Thin sliced raw filet mignon over a bed of arugula shavings of parmigiano with truttle oil.

Sauteed squid with artichoke hearts, oregano and garlic with a barolo red wine reduction.

Lump crabmeat, shrimp, sweet corn, hearts of palm, Belgian endive, extra virgin olive oil and lemon.

Fried squid.

Assortment of fresh grilled vegetables marinated.

Clams with a light fresh tomato sauce or white wine and garlic.

Portobella mushroom grilled with virgin olive oil and garlic.

Jumbo shrimp cocktail.

U2 shrimp saute with champagne, garlic and sweet peas.

Portobella mushroom sauteed with extra virgin olive oil, garlic, balsamic and black gaeta olives.

Home-made Mozzarella with vine ripe tomatoes, fresh basil and extra virgin olive oil.

Parma prosciutto and fresh melon.

Home-made bean soup.

Fresh chicken broth with home-made pasta filled with meat.

Fresh vegetable soup.

Fresh chicken broth with spinach, imported parmigiano and egg drop.

Arugula, Belgium endive and radicchio.

Arugula salad.

Gemelli pasta with artichoke hearts. White truffle oil and white wine.

Bow tie pasta with fresh salmon, tomato in cream sauce.

Fine linguine with shrimp and clams in a light pink sauce (no cream).

Short pasta with fresh tomatoes and sun-dried tomatoes in a light cream pink sauce.

Angel hair pasta with prosciutto, scallions, mushrooms in a light cream pink sauce.

Home-made pasta with vine ripe tomatoes, golden garlic, basil and extra virgin olive oil.

Angel hair pasta with garlic. Extra virgin olive oil, anchovies and spicy.

Italian tomatoes, basil and garlic.

Fresh clams with red or white sauce.

Breaded chicken breast, stuffed with porcini mushrooms, prosciutto, spinach and Fontina cheese served over a light brown porcini mushroom sauce.

Half chicken with sausage, peperoncini, garlic, black olives and balsamic vinegar.

Chicken breast dipped in egg, lightly golden with lemon.

Chicken breast with eggplant, prosciutto, fresh Mozzarella and a touch of tomato sauce.

Veal saute with white wine, prosciutto and sage.

American rack of lamb encrusted with seasoned Italian bread crumbs and finished with a light cabernet-madeira sauce.

Veal chop saute with balsamic vinegar, garlic, sausage, pepperoni and black olives.

Rolled scaloppine filled with Mozzarella, mushrooms, spinach, on a extra light cream sauce.

Veal with eggplant, home-made Mozzarella, fresh tomato sauce and basil.

Breaded veal chop topped with marinated vine ripe tomatoes, arugula, radicchio and endive.

Veal saute with fresh tomatoes, home-made Mozzarella and fresh basil.

Veal chop saute with white wine, garlic and fresh rosemary.

Veal saute in white wine sauce with sun-dried tomatoes and artichoke hearts.

Veal with scallions. Mushrooms and cognac in a light cream sauce.

Medallions of beef with capers, garlic, roasted peppers, anchovies in a red wine sauce.

New York strip steak with fresh tomatoes, basil, garlic and a touch of oregano.

New York strip steak with green pepper corns, cognac in cream sauce.

Medallions of beef with cognac, mushrooms, cream sauce and a touch of demi-glaze.

New York strip with balsamic vinegar, garlic, sausage, pepperoni and black olives.

Broiled, sliced New York strip over arugula, sliced parmigiano and white truttle oil.

U2 shrimp saute with champagne, garlic, sweet peas over giabatta bread.

Shrimp saute with a spicy or mild fresh tomato, garlic and basil.

Yellowtail filet lightly golden with lemon and white wine sauce topped with portobella mushroom.

Seafood combination in a light fresh tomato sauce.

U2 shrimp in a pink shellfish demi-glace finished with cognac over a bed of risotto.

Assortment of cheeses.

Fruit in season.