Shrimp sautéed with roasted red peppers, scallions, garlic and spices in a butter wine sauce over linguine.

A spicy marinara sauce with a combination of shrimp, olives and hot pepper rings over linguine.

Shrimp in a seafood Alfredo sauce over linguine, garnished with black pepper and parsley.

Fresh scrod baked with butter and a cracker crumb dressing.

Fresh scrod with roasted red peppers, mushrooms and onions covered with marinara sauce then backed to perfection.

Shrimp and chicken with spinach, prosciutto, pepperoncini peppers and pignoli nuts with provolone cheese sautéed in garlic, pepper, olive oil, and white wine over penne.

Shrimp and chicken sautéed with prosciutto and tomato in a butter wine garlic sauce blanketed with mozzarella cheese, served over penne.

Pan fried sole in a butter lemon wine sauce.

Salmon baked in the oven with mozzarella cheese and Ritz cracker crumbs, topped with diced tomato, pignoli nuts, fresh basil, olive oil and balsamic vinegar.

Shrimp and veal medallions sautéed with black olives, mushrooms, artichoke hearts, scallions, garlic, olive oil, white wine, and finished with pepperoncini peppers.

Sole, shrimp, little necks, and sea scallops in a marinara sauce over linguine.

A perfect blend of pecorino Romano cheese, wine, and garlic sautéed with artichoke hearts, mushrooms, black olives and scallions, served over a bed of penne.

Baked in the oven with prosciutto, tomato, mushrooms, and melted mozzarella cheese, topped with Ritz cracker crumbs and Mornay sauce.