Signature creations from Chef Imposimato

Grandma’s favorite meat balls braised in a tomato butter wine sauce. That's Italian.

We have received great reviews for these homemade Panko breaded crab cakes. They are worth a try.

I’ll take you to Sicily for a day as you enjoy our homemade mild Italian sausage and bell peppers prepared with olive oil, garlic and tomato sauce. If you like we can add some red pepper flake for a little kick.

A very simple taste of central Italy. Here we have tomato slices baked and topped with a basil cheese mixture

This presentation is one of a kind! Fried Zucchini rolled around hard salami and goat cheese. Add some roasted red peppers and you have perfection.

Grandma’s favorite meat balls braised in a tomato butter wine sauce topped with my special blend of cheeses, of course!!!

Romaine lettuce, Roma tomatoes, red onions, mild pepperoncini, beets, carrots, cucumbers, ham, Genoa salami, black olives and feta cheese, finished with a sun dried tomato vinaigrette. A signature masterpiece.

Romaine lettuce, tomato, red onion, shaved carrots, cucumbers, Kalamata olives, mild Greek pepperoncini, feta cheese and a balsamic vinaigrette. Classic!

Every restaurant that I have worked at had a house salad. Some were good and some I was embarrassed to serve. This house salad is basic and pure. Romaine lettuce, shaved carrots, green onions and tomatoes with our house Italian vinegar and extra virgin olive oil dressing.

Our Greek house salad is simple and made with all your favorites. Fresh romaine and parsley, Kalamata olives, red onion, pepperoncini, tomato, feta cheese then kissed with our signature sun dried tomato vinaigrette.

If you love lasagna, this is your dish. Here we have Penne pasta combined with my four cheese blend, spinach and tomatoes, mixed with tomato sauce, then baked to perfection.

This entrée is very similar to an Alfredo, but just a bit lighter. Egg noodles are mixed with this special Roman sauce, and then I add a chicken sauté.

If there ever was a true northern Italian classic, this is it. Your choice of pasta mixed with garlic butter, extra virgin olive oil and tossed with Pecorino Romano cheese. Red pepper flakes work well with this dish.

The perfect blend of potato, flour, and seasonings make this dumpling an Italian classic served with homemade tomato sauce. If these little characters are not on the menu, it’s not Italian.

Lightly breaded chicken or eggplant baked with aged white cheddar then finished with tomato sauce and pecorino Romano cheese. We are very proud of this presentation.

One of my favorite dishes to make. Fettuccini pasta combined with a gorgonzola cheese cream sauce. This is a bold sauce and has won many awards.

Layers of homemade fresh pasta filled with my ricotta cheese blend then finished with a bechamel topping. One of a kind.

Thin flat pasta mixed with wild caught shrimp, sauteed chicken breast, red and yellow bell peppers all tossed in a white wine lemon butter sauce garnished with spring onions. This picture always makes me hungry!.

Fettuccine with tomato sauce and diced tomatoes. Tomatoes and pasta...what a match.

We make this tomato sauce like a gravy using sausage, tomato sauce and red pepper flakes. This picture says it all...bold.

The Detroit style pizza is baked in a 10x14 or 8x10 steel pan which fries the cheese around the edges. This gives a golden dark caramelized crunch. 10x14 is $18.00 8x10 is $12.00 Plus extra toppings.

The spring form deep dish is loaded with flavor and texture. With cheese on the bottom and sauce on top you won't be disappointed. We have three sizes to choose from 10" $15.00 8" $11.00 and 6" for $8.00 These are cheese, sauce and one topping. Additional toppings are extra. 10" and 8" $2.50 6" $1.00 Specialty toppings ad $1.00