Sautéed sea scallops on a bed of wilted spinach with a white wine sauce and balsamic glaze

Red beet salad with balsamic vinegar, extra virgin olive oil and fresh mint, garnished with red onion and arugula and topped with goat cheese

Winter Tuscan farro salad with wild arugula and balsamic vinaigrette

Baby greens with sweet Gorgonzola, pears and honey roasted pine nuts

Classic Caesar Salad

Homemade Ligurian style pasta with a pesto cream sauce and toasted pine nuts

Small rigatoni sautéed with Italian sausage, cherry tomatoes, arugula, caramelized onions, extra virgin olive oil, garlic, white wine and a touch of fresh tomato sauce, topped with dry ricotta

Creamy Arborio rice with radicchio, wild mushrooms and Valpolicella

Linguini with shellfish and seafood sautéed in a white wine and fresh tomato sauce

Daily selection of fresh fish creatively prepared by Chef Michael Cirafesi

Grilled veal chop with fresh herbs and sautéed wild mushrooms in a black truffle, red wine sauce

Filet mignon of beef with sweet gorgonzola in a Barolo wine sauce

Scaloppine of veal topped with prosciutto and sage, sautéed with white wine, garlic and demi-glace

Espresso and rum soaked ladyfingers layered with a mascarpone mousse and cocoa

Hot soft centered chocolate soufflé cake served with vanilla gelato

Tuscan vanilla cream pudding served with fresh seasonal fruit

Chocolate hazelnut panna cotta served with warm bananas and toasted hazelnuts