Classic baked clams stuffed with garlic, herbs, oregano, breadcrumbs and pancetta.

Goat cheese, sheltowee farm oyster mushrooms, roasted red pepper and white truffle oil.

Thinly sliced raw certified Angus beef tenderloin served with sea salt, arugula, burrata and caramelized shallot.

Baked rolls of eggplant with ricotta and marinara.

Grilled Italian rope sausage with peppers, white wine and fresh oregano.

Seasoned and fried, served with a trio of sweet red chili, citrus roasted garlic and pepperoncini aioli.

Traditional Caesar dressing with grilled baby romaine, parmesan reggiano and anchovy.

Iceberg topped with dried cranberries, toasted pecans and diced tomatoes, served with gorgonzola dressing.

Mixed greens with red peppers, tomato, English cucumber, gorgonzola cheese with house balsamic vinaigrette.

House made gemelli pasta in a traditional Italian meat sauce with red wine and tomatoes.

House made pappardelle pasta tossed with mushrooms, bacon and demi-glace cream sauce.

Baked lasagna with sausage, beef and ricotta.

House made mafalde pasta with certified Angus beef, toasted pine nuts, mirepoix, parmesan and white wine.

Capellini pasta and shrimp in a basil, garlic, white wine lemon cream sauce.

Fruit of the sea shrimp, scallops, sea bass, salmon, mussels and clams in a spicy white wine tomato sauce.

House made ricotta ravioli and green peas in a creamy tomato vodka sauce.

House made lumache pasta with a sausage, tomato, cream, basil and parmesan Reggiano sauce.

Sauteed in white wine lemon sauce with capers.

Certified Angus beef short rib braised white wine, vinegar, peppers, citrus and veal stock.

Sauteed with prosciutto, sage and mozzarella in a white wine butter sauce.

Crispy roasted half duck served with baby spinach and roasted potatoes, topped with an Italian agro dolce sauce with golden raisins and toasted almonds.

Slow cooked veal shank in red wine with mire poix served over saffron risotto with rosemary.

Cast iron seared isle of skye scottish sustainable salmon topped with sauteed cabbage and roasted peppers, served over homemade squid ink spaghetti alla chitarra in an aglio e olio sauce with green peas and sheltowee farm mushrooms.

Lightly breaded and topped with tomato sauce and mozzarella served with pasta marinara.

Sauteed in a sweet marsala sauce with sheltowee farm shiitake mushrooms.

14 Ounces certified Angus beef N.Y. Strip steak finished with a maker's mark bourbon balsamic glaze and grilled scallions.

14 Ounces certified Angus beef ribeye finished with rosemary gorgonzola compound butter and tobacco onions.

8 Ounces center cut certified Angus beef tenderloin finished with parmesan reggiano cheese, shaved prosciutto and a black truffle red wine demi reduction.

Lady fingers soaked in espresso and layered with a sweet mascarpone frangelico cream. Served with creme anglaise, fresh berries and dusted with cocoa powder.

Classic Italian eggless custard flavored with vanilla beans, topped with fresh berries, macerated in sweet balsamic vinegar and dusted with confectioner's sugar.

Bittersweet chocolate, butter and orchata cinnamon cream rum cake. Served with house made saffron gelato and fresh berries.

House made vanilla bean gelato with bittersweet chocolate, bourbon and pecan praline.

Creamy vanilla cheesecake and crushed heath toffee in an oreo cookie crust served with creme anglaise and fresh berries.

3 la rossa's cannoli shells, 1 dipped in chocolate, filled with sweet ricotta, chocolate chips and candied fruit filling, then capped with toasted pistachio. Served with fresh berries.