Mixed field greens with a balsamic vinaigrette.

Salad with shaved Parmesan and crouton.

Salad with lemon vinaigrette, pine nuts and goat cheese.

Fresh mozzarella cheese and tomato slices in oil and balsamic.

Yellow squash, zucchini, red bell peppers and mushrooms.

Chicken, yellow squash, zucchini, red bell peppers and mushrooms.

Spinach tagliatelle with a hearty ragu of veal, beef, pork, onion, carrots, tomatoes and a touch of cream.

Buckwheat tagliatelle tossed with sauteed rapini, roasted radicchio, browned garlic, shiitake mushrooms and crushed red pepper. Vegetarian.

Wild mushroom stuffed black peppercorn ravioli with browned garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienne zucchini.

Ravioli filled with eggplant, bell peppers, walnuts, ricotta, Parmigiano, basil and mint. Topped with a tomato-basil sauce. Vegetarian.

Ravioli filled with browned granny smith apples, sausage, and Parmigiano topped with browned butter, sage and an apple cider reduction drizzle.

Ravioli stuffed with grilled chicken and wild mushrooms in a spicy tomato-basil and cream sauce.

Ravioli stuffed with lobster and cheese in a Champagne cream sauce topped with basil and diced tomatoes.

Italian crepes stuffed with chicken, spinach and ricotta topped with tomato-basil sauce and a Gorgonzola mushroom sauce.

Tomato, fresh mozzarella, shiitake mushrooms and eggplant componata on croutons.

Fresh mozzarella cheese and tomato slices in balsamic vinaigrette.

Traditional Caesar dressing with shaved Reggiano and croutons.

Mixed greens with balsamic vinaigrette.

Traditional Caesar salad with grilled chicken strips.

Grilled zucchini, red bell pepper and balsamic vinaigrette.

Homemade spinach tagliatelle with a hearty ragu made with veal, beef, onions, carrots, celery, tomatoes and a hint of cream.

Buckwheat tagliatelle tossed with sauteed rapini, roasted radicchio, browned garlic, shiitake mushrooms and crushed red pepper.

Wild mushroom stuffed ravioli with browned garlic, shiitake and domestic mushrooms tossed in rosemary infused olive oil topped with tomatoes and julienne zucchini.

Stuffed with wild mushrooms served in a spicy tomato cream sauce.

Eggplant, bell peppers, walnuts, ricotta, Parmesan, basil and mint topped with a fresh tomato basil sauce.

Round ravioli filled with granny smith apple, sausage and Parmigiano topped with browned butter and sage.

Choice of mixed vegetables (yellow squash, zucchini, red bell pepper and mushrooms) or grilled chicken.

With basil pesto with a Caesar salad.

Grilled zucchini, squash, red bell peppers, eggplants and served with field green salad.

Fresh tomatoes and Fontina cheese served with a Caesar salad.

Served with Pulcinella field green salad.

Shaved Reggiano, spinach, basil and topped with garlic aioli.

Breaded chicken scalopini, field greens, Roma tomatoes and caper.

With semolina gnocchi disc in white wine tomato basil broth.

Sauteed chicken breast wrapped with prosciutto, Marsala mushrooms and penne al pesto.