Seafood ravioli, lobster sauce.

Pear and mascarpone ravioli cream parmesan sauce toasted walnuts.

Butternut squash ravioli, walnuts, parmesan cheese, brown butter sage sauce.

Sausage ravioli, pancetta, butter and parmesan sauce.

Spaghetti pasta mussels, clams, broccoli, tomatoes, garlic, white wine.

Butterfly pasta surf and turf style with pancetta mixed mushroom shrimp crab meat and cream finished with truffle oil.

Chicken, broccoli, sundried tomatoes, pesto with a touch of cream.

Penne pasta, meat ragout.

Tasting of four house made ravioli.

Spaghetti pasta, egg yolk, parmesan cheese & pancetta.

Fresh tomatoes garlic marinara fresh mozzarella basil.

Penne pasta, shrimp, black olives, capers, spicy marinara sauce.

Arborio rice shrimp zucchini saffron.

Arborio rice chicken breast artichoke sundry tomatoes parmesan cheese.

Crab cakes with brunoise and lobster sauce.

Fried artichokes, parsley vinaigrette.

Fresh sashimi grade ahi tuna avocado capers soy sauce.

Fried calamari, shrimp, zucchini, broccoli.

Baby peppers stuffed with goat cheese, baked in a marinara sauce.

Fontina and gorgonzola cheese fondue.

Grilled ciabatta bread, fresh marinated tomatoes.

Ahi tuna tartar, scallops carpaccio, soft shell crab salad.

Eggplant parmesan.

Thinly sliced beef, lemon capers olive oil, and greens.

Fresh tomatoes, basil, fresh mozzarella.

Baby spinach and warm gorgonzola.

Mix greens, strawberries, feta cheese.

Warm organic beets, goat cheese.

Caesar salad, anchovies.

Romaine, cucumbers, tomatoes, feta cheese, anchovies.

Fresh day boat scallops pan seared (cooked medium rare) served over saffron risotto and lobster sauce.

Wild king salmon grilled and finished in oven topped with fresh herbs; drizzled with lemon beurreblanc served with roasted potatoes and sauteed zucchini.

Soft shell crab breaded and pan fried served over italian potatoes salad drizzled with lemon sauce.

Seafood Soup with clams, mussels, shrimp, calamari, and fresh fish. Served with garlic crostini.

Local wild boar braised for 3 1/2 hrs with vegetables, red wine and demiglace. Served over spaghetti pasta tossed with mushrooms, parmesan truffle oil.

Australian lamb porterhouse marinated in fresh herbs then grilled; served with potatoes and vegetables.

10 Oz angus ny steak, black pepper crusted grilled & sliced. Served over mixed greens in a warm gorgonzola dressing.

Chicken breast scaloppini choice of: marsala, pizzaiola or lemon piccata.

Braised veal shank with vegetable red wine and porcini mushroom. Served over saffron risotto.

Choose from any 3 piatti piccolo.

Choose 1 from piatti piccolo, 1 from paste or piatti grandi & dessert.

Choose 3 pastas & dessert.

Choose 1 from piatti piccolo, 1 from pasta, 1 from piatti grandi & dessert.

Have chef umberto come to your table to create a magnificent menu for you.

Baked pear tart with caramel sauce, served over vanilla gelato.

Lady fingers soaked in espresso liquer and layered with mascarpone cheese.

Creme brulee prepared two ways.

Vanilla gelato topped with a shot of espresso.

Chocolate fondue with fruits, berries, marshmallows, rice crispy treats & lady fingers.

Chocolate sponge cake and vanilla flan covered with warm chocolate sauce.

Baked custard finished with a caramel sauce.

Marsala wine whipped with heavy cream, sugar and eggs, served over strawberry gelato.

Chocolate salami, over creme anglaise.