Pan-fried calamari coated with Parmesan, served with sauteed onions, capers & a lemon cream sauce.
Grilled sea scallops and shrimp with sauteed mixed peppers over pesto sauce.
Thinly sliced raw filet mignon with arugula, shaved Parmesan, capers & a olive oil, lemon, mustard cream sauce.
Prosciutto di parma and cantaloupe.
Grilled ciabatta bread topped with fresh chopped tomato, garlic, basil mozzarella & balsamic glaze.
Artisan greens, julienned carrot, thinly sliced red onion & cherry tomatoes with creamy balsamic vinaigrette.
Romaine lettuce with chef Gianfranco's Caesar dressing, Parmesan cheese & croutons.
Imported Italian Mozzarella di Bufala cheese, tomato & fresh basil drizzled with extra virgin olive oil & balsamic glaze.
Arugula topped with extra virgin olive oil, lemon, pine nuts, shaved Parmesan cheese & cherry tomatoes.
Slices of roasted red beets, orange segments, fennel & red onion with a citrus vinaigrette.
Lobster bisque with sherry.
Sauteed plain & with garlic and oil.
Sauteed in garlic, parsley and oil.
Lobster, asparagus and mushrooms tossed with fettuccine & a pink cream sauce.
Fusilli, asparagus, tomato, mushrooms, arugula, olives & pine nuts, sauteed with olive oil and garlic.
Jumbo shrimp sauteed in garlic, parsley, fresh chopped tomato, olive oil, crushed red pepper and marinara sauce served over linguine.
Veal-stuffed ravioli served with bolognese sauce.
Risotto with shrimp, asparagus, onions and a spicy pink sauce.
Satchel-shaped pasta filled with ricotta and minced black truffles with an Alfredo sauce & shaved black truffles.
Chicken scaloppini prepared either: Marsala, Piccata or Pizzaiola - style.
Two beef short ribs braised in red wine and served over pappardelle & with mixed vegetables.
Veal tenderloin scaloppini, lobster and shrimp with sauteed shallots & a sherry cream sauce.
Veal tenderloin scaloppini with mixed mushrooms and Marsala wine sauce.
Breaded veal cutlet, topped with fresh chopped tomato and mozzarella with spaghetti & marinara sauce.
Veal chop, pounded, grilled, with garlic, rosemary and extra virgin olive oil.
Veal chop, pounded, breaded, topped with arugula, tomato, shaved Parmesan and balsamic glaze.
Braised veal shank served with saffron risotto.
Filet of lemon sole, dipped in egg batter, sauteed in lemon, butter and white wine.
Dover Sole, filleted tableside, served with a lemon butter sauce.
Thinly sliced raw filet mignon with arugula, shaved Parmesan cheese & a creamy mustard aioli.
Fresh mozzarella, fire-roasted sweet red bell peppers & marinated mixed olives.
Calamari coated with grated Parmesan, pan-fried, served with capers, lemon & cream sauce.
Prosciutto de Parma with cantaloupe.
Grilled ciabatta bread topped with fresh tomatoes, garlic, basil & mozzarella.
Romaine lettuce, Chef Gianfranco's Caesar dressing & grated Romano cheese.
Roasted red beets, baby greens, orange, fennel and red onion, drizzled with olive oil & lemon juice.
Fresh imported Italian Mozzarella di Bufala, tomatoes & basil with EVOO & balsamic glaze.
Arugula tossed with extra virgin olive oil, lemon, pine nuts & shaved Parmesan cheese.
Baked eggplant and mozzarella served with fusilli pasta and marinara sauce.
Ravioli stuffed with braised short ribs of beef & a mixed mushroom veal demi-glaze.
Fusilli pasta, sauteed with asparagus, julienned tomatoes, onions, mushrooms, arugula, olives, pine nuts, extra virgin olive oil & garlic.
Veal scaloppini, sauteed with lemon, capers, butter & white wine over capellini pasta.
Veal Parmesan with spaghetti and marinara sauce.
Homemade manicotti filled with three cheeses, served with marinara sauce and mozzarella cheese.
Chicken scaloppini, sauteed with lemon, capers, butter and white wine served with capellini.
Chicken scaloppini, sauteed with mixed mushrooms and Marsala wine served with capellini.
Basa, a mild, white flakey fish, dipped in egg batter, sauteed in lemon, butter, white wine and almonds served with capellini.
Homemade manicotti filled with three cheeses served with basil, marinara sauce and mozzarella.
Spaghetti and meatballs with marinara sauce.
Fusilli pasta and traditional meat Bolognese sauce.
Satchel-shaped pasta stuffed with pear and four cheeses, topped with pancetta and Alfredo sauce.
Ravioli stuffed with braised short ribs of beef, mixed mushrooms and veal demi glaze.
Meat-filled tortellini served with Italian sausage, prosciutto and a sage cream sauce.
Fusilli tossed with fresh tomatoes, asparagus, olives, garlic, arugula, mushrooms and pine nuts.
Penne with chicken, prosciutto, peas, and onions with a classic vodka sauce.
Creamy risotto with chicken and mixed mushrooms.
Linguine and shrimp with a spicy marinara sauce.
Spaghetti with mussels, clams, shrimp, calamari and marinara sauce.
Ravioli stuffed with braised short ribs of beef, served with sauteed mixed mushrooms and veal demi-glaze.
Chicken scaloppini sauteed with butter, lemon, capers, onion and white wine.
Chicken scaloppini sauteed with chopped tomato, capers, garlic, onion, parsley and marinara sauce.
Sauteed Calf's liver with caramelized onions, balsamic glaze.
White fish, dipped in egg batter, sauteed in lemon, butter, white wine and a touch of cream, topped with almonds.
Artisan greens, julienned carrots, thinly sliced red onion and cherry tomatoes with creamy balsamic vinaigrette.