Clams Casino.

Fried squid served with a choice of fresh Marinara or tartar sauce.

Squid sautéed in garlic, oil & marinara sauce. (Mild or Hot)

Mussel’s sautéed in the shell with marinara sauce. (Mild or Hot)

Jumbo snails baked in individual pastry pus with scallions, shallots, and Pernod.(Also available without pastry.)

Conch sautéed with garlic, oil, & marinara sauce. (Mild or Hot)

Fried calamari, scallops and shrimp sautéed in a white sauce with clams. Casino and mussels marinara.

Famous bean & mixed pasta soup made the same old-fashioned way for generations.

Meatball Minestrone soup. The traditional Italian vegetable soup made fresh daily with a selection of garden vegetables & a little surprise... tiny meatballs.

Lobster & shrimp crème soup served with angel hair pasta.

Manhattan style clam chowder cooked with special herbs, vegetables.

This is a Roman Empire traditional Italian soup that is lentil based & gives the consumer good luck.

Sweet Vidalia onions sautéed in light, sweet olive oil, white wine from Mt. Vesuvious, and prepared with fresh spring water.

Caesar salad.

Arugula and Belgian endive.

An extravaganza of garden salads. Arugula, romaine, radicchio, endives, tomatoes & green olives (sweet onions upon request). Served with house dressing.

Our popular " vegetable bouquet " with several fresh garden vegetables, crumbled pecorino cheese, & our very special house dressing.

Arugula with lemon, olive oil & shaved parmigiano cheese.

Medallions of lobsters sizzling in garlic, brandy, dry vermouth, shallots, & a touch of assorted herbs & spices, & sun-dried tomatoes.

Chef Testa's original creation. Crab meat, fresh clams, capers & black olives sautéed in a spicy marinara sauce.

Olive oil, garlic, hot pepperoncino & parsley.

Penne swirled in a sauce of cream, prosciutto, roasted red peppers, plum tomatoes, basil, onions, parmigiano cheese & finished w/ a splash of vodka.

Penne prepared with olive oil, garlic, hot pepperoncino, tomato & basil.

Egg fettuccine sautéed with butter, cream, egg yolks, & parmesan cheese.

Homemade ravioli filled with sautéed selected lobster meat in lobster mousse & champagne cream sauce with a touch of port wine.

Homemade ravioli stuffed w/ prime beef, veal & four specially selected cheeses with a “Renaissance sauce” (cream & a touch of tomato sauce).

Pillows of pasta stuffed with cheese & meats then sautéed with Mascarpone cheese, cream, egg yolks & parmigiano cheese.

La Perla’s creamy & different presentation of this famous/traditional pasta dish. Each serving is prepared & served in its own casserole dish.

Fresh seafood lasagna stuffed with crab, lobster, scallops, shrimp & prepared with a champagne sauce.

Pasta sautéed with butter, bacon, cream, egg yolks & parmigiano cheese.

Spaghetti or linguine with fresh baby clams served with red or white sauce.

Pasta with our fresh homemade pesto sauce made from olive oil, garlic, pinoli nuts, parmigiano cheese & fresh basil.

Chef Testa's special creation. Large fresh fettuccine, sautéed lobster meat, shrimp, jumbo lump crabmeat, saffron, mascarpone cheese & a champagne cream sauce.

Our gnocchi, homemade with potatoes, eggs, flour, parmigiano cheese, Pecorino cheese & fresh basil. Served with your choice of tomato sauce or Bolognese sauce.

Rigatoni pasta tirati (sautéed) with fresh homemade sausages, shrimp, scallops, mushrooms & mascarpone cheese. Battuto of basil & finished in a port wine cream sauce.

Arborio rice prepared with shrimp, scallops, calamari, clams & mussels.

Arborio rice prepared with porcini mushrooms & parmigiano cheese.

Fish, fresh daily. Grouper, Salmon, Tuna, filet of Sole & Branzino, prepared as you wish! Baked, grilled, broiled or Pizzaiola.

