Matteo's Garden Club

fried calamari with zucchini strips and spicy tomato sauce on the side

traditional eggplant "parmigiana" with mozzarella, parmesan cheese and tomato sauce as light as a souffle

maryland jumbo lump crab cakes tossed with house spices, served on a bed of organic mixed greens and remoulade sauce

prince edward island mussels sauteed in shallots, garlic and white wine, served with a side of house crostini

homemade ravioli stuffed with mascarpone cheese and minced granny smith apples. served in an apple cider sage reduction topped with country sausage.

delicately sliced scottish smoked salmon served with toast tips, cream cheese, capers and lemon slices

buratta mozzarella, fresh salami, prosciutto, olives and grilled peppers

half a dozen fresh oysters in a fabulous cream spinach base

tender littleneck clams topped with fresh herbs, breadcrumbs, stuffed garlic clams, garlic and baked to perfection

hearts of romaine tossed with italian salami, salted ricotta cheese, olives in a homemade salad caesar dressing with parmesan shavings.

hearts of romaine lettuce with traditional caesar dressing, homemade croutons and parmesan cheese shavings

mixed organic greens with gargonzola cheese pears and candied walnuts topped with fabulous homemade sherry vinaigrette

mixed organic greens with goal milk cheese sundried tomatoes and toasted pine nuts topped with homemade balsamic vinaigrette

roasted beets over mixed greens with goal milk cheese and candied pecans, topped with homemade balsamic vinaigrette

with arugula and shavings of parmagiano reggiono with balsamic vinaigrette

fresh asparagus tossed in light vinaigrette with a savory block pecorino zabaglione

pappardelle pasta with pancetta and asparagus tips in light cream sauce

linguini with fresh clams and garlic in a white or red sauce

spinach and ricotta stuffed in homemade ravioli in a tomato sauce topped with fresh mozzarella cheese lightly browned on top

penne pasta with meat sauce and reggiano parmigiano shavings

homemade baked gnocchi in rich cream sauce

penne pasta with light tomatoe sauce seared eggplant and grated ricotta salata

vesuvian cherry tomatoes, toasted pine nuts, gaeta olives and roasted garlic sauce over of denie angel hair pasta

jumbo white shrimp in a garlic white wine sauce over linguini

pounded chicken breast with herbs and spice topped with tri-cocore salad and balsamic reduction

served with homemade date chutney

herb roasted chicken breast topped with melted mozzarella cheese over a bed of spinach in a rich brown sauce

almond-crusted salmon in orange reduction

grilled to perfectional served with a port wine demi glace

tender veal shank served over risotto milanese accompanied by fresh assorted vegetables

veal scaloppini in a white wine lemon caper sauce

pan seared veal scaloppini topped with shitake mushroom caps, served with a spinach scuffle and polenta chips in a marsala demi glace

scaloppini of veal topped with prosciutto and provolone cheese in a sage sauce over a bed of wilted spinach

homemade lady fingers dipped in a coffee blend, layered with mascarpone cream and a splash of strega liquor

light chantilly cream folded into golden baked puff pastry and topped with fresh strawberries and lightly dusted with powdered sugar

on an almond-butter crust, with a cinnamon-sugar toasted pine nut crumble topping

served warm

includes 6 cookies

pineapple or orange sorbet

hot or cold

fresh brewed columbian