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Wednesday-Thursday 4-10pmFriday 4-11PMSaturday 4pm-11pmSunday 3pm–9pm



Artichokes fritti | 12

Stem-on, marinated artichoke hearts lightly breaded and fried crispy with roasted garlic, tomato bruschetta and Parmigiano-Reggiano cheese.

Buffalo-Style Calamari | 16

Fried calamari with sweet & hot peppers, garlic, hot sauce and Gorgonzola cheese over mixed greens with balsamic reduction.

Risotto Sticks | 12

Crispy, lightly breaded with herbs, banana pepper, Italian sausage and Pecorino-Romano cheese with spicy tomato cream sauce.


Creamy stuffed mushrooms with Ricotta cheese, spinach, garlic and herbs, baked with Marinara sauce and Mozzarella cheese.

Caprese Burrata | 14

Fresh Mozzarella filled with creamy filling, basil, cherry tomatoes and grilled crostini topped with EVOO, balsamic glaze, sea salt and cracked black pepper.

Nani’s Meatball | 6

The family recipe, yeah, it’s all beef and white bread and huge, simmered in Sunday Sauce and topped with Ricotta cheese.

Stuffed Banana Pepper | 7

Fresh roasted banana pepper stuffed with four cheeses, garlic and herbs, baked with Marinara sauce and Mozzarella cheese.

Spinach and Artichoke Bruschetta | 11

Artichoke hearts, fresh spinach, mascarpone, roasted garlic and herbs, baked and served on grilled garlic bread.

Soup, Salad & Sandwiches

Zuppa di Giorno | 5/8

Chef’s daily seasonal creation.


Auntie Kim’s specialty. Rich, tomato-cheese broth, escarole and
cannellini beans.

house salad | 7/13

Field greens, artichoke relish, marinated olives and tomatoes with a lemon vinaigrette.

Grilled Caesar Salad | 13

Crisp Romaine hearts lightly char-grilled, drizzled with Caesar dressing, grape tomato, toasted focaccia, crouton and Parmigiano-Reggiano with lemon and anchovy.

Pan-seared Scallop Salad | 24

Diver scallops rubbed with cumin and fennel over arugula, shaved fennel, bosc pear, and toasted almond with orange and herb vinaigrette.

Chopped Antipasto Salad | 14

Chopped Romaine, tomato, cucumber, garbanzo, cappicola, salami, pickled onion, olives, fresh Mozzarella cheese, grated Pecorino-Romano cheese and lemon vinaigrette.

Chicken Milanese Salad | 15

Pan-fried chicken breast, pecorino-romano cheese over arugula and mixed greens, chopped tomato and pickled onions with lemon-parsley vinaigrette.


Our house-made Italian sausage, cappicola, banana peppers, caramelized onion, Provolone cheese, garlic aioli and arugula on Kaiser roll with Parmesan truffle chips.

Filet MiGnon and Stuffed Pepper Sandwich | 20

Half-pound of filet mignon topped with a roasted stuffed banana pepper on a garlic buttered torpedo roll with Parmesan truffle chips.


100% Wagyu beef patty, American cheese, pancetta, lettuce, tomato bruschetta, spicy pickles and garlic aioli
on a Kaiser roll with french fries.


Risotto di Giorno | 8

Daily creation of simmered carnaroli rice, vegetable stock, white wine and market ingredients.

SpaGhetti with any sauce | 9

Choice of Marinara, Sunday, Alfredo, Aglio e Olio or Basil Pesto.

House Italian SausaGe | 7

Our house recipe, hand ground pork, fennel, cappicola and Provolone cheese with Marinara sauce and Mozzarella cheese.

Market VeGetable | 6

Seasonal vegetable prepared daily.

Add Grilled shrimp or chicken | 7

Add Grilled steak | 10

Add Scallops | 14

Family Favorites


Our rich ragu of pork, veal & beef, exotic spice, Pecorino-Romano cheese, tomatoes and cream simmered with imported rigatoni.


House-made pancetta, cracked black pepper and garlic in a Parmesan cream sauce over bucatini pasta topped with an egg yolk and Pecorino-Romano cheese.

SpaGhetti and Meatballs | 18

Fresh-made spaghetti in Nani’s famous Sunday Sauce with meatballs.

Chicken LasaGna | 19

Layered with three cheeses, chicken fillets, tomato and fried eggplant in a Parmigiano cream sauce.


Filetto | 34

Twin 4oz. grilled filet mignons, topped with roasted tomato demi and tomato bruschetta with market vegetable and our Italian mashed potato.

Shrimp Alla Genovese | 24

Pan-seared shrimp and bucatini tossed in basil pesto with chopped tomato, lemon and Pecorino-Romano cheese.

Short Rib Gnocchi | 26

Espresso braised short-rib, rosemary gnocchi, tomato confit, roasted garlic, mushrooms and tomato demi-glace.

Cheese Ravioli with Root Vegetable | 18

Golden beet, red beet, butternut squash, rutabaga, Parmigiano-Reggiano kale and walnut pesto.

Scallops Calabrese | 30

Seared diver scallops, house-made Italian sausage, chili pepper, crushed red pepper, butter fava bean, spinach, white wine and olive oil tossed with hand cut linguine.

SpaGhetti Parmesan | 13

Our fresh-made spaghetti, Nani’s rich Sunday Sauce baked with Mozzarella, Pecorino-Romano and Parmesan cheese.

Osso Bucco | 36

Veal shank slowly braised with wine, tomato and aromatic vegetable, served over saffron risotto and topped with gremolata.

Lobster Mac | 30

Lobster tail and claw meat simmered with smoked Gouda, Mozzarella and Pecorino-Romano cheese and New York Sharp Cheddar, garlic, cream and campanelle pasta topped with toasted bread crumbs.

Pan Fried Chicken or Veal Parmesan | 19/24

Your choice of chicken or veal baked with Marinara Sauce, Mozzarella and Parmigiano-Reggiano cheese over spaghetti.

Pan Fried Chicken or Veal Milanese | 19/24

Your choice of lightly breaded chicken or veal, lemon-caper sauce, spaghetti aglio e olio and arugula salad.

14 oz. Bone-In Kansas City Strip Steak | 29

14oz bone-in strip steak rubbed with cracked black pepper and sea salt topped with mascarpone/herb compound butter over Italian mashed and vegetable di giorno.

BAMBINI with drink | 9

Spaghetti with Choice of Sauce
Macaroni and Cheese
Cheeseburger with French Fries
Chicken Finger with French Fries

Come for the food. Leave as part of the family.