Fish soup prepared with shrimp, conch, calamari, scallops, mussels & clams. Sautéed with oil & garlic, a touch of white wine, marinara sauce & served over a bed of linguine.

Jumbo shrimp baked with mozzarella cheese & tomato sauce. Served with a side of spaghetti marinara or mixed vegetables.

Shrimp dipped in egg batter then sautéed in a lemony sauce. Served with a side of mixed vegetables or house salad.

Shrimp sautéed in a fresh garlic better sauce and white wine. Served over a bed of spaghetti. (Hot or Mild)

Mixed broiled seafood platter of lobster, shrimp, & scallops. Served with a side of linguini aglio olio.

Fresh rainbow trout stuffed with spinach & jumbo crabmeat. Served with a side of spaghetti marinara or mixed vegetables. A dish to remember.

Filet of sole dipped in an egg batter, sautéed with a light lemon-butter sauce. Served with a side of house salad.

Prime aged Filet Mignon. Served with asparagus, mushrooms & roasted potatoes.

Top Prime Select sirloin served with mushrooms & asparagus.

Special double prime cut of T-bone steak rubbed in a mixture of fresh herbs & spices. Basted & grilled with a special florentine sauce & served with a vegetable bouquet.

Veal prepared with prosciutto, sage & Marsala wine. Served with a side of spaghetti marinara or mixed vegetables.

Tender veal medallions sautéed in Marsala wine. Served with a side of pasta or vegetables.

Tender white natural veal medallions sautéed with butter, lemon, & wine. Served with a side of spaghetti marinara or mixed vegetables.

Veal sautéed with sweet onions, mushrooms, white wine and sweet and hot cherry peppers. Finished with fresh herbs and dry vermouth.

Medallions of veal and eggplant dipped in a light egg batter, then sautéed in butter and wine.

The Chef's original creation. Tender veal with jumbo crabmeat, asparagus, & mozzarella cheese. Sautéed in an exquisite lemon, butter & white wine sauce.

Veal cutlet baked with mozzarella cheese & tomato sauce. Served with a side of spaghetti marinara or mixed vegetables.

Homemade Italian sausage, sautéed with green peppers, mushrooms, onions, and fresh tomato sauce.

Succulent homemade sausage & broccoli rape' sautéed in white wine.

Select prime beef fillet seasoned w/ Chef Testa’s special love spice. Stuffed w/ sage, Prosciutto, then sautéed in a Barolo-Champagne & herbal cream sauce, topped with a select, aged Italian cheese. Served with a side of Penne con vodka.

Jumbo tender veal shank cooked with fresh select carrots, celery, bay leaves, basil, old-fashioned spices & a special dry wine from Mount Vesuvio. Served with Risotto Milanese.

Tender spring baby lamb chops spiced with herbs then broiled. Served with "Carrots alla Orange" & a side of house salad.

Highly recommended by Chef Testa. Select-prime tender medallions of wild boar sautéed w/ sage. Rosemary, capers, dry vermouth & lemon juice. Served with house salad or mixed vegetable.

Tinder chicken breast sautéed in marsala wine, mushrooms, pineapple, rosemary and touch of mustard. Served with a side of trenette pasta.

Tender roasted Long Island Duckling served & glazed with a delicate orange blossom fruit sauce.

Chicken medallion’s sautéed with mushrooms in light mustard marsala champagne sauce, with prosciutto, sprinkled pecorino cheese and covered with sliced mozzarella. Served with a side of Penne con Vodka.

Breast of chicken baked with tomato sauce & mozzarella cheese. Served with side of spaghetti.

Tender chicken medallions sautéed in Marsala wine. Served with a side of Pasta or vegetables.

Tender chicken medallions sautéed with butter, lemon, & wine. Served with side of spaghetti.

Medallions of chicken dipped in a light egg batter then sautéed in butter & wine. Served with a side of spaghetti marinara or mixed vegetables.

