Porto Leggero

Parmigiano breaded portobello mushrooms in light real jus finished with fresh basil

Mixed baby lettuce with a basamic vinaigrette topped with parmigiano absing and roasted red onions

Dives scallops in a spicy white bean and rocendry brotb with a touch of plum tomato

Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper

Spicy tomato and basil sauce with sbitaki mushroom, black olives and a bint of ancbovy

Olive oil and garlic with Italian sausage broccoli di rapa and sundried tomato

Pancetta, onions and white wine infused sauce with barely cooked tomatoes

Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti

Vedka sauce with peas and prosciutte in a light tomato and basil sauce with a bint of cream

Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a bint of vinegar

Large dice of veal breaded with parmigiano and bread crumbo sauteed and topped with arugola, tomato and parmigiano shavings

Marinated and grilled lamb chops over sauteed mushrooms with a balsamic vinegar sauce

Filet mignon of beef in a sherry wine sauce with eberry peppers, mushrooms and potatoes

Large shrimp simmered with garlic lemon and white wine with feceb berbs

Filet of lemon sole francaise style in a light brotb infused with tomato and basil

Roasted atlantic salmon in a champagne and mustard sauce

Filet of red snapper in a saffron and fresh tomato brotb with clams, mussels and shrimp

Striped base in a sauce of olives, capers and onions with abint of ancbovy

Marinated and grilled lamb chops over sauteed mushrooms with a balamic vinegar sauce

Sauteed portobello mushrooms with fresh tbyme and truffle vinaigrette with arugola and parmigiana

Mixed baby lettuce dressed with a pistachio and articbake vinaigrette finished with goat cheese and sundried tomatoes

Pan roasted diver scallops in a saffron cream sauce over braised vegetables

Steamed mussels with fennel, teeks and fresh berbs with grilled foccacia

Light tomato and basil sauce with sausage and mushrooms, finished with toasted fennel seed

Rich cream sauce with walnuts, gorgaonzola cheese and roasted tomatoes

Arugola and shrimp simmered with fresh tomatoes, olive oil and garlic

Porcini filled ravioli in a white and black truffle cream sauce

Sberry laced cream sauce with sundried tomatoes, basil, mushrooms and peas

Breast of organic chicken topped with prosciutto, fontina and eggplant in a madiera wine sauce

Niman ranch stuffed pork chop with truffles and marsala wine over braised mushrooms

Veal scallopini with fresh artichokes, garlic and sage finished with a brandy infused veal jus

Slow roasted lamb bank with natural juices over saffron risotte

Medaltions of filet mignon in a balsamic vinegar sauce

Butterflied shrimp over sauteed spinach with a lemon, mustard and roasted aballot broth

Fillet of lemon sole encrusted with bazelnuts, topped with arugola and roasted pepper salad, fennel tomato vinaigrette

Pan roasted salmon topped with toasted pignoli over naparagus in a light wine, butter and lemon sauce

Red snapper in a rosemary and garlic sauce over a combination of seasonal vegetables

Filet of striped bass with a potato crust in a port and sherry vinegar reduction