Served with capers, garlic, breadcrumbs and Parmigiano.

Served with filetto di pomodoro sauce.

Roasted cauliflower, caramelized onions topped with bread crumbs and Parmigiano cheese then baked.

In marinara or white wine and garlic.

Cesco's veal meatballs.

Served with haricot vert, olives, red onion and capers in lemon aioli.

Salad with goat cheese sprinkled with a fig balsamic reduction.

Stuffed in a beefsteak tomato with pesto sauce.

Organic mixed greens with walnuts, local apples and Gorgonzola cheese.

Focaccia croutons, Caesar dressing with organic romaine lettuce or kale.

Tomatoes with Buffalo mozzarella.

Salad with fried goat cheese, crispy pancetta, cherry tomatoes, fried onions in a balsamic vinaigrette.

Served with grilled chicken and toasted pine nuts.

Served with broccoli di rabe and pecorino cheese.

Served with petite peas, shiitake mushrooms in a pink sauce.

Served with rock shrimp and roasted peppers in a light tomato sauce.

Black truffle, buerre blanc sauce.

All' amatriciana.

Served with a traditional bolognese sauce.

Lasagne with bolognese and bechamel.

Breaded chicken cutlet baked with fresh mozzarella, marinated tomatoes and pesto.

Veal topped with prosciutto, melted mozzarella in a Marsala reduction sauce.

Served with tomatoes, arugula and mozzarella salad.

Marinated with porcini mushrooms and balsamic glaze, hand cut potato fries.

Cherry peppers, organic chicken and pork sausage.

Served with risotto Milanese style.

Served with butternut squash puree and escarole.

Grilled shrimp marinated in limoncello and rosemary.

In a burre blanc sauce, served with spinach, artichoke hearts.

Served with a lobster reduction sauce served over gnocchi, sauteed Brussels sprouts and shitake mushrooms.