Parmigiano and lemon aioli.

Genoa and sopressata, coppa, mortadella.

Parmigiano, Gorgonzola and ricotta.

Olives, capers, pine nuts and raisins.

Ciabatta broiled with varying toppings.

Red wine shallot marmalade, focaccia.

Parmigiano, mushrooms, capers, oil.

Grappa cured, sour cream and onion.

Herbed lemon-wine-garlic broth.

Tomatoes, fresh mozzarella, basil vinaigrette.

Tomato, artichoke, olives, vinaigrette.

Arugula, walnut oil vinaigrette, Bulgarian feta.

Lemon, allspice, parsley, mint, green onion, Asiago crisp basket.

Arugula, ricotta salata, almonds, fig vinaigrette.

Gorgonzola, pine nuts, raisins, balsamic vinaigrette (hint of anchovy).

Black olives, red onion, olive oil and vinegar.

Tomato and a hard-boiled egg with parsley-radish dressing.

Red onion, thyme and fennel served with egg and tomato garnish.

Artichoke hearts, mild cherry peppers and mozzarella on ciabatta with a mixed green salad.

Italian ham and mozzarella cheese on open-faced ciabatta with a mixed green salad.

Genoa salami, coppa ham, mortadella, mozzarella cheese on French bread, with lettuce and tomato.

Ricotta, mozzarella, mushrooms and roasted peppers with a mixed green salad.

Roasted, sweet red bell peppers, smoked mozzarella cheese.

Buffalo mozzarella, tomato sauce and basil.

Italian sausage, onion and bell pepper.

Beef and pork, mushrooms, peas, prosciutto.

Atlantic mussels, spicy tomato.

Italian sausage, tangy tomato sauce, over fettuccine, parmigiano.

Eggplant stew with tomato, capers, olives, herbed ricotta cheese.

Finely ground veal in a traditional romagnese bolognese sauce.

Roasted with sautéed greens and polenta.

Balsamic reduction and mashed potatoes.

Grilled chicken breast, puréed vegetable sauce and mashed potatoes

Over house tomato sauce.

Olive oil, basil and garlic.

Tomato basil sauce and parmigiano.

Garlic, pine nuts, parmigiano.

Balsamic, potato frico, cannelini bean and vegetable.

Chicken breast, mushrooms, aromatic vegetables, raisins, pine nuts, balsamic and sweet vermouth.

Half Free-Range chicken, white wine mustard cream sauce, mashed potato.

Baked polenta, sautéed carrots, Chef's choice of greens.

Root, hustle pork, horseradish glaze. Sweet potato, sweet corn, brussels sprouts.

Sliced tenderloin, Brandy-Flamed mushrooms, cream sauce.

Mozzarella and Gorgonzola, raisins and pine nuts, puréed bell pepper coulis sauce.

Served with 2 poached eggs.

Brussel sprout, corn, bell pepper, potatoes and onions with 2 poached eggs.

Two soft poached eggs, breakfast potatoes, fennel and salmon.

Brioche bread dipped in Vanilla-Nutmeg batter with house syrup.

Spinach, asparagus, tomato and mozzarella.

Mozzarella, Missouri bacon and ham.

Shrimp, bell peppers, zucchini and basil.

Petite tender (4 Oz) with 2 eggs any style.

Savoiardi cookies with dark rum and espresso, layered with mascarpone cheese and cocoa, a Venetian favorite.

A classic Northern Italian dessert. Vanilla cream custard with Strawberry-Balsamic gelée.

Dark, bittersweet felchlin chocolate makes a light and creamy mousse.

A moist flourless hazelnut and chocolate tort with a dark chocolate glaze.

Lemon butter cake soaked in limoncello. Served with limoncello whipped cream and fresh berries.

Lemon custard tart on a cookie crust with chocolate ganache.

Chocolate cake with a layer of chocolate mousse and chocolate ganache.

Homemade since 1983, all natural ingredients.

Traditional Italian cookies Twice-Baked. Assorted varieties. Experience biscotti the Italian way by dipping them in dessert wine.

With whipped cream.

Espresso, chocolate, whipped cream.

Hot milky chocolate, whipped cream.

A glass of steamed milk with almond syrup.

Orange pekoe with mint.

Green, earl grey, mint, chamomile.