$14 Ahi Tuna Stack
Sushi Grade Tuna tossed with Fresh Herbs and Citrus, stacked with Avocado, Cucumber and Mango
Sushi Grade Tuna tossed with Fresh Herbs and Citrus, stacked with Avocado, Cucumber and Mango
Lightly battered Crisp Squid served with our Spicy Marinara Sauce
Sliced Organic Tomatoes, Basil, Imported Fresh Mozzarella, served with Olive Oil and Balsamic Reduction
Roman-Style Baby Artichokes sautéed with Extra Virgin Olive Oil, Garlic, Basil and Parsley
Sliced Eggplant baked in a Tomato-Basil Sauce and topped with Melted Mozzarella Cheese
Thin-Sliced Raw Filet Mignon with Shaved Parmesan, Capers, Aragula served with Lemon and Extra-Virgin Olive Oil
Toasted Bread with Fresh Chopped Tomatoes, Extra Virgin Olive Oil and Garlic, topped with crumbled Goat Cheese
Steamed Manila Clams served in a Garlic Buerre Blanc Sauce with a Parmesan Crostini
Sampling of Authentic Italian Antipasto with an Assortment of Cured Meats and Cheeses, Grilled Marinated Vegetables, Bruschetta and Olives
Soup of the Day
Chef's Selection of Marinated Olives served with Goat Cheese and Smoked Almonds
Sauteed Wild Mushrooms with Polenta and Prosciutto in a Creamy Gorgonzola Sauce, drizzled with Truffle Oil
Organic Baby Greens, Sliced D’Anjou Pears, Grapes, Caramelized Walnuts and Gorgonzola Cheese, served with a Ginger-Pear Vinaigrette
Fresh Sliced Tri-Color Heirloom Tomatoes, Spring Mix, Olives, Red Onions, Oregano and Extra-Virgin Olive Oil
Baby Field Greens, Pear Tomatoes, Julienne Carrots, Caramelized Maple Walnuts, served with House Vinaigrette
Baby Leaf Spinach, Montrachet Cheese, Dried Cherries, Mushrooms, Tomatoes, Ginger-Caramelized Walnuts, served with Balsamic Vinaigrette Dressing
Romaine, Sun Dried Tomatoes, Croutons and Shaved Parmesan Cheese, served with Caesar Dressing
Served with French Fries
Served with French Fries
Homemade Potato Dumplings served with a trio of Pesto Cream, Gorgonzola and Marinara Sauces
Savory Veal Meatballs sauteed with Chopped Tomatoes, Basil, Garlic, White Wine and Tomato Sauce
Fettuccine served with Our Version of Beef Sauce
Tube-Shaped Pasta with Sweet Sausage and Wild Mushrooms and White Wine in a Light Cream Sauce
Penne Pasta with Fresh Salmon and Shallots in a Light Pink Vodka Sauce, topped with Sturgeon Caviar
Penne Pasta with Chicken, Sun-Dried Tomatoes, Mushrooms and Zucchini in a Light Cream Sauce
Linguine Pasta with Fresh Manila Clams in a White Wine-Garlic Sauce
Jumbo Shrimp sautéed with a Spicy Tomato Sauce, Garlic and Chopped Tomatoes served on a Bed of Fettuccine
Capellini Pasta with Shrimp, Dungeness Crab, and Seasonal Vegetables served in a Spicy Pink Sauce
Baked Ziti with Meat Sauce, Ricotta Cheese and melted Mozzarella
Homemade ravioli stuffed with ricotta cheese and herbs served with fresh rock shrimp and bell peppers in a Brandy cream sauce
Penne pasta with fresh chopped tomatoes, garlic, basil, roasted eggplant and mozzarella
Homemade lasagna with traditional bolognese sauce and bechamel
Fresh pappardelle pasta, sauteed lobster medallions with extra virgin olive oil, tomatoes and spinach finished in a brandy pink cream sauce.
Sauteed jumbo shrimp, with extra virgin olive oil, garlic, fresh lemon sauce, artichokes, tomatoes, mushrooms and white wine butter sauce.
Mozzarella, Tomato Sauce, Fresh Basil
Pears, Gorgonzola, Arugula, and Proscuitto drizzled with a Balsamic Reduction
Red Onions, Roasted Red Pepper, Mushrooms, Artichokes, Olives, Garlic, Sun Dried Tomatoes and Mozzarella
Sweet Sausage, Broccoli Rapini, Tomato Sauce, Mozzarella and Romano Cheese
Barbecue Chicken, Sesame Seeds, Cilantro and Provolone Cheese, drizzled with a Spicy Extra Virgin Olive Oil
Smoked chicken breast tossed in a franks hot sauce and topped with a ranch dressing and cilantro
Chicken Breast with a Light Panko Crust, topped with fresh Tomato Sauce and Mozzarella
Veal Scalloppine with a Light Panko Crust, topped with fresh Tomato Sauce and Mozzarella
Veal Scaloppine sautéed with Capers and served in a Silky Lemon-Butter Sauce -OR- with Wild Mushrooms in a Marsala Wine Sauce
Chicken sautéed with Capers and served in a Silky Lemon-Butter Sauce -OR- with Wild Mushrooms in a Marsala Wine Sauce
Veal Scaloppine sautéed in a White Wine Sauce with a Touch of Demi-Glaze, Prosciutto Ham, Sage, and Mozzarella
8 oz Filet mignon grilled and served with a Barolo Wine reduction with mixed Wild Mushrooms
Atlantic Salmon, sautéed in a White Wine Sauce with a Splash of Vinegar, Pine Nuts, Golden Raisins and Sweet Onions
Chicken Breast stuffed with Prosciutto and Fresh Mozzarella Cheese, lightly breaded and baked, served in a rich Gorgonzola Cream Sauce
Traditional Italian Stew served with Mussels, Clams, Fresh Catch of the Day, Calamari, Scallops and Shrimp in a Light Tomato Broth, served with Toasted Ciabatta Bread
All vegetables can be prepared either steamed or sautéed with oil and garlic.
Selection of Fruit Sorbets
Our version of Amaretto Crème Brulee
Delicate Traditional Pudding from the Piedmont Region made with Low-Fat Yogurts, served with a Sweet Red Wine Reduction and Fresh Wild Berries
Lady Finger Cookies with Espresso, Cognac, and Mascarpone Cheese
Warm Sponge Chocolate Cake filled with Dark Belgian Soft Chocolate Ganache, with Raspberry Syrup
Our Version of Sicilian Cannolis
With Cinnamon and Golden Raisins, served warm with a Whisky Caramel Sauce
Granny Smith Apples spiced with Cinnamon, Sugar and Nutmeg, baked in flaky pastry, served with Vanilla Ice Cream.
