Baby artichoke hearts sauteed with sun-dried tomatoes, extra virgin olive oil, garlic and mint.

Thinly sliced filet mignon topped with shaved grana padana cheese, capers, extra virgin olive oil and fresh lemon juice.

Shrimp sauteed with shallots, green onion, brandy in a 4 cheese sauce with sauteed spinach.

Calamari sauteed in a classic spicy Neapolitan sauce.

Sliced fresh milk mozzarella, over vine ripe tomatoes and fresh basil, drizzled with extra virgin olive oil and balsamic glaze.

Black mussels in a white wine and light tomato sauce - a unique flavor experience.

A sampling of authentic Italian antipasti including: prosciutto di parma, Italian salami, caprese tradizionale, artichoke, hearts, marinated eggplant, roasted red pepper, grana padano cheese, olive di castelvitrano.

Driver scallops sauteed and served with brandy mustard cream sauce, over a bed of fresh spinach.

Classic homemade sunday meatballs.

Hand made mozzarella filled with stracciatela and cream, over organic spring mix and cherry tomatoes, tossed with red wine vinegar and extra virgin olive oil.

Classic Caesar with romaine, tossed with freshly baked croutons topped with parmegiano reggiano.

Organic spring mix topped with sliced Anjou pear, walnuts and Gorgonzola cheese, with our homemade white balsamic vinaigrette dressing.

Homemade potato gnocchi with your choice of sauce -- an artisan preparation that will leave you wanting more.

Fresh pasta tubes filled with ricotta, sun-dried tomatoes, spinach and basil, in a light pink sauce.

Wide ribbon pappardelle pasta with shrimp, zucchini, sun-dried tomatoes, in a brandy cream sauce - an assault of richness and flavor.

Rigatoni with Italian eggplant, mozzarella, basil and topped with shaved imported salted ricotta.

Bucatini pasta tossed with wild mushrooms, pancetta and peas, in a light tomato sauce.

Jumbo shrimp served over spaghetti in our spicy "fra Diavolo" sauce - ingredients combined together in a vibrant chorus.

Spaghetti with fresh littleneck clams, cherry tomatoes, a touch of marinara sauce, garlic and Italian parsley - a common dish done uncommonly well.

Arborio rice perfectly cooked and tossed with portobello, shiitake, porcini and white button mushrooms, finished in a truffle sauce.

Large tortellini filled with beef and veal, tossed in a fresh sage and butter sauce.

Fresh seafood - shrimp, scallops, clams, mussels and calamari, with pappardelle pasta with garlic, cherry tomatoes in light tomato sauce.

Breast of chicken sauteed with cherry tomatoes, wild mushrooms in a white wine sauce.

Veal scaloppine sauteed with wild mushrooms, shallots and Marsala wine.

Australian lamb chops marinated in Rosemary, garlic and EVOO, grilled to perfection.

8 Ounces filet mignon, sauteed with shallots, brandy and topped with gorgonzola cheese sauce.

Breast of chicken sauteed in a lemon-white wine reduction, topped with capers.

Thinly pounded veal, sauteed with shallots, capers, fresh oregano, in a light tomato sauce.

Fresh Atlantic salmon sauteed with asparagus spears, in a brandy mustard cream sauce, topped with a jumbo shrimp.

Tender veal medallions sauteed and topped with prosciutto di parma and fontina cheeses, in a pinot grigio wine sauce, over a bed of fresh spinach.

Each painstakingly selected ingredient contributes to the greatness of this dish - An assortment of fresh shrimp, fish, mussels, clams and calamari, served in a seafood brodetto with toasted ciabatta points.