A potato sampler gnocchi, pesto sauce, cacio e pepe, tomato and mozzarella

Fresh fettuccine with shiitake mushroom carbonara style, eggs, pancetta & pecorino cheese

Black ink linguine with shrimp, artichokes and zucchini in cherry tomato and garlic olive oil sauce

Fresh fusilli pasta with sweet and hot sausages, sweet peas in light cream and tomato sauce

Swordfish steak with capers in a lemon and butter sauce, served with garlic mashed potatoes and string beans

Pan seared crispy red snapper filet, asparagus, leeks, berry capers, served with garlic mashed potatoes and salmoriglio sauce on the side

Grilled tuna steak with cherry tomato, black olives, berry capers served with garlic mashed potatoes and string beans

Sautéed veal scaloppina with porcini mushroom and gorgonzola sauce

Sautéed veal scaloppine over spinach & topped with fresh mozzarella and Prosciutto di Parma, served with roasted potatoes

Filet of Salmon with capers in a lemon and butter sauce, served with roasted potatoes and garlic olive oil broccoli rabe.

Veal tortellini in a creamy black truffle

Fresh fusilli pasta with almond pesto and burrata cheese

Fresh pasta fettucce with zucchini and mussels

Red beets gnocchi with gorgonzola, radicchio & noci

Veal cutlet rolls up stuffed with asparagus, smoked mozzarella and prosciutto, porcini mushroom sauce, side of truffle oil mushed potatoes and brussels sprout

Fresh pasta fusilli with asparagus, sweet gorgonzola and walnuts

Fresh fusilli with fava beans and clams

Homemade spinach & potato gnocchi with lamb ragout and tuscan grated pecorino cheese

Fresh cavatelli pasta with lamb ragout and pecorino cheese

Tagliolini with porcini mushroom, artichokes and shrimp

Black Ink linguine with clams, zucchini, cherry tomato in garlic and olive oil

Pappardelle with burrata cheese, prosciutto, sweet peas, arugola in garlic olive oil

Fresh cavatelli pasta with cannelini beans, mussels in garlic olive oil and a sprinkle of fresh ground black pepper

Fresh tagliolini pasta porcini mushrooms, prosciutto, fresh tomato and topped with smoked mozzarella

Ricotta and potatoes gnocchi with radicchio, gorgonzola and walnuts

Potato dumplings gnocchi with shrimp and sweet peas in saffron sauce

Potato and ricotta gnocchi with cod and cherry tomatoes

RED-Our D.O.C.G. Chianti has a distinct bouquet and a smooth, harmonious taste, both dry and fresh. Bright ruby red in color, has an intense and persistent nose. Especially well suited to accompany meals of roasted, game, spit and grilled meat, as well as aged cheeses.

RED-A pleasurable red that goes as well with food as without it. Tart cherry, plum, and a hint of olive.

RED - Fragrant, dry, elegant, well balanced and harmonic.

RED - Intense ruby red color. It has a pleasant and persistent nose with delicate hints of violet and berry fruits. The palate is dry, full, slightly tannic, pleasant and harmonious.

RED-Amarone della Valpolicella is a rich, dry Italian red wine from the Veneto region. It is produced primarily from the Corvina grape. Amarone is characterized by ripe, bold flavors.

SPARKLING- Made in New York State, Le Petit Champignon is a medium-dry, white sparkling wine with great versatility. On the nose, notes of melon, grape, and white pears, yet the palate bursts with white peaches and juicy pears. Simple and perfect when chilled or used to create your favorite punches and cocktails. There are many legends of how sparkling wine came to be created, but the myth we like best is the story of Monk Dom Perignon. As the story goes, in the 1600s the monk was making white wine in the Champagne region of France. He decided to bottle the wine he had fermented earlier than usual because, when he checked the fermentation tanks, it seemed to him that the yeast had finished converting all the sugar to alcohol

ROSE'- from the Marche region of Italy, this beautiful color (& label) packages a fruity and crisp rose' that any Italian white wine lover will absolutely love!

WHITE-This delicious Pinot Grigio is full of flavor with bright notes of honey, apple and wildflowers. It is fresh, clean and lively with a pleasing, lingering aftertaste of ripe pears.

WHITE- Pale yellow with intense aroma of Ichee, yellow bell pepper, tropical fruits. Aromatic and long on the palate, good acidity, slightly dry, an historic wine or real character.

WHITE-Scents of fresh fruit (green apple, grapefruit, kiwi), delicate and elegant floral expression of acacia, broom, mimosa and vegetal notes of celery and sage.

WHITE-Intense and brilliant straw yellow. With hints of citrus, it is fresh and slightly savory. Perfect with fish, first courses with vegetables and soft cheeses

Prosecco Lc Villa is soft crushing in purity and under controlled temperature, natural fermentation in pressure tank of about 30 days. straw yellow with greenish tinges color. Fresh and dry, amiable and velvety aromas. Fruity Bouquet with apple, pear and flowery hints palate. Its excellent with appetisers & fish hors d'oeuvre, pasta with cream sauces. barbecued chicken, fresh cheeses

RED-Borghi D'Elsa has intense, fragrant and elegant aromas of blackberries and raspberries, with violet and Florentine iris notes. On the palate, the taste is dry, full, harmonious and slightly tannic, with an elegant aftertaste of toasted almond and fruits of the forest.

