French Onion Soup

Made from a combination of beef stock, white wine and caramelized onions. Simmered for hours.

Deluxe French Onion Soup

Individually baked in the stone oven with homemade croutons and Swiss cheese.

Artichoke Francaise'

9.99 

Whole artichoke hearts lightly rolled in flour and dipped in egg before browning in a hot skillet with a pat of butter. Enhanced with a smidgen of chopped garlic cloves and capers; before deglazing with a drizzle of dry white wine as well as a squeeze of lemon. Four per order.

Ménage a’ Trois  

Before you even say anything, I looked this up and all it means is a combination of three things. In this case it's a lovely combination platter of our home-made lasagna, eggplant parmesan and a tube of herbed ricotta stuffed pasta (a.k.a. manicotti). Smothered with marinara and capped with a blanket of whole milk mozzarella.

Grateful Goulash

A Chef Parker family tradition, but even more importantly; delicious! Chunks of freshly ground beef simmered alongside diced bell peppers, sweet onions and minced garlic cloves in a hearty chicken stock fortified with a spoonful of marinara. Enhanced with Italian spices and tossed with elbow noodles before serving with love.

Oven Baked Manicotti 

Sometimes the simplest recipe is the best recipe. We still make these, the exact same way my Uncle Bill taught us in 1973. Sheets of egg pasta stuffed and rolled with whole milk ricotta, herbs and a hint of grated Romano cheese. Accented with our fresh marinara sauce and smothered with whole milk mozzarella before slowly oven baking.

Celebration Pie 

Freshly made dough, hand stretched into a 10 or 16-inch circle and dressed with our “original recipe” pizza sauce. Accented by chunks of grilled chicken breast, smothered with whole milk mozzarella and topped with fresh spinach, roasted red peppers, banana peppers, as well as slices of red onion. Stone oven baked = YUMMY!

WING FLAVOR OF THE WEEK