Allegro

Jumbo shrimp prepared Tuscan style with tomatoes and extra-virgin olive oil

Beef ravioli braised in red wine with truffle oil, and shaved Parmigiano Reggiano

Assorted cured meats and imported Italian cheeses with marinated vegetables and olives

Black Label Prosciutto di Parma with melon

Three crostini served with Taleggio cheese, honey, and pinenuts: spinach roasted garlic and guanciale: heirtoom tomatoes and basil

Tuna carpaccio with Ligurian olives, roasted garlic cloves, and micro arugula

Beef carpaccio with micro arugula, truffle sauce and Parmigiano Reggiano

Scallop carpaccio with capers, radishes, red onions, ligurian olives, celery micro greens

Classic Caesar salad with whole romaine heart, leaves. Parmigiano Reggiano and fresh baked bread sticks

Bibb lettuce with caramelized onions, tomatoes, white creamer potatoes, asparagus, olives, and balsamic vinegar

Baby arugula with Medijool dates, roasted peppers and balsamic vinaigrette, and served with Parmigiano Reggiano foam crostini

Burrata cheese with sauteed tomatoes, basil, red pepper flakes, and extra virgin olive oil

King crab meat tossed with extra virgin oil, lemon juice served with baby arugula and slow roasted tomatoes

Roasted beets and caramelized Granny Smith apples with mixed greens served with semolina encrusted goat cheese cake and blood orange vinaigrette

Artisan spaghetti tossed with littlaneck chopped mussels, Calabruse peppers, tomatoes, parsley, and white wine

Tagliatelle with wild mushrooms, asparagus, and light cream sauce

Vegetable crepe lasagna layered with ricotta cheese, spinach topped with porcini mushrooms, bechamel, Parmigiano Reggiano and toasted walnuts

Homemade cannelloni filled with King Crab meat, roasted fennel, and mascarpone cheese garnished with zucchini, squash, and tomatoes

Pappardelle with homemade rabbit meatballs, monkfish, tomatoes and fennel pollen

Pappardelle with homemade rabbit meatballs, monkfish, tomatoes and fennel pollen

Ravioli filled with ricotta cheese, parcini and truffles tossed with melted butter and Parmigiano Reggiano

Seafood risotto with jumbo shrimp, scallops, mussels, calamari, and clams

Carnaroli rice tossed with fresh artichokes and lemon preserve and Parmigiano Reggiano

Satron risotto tossed with maine lobster meat

Grilled yellow-fin tuna with toasted sardinian couscous tossed with eggplant, caponata, and olive caper relish

Grilled grouper fillet, served over swiss chard and reduced navel orange and golden raisins

Whole grilled Mediterranean Sea Bream with roasted potatoes and asparagus

King Salmon with tomatoes, wild mushrooms, green peas and asparagus and lemon preserve, cooked in parchment, papera

Grilled monkfish served with roasted potatoes, butternut squash, brussel sprout, and pancetta

Boneless braised beef short ribs with braised vegetables and creamy mashed potatoes

Grilled veal chop with wild mushrooms and roasted potatoes

Pan seared duck breast with baked butternut squash au gratin, creamy spinach and Mostarda di Cremona

Grilled fillet mignon topped with fresh mozzarella and tomato, served with slow cooked artichoke hearts

Grilled Ashland Farm chicken topped with prosciutto and fontina cheese, served with ratatouille, polenta and asparagus

Spange cake soaked in rum layered with chocolate and vanilla mousse wrapped in chocolate

House made ladyfingers soaked with espresso and kalhua layered with mascarpone

Milk chocolate rum flavored mousse, white chocolate mousse, and espresso flavored darkchocolate mousse glazed with chocolate ganache

House made praline vanilla mousse which encompasses a milk chocolate center finished with a praline anglaise

Genoise cake soaked in raspberry sauce then layered with a champagne zabagilone

Four layers of decadent yellow sponge cake soaked with rum then layered with a chocolate mousse and covered with chocolate ganache

Chef choice of three cheeses of the day accompanied by fresh fruit, mustards