RED-This is an inky Montepulciano d'Abruzzo, rich feeling with bold cherry fruit, blackberry and a touch of bitter chocolate. Pair it with rustic, hearty country foods.

RED-The wine is a blend of Gaglioppo and Calabrese grapes. The first grape is thought to have been brought to this area by the ancient Greeks. All I know is I love the taste!

RED-Bright ruby in color, this wine is fragrant, showing notes of white pepper and spices. On the palate, it is dry, fresh and persistent.

Grilled breast of chicken over romaine lettuce and croutons, dressed with Caesar dressing & parmesan cheese

Grilled breast of chicken over romaine lettuce, avocado, cherry tomatoes, gorgonzola cheese and black olives in lemon vinaigrette

Grilled chicken, spinach, crispy pancetta, croutons and soft broiled egg salad with lemon mustard dressing

Grilled chicken, avocado, strawberry, sliced almonds, red onions and spinach salad

Grilled eggplant, mortadella & asiago cheese

Italian speak, mozzarella, mascarpone and fresh oregano

Prosciutto di Parma, arugula, cherry tomatoes and mozzarella, it is served folded and cut in two piece.

Sweet gorgonzola cheese, radicchio and walnuts

Basilicata. Veal meatballs in tomato sauce over soft polenta with wilted spinach.

Campania. Baked eggplant layered with mozzarella and Parmigiano Reggiano in tomato sauce.

Liguria. Fried shrimp, calamari and zucchini with marinara sauce.

Veneto. Grass-fed thin-sliced beef, baby arugula, aged Asiago cheese.

Puglia. Fresh burrata cheese, smoked prosciutto and sweet peas in oregano and lemon dressing with Pecorino Romano.

Emilia Romagna. Grilled pizza with fresh mozzarella prosciutto crudo, cherry tomatoes, arugula, and truffle oil.

Sicilia. Saffron rice croquette filled with eggplant, tomato, and dry ricotta cheese.

Buffalo milk mozzarella cheese, vine tomato, roasted bell peppers, and basil.

Prosciutto di Parma, ripe melon and fried artichokes.

Trentino-Alto Adige. Spinach, red apple, endive, and goat cheese, drizzled with olive oil and apple vinegar.

Lombardia. Red beets, mesclun greens, Gorgonzola cheese and toasted walnuts in red wine vinaigrette.

Apulia. Wild arugula and ripe tomatoes in a shallot and balsamic vinegar dressing.

Tuscany. Frisee lettuce, Tuscan Pecorino cheese, seasonal pears, crispy pancetta, and pine nuts tossed in an olive oil dressing.

Friuli. Prosciutto crudo, cantaloupe and fried artichoke with aged Montasio cheese over mesclun greens in olive oil and white wine vinegar.

Campania. Bufala milk mozzarella, vine tomatoes, basil pesto, and roasted bell peppers.

Raw Tuscan kale salad with grated Pecorino cheese, tossed in lemon vinaigrette with slices of speck.

Piemonte. Grilled hanger steak and herbed country fries with Gorgonzola sauce.

Sardegna. Boneless pan-roasted chicken breast with artichoke in lemon and caper sauce over garlic mashed potatoes.

Piemonte. Short ribs braised in red wine served with truffle oil risotto.

Lazio. Braised lamb shank served with sweet peas, pearl onion, and roasted rosemary potatoes.

Sicilia. Grilled branzino filet with roasted asparagus and fried polenta and a side of salmoriglio.

Chicken breast cutlet with capers in a lemon and butter sauce, served with roasted potato.

Breaded chicken breast cutlet served with tomato and arugula salad.

Breaded chicken breast topped with tomato sauce and mozzarella cheese served with roasted potato.

Roman-style herbed lamb chops. Served with roasted potatoes.

Grilled hanger steak, arugula and shaved Tuscan Pecorino cheese.

Chicken breast with prosciutto di Parma and Parmigiano Reggiano cheese in brown butter with zucchini.

Choice of 3 kinds of cheese.

Proscuitto crudo di Parma, mortadella D.O.P., speck D.O.P., cacciatorini and bresaola D.O.P.

All of our cheeses our D.O.P. from Italy.

All of our cheeses our D.O.P. from Italy.

Your choice of 2 salumi and 2 kinds of cheese.

Asparagus spears baked with Parmigiano Reggiano.

Fried zucchini sticks in milk batter.

Wilted spinach in garlic and olive oil.

Broccoli rapa sauteed in garlic and olive oil.

Grilled Belgian endive in olive oil, white wine vinegar and black pepper.

Rosemary roasted potatoes.

Choice of any 3 sides.

Emilia Romagna. Pear ricotta cheesecake with blueberry compote.

Compania. Almond and chocolate flourless cake.

Sicilia. Frozen almond custard served with caramelized apples.

Veneto. Trifle of ladyfingers, mascarpone cheese and espresso.

Chocolate and almond flourless cake.

Classic Florentine vanilla custard and pine nut tart.

Warm chocolate souffle.