Half dozen clams with seasoned crumbs, baked until bubbling hot.

Full dozen for the table—classic opener with lemon and bread.

Toasted loaf brushed with garlic butter and herbs, oven warm.

Garlic bread layered with melted mozzarella on every slice.

Caprese-style with ripe tomato, basil, olive oil, and sea salt.

Crispy tenders fried golden—served with dipping sauce of choice.

Classic wings tossed in buffalo sauce—blue cheese on request.

Creamy mac baked until bubbly with a crisp, cheesy top.

Crisp rolls filled with Italian cheeses and savory seasoned mix.

Breaded ravioli fried golden—perfect with warm marinara dip.

Fried mozzarella with melty center—side of marinara for dipping.

Small portion of zucchini noodles with your favorite house sauce.

Large zucchini linguini—same fresh flavor, bigger satisfying plate.

Steamed mussels in garlic, wine, and herbs—crusty bread essential.

Oversized caps stuffed with seasoned vegetables and melted cheese.

Bite-size cheeseburger sliders—great for sharing or a light bite.

Meats, cheeses, and vegetables arranged hot for two to share.

Buffalo-style pieces, sauced and crisp—cooling dip on the side.

Shrimp in coconut breading, fried crisp with sweet dipping sauce.

Lightl y fried calamari with rings and tentacles—marinara included.

Fried calamari finished in spicy tomato arrabbiata with garlic.

Calamari tossed Buffalo-style—tangy heat with cool dip optional.

Fried calamari glazed with sweet Thai chili—sweet heat balance.

Penne in creamy pink vodka-tomato sauce with parmesan finish.

Rigatoni with spinach, garlic, and Tuscan-style cream or tomato base.

Wide fettuccine tossed in rich butter, cream, and aged parmesan.

Hearty rigatoni baked-style sauce with mushrooms and rustic flavor.

Tender calamari simmered in garlic marinara over al dente pasta.

Spicy tomato fra diavolo with calamari—heat balanced with fresh herbs.

Plump shrimp in classic marinara over pasta—simple Italian comfort.

Shrimp sautéed in garlic, lemon, butter, and white wine over linguine.

Mixed seafood linguine—clams, shrimp, calamari in light tomato broth.

Linguine with clams in red or white sauce—ask your server tonight.

Slow-simmered meat ragù tossed with ridged rigatoni and parmesan.

Cheese tortellini in creamy carbonara with pancetta and black pepper.

Penne with fresh mozzarella, tomato, basil, and light olive oil glaze.

Penne with vegetables and delicate sauce—colorful, lighter pasta bowl.

Signature rigatoni Trevi-style with house sauce and Italian cheeses.

Seasonal vegetables and linguine in garlic olive oil or light sauce.

Campania-inspired rigatoni with tomatoes, herbs, and regional flair.

Classic marinara over linguine—veggie-friendly, timeless Italian.

Rigatoni with broccoli rabe (cime di rapa), garlic, and olive oil.

Build-your-own parm platter—tap Customize for sides and sauces.

Tomato, garlic, and herbs pizzaiola-style—Customize your plate.

Lemon-caper piccata preparation—Customize protein and portions.

House chicken entrée with herbs and lemon—sides as served in-house.

Chicken with sausage, vinegar peppers, and garlic in wine sauce.

Chicago-Italian classic with peas, potatoes, and white wine garlic.

Italian sausage sautéed with peppers and onions—served over pasta.

Chicken with spinach, mozzarella, and light cream Florentine finish.

Egg-battered cutlet in lemon butter—Customize your entrée options.

Mushroom marsala sauce over your choice—Customize protein and sides.

Layered Italian-style entrée—Customize fillings and accompaniments.

Chicken with green herbs, peppers, and light wine or cream sauce.

Rolled chicken stuffed with cheese and spinach, baked with sauce.

Sautéed broccoli rabe with garlic, olive oil, and grilled chicken.

Classic large round pie with mozzarella and our house tomato sauce.

Thick square Sicilian crust, crisp bottom, saucy center, edge to edge.

Thin crust grandma-style with fresh garlic, olive oil, and light cheese.

Grandma pie finished with wine-infused sauce and extra savory depth.

Spicy buffalo chicken, mozzarella, and cool ranch or blue cheese drizzle.

Sweet-smoky BBQ sauce with grilled chicken and red onion on mozzarella.

Mushroom marsala chicken, caramelized onions, and melted cheese blend.

Caesar-dressed chicken, romaine accent, parmesan, and creamy garlic base.

San Marzano tomatoes, fresh mozzarella, basil, and extra-virgin olive oil.

Vegan-friendly marinara pie—robust tomato, garlic, herbs, no cheese.

Cheese-first bake with sauce on top—crispy, caramelized, old-school style.

Pie topped with fresh tossed salad—cool crunch on a hot, cheesy crust.

Olive oil, rosemary, light cheese—focaccia meets pizza in one crust.

Seasonal vegetables, peppers, onions, mushrooms, and house tomato sauce.