hummus, feta dip and artichoke dip served with grilled ciabatta bread, pita chips and polenta dusted zucchini chips.

smoked trout whipped with creamy toasted onion dip, garnished with green onions and crispy bacon, served with ciabatta crostini.

green lip mussels sautéed with garlic, basil, prosciutto and roma tomatoes in sherry cream sauce, topped with seasoned bread crumbs and baked.

a mixture of fire-roasted tomatoes and feta cheese, served with polenta-crusted zucchini chips.

italian sausage and pork mixed with onion, sun-dried tomatoes and crushed red chilies, baked in a hearty tomato sauce.

served surrounded by grilled pita chips, then sprinkled with calamata olives and feta cheese.

grilled flatbread spread with alfredo sauce and topped with sun dried tomatoes, crumbled bacon, green onions and italian cheeses.

grilled flatbread spread with alfredo sauce and topped with sun dried tomatoes, crumbled bacon, green onions and italian cheeses. add roasted chicken.

grilled flatbread spread with arrabbiata sauce, topped with italian sausage, grilled mushrooms, red bell peppers and baked with mozzarella cheese.

ciabatta bread filled with thinly sliced peppered turkey breast, bel paese cheese and thick cut bacon, served with sun dried tomato aioli.

ciabatta bread layered with pan-seared chicken breast, shaved prosciutto, caramelized onions, sliced tomatoes, spinach and asiago cheese, served with a sage-dijon aioli.

ciabatta bread spread with herbed goat cheese and filled with balsamic marinated grilled mushroom cap and spinach.

smoked mozzarella-filled ravioli, grilled chicken, mushrooms, peas, yellow peppers and leeks, tossed in a creamy tomato sauce, topped with ricotta salata.

orecchiette pasta tossed with shrimp, scallops, mussels, mushrooms, peas and sun dried tomatoes in our creamy alfredo sauce, topped with shredded italian cheeses.

tossed with crimini mushrooms, red onions, red bell peppers, spicy italian sausage and black pepper fettuccine.

spaghetti rigati tossed with pancetta, peas and red onions, finished with herbed olive oil and egg yolk.

medallions sauteed with creamy tomato sauce and basil topped with melted mozzarella cheese. chicken

medallions sauteed with creamy tomato sauce and basil topped with melted mozzarella cheese. veal

medallions sauteed with capers, artichoke hearts, red onions and asparagus in a white wine-lemon butter sauce. chicken

smothered with crumbled gorgonzola and buttered bread crumbs, broiled and served with sauteed baby portabella mushrooms, rosti potatoes and demi glace.

chicken breast rolled with italian sausage, bell peppers and caramelized onions, lightly breaded and baked, served over black pepper fettuccine with arrabbiata sauce, topped with italian cheeses.

pasta stuffed with ricotta cheese, basil and ground italian sausage, baked smothered with your choice of alfredo, marinara or both and shredded cheeses.

filet poached with apricots, tomatoes and spinach in marsala butter sauce over wild rice, served with seasonal vegetables.

marinated eggplant teamed with a portabella mushroom cap, grilled and rested on a bed of toasted pine nut cous cous with a feta-chickpea tapenade and drizzled with spicy yogurt sauce.