Fava bean soup from the Sicilian tradition.

Nondairy, just vegetable goodness.

Not too hot but very flavorful.

Cod and crab meat with potatoes, garlic, parsley and white wine.

Carrot and ginger soup with olive oil and oyster crackers.

Valle d' aosta. Taste-tempting mix of carrots, parsnips, ginger, and onions. Vegetarian, vegan and gluten-free.

Creamy onion soup with Asiago cheese. Vegetarian and gluten-free.

Pinches of homemade dough of flour, cheese, salami, and prosciutto cooked in chicken broth.

Lentils, carrots, celery, potato, and tomato. Vegan, vegetarian and gluten-free.

Mixed vegetable bisque topped by sausage, kale, and beans. Gluten-free.

Ripe and juicy tomatoes with fresh orange slices, cucumber, feta cheese, olive oil and oregano.

Lettuce, tomatoes, cucumber, fennel, radicchio, orange slices, croutons, with ginger-tangerine vinaigrette. Vegan and vegetarian.

1 cup. Black rice with diced, fresh vegetables and a balsamic vinaigrette. Vegan, vegetarian and gluten-free.

A pocket full of greens, tomato, onions, olives, cucumber, watermelon, feta cheese and dressed with oregano and olive oil. Omit feta cheese for vegan option.

A pocket full of greens, tomato, onions, olives, cucumber, watermelon, feta cheese and dressed with oregano and olive oil. Select meat to be added.

Marche region. Shredded napa cabbage, apple, celery, radicchio, carrot with ginger-mandarin vinaigrette and topped by roasted Halloumi cheese. Vegetarian.

Eggplant, peppers, celery, carrot, and red onion over greens, dressed with olive oil, balsamic vinegar and honey (served warm).

Tender beef on greens with goat cheese and ginger-mandarine vinaigrette.

Slice of fried stuffing holding turkey breast slices and cranberry sauce with green beans and sweet potato cream.

Slice of fried stuffing holding turkey breast slices and cranberry sauce with green beans and sweet potato cream.

Fried red snapper fillet marinated with pickled vegetables and greens on a boutique hoagie.

Fried red snapper fillet marinated with pickled vegetables and greens on a boutique hoagie.

Spinach wrap with bean dip, tomatoes and avocado, herbs and olive oil. Vegetarian.

Spinach wrap with bean dip, tomatoes and avocado, herbs and olive oil. Vegetarian.

Open face fontina melt with sauteed mushrooms, caramelized onion, and greens on a baguette.

Open face fontina melt with sauteed mushrooms, caramelized onion, and greens on a baguette.

Roast beef, Swiss cheese, onion jam, and greens on brioche bun.

Roast beef, Swiss cheese, onion jam, and greens on brioche bun.

Bacon, lettuce, and tomato enthroned on a brioche bun with a mantle of cheese and crowned by a fried egg. Served with a side salad.

Marvelous melty mozzarella in the embrace of artisan bread deep fried and served with a tomato salad.

Mortadella on brioche smothered in creamy alfredo "gravy." Served with a side salad.

Greens, apple, onion jam, Swiss cheese and Asiago, with mayo on sliced brioche. Served with broccoli slaw.

Breaded and fried chicken breast with ham and cheese on hoagie.

Shredded beef tenderloin cooked in wine and olive oil served on bun with greens and fontina. Served with broccoli slaw.

Shrimp, bread, eggs, celery and onion make a flavorful patty that is served on a burger bun with remoulade sauce. Served with broccoli slaw.

Homemade meatballs, tomato sauce and Asiago cheese comprise this classic. Served with broccoli slaw.

Linguine and sweet peppers sauce with orange, olive, parsley, & seared shrimp, voluptuous as a sunny day on the Amalfi Coast

An unbelievably good ragu of beef tenderloin and sweet onions over pasta with a blizzard of Parmesan cheese. Served with a small side salad.

Risotto with cabbage, Italian sausage, and arborio rice over cream pear sauce with blue cheese, walnuts, and cranberries. Served with a small side salad. Vegetarian.

Pasta al dente with bacon, onions, mushrooms, eggs, cream, and Parmesan cheese.

5 lands. Pasta, potatoes, pesto, pecorino, and Parmesan. Vegetarian.

Pasta with tomato sauce, basil, and Parmesan cheese. Add meatballs for an additional charge. Vegetarian.

Mascarpone, almond flour, eggs and sugar.

Almond flour, cocoa, eggs, sugar, butter and chocolate.

Almond flour, eggs, sugar and orange peel.

Served with brandy sauce.

In mango sauce.

Apple butter, pecans, blue cheese, and pear turnover with caramel sauce.

Vegetarian and gluten free.

Cream filled cream puffs with chocolate sauce.

Creamy egg custard with Marsala wine and almond & pistachio crumble.

Fava bean soup from the Sicilian tradition.

Nondairy, just vegetable goodness.

Not too hot but very flavorful.

Cod and crab meat with potatoes, garlic, parsley and white wine.

Carrot and ginger soup with olive oil and oyster crackers.

