Roasted beet wedges and red onions tossed with hearts of orange, mesclun greens and lightly spiced candied walnuts. Topped with goat cheese crumbles and orange-citrus vinaigrette.

Mesclun greens, carrots, onions, tomatoes and olives, garnished with freshly grated parmigiano .served with a balsamic or cranberry citrus vinaigrette.

Crispy whole hearts of romaine topped with hand-shaved Parmagiano, grape tomatoes and house-made garlic croutons.

Linguine topped with sauteed black tiger shrimp, Julienne chicken breast, scallops and Italian sausage. Finished with creamy tomato rosemary caper sauce.

An Alina's classic! sautéed wild mushrooms tossed with Penne pasta and shallots in a Porcini mushroom basil cream sauce. Oven-finished with smoked mozzarella.

Sicilian soul food: Rapi greens, garlic, Pignoli nuts, sun-dried tomatoes and golden raisins, sautéed, tossed and served on angel hair pasta with a hint of red pepper flakes.

sautéed fresh tiger shrimp cooked with garlic in a spiced tomato basil sauce and a splash of withe wine.

Tender Julienned steak tips cooked with Vidalia onions and roasted red peppers. Served with pasta in a red wine, tomato and oregano sauce. Finished with hand-shaved parmigiano.

Julienned chicken, sweet Italian sausage, sopressata and roasted red peppers with fettuccine in a spicy Alfredo sauce.

Stuffed with Gorgonzola, endives and walnuts. Cooked in a brandy cream sauce with a hint of tomato, spinach and sun-dried tomatoes. Finished with hand-shaved parmigiano.

Tiger shrimp, scallops and lobster meat cooked in an Alfredo sauce with a Fettuccine pasta.

Layered and rolled with fresh garlic, sage , spinach , provolone and prosciutto. Finished with Alina's signature roasted red pepper and Chianti wine sauce.

Pan-seared, topped with confit garlic, sautéed mushrooms and Alina's signature Pinot Noir wine/balsamic reduction.

Cooked in a rich brandy Gorgonzola cream sauce with shallots and cranberries.

sautéed with capers, white wine, and lemon butter sauce.

Tender slowly cooked Veal Osso Buco Braised in aromatic herbs and served over risotto Milanese with a parmigiano finish.

Cooked with roasted garlic, olives , thyme and cannellini beans in pomodoro.

Prepared with crushed garlic and extra virgin olive oil, oven roasted and served with sautéed spinach or rapi greens.

Encrusted with crushed lightly spiced candied walnuts. Served on light pumpkin liqueur-infused butternut cream sauce.

Gluten-green.

Traditional Italian dessert made with alternating layers of Esselon coffee-soaked sponge cake and mascarpone/whipped cream blend. Dusted with cocoa powder.

Light chilled vanilla custard topped with caramelized raw sugar.

A petite-sized rich chocolate dessert service with a homemade berry coulis.

A traditional Northern Italian custard. Infused with Marsala wine and topped with raspberries.

Vanilla cannolo shell stuffed with mascarpone and chocolate chip filling.