Dinner Entrees:

~Risotto~

~Butcher Block~

16 oz. Bone-in Ribeye   55
Topped with a chipotle compound butter
Served over seasonal mashed potatoes

9 oz. Char Grilled Filet  50
Topped with a Bordelaise sauce
Served with seasonal mashed potatoes

(G) 14 oz. Char Grilled Center Cut Angus
New York Strip   48
Topped with herb compound butter
Served with Pub Sliced Potatoes

Cast Iron Bone-in French Pork Chop  33
Topped with a molasses glaze & fire roasted apples
Served over sweet potato mashed

Pork Osso Bucco    39
Braised 18 oz pork shank. Served with seasonal mashed potatoes & sauteed spinach

Entrée Complements

Sauteed Mushrooms    6            
(5) Grilled Shrimp    10
Fra Diavolo style    3                
(5) Grilled Scallops    12

~Sides~

Pasta: Linguine, Vermicelli, Rigatoni, Penne, or Cavatappi          

Sauces:
Marinara 4, Alfredo 6, Vodka 6,
Fra Diavolo 5, Garlic & Olive Oil 4
Meatball in Marinara 4 each
Gianelli Sausage link in Marinara 4 each
Rice pilaf, French fries, or mashed potatoes 3
Julienne vegetable, Broccoli or Asparagus 5

A service fee of 3% will be charged on credit card purchases. Thank you

20% gratuity will be added to parties of 8 or more Sorry we are unable to provide separate checks for parties of 10 or more

~Chicken & Veal~

Veal Piccata   31
Veal scallopini, capers, mushrooms, diced tomatoes, white wine & butter. Served over linguine

Veal Marsala    31
Veal scallopini, sauteed with mushrooms in a marsala wine sauce Served over linguine

Creamy Chicken Florentine  29
Sauteed in a roasted garlic-spinach alfredo
Served with julienne vegetables

Chicken Milanese  29
Lightly breaded chicken cutlet topped with a lemon butter sauce, mixed greens, red onions, cherry tomatoes, balsamic glaze, & shaved parmesan

Grilled Chicken Caprese    30
Topped with sundried tomato pesto, fresh mozzarella. Served over sauteed asparagus

Chicken Parmesan    27
Lightly breaded chicken cutlet topped with red sauce, mozzarella, & parmesan. Served over linguine          

Chicken Française    27
Dipped in a seasoned egg batter & pan seared in a white wine lemon butter sauce. Served over linguine

~Seafood~

Shrimp & Scallop Pomodoro    35
Sauteed in hand crushed plum tomatoes, shaved garlic, red wine, & herbs. Served over linguine

Shrimp & Scallop Scampi   35
Sauteed in lemon butter, tomatoes, scallions, & white wine. Served over linguine

Roasted Garlic Shrimp    33
Tossed with prosciutto, mushrooms, sun-dried tomatoes, & roasted garlic cream sauce. Served over linguine

Tuscan Herb Seared Salmon    33
Topped with butter poached mushrooms
Served over parmesan herb risotto

Salmon Casino  31
Traditional casino butter of crushed ritz crackers, bacon, onion, pepper, & garlic. Served with rice pilaf

Haddock Oreganata   28
Baked with White wine, lemon butter, & seasoned breadcrumbs Served with rice pilaf

Cilantro-Pesto Crusted Pan Seared Swordfish  30
Topped with marinated roasted red peppers. Served with rice pilaf

Sesame Crusted Ahi Tuna    34
Seasoned, seared, and drizzled with soy aioli & wasabi cream. Served with a spicy Korean cucumber salad

Linguine with White Clam Sauce  28
Linguine with littleneck clams sautéed in a white wine sauce

~Pasta~

Gluten free penne pasta available

The Original Chicken Riggies    26
Rigatoni tossed with boneless chicken breast & chopped cherry peppers tossed with homemade marinara sauce, fresh basil, scallions & Pecorino Romano cheese

Sub Vodka Sauce  add $2

(V) Sicilian Cavatelli & Broccoli    23
Imported cavatelli pasta tossed with broccoli, mushrooms, olive oil, garlic & Locatelli Cheese

(V) Julie’s Signature Pasta Pie    26
Capellini tossed in a light alfredo sauce, baked in a mushroom crust, & served on a bed of marinara

(V) Eggplant Parmesan    23
Sliced eggplant baked with mozzarella & marinara sauce

Sausage and Cavatappi    26
Cavatappi pasta tossed with crumbled sausage, sauteed onions and garlic in a vodka sauce

Ragu Ala Bolognese    28
Traditional Ragu with a Twist… Cavatappi pasta served with a combination of pork, veal, & beef