Fresh eggplant, parmigiana style.

Assorted fresh vegetables: eggplant, zucchini, sweet red & green peppers, mushrooms, onions, sautéed with pine nuts & raisins.

Broccoli rape' sautéed in garlic & olive oil.

Lettuce, arugola and tomato with house dressing.

Our homemade bread buttered with a touch of garlic & oregano.

Using a technique in which the basic wine undergoes a second fermentation on the residual pomace of the dried grapes used to make Amarone, the resulting "Ripasso" gains increased color, alcohol, complexity, structure and fruit. Essentially a "baby Amarone," The wine is medium full bodied, with deeper, darker flavors and aromas of tarry black cherry, along with some raisin notes. Moderately tannic, with good acidity, rich and round in the mouth. Grape Varieties Corvina, Rondinella, Molinara.

Sangiovese & Cabernet Sauvignon Super-Tuscan blend. This wine shows rich, dense aromas of wild cherry & black currant offset by notes of leather, herbs & vanilla. On the palate, it’s velvety & complex, with ripe tannins repeated on the elegant finish.

Luce was the first wine created in Montalcino by blending Sangiovese and Merlot. Thiswine combines the roundedness and softness of Merlot (55%) with the structure and elegance of Sangiovese (45%). A polished, beautiful wine, with lovely aromas of ripe berry, tobacco and bark. Medium-bodied, with a solid core of fruit and caressing, velvety tannins.

Obtained from Sangiovese Grosso, a strong and generous vine, it is a wine that expressesthe intensity and the strength of the soil where it comes from. The colour is ruby red verging to garnet-red. Bouquet is very intense, lingering, with hints of cherry fruit and spices with a taste that is well balanced, with velvety tannins and a long aromatic grip on the palate.

Deep garnet color with bright aromas of violet, cherry, plum, tobacco and spice. Classywith juicy primary fruit, bay leaf and pepper, brisk mineral acidity and firm yet thoughtful caressing tannins. Extremely well balanced, beautiful underlying complexity with excellent persistence at the finish.

A deep pomegranate red wine with delicate fragrances of violet and rose on the nose. The palate is mouth filling with red-fruit flavors of raspberry and cherry and hints of licorice and vanilla. Full-bodied with soft, silky tannins, the wine has a long, smooth finish.

10%Merlot, 60% Cab Sauv, 10% Sangiovese, 20% Cab Franc Bolgheri. The impact on the nose is fresh and intense with fruity and balsamic predominantly. Completing the bouquet pepper and mineral aromas. The entry and progression in the mouth are characterized by a lively flavor, with a full and sweet tannic balance, followed by a composed finish, supported by its aromatic complexity.

To the nose this wine opens with a pleasant concentration of aromas ranging from ripe red fruit to spiciness; with hints of vanilla and toasty notes that compose a bouquet with great persistence and elegance. It is a wine of unquestionable personality, with typical characteristics that deeply bond the wine with the land where it was born, exalting and rewarding this maximum expression of the wonderfully ripened Sangiovese.

The bouquet is complex and powerful with spicy hints of clove and black pepper. Soft and consistent with an excellent balance of acidity and tannins. Velvety smooth. Closes with lingering sensations of cocoa and coffee.

This young Valpolicella, made from the finest fruit of the Muraie vineyards located on the "grand cru" hillside of Jago above the village of Negrar, is re-fermented on the lees of Amarone & Recioto, boosting aroma and flavor as well as body and alcohol in this premium Ripasso wine. Elegant and integrated. Supple tannins and quiet acidity frame the layered flavors of crème de cassis, black cherry, black licorice, smoky mineral & tobacco. A spicy thread runs through, and lingers on the finish.

The color is deep red with purple undertones with a Walnut, maple, black fig and caramel nose. Palate: Nectarine, cherry, raspberry jam, black tea, toffee. A pleasant savory taste.

