Stefano's DaVinci

Florida stone crabe claws sauteed in champagne butter

sashimi platter of ahi tuna, seabass, salmon, and oysters complemented by an aromatic herb and soy wasabi dipping sauce

thinly sliced beef tenderloin topped with capers, arugula, and shaved parmigiano cheese, drizzled with extra-virgin olive oil

calamari and prawns lightly deep -fried and presented with a spicy tomato vodka martini sauce

country porcini mushoom bread topped with chopped fresh tomatoes marinated in an aromatic balsamic herb dressing

jumbo scallops sauteed in roasted garlic ginger sauce, served atop parma prosciutto and crispy watercress

deep-fried porcini mushroom flavored polenta topped with grilled prawns wrapped in Italian pancetta and showered with wild mushroom sauce

chopped ahi tuna mixed with wasabi mayo and chili tarragon oil, presented with avocado slices and sevruga caviar, finished with a mist of ponzu sauce

a combination of fresh shellfish, clams, mussels, calamari, shrimp, scallops and lobster marinated in a chopped crudite relish

fresh ciliegina mozzarella cheese and cherry tomatoes served on rosemary skewers and drizzled with an aromatic balsamic herb dressing

your choice five little bites of appetizers, served family style for two or more

mixed green salad tossed with seasonal fruits and toasted almonds in a simple yogurt dressing

baby spinach salad tossed with dried cranberries and Asian apple in a strawberry balsamic dressing finished with candied almonds and grated dry ricottra cheese

a mix of radicchio, endive and arugula tossed in extra-virgin olive oil lemon dressing

spring baby lettuce salad, enoki mushrooms, mango, corn, and carrots in aromatic herb and tofu soy dressing

thinly sliced oraganic tomatoes, tree-ripened avocado, chopped kalamata olives, and shaved parmigiano cheese dressed with extra-virgin olive oil

mixed greens tossed with carrots, cucumber, bell peppers and field mushrooms in a balsamic dressing

sliced pears, arugula leaves and shaved parmigiano cheese tossed in a lemon hazelnut oil dressing

homemade chicken broth with chopped carrots, sweet corn, red potatoes, zucchini, mixed bell peppers, chicken breast and baby pasta rings, sprinkled with fresh parsley

chopped spring vegetables in an organic fresh tomato broth flavored with extra- vargin olive oil

chopped hard tofu and spring vegetables in a miso broth

homemade asparagus soup topped with parmigiano cheese and prosciutto bites

from toscana, sunrise shaped broccoli pasta filled with veal, prosciutto, and ricotta cheese sauteed in a brandied veal reduction, tossed with fresh parmigiano cheese

from umbria-potato dumpling pasta sauteed with four cheeses and finished with fresh chopped tomatoes

homemade arugula fettuccine pasta sauteed with organic tomatoes in a roasted garlic white wine sauce, capped with fresh chopped arugula and reggiano cheese

a spaghetti souffle sauteed with Italian prosciutto, egg and wild mushrooms in a creamy tomato sauce, flash-baked in the oven and finished with a topped of melted mozzarella cheese

homemade ravioli filled with Italian porcini mushrooms in a savory sage butter

homemade squid ink pasta coupled with manila clams in a spicy pinot grigio sauce, finished with fresh chopped tomatoes

tortellini pasta filled with roasted chicken and ricotta cheese, sauteed with green peas, artichoke hearts and Italian prosciutto in creamy white sauce

a delicate crepe bag filled with maine lobster and mascarpone cheese lavished in an organic tomato champagne sauce

spinach corkscrew pasta sauteed with fresh organic tomatoes, basil and a touch of roasted garlic, drizzled with extra-virgin olive oil

Italian arborio rice sauteed with florida prawns and imported porcini mushrooms in a creamy tomato sauce

