Thick and hearty, white and rusty, tuscan cannellini bean soup with "ditalini" pasta, not vegetarian.

Gluten free. Mediterranean style fish soup with mixed seafood, fresh herbs and tomatoes.

Imported bufala mozzarella served with ripe tomatoes, arugula, sun-dried tomatoes and basil

Mixed wild mushrooms sauteed with fresh herbs and white wine over polenta.

Thin spinach crepes stuffed with ricotta cheese and spinach au gratin.

Gluten free. Fresh wild mushrooms marinated in olive oil, garlic and marjoram then grilled and served on arugula.

Gluten free. Our classic northern Italian soup, not vegetarian.

Gluten free. Grilled portobello, topped with fontina and a brandy peppercorn sauce over a bed of arugula.

Gluten free. Poached asparagus served with grilled polenta and a gorganzola cheese fondue.

Gluten free. Hearts of palm salad with Belgian endive, tomatoes, shaved parmigiano and lemon dressing.

Gluten free. Prosciutto di parma, imported bufala mozzarella and homemade roasted peppers with basil, capers and anchovies.

Gluten free. Fresh local made burrata cheese with cherry tomatoes and basil.

Gluten free. Thinly sliced tenderloin of beef over a bed of arugula, topped with shavings of parmesan, fried capers, lemon and extra virgin dressing.

Gluten free. Arugula and roasted portobello with shavings of parmigano and lemon vinaigrette.

Gluten free. Imported bufala mozzarella served with ripe tomatoes, arugula, sun-dried tomatoes and basil.

Baby spinach leaves with goat cheese, croutons and a walnut vinaigrette.

Gluten free. Radicchio, endive, arugula, romaine and tomatoes, tossed with our balsamic vinaigrette.

Homemade pappardelle sauteed with crabmeat in a light creamy pink vodka sauce.

Handmade black squid ink ravioli stuffed with white fish and crabmeat in a light creamy pink lobster sauce.

Homemade black squid ink linguine with jumbo lump crabmeat in a curry sauce.

Linguine sauteed with wild caught chunks of shrimp from Mexican Gulf, yellow and red roasted peppers, capers, tomatoes, kalamata olives and anchovies.

Homemade black squid ink linguine with seafood in a saffron cream sauce.

Grilled and the sliced black angus filet mignon with a barolo sauce.

Pan-seared free-range chicken breast with sun-dried tomatoes and shallots in a creamy champagne sauce (no antibiotics or growth hormones).

Egg battered veal scaloppini with a lemon caper sauce.

Veal scaloppini with tomatoes, kalamata olives, capers, oregano and garlic.

Veal scaloppini with madeira wine and wild mushrooms.

Gluten free. Grilled free-range chicken breast, fanned out and served with kalamata olives, capers, garlic, fresh tomatoes and herbs (no antibiotics or growth hormones).

Breaded veal scaloppini covered with marinara sauce, bufala mozzarella and parmesan cheese and then baked.

Filet of locally caught red snapper, lightly egg battered and sauteed in white wine, lemon and capers.

Gluten free. Wild alsakan salmon with arugula, cream and white wine (contains shellfish).