Aromas of black currant, plum and black cherry are lifted by a bouquet of vanilla, toastedpastry and spice from a year of barrel aging. The palate is bursting with primary fruit and a broad, rich tannin structure.

The aroma of this wine reminds one of a blackberry patch at the end of summer. The warmth of the ripe fruit aromas is complimented with generous notes of nutmeg, vanilla and clove. The wine is soft at entry then expands on the palate with weight and generous structure. Brown sugar compliments the black fruit flavors, making the wine rich and inviting.

This Hilltop is dark colored with red-purple hues. Aromas of black plum, cherry and fresh fig are wrapped in a bouquet of roasted hazelnut, coconut and Italian espresso. This wine offers large palate volume in a very soft package with a supple finish.

Rich full flavors of black fruit and cherries, on the palate, lush dark berries and a subtle tannin backbone that pulls on the complexity and long finish.

Intense aromas of blackberry and black cherry, cassis, dark roast coffee and vanilla are accented by nutmeg and allspice. The flavor profile mirrors the bouquet, adding a rich mouth feel and bold structure. 75% Cabernet Sauvignon, 11% Petit Verdot, 10% Merlot, 2% Malbec.

Medium-bodied, approachable wine with a deep plum color and notes of black currant, cedar and spice.

This medium-bodied Merlot has subtle fruit nuances with full berry aromas. Lush and smooth in the mouth, this Merlot is a crowd pleaser. Enjoy with roasted meat or vegetable dish.

Aromas of black cherry and blackberry fruit are framed with a signature, light chestnut oak note to complement the flavors of currant and cranberry. The addition of Malbec and Petit Verdot bring characteristic bright notes to an already flavorful wine.

Cloudline is deep ruby red, a sign of its classic Pinot Noir character. On the palate, the wine is soft and round, with a delightful core of cherries and red fruits.

Elegance, earthiness, spice. Subtle and demure nose with dark cherries, cranberries and a dash of forest floor. Velvety and crisp palate.

The nose is treated to aromas of steeped strawberries and crushed red plums with hints of Asian spices to be discovered. This wine shows ripe fruit with restrained structure and the balance is consistent with DAOU winemaking. The palette is treated to a diverse selection of red fruits, free-run strawberries, red currents, and hints of Bing cherries. The oak flavors showcase the affinity Zinfandel has for added structure. The maintained acidity helps keep this wine bright and balanced.

This example offers ripe cherry, blackberry, cassis and meaty notes on the nose. Elegantly styled with good flavor intensity and vibrancy. Generous rich fruit framed by structured tannins.

A big, broad-shouldered wine, with muscular layers of black fig, coffee, bittersweet cocoa and dark licorice piled on top of hefty cedar-tinged tannins.

Bright pale gold in color with an elegant varietal nose of white fruit, spice and integrated vanilla notes, this seductive Chardonnay delivers a rich, buttery texture, firm backbone and lovely acidic balance. The finish is clean and smooth, with impressions of intensity.

Banfi`s Fontanelle Chardonnay remains an aristocratic favorite, a varietal imbued with complexity, durability and cerebral appeal. Straw yellow with golden reflections, Fontanelle`s bouquet is intensely fruity with notes of apple and apricot. Fontanelle Chardonnay is a superlative wine with veal dishes, shellfish, poultry and fish prepared with complex sauces.

Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.

This is a delicious white wine. The Fiano is outstanding: very distinct in character(honeysuckle, pear, lemon peel), supple in texture, medium full bodied, and very long on the palate.

The color is pale straw with a delicate fragrance of wild flowers and golden delicious apples. It is dry, soft and fruit forward, with a lively taste that offers notes of peach and almonds.

Soave means “soft” in Italian, and the soft floral bouquet and clean pear and lemon flavors help this wine live up to its name. A delicate almond aftertaste makes it the perfect quaff to lighter fare like grilled seafood, chicken, fish-based pastas, and entrée salads. It also makes a perfect aperitif. Delicate aroma and subtle fruity flavors, this medium bodied wine has a delightful lingering flavor with a distinct note of fresh cherry.

