The bar and kitchen are open late for a little fun after the movies at Penn Cinema. We have live acoustic music every Saturday night.
Our traditional Italian menu is at the core of who we are. We still make our bread, tomato sauce, meatballs and lasagna from scratch every day. Those family recipes were handed down to Rose while growing up in Calabria, Italy.
The menu goes a little crazy after that. It has become s a ’greatest hits’ list of cus- tomer favorites collected since our begin- nings in 1998. You are invited to explore the different influences and flavors in our pasta sauces, hand-stretched pizzas, sea- food, salads and lite fare. Unusually delicious!
Our ‘fishbowl’ seats 12 to 20. We make it a breeze to plan your next event!
Call 717 569-6732
BRUSCHETTA crustinis with roasted garlic and mozzarella topped with tomatoes and basil
MUSSELS 1 lb. in garlic and white wine GORGONZILLA BURGER applewood bacon, bleu cheese crumbles & balsamic glaze
CRANBERRY CHICKEN SALAD with apples, grapes, walnuts and house-made raspberry vinaigrette
SESAME ENCRUSTED TUNA pan-seared rare. With ponzu sauce, wasabi and salad greens
APRICOT BACON iPie thin crust ‘pizza for one’ served on a long board with ricotta, apricot jam, smoked bacon & pineapple chunks
3 LITTLE PIGGIES 12” pizza with smoked bacon, hot Italian sausage and pepperoni
AL FRESCA 12” pizza with scampi butter, roasted garlic cloves, sun dried tomatoes, feta and spinach
MUSHROOM RISOTTO chicken, applewood bacon and caramelized onions are sautéed with mush- rooms in creamy chicken broth
BACON WRAPPED SIRLOIN A six ounce steak is finished in the oven with bourbon glaze and more bacon! Served with mashed potatoes.
SALMON w CITRUS ZEST a seven ounce filet of At- lantic Salmon is baked with our lemony creole sea- soning then drizzled with light citrus sauce. Served with side green beans.
RAVIOLI with PROSCIUTTO & PEAS chicken medal- lions are sautéed with cured Italian ham and green peas in blush sauce then served over cheese ravioli
BLUSHING ANGELS shrimp are sautéed with basil, tomatoes, mushrooms and caramelized shallots in a blush sauce then tossed with capellini
CRAFT BEERS 14 rotating taps and over 50 bottles SANGRIA on ice with fruit in season
FIFTY SHADES OF GRAPE grape vodka, blue cura- cao, cranberry, sours and a splash of sprite
ORANGE CRUSH fresh squeezed orange juice with clementine vodka & Sprite on ice
RUNWAY RENDEZVOUS tequila, rum, orange and pineapple juices with sours and grenadine
BLOODY MARY Courtney’s recipe. Trust us.
ASIAN PEAR pear vodka, Domaine de Canton Ginger, St. Germain Elderflower & splash lemonade
SAND IN MY SHORTS Captain Morgan, Parrot Bay, blue curacao, banana liqueur, pineapple
SOPHIA LOREN a long island tea with a splash of limoncello