Prosciutto stuffed tortellini and Parmesan in chicken broth.

Fresh seasonal vegetable soup.

Steamed mussels and clams in a light spicy tomato sauce.

Baked eggplant filled with Ricotta, tomato, basil and Mozzarella cheese.

Crispy fried calamari, arrabbiata and tartar sauce.

Baked artichoke, mint and garlic broth.

Beef carpaccio, capers, mustard and Parmesan cheese.

Dried, cured beef with arugula and Pecorino cheese.

Thin-sliced San Daniele prosciutto, port wine, infused black figs and Gorgonzola cheese.

Ahi tuna carpaccio, baby frisee, tomato, onion, capers and lemon dressing.

Creamy heart Mozzarella cheese and roasted peppers.

Corn meal polenta, porcini mushroom and truffle fondue.

Arugula, fresh Mozzarella, tomato, avocado, hearts of palm and shaved Parmesan.

Chopped arugula, endive, radicchio, balsamic and Parmesan.

Baby spinach, pear, roasted pecans, balsamic dressing and Pecorino cheese.

Vine-ripe tomatoes, cucumber, onion, toasted bread and olive oil.

Classic Caesar salad.

Baby mixed greens and balsamic vinaigrette.

Chopped romaine, green beans, cannellini beans, onion, tuna in oil and lemon dressing.

Steamed mussels, clams, calamari, shrimp, scallops, baby frisee, bell peppers, olive oil and lemon dressing.

Butter lettuce with roasted beets, Goat cheese, green beans and honey mustard vinaigrette. (Served at Lunch).

Green and white tagliatelle and porcini mushroom sauce.

Rigatoni pasta with wild boar ragu.

Spinach fusilli, cauliflower, raisins, pine nuts and Pecorino cheese.

Latini spaghetti, baby San Marzano tomatoes and basil. A favorite of Giacomino's father.

Rigatoni, eggplant, Mozzarella cheese, tomato sauce and basil.

Garganelli, morel mushrooms, sausage, black truffle and Pecorino cheese.

Mushroom filled potato dumplings and truffle fondue.

Linguine, fresh Manila clams and lightly spicy white wine sauce.

Spinach and Ricotta filled ravioli and tomato sauce.

Veal filled ravioli and porcini mushroom sauce.

Carnaroli rice and procini mushroom. A tribute to Giacomino's mother.

Carnaroli rice, squid ink, calamari, shrimp and clams.

Carnaroli rice, spring vegetables, spinach puree and a touch of pesto.

Eggplant stuffed ravioli, Goat cheese and radicchio sauce. (Served at Lunch).

Grilled pounded chicken breast, vegetables and mashed potatoes.

Veal shank, soft polenta and vegetables.

Grilled New York strip, sliced and drizzled with an aromatic herb sauce.

Grilled veal chop, rosemary sauce, mashed potatoes and vegetables.

Grilled pounded rack of veal, rapini and roasted potato.

Pounded veal, sage, Parma prosciutto and Bel Paese cheese.

Veal medallion, porcini mushroom sauce, mashed potatoes and vegetables.

Chicken piccata, mashed potatoes and vegetables.

Breaded and pounded rack of veal, arugula and chopped tomato.

Lamb chop with caponata, balsamic and fresh mint sauce.

Grilled salmon with spelt, cherry tomatoes and green beans.

Ahi tuna steak with caponata. (Served at Lunch).

Homemade Sicilian cannoli with Ricotta and candied fruit.

Creamy vanilla custard with strawberry sauce.

Lady fingers soaked in espresso and Mascarpone.

Selection of cookies.

Lemon crepes with fresh berries. (Served at Lunch).

Chocolate and pistachio custard. (Served at Lunch).