This Weeks Menu

 Appetizers:

Artichoke Spinach Focaccia – A creamy blend of artichokes and spinach, baked on homemade focaccia bread with melted cheese

Stuffed Eggplant- Eggplant stuffed with rice, sauce, and peas topped with mozzarella cheese and baked

Stuffed Pepperoni Bread – Crispy handmade bread, stuffed with pepperoni and mozzarella cheese

Stuffed Grape Leaves – Grape leaves stuffed with feta cheese and kalamata olives served on a bed of romaine

Salads:

Apple Gorgonzola Salad -Tart Granny Smith apples, dried cranberries and Gorgonzola cheese tossed with a fresh lettuce blend in our signature Italian strawberry vinaigrette.

 House Salad – Lettuce, tomato, red onions, and mozzarella cheese.

Palermo Pear – Ginger sesame seed dressing drizzled over romaine lettuce and goat cheese topped with pears, cranberries and walnuts.

Blue Cheese Insalata – Iceberg lettuce topped with creamy blue cheese, bits of bacon, chopped tomatoes and Gorgonzola cheese.

Entrees:

Josephine’s Combo – Mama’s meatballs, homemade sausage and a side of pasta served with a chunky bolognese (meat) sauce.

Baked Rigatoni – Rigatoni pasta smothered with a blend of cheeses and sauce, then baked to perfection

Pasta Fra Diavolo – Penne pasta sautéed in our zesty marinara sauce topped with mussels, clams and shrimp simmered to a fiery finish

Chicken Milanese – Lightly breaded and fried chicken cutlet topped with spinach and mozzarella, smothered in a cream pecorino sauce, served on a bed of pasta

Veal Vincenzo – Lightly floured and fried veal cutlet, sautéed with artichokes and sun dried tomatoes in a creamy brandy mushroom sauce. Topped with prosciutto, mozzarella and gorgonzola, served on a bed of pasta

Deserts:

Cheese Cake

Lemon cello marscapone cake 

Cannolies 

Chocolate Tort (GF)

Tiramisu

Carrot Cake  (Dawn come and get it)