Grilled fresh calamari marinated with extra virgin olive oil, garlic and parsley and served with fresh arugola and cherry tomatoes.

Homemade Italian ricotta cheese served with prosciutto san daniele, toasted bread and homemade marmalade.

Mediterranean grilled octopus served with sauteed garlic, cannellini beans, Sun dried tomatoes, peewee potatoes and herbs.

Fresh burrata cheese with grilled zucchini, eggplant, and fresh basil topped with sliced heirloom tomatoes in a balsamic dressing.

Selection of Italian cold cuts and fresh Italian cheeses.

Beef carpaccio with arugola and slices of Parmigiano cheese in a lemon dressing.

Tuna with avocado and English cucumbers in a lemon dressing, topped with chopped pistachios.

Deep fried calamari served with a choice of arrabbiata spicy tomato sauce or tartar sauce.

Layers of homemade grilled polenta with gorgonzola cheese and wild mushrooms.

Mixed vegetables, chopped tomatoes and lentils, topped with aged ricotta cheese.Vegetarian.

Baby arugola, heirloom tomatoes, red onions, and celery topped with aged ricotta cheese in a champagne vinaigrette.

Organic baby tuscan kale with toasted almonds, shaved aged ricotta cheese tossed in a lemon vinaigrette dressing.

Classic caesar salad topped with homemade croutons.

Mixed greens with cherry tomatoes, carrots and balsamic vinaigrette.Vegetarian.

Organic baby spinach, radicchio, grapes, gorgonzola cheese and sliced almonds in a red wine vinaigrette.

Traditional organic semolina grain from Sardegna, prepared with green peas, roasted yellow and red beets, red onions and cherry tomatoes served with a balsamic dressing.Vegetarian.

Spaghetti pasta with egg yoke, Pecorino Romano cheese, smoked guanciale and fresh crushed black pepper.

Chef's choice of homemade ravioli.

Penne pasta sauteed with garlic, fresh tomato, basil, burrata cheese, finished with basil oil and Parmigiano cheese.

Flat noodle pasta with delicate ground beef in tomato sauce.

Spaghetti pasta sauteed with garlic and shrimp in a spicy tomato sauce.Spicy.

Linguini pasta sauteed with shallots, garlic, clams, shrimp, fresh tomatoes and finished with baby arugola.

Homemade tagliatelle pasta with wild mushrooms, garlic and white wine in a light tomato sauce.

Italian Arborio rice with zucchini, shrimps, cherry tomatoes and fresh basil.

Italian Arborio rice with Porcini mushrooms, truffle oil and finished with Parmigiano cheese.

Seared rib-eye steak in a green peppercorn sauce served with baby carrots, sauteed spinach and roasted potatoes.

Pounded chicken breast sauteed with red and yellow bell peppers and onions in a light tomato sauce served with roasted peewee potatoes and zucchini.

Medallions of veal sauteed with wild mushrooms and garlic in a white wine sauce served with seasonal vegetables and roasted potatoes.

Grilled Colorado rack of lamb in a port wine sauce served with sauteed spinach and roasted potatoes.

Beef spezzatino braised in a Barolo wine sauce, served over homemade grilled polenta.

Sauteed Manila clams with garlic in a spicy tomato sauce and fregola pasta.

Fresh Italian cheese with grilled zucchini and eggplant, fresh basil topped with sliced heirloom tomatoes in a balsamic dressing.

3 pieces. Grilled ciabatta bread topped with goat cheese, kalamata olives, with fresh tomatoes and extra virgin olive oil.

Italian selection cold cuts, prosciutto di parma, mortadella, salame calabrese, kalamata olives, and parmiggiano cheese cubes.

Beef carpaccio with arugula and sliced parmigginao cheese in a lemon dressing.

Tuna with avocado, English cucumbers in a lemon dressing. Topped with chopped pistachios.

Deep fried calamari served with arrabbiata tomato sauce.

Mixed vegetables, chopped tomatoes, and lentils, topped with aged ricotta cheese.

Hearts of romaine, shaved parmiggiano cheese, and croutons.

Mixed greens with cherry tomatoes, carrots, and balsamic vinaigrette.

Organic baby spinach frisse, radicchio, grapes, gorgonzola cheese, sliced almonds in a red wine vinaigrette.

Grilled Atlantic salmon with mixed greens, tomatoes, and red onions, served with lemon dressing.

Organic mixed greens, romaine lettuce, croutons, parmiggiano cheese, served with paillard of grilled chicken and balsamic dressing.

Sliced daily roasted turkey with herbs, provolone cheese, tomato, and mayonnaise.

Fresh mozzarella with tomato and Genovese pesto.

Grilled chicken with mixed roasted bell peppers, tomatoes, cheddar or fontina cheese.

Grilled beef tenderloin with baby arugula, mozzarella cheese, and balsamic reduction.

Grilled zucchini, eggplant, red bell peppers, provolone cheese with basil, oil, and oregano.

Flat noodles pasta with ground beef sauce.

Penne pasta sauteed with mixed organic vegetables, fresh tomatoes, finished with fresh basil and parmiggiano cheese.

Spaghetti pasta sauteed with garlic, shrimps, in a tomato spicy sauce.

Linguini pasta sauteed with shallots, garlic, clams, shrimps, fresh tomato, and finished with baby arugula.

Penne pasta sauteed with garlic, artichokes, white wine, and pecorino cheese.

Rigatoni pasta baked with eggplant, tomato, fresh basil, and parmesan cheese.

Beef skirt steak sauteed with garlic, capers, oregano, white wine, and marinara sauce. Served with seasonal vegetables.

Sauteed tiger shrimp with garlic, tomato, fresh thyme, artichokes, and finished in a brandy sauce.

Grilled chicken paillard marinated with fresh herbs, served with sauteed spinach topped with a lemon dressing.

Breaded chicken breast served with baby mixed greens or vegetables.

Sauteed clams with garlic in a spicy tomato sauce and fregola pasta.