Thinly sliced, raw tenderloin blankets arugola topped with sliced fresh mushrooms, shaved parmigiano and herbed lemon dressing.
Sauteed in olive oil and white wine, finished with fresh pesto.
A pillow of thinly sliced, raw ahi tuna on a bed of arugola, finished with lemon-mint dressing.
Nestled grilled polenta squares topped with a saute of mixed mushrooms and drizzled with truffle oil.
Fresh mozzarella imported from Italy, tomato, roasted red peppers and garden basil.
Succulent, grilled jumbo shrimp embrace a warm feta cheese croquet, mantled on shredded red cabbage glistening with lemon dressing.
Imported mussels sauteed in white wine, olive oil and garlic or in a lightly spiced tomato sauce.
Imported mussels sauteed in white wine, olive oil and garlic or in a lightly spiced tomato sauce.
Delicate raw tenderloin slices blanket arugula and parmigiano shavings, sliced mushrooms and balsamic dressing.
Arugola, spinach, radish, gaeta olives, roasted red and red onion slivers with olive oil and sea salt.
Fresh mozzarella wrapped in prosciutto atop a tomato crown with house marinated vegetables.
Baby spinach, toasted walnuts and crispy pancetta bits, Parmigiano with balsamic dressing.
Thin slices of raw ahi tuna on a bed of arugula the freshest lemon-mint dressing.
Fresh mozzarella, tomato, red peppers and basil.
Served with fresh herbs and organic salad with light lemon dressing.
Served with fresh herbs and organic salad with balsamic dressing.
Arugola topped with nutty parmigiano tossed with chef's lemon dressing.
Peppery watercress layered with pear slices and Pecorino tossed in lemon dressing.
Served with fresh herbs and organic salad with lemon dressing.
Grilled chicken breast with fresh rosemary, white wine and lemon. Served with fresh vegetables and oven roasted potatoes.
Organic baby field greens tossed with balsamic dressing.
Robust red and white pasta sauteed with savory Italian broccoli di rape in olive oil, white wine, garlic or in slightly spiced tomato sauce.
Sauteed in chef's homemade tomato sauce, fresh garden basil and parmigiano.
Light potato-pasta orbs in tomato sauce and mozzarella bits or with gorgonzola sauce.
Long delicate pasta sauteed in tomato sauce, tailed shrimp and mushrooms.
Short, toothsome pasta with hearty fresh-herbed tomato and sausage ragu.
Baby spinach, toasted walnuts, crispy pancetta bits and shaved Parmigiano with balsamic dressing.
Arugola, baby spinach, radish, gaeta olives, roasted red peppers, red onion slivers and fresh fava beans, dressed with extra virgin olive oil and sea salt.
Radicchio, endive and arugola with lemon dressing.
Organic baby field greens tossed with balsamic dressing.
Peppery watercress blanketing fresh pear slices, with imported pecorino Romano cheese and lemon dressing.
Light, sumptuous potato-pasta orbs in hearty tomato sauce dotted with melted mozzarella OR in a creamy gorgonzola sauce.
Long delicate pasta sauteed in rich tomato sauce with tailed shrimp and mushrooms.
Sauteed with fresh tomato, sliced asparagus, scallions, arugola and ricotta.
Robust red and white pasta sauteed with savory Italian broccoli di rape in olive oil, white wine, garlic or in slightly spiced tomato sauce
Short, toothsome pasta with hearty ragu of tomato, sausage and fresh herbs.
Sauteed with Manila clams, olive oil, garlic, white wine and red pepper flakes.
Please choose 1 antipasto and 1 secondo.
Tender pieces of white meat chicken sauteed with mushrooms, sun-dried tomato and pine nuts, with a touch of fresh tomato.
Pork tenderloin furled with San Daniele prosciutto and peppery watercress; oven roasted, slicedand served atop a silky port reduction.
Calves liver sauteed with grapes in a cognac flambe.
Grilled and cloaked with a luxurious balsamic reduction.
Tender slices of pounded veal sauteed in olive oil, then topped with a tangy, creamy Gorgonzola sauce.
A thick, aged filet grilled to perfection, surrounded by a barolo reduction and lightly drizzled with white truffle oil.
Split chicken breast layered with prosciutto and fontina cheese, folded and sauteed in olive oil, white wine, garlic, fresh sage and brown sauce.
Wild caught, Atlantic salmon dusted with porcini flour, sauteed with leeks and imported porcini mushrooms in a cognac flambe; served with potatoes and seasonal vegetables.
Shrimp, clams, mussels, calamari, scallops and fish of the day, sauteed in tomato, garlic and white wine, served with toasted Italian bread.
Succulent, jumbo shrimp sauteed with white wine, fresh tomato sauce and garlic; perfumed with shrimp stock and nesting on a bed of creamy mashed potatoes and shredded red cabbage.
Bottle.
Bottle.
An aromatic blend of black tea, lavendar, apricot and rose hips.