Roma tomato, roasted garlic, fresh basil, Parmigiano-Reggiano, and extra virgin olive oil on toasted French baguette. Vegetarian.

Burrata wrapped with Prosciutto di Parma on roasted red beet with dried apricot compote.

Grilled squid with an anchovy, olive, and tomato tapenade.

Tender squid rings and zucchini squash, semolina dusted and fried with a lemon aioli and sriracha mayo.

Choice tenderloin, thinly sliced, topped with grain mustard, baby arugula, and shaved Parmigiano-Reggiano.

Grilled Tiger Shrimp with Calabrese pepperoncini, basil, and tomato.

A fried Parmesano polenta with a gorgonzola melt. Vegetarian.

Sea scallops seared to perfection and wrapped in Prosciutto de Parma, served on a bed of arugula and polenta, and drizzled with a roasted red pepper coulis.

Fresh steamed mussels, white wine, lemon herbs, crostini.

Semolina crust with tomato, fresh mozzarella and basil. Vegetarian.

Tomato, mozzarella, prosciutto crudo, arugula and shaved Parmigiano-Reggiano.

Tomato, mozzarella, goat cheese, Asiago, and Parmesano. Vegetarian.

Tomato, mozzarella, Sicilian sausage, rapini, and olives.

Daily chef featured creation.

Celery, carrot, onion, parsley, navy bean, and pasta in a tomato and vegetable broth. Vegetarian.

Mixed greens, seasonal carrots and radishes, Roma tomato and red onion tossed in our balsamic house dressing. Vegan.

Soft mozzarella, Roma tomato, extra virgin olive oil, basil, and pesto drizzle. Vegetarian.

Hearts of romaine tossed in our house Caesar dressing, served with a Parmesan crostini and shaved Parmigiano-Reggiano.

Arugula, slivers of pear, shaved fennel, candied walnuts, and Gorgonzola tossed in our house-made lemon honey vinaigrette. Vegetarian.

Penne rigate, pancetta, Vodka Rose, and Parmigiano-Reggiano.

2-colored spinach and yellow linguine, smoked salmon in a Rose sauce.

Portabello and ricotta stuffed jumbo ravioli in sage cream, drizzled with truffle oil. Vegetarian.

Zebra-striped lobster stuffed ravioli with seafood saffron cream.

Penne rigate, Sicilian sausage, and rapini in an olive tomato sauce.

Spaghetti, pancetta, and egg buttered with Parmigiano-Reggiano.

Egg linguine with mussels, shrimp, scallops, calamari, and fresh diced tomato in a white wine garlic sauce.

Butter poached Ricotta stuffed gnocchi with gorgonzola cream and Parmigiano-Reggiano. Vegetarian.

Ricotta, bolognese, egg noodle semolina pasta.

Spaghetti, Bolognese sauce, Parmigiano-Reggiano.

Italian Arborio rice, white wine, mixed mushrooms, truffle oil, and Parmigiano-Reggiano. Vegetarian.

Italian Arborio rice with a medley of shrimp, scallops, calamari, mussels, and fresh diced tomato in a garlic white wine sauce.

Filet of Atlantic salmon with lemon herbs, white wine, and extra virgin olive oil, baked in parchment paper. Served with seasonal vegetable and mushroom rice pilaf.

Grilled salmon, scallops and shrimp with herb garlic lemon butter. Served with seasonal vegetable and mushroom rice pilaf.

Roasted Australian double frenched and Dijon herb crusted rack of lamb, drizzled with port wine au jus with seasonal vegetable and potato.

A 10 oz. 45 days dry-aged center cut striploin drizzled with a cabernet reduction, served with haricot vert and potato.

Goat cheese, prosciutto, and sauteed mushroom stuffed supreme chicken breast, pan jus with seasonal vegetable and potato.

Tenderized milk fed veal scaloppini with mixed mushroom Marsala au jus, seasonal vegetable and potato.

Tenderized milk fed veal scallopini, crumbed and topped with tomato, mozzarella and Parmigiano-Reggiano. Served with spaghetti ala olio.

Tenderized grain-fed chicken breast, crumbed and baked with tomato, mozzarella, and Parmesano. Served with spaghetti ala olio.

Oven baked crumbed eggplant, tomato, mozzarella, and Parmigiano-Reggiano. Served with spaghetti ala olio. Vegetarian.

Vegan.

Vegan.

Vegetarian.

Vegan.

Vegetarian.

Per person. Includes choice of 1 appetizer or salad, choice of entree, and choice of dessert.