An array of roasted and marinated vegetables seasoned with balsamic vinaigrette dressing

Thin sliced Prosciutto, Sopressata, Prosciutto Cotto, and Auricchio, Provolone and Assiago cheeses garnished with marinated vegetables.

Grilled shrimp, calamari, smoked salmon and mussels flavored with extra virgin olive oil and Italian herbs served over mixed baby greens

Mussels simmered in extra virgin olive oil, garlic, oregano and white wine

Medium shrimp sautéed in extra virgin olive oil, white wine and lemon

A mix of baby greens, Frisee, Radicchio and Arugula in a vinaigrette dressing

Romaine lettuce tossed in traditional Caesar dressing, croutons, anchovies and Romano cheese

Grilled portabello mushrooms over baby greens and goat cheese seasoned with balsamic vinaigrette dressing

Fennel, oranges, dried cranberries and candied pecans over Arugula, seasoned with champagne vinaigrette dressing

Fresh fiordilatte Mozzarella with sliced tomatoes, fresh basil and country olives seasoned with extra virgin olive oil and fresh crushed pepper

Dried, cured beef with Arugula, shaved Parmigiano and truffle oil

Special cut pasta sautéed with butter, Pancetta bacon, onions and tomatoes seasoned with Parmigiano cheese

Special cut pasta sautéed with butter, Pancetta bacon, onions, egg yolk, and cream seasoned with parmigiano cheese

Imported spaghettini sautéed with garlic, capers, olives, tomato filets and percorino cheese.

Fresh egg pasta topped with meat sauce

Crimini mushrooms, garlic, safe, saffron and gorgonzola cheese sautéed with imported farfalle pasta

Rolled fresh pasta with veal, beef, béchamel sauce, mushrooms and Romano cheese

Fresh homemade pasta baked with mozzarella, meat sauce, eggs and Romano cheese

Fancy cut homemade pasta with sun dried tomatoes and portabello mushrooms

Fresh baby clams, shell on, sautéed in extra virgin olive oil with white wine and fresh Italian herbs, served over spaghettini

Shrimp, imported bowtie pasta and peas sautéed in olive oil, scallions, saffron, and white wine garnished with fresh fennel herb

Egg and spinach, tagliatelle, mussels, scallops and lobster meat sautéed in olive oil, white wine and fresh Italian herbs

Veal medallions with prosciutto and sage sautéed in white wine

Medallions of chicken sautéed in a white wine and saffron sauce, topped with prosciutto, basil and fontina cheese.

Veal medallions sautéed in Cognac topped with spinach and fontina cheese

Lightly breaded veal medallions baked in a pomodoro sauce and topped with fresh mozzarella cheese.

Veal medallions sautéed in Marsala wine with crimini mushrooms

Veal and chicken medallions sautéed with artichoke hearts, Verdicchio wine, fresh herbs and light cream

Grilled New Zealand free range rack of lamb finished with a merlot wine and rosemary sauce

Grilled sirloin steak finished with an oregano pomodoro sauce

Two petite fillet mignon topped with a wild mushroom and cognac sauce

Grilled farm raised salmon filet finished with extra virgin olive oil and fresh fennel herb

Fresh Atlantic sole filets sautéed in olive oil with lemon and capers

Chilean seabass baked with Sorrento herbs and finished with a citrus infusion

* Consuming raw or undercooked eggs or meat may increase your risk of food born illness.