Toasted garlic bread topped with fresh basil, tomatoes, olive oil, and garlic finished with a drizzle of balsamic reduction.

Juicy tomato sliced and topped with fresh buffalo mozzarella, basil, and a balsamic reduction.

Chilled slices of salami, proscuitto, provolene cheese, mozzarella, Kalamata olives, marinated artichoke hearts, and roasted red peppers.

Three pieces. Thinly sliced sauteed eggplant filled with ricotta cheese, then baked with mozzarella cheese and fresh tomato sauce.

Mussels sauteed with garlic, Chianti wine, and a light tomato sauce.

Calamari sauteed in a light tomato sauce and Sangiovese wine.

Fresh ahi tuna dusted with Dijon mustard and pan seared. Served over a bed of spring mixed greens.

Mixture of seafood marinated with garlic, olive oil, lemon juice, salt, and pepper. Served over spring mixed greens.

Drizzled with truffle oil, topped with capers, and shaved Parmesan.

Three pieces. Elvias homemade meatballs topped with Maytag blue cheese and a cabernet sauce or homemade marinara.

Two pieces. Pan seared sea scallops over spinach.

Two pieces. With roasted red pepper coulis.

With a sherry wine reduction.

Five pieces. Served with cocktail sauce.

Seasoned in garlic, wine, and limone.

Classic lobster bisque topped served with 2 oz. Lobster meat.

Cold puree of tomatoes, peppers, cucumbers, and celery.

Spring mixed greens, hearts of palm, and tomatoes.

Classic Caesar salad.

Olive oil, anchovies, freshly squeezed lemon, tri color peppers, and shaved parmigiano reggiano.

Spring mixed greens, sugared walnuts, mandarin oranges, dried cranberries, goat cheese, lightly coated in an olive oil, and balsamic vinaigrette dressing.

Roasted red peppers, Kalamata olives, and cucumbers in a feta vinaigrette topped with feta.

Crispy wedge of Romaine topped with bleu cheese crumbles, bacon bits, red onion, and fresh tomatoes with creamy Caesar dressing.

Spinach Romaine with arugula, fresh strawberries, artichokes, cucumbers, and mozzarella coated with a strawberry vinaigrette dressing.

Layers of pasta baked with spinach, ricotta, sweet Italian sausage and meat sauce topped with a creamy bechamel sauce.

Tortellini filled with cheese, slowly cooked with provolone, bleu cheese, asiago and parmigiano.

Alfredo sauce, pecorino romano, cream and parmesan cheese.

Served with three meatballs.

Panne sauteed in a light tomato cream sauce with a hint of vodka.

Fettuccine with meat sauce slow cooked with Chianti wine.

Penne sauteed with fresh tomatoes, basil, kalamata olives, capers, garlic, and anchovies.

Potato dumplings tossed with fresh basil, pine nuts, garlic, olive oil and cream.

Baked pasta wrap stuffed with veal, filet, ricotta and mozzarella cheese topped with marinara sauce.

Saute of shrimp, tomato, artichokes, capers and herbs. Tossed in a light wine and tomato broth served over angel hair pasta.

Atlantic salmon broiled and finished with a light lemon cream sauce, served with vegetables and pasta.

Linguini with mussels, calamari, shrimp, and fresh fish.

Four scallops.

Lightly breaded.

Ten Shrimp served with vegetables and pasta.

Lightly breaded chicken breast topped with fresh tomato, basil, and buffalo mozzarella, baked with olive oil and finished with a balsamic vinegar reducation.

Topped with proschitto, spinach, and mozzarella.

Topped with proschitto, spinach, and mozzarella.

Veal sauteed with mushrooms in Marsala wine. Served with vegetables and pasta.

Veal sauteed with lemons, capers, and cream. Served with vegetables and pasta.

Grilled and served with three tiger shrimp.

Eight ounce filter sauteed in a Barolo wine reduction topped with bleu cheese. Served with vegetables, and pasta.