There is an easy, relaxed atmosphere in the decor and in your greeting by owner April Ridi, whose Italian heritage shows through in the traditional dishes that are on the outstanding menu. "Allowing only the best products and ingredients are the secrets to good Italian food," says April.

And it's what comes out of the kitchen that keeps everyone coming back. Add to that the fabulous service and that special feeling of being 'at home', along with friendly chats with owner / managers John and April, and you just HAVE to return!

In their 12th year at 'the Junction' April and John have perfected the standard classics of Osso Buco, Chicken Parmigiana, Spinach and Mushroom Lasagna, Frutti di Mare, and other pasta dishes that are light and tasty, using fresh herbs, garlic, and olive oil.

The sauces for most dishes are made to order by Spaghetti Junction's talented Executive Chef Pete Barrett. Although he's fairly new as executive chef at Spaghetti Junction (1 1/2 years), Chef Pete is no newcomer to the Junction or to any other kitchen. He has almost ten years under his belt, honing his skills in Jamaica at such world class restaurants as the Cayaba Beach Resort, the Montego Bay Yacht Club and the Ritz Carlton - Montego Bay, before coming to the BVI. He had been working at Spaghetti Junction for the previous 4 years as the assistant to our recently-retired chef, Desiree Lewis, who dedicated herself to producing her outstanding culinary efforts for ten years with John & April. Since joining Spaghetti Junction in 2000, Chef Pete has graduated with honours from the New England Culinary Institute, as well as putting his talents to practice at the famous Mumbo Jumbo eatery in Atlanta, Georgia, where he worked his internship for six months, fine tuning his skills even further.

Although the recipes to everyone's favourites remain the same, Chef Pete has added his own touches by changing the presentation of the dishes, and by producing his own, taste-tempting, imaginative treats on the weekly specials board: Rack of Lamb with garlic mashed potatoes; grilled, fresh snapper topped with a mango puree and diced fresh mangoes; or beef tenderloin (so tender you can cut it with your fork) stuffed with lobster and shrimp and smothered in an outstanding macadamia nut cream sauce, and served over a bed of perfectly seasoned rice, or his already-famous Lobster Thermidor (now available on the regular menu).

Other great specials include penne pasta with smoked salmon, and scallops delicately tossed in a vodka-dill-cream sauce, or shrimp scampi on angel hair pasta, or herb-crusted fresh fish of the day with tomato marmalade.

Start your meal with one of our tempting appetizers. We're known throughout the Caribbean for our Calamari Ceviche, Crab Cakes, Cajun Shrimp, and Bruschetta with Feta Cheese to name just a few.

Tender, cajun-seasoned strips of chicken, smoked sausage, sun-dried tomatoes & mushrooms in a spicy cream sauce. Tossed with penne pasta.

Spinach, mushrooms, onions and tangy marinara sauce and a blend of Italian cheeses.
  

Scallops, shrimp and lobster with tomato-basil-lemon-cream sauce on angel hair pasta.

Tender, roasted chicken breast stuffed with proscuitto, herbed fontina cheese, fresh basil, parsley, cracked black pepper and sun-dried tomatoes in a light cream sauce.

Juicy filet of beef tenderloin sauteed to perfection in rich marsala wine sauce, served with roasted potatoes or your choice of pasta.

Saffron, lobster, scallops, shrimp and mussels in a tangy fish stock on fettuccine
(better than San Francisco).