Ranch dressing.

Sliced Italian meats, selection of cheeses and pickled vegetables.

Marinated tomato and basil mixture, crostini slices.

Deep-fried green tomatoes with goat cheese, red pepper coulis, balsamic reduction.

With fresh tomatoes, saffron white wine broth or marinara broth.

Fried oysters served with cocktail sauce.

Marinara and lime, cilantro aioli sauce.

Fresh tomatoes and burrata mozzarella slices in balsamic vinaigrette and extra virgin olive oil.

Field greens, strawberries and fried goat cheese. balsamic vinaigrette dressing.

Chopped romaine, house made croutons, parmesan cheese.

Iceberg, cherry tomatoes, red onion, crispy pancetta. homemade blue cheese crumble dressing.

Red and gold beets, oranges, Belgian endives, red onions, goat cheese crumble. balsamic vinaigrette dressing.

Belgian endives, arugula, radicchio, candied walnuts, gorgonzola-walnut dressing.

Beer and veal ragu, ricotta cheese, mozzarella, marinara sauce.

Hot Italian sausage, chopped eggplant, crushed red pepper, marinara sauce and melted mozzarella.

Brown butter sage sauce.

Bucatini pasta with a pancetta, crushed red pepper in a Pomodoro sauce. pecorino cheese.

Beef and veal ragu, parmesan cheese.

Linguini, shrimp, scallops, squid, clams and mussels in fra-diavolo sauce.

Sausage, broccoli, Portobello mushrooms, sun-dried tomatoes in a EVOO sauce with chili pepper flakes.

Farfalle with salmon, pancetta, capers, cherry tomatoes in a mascarpone cream sauce.

Scallops and shrimp in a spicy tomato sauce with fresh basil.

Served over artichoke and lemon risotto with a caper white wine sauce.

Fresh shellfish, grouper and fennel in a tomato broth. Served with crostini bread slices.

Asparagus risotto with a leek and caper beurre blanc sauce.

Roasted potatoes and asparagus with a rosemary demi sauce.

Mixed tomato medley, artichokes, mashed potatoes and sauteed mushrooms with a white wine sauce over.

Served over Italian pancetta and cannellini beans with a red wine sauce.

Served over a vegetable medley and topped with a saffron crab beurre blanc sauce.

Served with roasted red potatoes with a crab, cherry tomato, lemon white wine sauce.

Portobello mushroom, asparagus, red and yellow bell peppers, yellow squash and a drizzled balsamic reduction sauce.

Parmesan mashed potatoes, green beans with a bourbon mushroom demi sauce.