Eggplant stuffed with ricotta and topped with mozzarella, tomato sauce and basil.

Fried crispy calamari with spicy basil plum tomato sauce.

Mussels sauteed with garlic, onions, lemon white wine sauceand fresh herbs.

Fresh mozzarella cheese and Roma tomato, sliced prosciutto di Parma, olive oil, fresh basil.

Eggplant, prosciutto, mozzarella, tomato, capers, onions, fresh basil, lemon wine sauce.

Mushrooms stuffed with bread crumbs, herbs, fontina cheese, Marsala sauce.

Chopped romaine hearts with homemade croutons and Caesar dressing, shaved Parmesan cheese.

Organic field greens with Gorgonzola, tomato, red onions, walnuts and balsamic vinaigrette.

Organic field greens with tomato, red onions and balsamic vinaigrette.

Iceberg lettuce with tomato, crispy prosciutto and housemade Gorgonzola dressing.

Organic baby arugula salad with goat cheese, red onions, walnuts and citrus vinaigrette.

Penne sauteed with roasted chicken breast, creamy basil tomato Parmesan sauce.

Bowtie sauteed with shrimp, scallops, basil, fresh tomato, lemon white wine sauce.

Shrimp, clams, scallop, mussels, and calamari served over pasta in light red sauce.

Fresh crepe filled with ricotta cheese, spinach, prosciutto and mozzarella topped with meat sauce.

Angel hair pasta with olives, anchovies, capers, fresh basil, red wine and plum tomato.

Linguini pasta sauteed with lemon white wine or basil tomato clam sauce.

Cheese-filled pasta served with chunks of salmon, peas and toasted pine nuts in a creamy basil pink sauce.

Capellini pasta with shrimp, spinach, pine nuts, garlic and lemon white wine sauce.

Fettuccine with a classic creamy Parmesan, basil and garlic sauce.

Capellini with peas, broccoli, mushrooms, zucchini, tomatoes and garlic, lemon white wine sauce.

Spaghetti topped with meat sauce, fresh ricotta, Parmesan cheese and basil.

Salmon baked with artichokes, tomatoes, basil, garlic, lemon and white wine.

Large shrimp marinated and sauteed in garlic, basil, lemon and white wine.

Diver scallops wrapped in prosciutto and pan-seared with a balsamic glaze over sauteed spinach.

1/2 of a grilled free-range chicken with rosemary, roasted potatoes, spinach and capers.

Breaded chicken breast with prosciutto, mozzarella, tomatoes and capers.

Egg battered free-range chicken breast sauteed with a lemon and white wine sauce.

Bone-in chicken, Italian sausage, peppers, potatoes and garlic in a balsamic sauce.

Tender veal served with sauteed mushrooms in a Marsala brown sauce.

Tender veal sauteed with capers and lemon in a white wine sauce.

Tender veal served with spinach, prosciutto and fontina cheese in a Marsala wine sauce.

Filet mignon with mushrooms and sun-dried tomatoes in a brown Marsala wine sauce.