Dine-In Menus

(As seen on Chopped)

Fried calamari in an apple balsamic sauce with roasted cherry tomatoes and roasted peppers over a bed of fresh baby arugula and topped with toasted almonds. Starts off Sweet, Ends with Heat. Your choice of Drizzled or Coated.

Classic fried Italian bread stuffed with fresh melted mozzarella cheese, baked to a glaze in a lemon caper sherry wine sauce with a slight hint of anchovies. 

Little neck clams stuffed with a homemade roasted pepper breadcrumb crust served with minced bacon, baked in a lemon white wine sauce and crisped to perfection. 

Rockefeller style crab cakes served over a piece of garlic crostini, topped with a garlic cream tarragon sauce. 

Blue point mussels served in our homemade marinara sauce. Served Hot, Medium, or Sweet. 

Baby spinach and arugula served with fresh apples, diced Italian plum tomatoes and raisins, topped with diced provolone and crumbled feta, tossed in an apple mango vinaigrette and topped with sliced, toasted almonds. 

Romaine lettuce tossed with homemade croutons and Caesar dressing, topped with parmesan.

Served with homemade roasted peppers, raisins, artichoke hearts, Italian plum tomatoes and shredded baby spinach in a lemon garlic vinaigrette. 

Sautéed shallots and shiitake mushrooms served in a brown sherry wine sauce over a bed of risotto, topped with melted fresh mozzarella and garnished with braised baby spinach.

Sautéed, caramelized shallots, portobello mushrooms and roasted cherry tomatoes in a marsala wine sauce, served over a bed of risotto, topped with jumbo shrimp and garnished with grilled asparagus and smoked bacon.   

Seared diva scallops topped with a homemade roasted pepper breadcrumb crust, served over a bed of risotto made with sautéed, sliced garlic and diced onions in a Madera wine sauce and garnished with braised spinach. 

Seared diva scallops topped with a homemade roasted pepper breadcrumb crust, served over a bed of risotto made with sautéed, sliced garlic and diced onions in a Madera wine sauce and garnished with braised spinach. 

Sautéed, caramelized shallots and shiitake mushrooms in a lemon sherry wine sauce, served over a bed of risotto garnished with braised baby spinach and topped with thinly sliced roasted chicken. 

Made with sautéed sliced onions, sliced golden brown garlic and charred corn with Portobello mushrooms and peas, served in a black bean Pomodoro sauce.  

Stuffed with artichoke hearts, spinach and mushrooms, served with sautéed, thinly sliced garlic and shiitake mushrooms with fresh, roasted grape tomatoes, served in a lemon Chablis aioli sauce and garnished with braised baby spinach.  

Pan seared shrimp and scallops served in Axton’s homemade marinara sauce or Fra Diavolo, garnished with basil and served over homemade capellini.

Homemade clam sauce made with freshly chopped cherry stone clams, topped with little neck clams and served with your choice of Red or White sauce over our homemade linguine. 

Pan seared shrimp and scallops served with mussels, little neck clams and calamari in a light plum tomato basil sauce, served over homemade linguine and garnished with fresh basil. 

Crumbled sweet Italian sausage, sautéed onions, sliced and minced garlic and roasted cherry tomatoes, tossed with homemade cavatelli and diced broccoli rabe in an extra virgin olive oil. 

Pan seared shrimp and scallops with little neck clams and mussels, served with caramelized, diced shallots and sautéed, sliced garlic with baby artichoke hearts and fresh, roasted grape tomatoes in a light lemon aioli sauce, tossed with peas and crabmeat and served over homemade linguine. 

Italian panko breadcrumb crusted chicken served with sautéed shallots and shiitake mushrooms in a lemon garlic sherry wine sauce, topped with roasted grape tomatoes and melted fresh mozzarella, served over a bed of homemade linguine and garnished with braised baby spinach. 

Slow roasted chicken served with sautéed, sliced garlic, caramelized onions, sweet Italian sausage and Portobello mushrooms, baked in a brown sherry wine sauce, topped with roasted peppers, sliced tomatoes, prosciutto and melted fresh mozzarella, served over a bed of homemade mashed potatoes and garnished with broccoli rabe. 

Chicken breast breaded with our homemade roasted pepper breadcrumb crust, served with caramelized, sliced onions and freshly sliced garlic with a touch of plum tomato, topped with roasted peppers, grilled eggplant and braised spinach in a light Pomodoro sauce, smothered with melted fresh mozzarella and served over a bed of homemade capellini.

Made with caramelized shallots, sliced garlic and artichoke hearts in a lemon Chablis wine sauce, served over a bed of homemade mashed potatoes and garnished with grilled asparagus and minced, smoked bacon. 

Fileted and pan seared with caramelized, diced onions, sliced garlic and capers in a Chablis wine sauce, served over homemade linguine and garnished with broccoli rabe.

Sautéed, sliced onions and sliced garlic with diced portobello mushrooms and a touch of plum tomato in a port wine balsamic sauce.

Served with sautéed shallots and minced garlic in a tarragon sherry wine sauce.

Homemade cannoli dip for two, made from scratch and garnished with cannoli shells for dipping, topped with whipped cream, fresh sliced strawberries and a dusting of powdered sugar.

Homemade crepes stuffed with cannoli cream, topped with a drizzle of chocolate syrup and whipped cream, garnished with fresh sliced strawberries and crumbled honey roasted nuts and served with a homemade berry brandy sauce. Serves two people.

Traditional chocolate lava cake, served warm with a scoop of vanilla gelato, topped with whipped cream and our homemade berry brandy sauce.

Layers of moist vanilla cake and limoncello mousse, topped with white chocolate curls, whipped cream and fresh sliced strawberries.

Pistachio and ricotta creams separated by sponge cake, decorated with crushed pistachios, topped with whipped cream and fresh sliced strawberries.