Fresh seasonal vegetables simmered in a light tomato broth.

Pancetta, cannellini beans with homemade taglioni pasta.

Spaghetti tossed with garlic, oil, and pepperoncino, featured in the Boston globe.

Thin noodle pasta with prosciutto di parma and assorted mushrooms, topped with a light cream and truffle oil sauce.

Arborio rice topped with mussels, clams, shrimp, calamari, and scallops and a light spicy tomato sauce.

Ground pork, beef and veal slowly simmered in a tomato sauce topped with parmigiano.

Thick hollow spaghetti topped with pancetta, eggs, black pepper, and parmigiano cheese.

Linguine with a spicy San Marzano tomato sauce and jumbo shrimp.

Escalopes of veal topped with prosciutto di parma, sage and fresh mozzarella.

Chicken breast with roasted peppers and artichokes in a white wine lemon caper sauce.

Grilled salmon fillet with a honey balsamic glaze.

Grilled lamb chops marinated in Italian herbs. All above secondi served with roasted potatoes and chef's choice of vegetables.

Braised beef short ribs in a chianti reduction served over mashed potato.

Lightly fried pork cutlet topped with orugola and fresh diced heirloom tomatoes with lemon oil dressing.

Sauteed spinach with garlic and olive oil.

A side of saffron arborio rice with parmigiano cheese.

Grilled asparagus brushed with e.v.o.o.

Penne with a tomato cream and vodka sauce.