Italian arborio rice tossed with clams, mussels, shrimp, Italian sausage and mixed vegetables in a light saffron sauce- the Italian version of the classic paella

egg pasta filled with white truffle and ricotta cheese, sauteed with sweet onions and butter, tossed with parmigiano cheese and coarse black pepper

homemade roasted tomato pasta filled with baked chicken, old world cold cuts and cream cheese, sauteed with field mushrooms in a fresh tomato sauce

zucchini pasta filled with ground veal and parmigiano cheese, sauteed with golden tomatoes in a roasted garlic white wine sauce, finished with fresh chopped zucchini

pasta layers with parma prosciutto, beef ragout, mozzarella and ricotta cheeses, and finished with a tomato bechamel sauce

homemade almond pasta filled with king crab and ricotta cheese sauteed in a fresh tomato marsala sauce

homemade square spaghetti sauteed with black mussels, marnila clams and prawns, wrapped in parchment paper and baked

dark chocolate ravioli filled with fresh ricotta and parmigiano cheeses, sauteed in a cream sauce

an old time roman favorite of homemade square spaghetti tossed fresh egg and crispy Italian bacon, finished with parmigiano cheese, prosciutto bits and black pepper

egg and spinach linguine sauteed with ham, mushrooms and green peas in a parmigiano cream sauce

square ravioli filled with New Zealand venison sauteed in a porcini mushroom cream sauce

half moon shaped squid ink agnolotti, grilled with scallops asparagus and mascarpone cheese, sauteed in a golden tomato roasted garlic tarragon sauce

a combination of three large housemade pasta tubes in a fresh tomato cream sauce, one filled with ground beef, one filled with ground veal and one filled with ground chicken

saffron flavored egg pasta filled with salmon, porcini mushroom and mozzarella cheese, sauteed in a yellow and red tomato dill sauce

half-,moon shaped asparagus pasta filled with roast duck and dolce latte cheese, sauteed in an amaretto cream sauce and sprinkled with crushed toasted almonds

fettuccine pasta sauteed with homemade pesto in a garlic white wine sauce, lightly sprinkled with parmigiano cheese

little saffron flavored pasta dumplings sauteed in a fresh tomato field mushroom sauce

penne pasta oven baked with eggplant, fresh mozzarella cheese, and a tomato basil sauce

egg pasta filled with eggplant and gorgonzola cheese, sauteed in a roasted bell pepper tomato sauce

ask your server about a regional tour of Italy-five pastas of your choice for two or more

thinly pounded leg of veal scallopine sauteed with asparagus and field mushrooms in a sherry cream sauce accompanied by sauteed mediterranean vegetables

farm fresh airline cut breast of chicken grilled and presented atop a bed of fennel and vine-ripened tomato carpaccio, served with stir-fried vegetables drizzled with a light aromatic herb soy sauce

twelve oz. pork chop baked in a clay pot complimented by an Asian apple brandy sauce, served with sauteed spinach and mixed mushrooms

broiled 16 oz. bone-in rib eye chop infused with Italian spices accompanied by sauteed field mushrooms and baby artichokes

12 oz. beef filet flame-broiled and glazed with cognac, accompanied by grilled radicchio and endive in a balsamic vinegar herb soy dressing

grilled 12 oz. New York steak served with sauteed gield mushrooms and baby artichokes

12 oz. New Zealand cervena venison rack, pan-broiled and flambeed in barolo wine, served with stir-fried vegetables and saffron rice. no cholesterol or fat, all protein

oven roasted 8 oz. premium peking duck breast glazed with tangerine liquor and mango reduction presented with mediterranean vegetables

24 oz. shank of milk-fed lamb braised in port wine and vegetable concasee, served with saffron rice

herb infused and oven roasted whole rack of lamb showered with tamary sauce- red wine, dark soy and oyster sauce. served with stir-fried vegetables

16 oz. flame-broiled veal loin porterhoiuse chop, glazed with brandy-nroasted garlic sauce, served with grilled radicchio and endive in a balsamic vinegar herb lemon dressing