Sopra

Served with a warm cherry tomato chutney.

Cannellini beans, roasted garlic, arugula pesto, fried potato chips.

Arugula, tomatoes, olive oil kalamata olives, sea salt, fresh cracked pepper.

Drizzled with local honey pistachio nuts, black pepper, fresh basil.

4 cheeses, tomato sauce, whipped ricotta.

Fried risotto balls stuffed with lump crab meat, mozzarella and peas, served on a pesto cream sauce.

Steamed in citrus saffron broth with fresh fennel.

Fresh mozzarella wrapped with prosciutto sauteed with capers, olives, tomatoes, garlic, onion, basil.

Spicy Italian sausage with hot and sweet peppers, onions, tomato sauce.

Tomato, onions, garlic, pancetta, white wine sugo.

Shaved beef tenderloin, capers, red onion, shaved parmesan, garlic mustard cream.

Sharp provolone, Asiago, parmesan reggiano, pepato, creamy Gorgonzola.

Prosciutto, capicola, soppressata mortadella, calabrese salami.

Assortment of pitted mixed olives tossed in olive oil and toasted rosemary.

A blend of yellow oyster, shiitake, crimini, portabella mushrooms, Gorgonzola, thyme and garlic.

Rubbed with basil pesto sauce, topped with shrimp and artichokes.

Slow simmered beef with chianti caramelized onions, sprinkled with Gorgonzola.

A tapenade of eggplant, capers, olives, tomatoes, onion and garlic.

Fresh tomatoes, basil, garlic, onions.

Braised beef, onions, peppers, garlic, tomato sauce.

Sauteed shrimp with fresh diced tomato, garlic, onion, basil.

A blend of yellow oyster, shiitake, crimini, portabella mushrooms, pancetta, Gorgonzola cream sauce.

Italian custard served with a watermelon sauce, toasted almonds.

Crisp fried pastry tubes filled with sweetened nutella ricotta, chocolate chips.

A timeless classic recipe the way chef franco's mother, mary pisani, has been making it for years.