Served over baby green salad in a balsamic vinaigrette dressing.

Fresh mozzarella, bread and egg batter, served with anchovy, white wine, butter, capers and lemon sauce.

Fried squid.

Baked clams casino.

Antipasto from the cold buffet.

Bitter broccoli and sausage.

Rolled eggplant filled with ricotta, fresh mozzarella and spinach, topped with a light pink sauce.

Fresh homemade mozzarella with fresh tomato and roasted peppers.

Stuffed with ricotta and mozzarella cheese.

Grilled mozzarella, wrapped in prosciutto and served over grilled radichio.

Baby greens and tomatoes.

Arugula, endive, radiccio.

Pasta with beans.

Homemade potato dumplings topped with fior di latte bocconcini.

Asparagus, olive oil and roasted garlic.

Homemade yellow and green fettuccine with fresh mushrooms and shrimp in a cream sauce.

Home made pasta stuffed with ground beef, cheese, mozzarella.

Angel hair pasta with baby shrimps, scallops, manille clams and white wine in a light plum tomato sauce.

Angel hair pasta with jumbo lump crab meat in a light marinara sauce.

Prepared with shrimp, garlic, virgin olive oil and parsley.

Prepared with fresh garlic, basil baby shrimp, diced tomato and arugula in a blush cream sauce.

Bow tie pasta, sauteed salmon with shiitake mushrooms, fresh tomato, basil, white wine and a blush cream sauce.

Halfmoon ravioli, filled with cheese and spinach, in a light pink vodka sauce.

Corkscrew pasta, porcini mushroom, baby shrimp and sundried tomatoes in a brandy cream sauce.

Pencetta, onions and white wine, in a light tomato basil sauce.

Red or white clam sauce.

Prepared with sauteed baby shrimps, broccoli, shallots, fresh tomato, cognac and a touch of cream.

With peas and prosciutto.

Served in a garlic oil sauce.

Pencil pasta, lightly baked with ricotta, diced eggplant and tomato basil sauce, topped with fresh mozzarella.

Chicken breast and jumbo shrimp topped with mozzarella, sauteed with shitaki mushrooms in a brandy sauce.

Sauteed chicken breast, topped with eggplant, prosciutto and mozzarella.

Boneless breast of chicken, sauteed with onions, portobello mushrooms, roasted peppers and a balsamic vinegar demlaze, served over sauteed spinach.

Breast of chicken with sausage, garlic, lemon and wine sauce.

Sauteed breast of chicken with shiitake mushrooms and shallots, topped with asparagus and mozzarella, in a port wine cream demiglaze.

Stuffed chicken breast, ricotta, spinach, prosciutto and mozzarella in an onion and mushroom sauce.

Breast of chicken, sauteed in garlic, artichokes and sundried tomatoes in a balsamic vinegar demiglaze.

Chicken with tomato and mozzarella.

Tomato and mozzarella.

Veal scallopini dipped in egg, sauteed with fresh tomato, sundried tomatoes and shiitaki mushrooms in a light bluch sauce.

Stuffed with mozzarella, spinach and prosciutto in a porcini mushroom sauce.

Combination of veal, shrimpand a filet of sole over spinach with francaise sauce.

Sauteed scaloppini with mushrooms, onions, red and green peppers, white wine and tomato basil sauce.

Pan fried breaded veal cutlet, topped with fresh arugula, fresh tomatoes and chopped red onions in a balsamic vinegarette.

Veal topped with prosciutto and sage on a bed of spinach.

White wine, lemon, capers and artichokes.

Medallions of veal with portobello, shiitake and porcini mushrooms in a Madeira wine sauce.

Chicken breast, topped with portobello mushroom and red onions, in a balsamic vinagarette.

Veal chop topped with mushrooms, braised in barollo wine sauce.

Ribeye steak pizzaiola or with onions and mushrooms.

Grilled salmon, calamari and jumbo shrimp, served over mixed greens with balsamic vinegarette.