Shrimps, scallops and calamari served deep fried with cocktail sauce suggested wine pairing: Colombia crest, chardonnay.

Pan seared scallops, diced tomatoes, Dijon mustard sauce.

Thin sliced fillet mignon served over arugula, diced tomatoes and cilantro balsamic sauce it's delizioso suggested wine pairing: sebastiani, chardonnay.

Thin sliced fillet mignon served over arugula, diced tomatoes and cilantro balsamic sauce it's delizioso suggested wine pairing: sebastiani, chardonnay.

Fresh arugula, pears, dry figs and goat cheese, cranberries, caramelized pecans, passion fruit vinaigrette.

Fresh spinach served with a hard boiled egg, mushrooms in a warm balsamic mustard and bacon vinaigrette.

Iceberg wedge served with crispy pancetta sweet red onions, cucumbers and tomatoes, radicchio, vinaigretteand gorgonzola dressing.

Gold and red beets, carrots, mixed greens, caramelized pecans and gorgonzola cheese served with beet and bleu cheese dressing.

Fresh little necks clams served with linguine, garlic, white wineand parsley.

Arborio served with wild mushrooms and goat cheese.

Homemade ravioli filled with chunks of lobster meat, ricotta cheese, fresh basil sun-dried tomatoes with lobster cream sauce.

Homemade gnocchi served with chunks of filet mignon broccoli, shaved garlic sun-dried tomatoes mushrooms in a olive oil sauce.

Homemade fresh made ravioli filled with spinach, fresh ricotta cheese served with a light butter sage sauce.

Linguini served with shrimps, scallops, mussels, clams, shaved garlicand basil in a marinara sauce.

Penne pasta served with sauteed chunks of chicken, spinach, pancetta, fresh tomatoes in a white wine cream sauce.

Arborio served with prawns, shaved garlic, fresh tomatoes, spinach and touch of tarragon.

Black angel hair served with sauteed shrimp scallops, redand green bell peppers, mushroom with a champagne cream lobster reduction sauce.

Large prawns served sauteed with mushrooms and bell peppers in a bordelaise sauce touch of cream.

Ravioli stuffed with chicken, spinach and artichokes served in a arrabiata sauce.

Leg and thigh served sauteed with white wine, garlic, oregano, peas and potatoes.

Pounded breast of chicken served sauteed with a lemon butter garlic and caper sauce.

Veal medallions and zucchini dipped in egg wash then sauteed and served with a white wine.

Veal medallions served with porcini mushrooms and regular mushrooms in a champagne cream reduction sauce.

Bone in porterhouse broiled and served with apricot brandy sauce.

Veal scaloppini served broiled with Portobello mushrooms, in a bordelaises garlic sauce.

Veal chop lightly pounded and lightly dusted in seasoned bread crumbs with a light wine sauce.

Stuffed medallions with provolone cheese, spinach, served with artichokes, diced tomatoes and bordelaise sauce.

Served broiled with portabella mushroom sauce and sage bordelaise sauce.

Served broiled with thin sliced mushrooms and black truffle sauce.

Served sauteed with lemon caper butter sauce and julienne vegetables.

Grilled tilapia, scallops, shrimp, redand green bell peppers, fresh tomatoes, touch of garlic, fresh tomatoes and touch of garlic butter over pasta.