Valle d' aosta. Taste-tempting mix of carrots, parsnips, ginger, and onions. Vegetarian, vegan and gluten-free.

Creamy onion soup with Asiago cheese. Vegetarian and gluten-free.

Pinches of homemade dough of flour, cheese, salami, and prosciutto cooked in chicken broth.

Lentils, carrot, celery, onion, and potato. Vegan, vegetarian and gluten-free.

Mixed vegetable bisque topped by sausage, kale, and beans. Gluten-free.

Roasted butternut squash, red onion, and Brussels sprouts mixed with olive oil, balsamic vinegar, and croutons topped by roasted grapes. Vegan, vegetarian and gluten-free sans croutons.

Ripe and juicy tomatoes with fresh orange slices, cucumber, feta cheese, olive oil and oregano.

Lettuce, tomatoes, cucumber, fennel, radicchio, orange slices, croutons, with ginger-tangerine vinaigrette. Vegan and vegetarian.

1 cup. Black rice with diced, fresh vegetables and a balsamic vinaigrette. Vegan, vegetarian and gluten-free.

A pocket full of greens, tomato, onions, olives, cucumber, watermelon, feta cheese and dressed with oregano and olive oil. Omit feta cheese for vegan option.

A pocket full of greens, tomato, onions, olives, cucumber, watermelon, feta cheese and dressed with oregano and olive oil. Select meat to be added.

Marche region. Shredded napa cabbage, apple, celery, radicchio, carrot with ginger-mandarin vinaigrette and topped by roasted Halloumi cheese. Vegetarian.

?oasted potatoes, fennel, carrots, onions, and garbanzo beans dressed with citrus mayo and topped by goat cheese,

Eggplant, peppers, celery, carrot, and red onion over greens, dressed with olive oil, balsamic vinegar and honey (served warm).

Tender beef on greens with goat cheese and ginger-mandarine vinaigrette.

A cold dish of cooked and marinated chicken over a smooth carrot sauce with pickled vegetables. Gluten-free.

Eggplant fritters with onion jam and cheese chips. Vegetarian.

Arborio rice slowly cooked with cabbage, sausage, and white wine and served over a pear sauce. It comes with walnuts, cranberries, potato veloute?, and a raspberry sauce. Gluten-free.

Carnaroli rice slowly cooked with pancetta, radicchio, corn, and Parmesan cheese. Served over a butternut squash creamy sauce. Gluten-free.

Vialone nano rice cooked with sweet onion, peas, crab meat, white wine, and cream. Served al dente and "all' onda" (on the wave) like the Venetian tradition dictates. Gluten-free.

Arborio rice slowly cooked with mushrooms, spinach, Parmesan cheese, and a touch of cream for a triumph of Tuscan flavors. Gluten-free.

Vialone nano rice slowly cooked with garlic, parsley, red kidney beans, and served over a mix of cheeses (Asiago, provolone, and Parmesan) and caramelized onions. The top comfort food! Gluten-free.

Bacon, lettuce, and tomato enthroned on a brioche bun with a mantle of cheese and crowned by a fried egg. Served with a side salad.

Marvelous melty mozzarella in the embrace of artisan bread deep fried and served with a tomato salad.

Mortadella on brioche smothered in creamy alfredo "gravy." Served with a side salad.

Fried eggplant with marinara sauce and shredded mozzarella. Served with a small side salad. Vegetarian.

Chicken breast topped with ham and cheese and cooked in creamy sauce and Parmesan. Served with a small side salad.

Pork scaloppine in lemon and capers sauce. Served with a small side salad.

Pan fried salmon served with a gremolata and olive sauce. Served with a small side salad.

5 beef meatballs served with a simple tomato sauce with basil. Served with a small side salad.

Lobster pappardelle with bechamel sauce, roasted garlic, olive oil, and luscious lobster meat.

Bacon-swaddled pork loin filled with spices, with fruit-onion sauce, slowly roasted to perfection; with roasted potatoes.

Mascarpone, almond flour, eggs and sugar.

Almond flour, cocoa, eggs, sugar, butter and chocolate.

Almond flour, eggs, sugar and orange peel.

Served with brandy sauce.

In mango sauce.

Apple butter, pecans, blue cheese, and pear turnover with caramel sauce. Vegetarian.

Creamy and soft chocolate and cookies pudding with caramel sauce. Vegetarian.

Vegetarian and gluten free.

Flour tortilla with dark chocolate and red pepper flakes over banana and coconut sauce. Vegetarian.

Cream puffs filled with whipped cream and topped by either chocolate sauce or raspberry sauce. Vegetarian.

Creamy egg custard with Marsala wine and almond & pistachio crumble. Vegetarian.

Sweet pepper and mint brunoise with avocado mousse, basil cream, sweet tomato sauce, and lemon crumble. Vegetarian.

From an ancient tradition of the Amalfi Coast's nuns: eggplant mousse with chocolate sauce and dried fruit and nuts. Vegan, vegetarian and gluten-free.

Veal shank, mirepoix, gremolata and saffron risotto.

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