Grilled portobello mushroom in a burgundy wine reduction.

Black Prince Edward mussels in red or white wine broth.

Meatballs simmered in a ragu sauce.

Fried calamari tossed with pepperoncini served with a side of dipping sauce.

Littleneck clams in a garlic broth and fresh herbs.

A full assortment of imported cold aged meat and cheese delicacies.

Rolled eggplant with ricotta and prosciutto.

Thin slices of raw filet mignon topped with arugula and parmesan cheese shaves, drizzled with olive oil and lemon.

Pasta and cannellini beans in a rich garlic tomato broth.

Assorted hot appetizers for two.

Italian bread topped with fresh tomato, basil, garlic and parmigiano.

Wilted spinach with roasted peppers and onions.

Arugula, radicchio, endive, tossed with a vinaigrette dressing.

Fresh mozzarella with fresh and sundried tomato and fresh basil.

A mixture of seafood marinated with fresh herbs.

Hollow pasta in a spicy vodka sauce with tomato, basil and a touch of cream.

Baked lobster raviolis in a sundried tomato, bechamel sauce topped with breadcrumbs.

Penne with strips of grilled chicken breast, sundried tomatoes, onions and mushrooms.

Angel hair pasta with fresh vegetables in a light veloute sauce.

Wide flat noodle with porcini mushrooms in a cream sauce.

Bowtie pasta with pancetta, cream, egg, peas and parmigiano.

Corkscrew pasta with pancetta, escarole, Gaeta olives, garlic and oil.

Small pasta disks with sausage meat and broccoli sauteed in garlic and oil.

Fresh rigatoni in a light pesto sauce topped with filetto di pomodoro.

Homemade yellow and green noodles with shrimp, diver scallops and mushrooms in a brandy pink cream sauce.

Hollow long pasta in your traditional meat sauce with a dollop of mascarpone cheese.

Linguini pasta with clams sauteed in garlic and oil, red or white sauce.

Large hollow pasta and meatballs in ragu.

Breast of chicken prepared with your choice of Marsala, francese or pizzaiola sauce.

Breast of chicken lightly breaded, sauteed in olive oil and topped with arugula, tomatoes and red onions in a balsamic vinaigrette.

Grilled boneless breast of chicken topped with fresh mozzarella and sundried tomato served over escarole and orzo.

Tenderloins of chicken served with sausage, cherry peppers, onionsand mushroom.

Tenderloins of chicken served in a portobello mushroom sauce consisting of shallots, prosciutto, plum tomatoes, brandy, garlic and a touch of cream.

Stuffed chicken breast with prosciutto, spinach and fontina cheese lightly breaded in rosemary, garlic, sauvignon blanc.

Sauteed veal scaloppine topped with prosciutto, eggplant and fresh mozzarella with a Madeira sauce.

Grilled black angus sirloin cooked to your liking.

Pan seared pork chops in a sauce of roasted garlic, wild mushroom and cherry peppers in a balsamic demi glaze.

Pan seared veal medallions with sage leaves and prosciutto over wilted spinach topped with smoked mozzarella.

In a dill cream sauce.

Colossal shrimp seasoned with breadcrumbs in garlic and white wine.

Shrimp and scallops in a spicy garlic citrus sauce with a touch of balsamic vinegar.

Filet of sole sauteed in egg batter with garlic, lemon, wine sauce over spinach.

Spinach sauteed in garlic and oil.

Sauteed escarole with Gaeta olives in garlic and oil.

Broccoli rabe sauteed in garlic and oil.