The gorgeous region of Campania in Southern Italy produces this beautiful Falanghina. Straw yellow color with an intense and persistent fragrance, it shows a floral with a white melon bouquet. Medium bodied, soft and well balanced, fantastic as an aperitif, it pairs extremely well with fish courses, white meat and the always-refreshing Caesar salad.

Cortese di Gavi is an historical grape variety of the lower Piedmont Region. Delicate, straw yellow with deep green reflections. Soft, characteristic aroma with scents of fresh fruit and white flowers. Dry but refreshing, keen and well balanced.

Native to Italy’s Campania region. Greco, an ancient Greek grape varietal, is cultivated near Mt. Vesuvius in the hills of Tufo, a village in the Avellino province. The Greco has vibrant aromas of peaches and pears. A full-bodied wine with great minerality.

Alluring floral perfume of an intensity & persistence rare in a Pinot Grigio. Fresh, dry and flavorful with a firm structure leading into a lingering finish, it displays character and finesse.

A nice round entry with almonds, hints of honey, lemon zest, and some subtle briny olives that carries into the finish, which is crisp and balanced.

The wine was fermented in 50% French oak barrels, with the balance in stainless steel tanks. The wine went through some Malolactic fermentation, resulting in a well-balanced wine with bright acidity and a rich, round mouth feel.

Aromas of lime and lemon custard, tangerine peach pie and white flowers contribute to a complex bouquet of vanilla and butterscotch. Using Burgundian wine making techniques this Chardonnay is buttery, big and bold.

Unbridled Chardonnay provides incredible depth & richness while maintaining the elegant characteristic of old world wines. ‘Unbridled’ demonstrates extremely bright citrus/apple aromas mixed with subtle nutty caramel from French oak followed by a graceful well balanced finish.

Rich and flavorful but balanced by fresh acidity with tropical and stone fruit flavors and a toasted oak bouquet.

Rich tropical fruit intertwines with grapefruit, lemon and candied lime peel. Elegantly layered, this wine exhibits a lush texture and firm backbone with a hint of vanilla and cinnamon spice to round out the long finish.

Cold Creek Chardonnay is typified by concentration and intensity from the 40-year-old vines and warmth of the site. This Chardonnay is a decadent style with ripe fruit and a toasty character, enhanced acidity, and an elegant finish. The combination of a powerful vineyard in a cooler vintage makes for a very balanced and age able style of Chardonnay.

Inviting aromas of citrus, Golden Delicious apple, vanilla, and subtle spice from the toasted oak draw you in. Delicate mineral and lemon-lime are hidden behind star jasmine and honeysuckle notes.

Very inviting grapefruit, gooseberry, and passion fruit flavors with faint herbaceous freshness. Excellent weight and acidity with the clean flavors to accompany seafood or poultry. $2 a bottle goes to National Breast Cancer Federation.

This lush, medium-bodied Riesling has a spritzy tartness, but the viscosity obscures some of the more delicate mineral flavors. There are hints of ripe pineapple, but it's just a tiny bit off dry, and lingering fruit flavors.

New Zealand at its best; showing tropical fruit, citrus & ripe grapefruit. A lively mélange of gooseberries & passion fruit on the nose backed up with zesty, crisp lemon, passion fruit & grapefruit on the palate.

A blend of four grape varieties from around the country: 40% Negroamaro from Puglia in the south, 30% Nero d’ Avola from Sicily, 20% Montepulciano from Abruzzo and 10% Merlot del Veneto from cooler climes in the north. Light, fresh and bright with raspberry and redcurrant aromas, this is a deliciously balanced rosé with strawberry and red cherry flavors on the palate. Delicious for spring and summer al fresco drinking and perfect matched with poultry or fish.

Pale salmon color; fragrant strawberry & raspberry fruit aromas; off-dry, cherry fruit flavors, with a soft finish. A young, fresh, fruity and versatile wine!