Tender calamari lightly battered and fried, served with marinara sauce.

Toasted focaccia bread topped with diced tomatoes, chopped basil, feta cheese and a touch of olive oil.

Vine ripened tomatoes topped with fresh mozzarella, basil leaves and drizzled Italian balsamic glaze.

Italian sausage and broccoli rabe sauteed in garlic, caramelized onions and olive oil.

Three meatballs, served with marinara sauce.

Mixed greens, fresh tomatoes, kalamata olives, red onions, cucumber, pepperoncini and feta cheese.

Mixed greens, fresh tomatoes, hearts of palm, kalamata olives, red onions and pepperoncini.

Mixed greens, fresh tomatoes, spinach, strawberries, raisins topped with gorgonzola cheese and toasted almonds.

Fresh hearts of romaine in a creamy Caesar dressing topped with fresh homemade croutons.

Fresh mozzarella, vine ripened tomatoes, basil, garlic and olive oil.

Fresh mozzarella, ricotta, romano cheese, garlic and olive oil.

Vine ripened tomatoes, fresh mozzarella, black olives, artichoke hearts and red onions topped with feta cheese.

Sweet Italian sausage sauteed with roasted red peppers and onions.

Prosciutto di parma, fresh mozzarella, roasted red peppers, fresh basil and olive oil.

Vine ripened tomatoes topped with fresh mozzarella, pine-nut pesto and fresh basil.

Breaded chicken breast topped with fresh mozzarella cheese and basil served with marinara sauce.

Fettuccine pasta prepared in a creamy alfredo sauce.

Penne pasta, sun-dried tomatoes, fresh spinach, artichoke hearts sauteed with garlic and olive oil topped with feta cheese and artichoke hearts.

Ravioli filled with Italian sausage and fresh broccoli rabe blended with imported pecorino romano and fontina cheese, roasted in garlic and olive oil.

Capellini pasta tossed in a our homemade Italian meat sauce with a touch of mascarpone cheese.

Shrimp and peas sauteed in a white wine lemon sauce with a hint of mascarpone and parmesan cheese.

Ravioli stuffed with oven-roasted portabello mushroom, tossed in a mascarpone cream sauce and fresh mushrooms.

Capellini tossed with our homemade pine-nut pesto sauce finished with freshly shaved parmesan.

Rigatoni tossed in homemade creamy vodka sauce, panchetta, basil and onions.

Fresh salmon filet sauteed in a brandy cream tomato sauce with capers and kalamata olives served over sautee zuquini, squash, string beans and red roasted pepper.

Shrimp prepared in a white wine sauce tossed with fresh spinach and cherry tomatoes served over linguini pasta.

Chicken breast sauteed in a white wine lemon sauce with capers served with penne pasta.

Chicken breast sauteed in a marsala wine sauce and mushrooms, served with penne.

Chicken breast stuffed with smoked gouda cheese, prosciutto and red roasted peppers prepared in a white wine lemon butter sauce served over sauteed zucchini, squash and string beans.

Veal sauteed with artichoke hearts, topped with prosciutto and fresh mozzarella in a marsala wine sauce, served over spinach and potato croquet.

Veal cutlet topped with homemade tomato sauce and fresh mozzarella served over penne pasta.

Veal sauteed in a white wine lemon sauce with capers served with penne pasta.

Veal sauteed in a marsala wine sauce with fresh mushrooms, served with penne pasta.

Layers if espresso drenched ladyfingers divided by mascarpone cream dusted with cocoa powder.

Freshly baked apple pie topped with vanilla ice cream and caramel sauce.

Homemade lemon mousse topped with fresh berries compote (strawberries, blackberries, raspberries and blueberries).

Crunchy sweet pastry filled cannoli cream and chocolate chips.

Creamy chocolate mousse made from scratch with dark chocolate topped with strawberries.

A truly riccota-style cheesecake, crumbly and rich, with a hit of tahitian vanilla bean, topped with sliced strawberries and caramel sauce.

Warm chocolate cake filled with caramel, topped with vanilla ice cream, caramel sauce and toasted almonds.