Simple white bean soup with pennette pasta, garlic and fresh oregano.
Spinach salad with roquefort cheese and walnuts served with roasted pear.
Endive and roquefort with granny smith apples and honey balsamic vinaigrette.
Mushrooms stuffed with sausage and spinach in a sherry wine reduction.
Diver scallops in a spicy white bean and rosemary broth with a touch of plum tomato.
Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper.
Grilled chicken with romaine, avocado, pancetta and tomato.
Mixed baby lettuce with a balsamic vinaigrette topped with parmigiano shavings and roasted red onions.
Parmigiano breaded portobello mushrooms in a light veal jus finished with fresh basil.
Jersey tomatoes, buffalo mozzarella, sun dried tomatoes and roasted red peppers.
Diver scallops in a spicy white bean and rosemary broth with a touch of plum tomato.
Mixed baby lettuce with a balsamic vinaigrette topped with parmigiano shavings and roasted red onions.
Parmigiano breaded portobello mushrooms in a light veal jus finished with fresh basil.
Steamed mussels in a white wine, garlic and fresh tomato sauce with chili pepper.
Steamed mussels with fennel, leeks and fresh herbs with grilled foccacia.
Mixed baby lettuce dressed with a pistachio and artichoke vinaigrette, finished with goat cheese and sun dried tomatoes.
Pan roasted diver scallops in a saffron cream sauce over braised vegetables.
Sauteed portobello mushrooms with fresh thyme and truffle vinaigrette with arugola and parmigiano.
Pancetta, onions and white white infused sauce with barely cooked San Marzano tomatoes.
Olive oil and garlic with Italian sausage, broccoli di rapa and sun dried tomatoes.
Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti.
Spicy tomato and basil sauce with shiitake mushrooms, black olives and a hint of anchovy.
Vodka sauce with peas and prosciutto in a light tomato and basil sauce with a hint of cream.
Striped bass in a sauce of olives, capers and onions with a hint of anchovy.
Filet of lemon sole (Francaise style) in a light broth infused with tomato and basil.
Filet mignon of beef in a sherry wine sauce with cherry peppers, mushrooms and potatoes.
Breaded veal chop with parmigiano and bread crumbs, sauteed and topped with arugola, tomato and parmigiano shavings.
Large shrimp simmered with garlic, lemon and white wine with fresh herbs.
Roasted Atlantic salmon in a champagne and mustard sauce.
Filet of red snapper in a saffron and fresh tomato broth with clams, mussels and shrimp.
Port scallopini topped with prosciutto and mozzarella in a light wine sauce with fresh sage.
Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a hint of vinegar.
Butternut squash filled ravioli topped with a brown butter and sage sauce, finished with crumbled amaretti.
Olive oil and garlic with Italian sausage, broccoli di rapa and sun dried tomatoes.
Vodka sauce with peas and prosciutto in a light tomato and basil sauce with a hint of cream.
Pancetta, onions and white wine infused sauce with barely cooked San Marzano tomatoes.
Spicy tomato and basil sauce with shiitake mushrooms, black olives and a hint of anchovy.
Porcini filled ravioli in a white and black truffle cream sauce.
Arugola and shrimp simmered with fresh tomatoes, olive oil and garlic.
Light tomato and basil sauce with sausage and mushrooms finished with toasted fennel seed.
Sherry laced cream sauce with sun dried tomatoes, basil, mushrooms and peas.
Veal, pork and beef stewed with vegetables and red wine reduction.
Served with cinnamon gelato.
Large shrimp simmered with garlic, lemon and white wine with fresh herbs.
Striped bass in a sauce of olives, capers and onions with a hint of anchovy.
Tender pieces of chicken sauteed with white wine, garlic and sausage, finished with a hint of vinegar.
Port scallopini topped with prosciutto and mozzarella in a light wine sauce with fresh sage.
Roasted Atlantic salmon in a champagne and mustard sauce.
Breaded Veal Chop with parmigiano and bread crumbs, sauteed and topped with arugola, tomato and parmigano shavings.
Filet of lemon sole (Francaise style) in a light broth infused with tomato and basil.
Filet of red snapper in a saffron and fresh tomato broth with clams, mussels and shrimp.
Filet mignon of beef in a sherry wine sauce with cherry peppers, mushrooms and potatoes.
Marinated and grilled lamb chops over sauteed mushrooms with a balsamic vinegar sauce.
Pan roasted salmon topped with toasted pignoli over asparagus in a light wine, butter and lemon sauce.
Filet of lemon sole encrusted with hazelnuts, topped with arugola and roasted pepper salad, fennel-tomato vinaigrette.
Butterflied shrimp over sauteed spinach with a lemon, mustard and roasted shallot broth.
Medallions of filet mignon in a balsamic vinegar sauce.
Rack pork chop with long hot fryers with mushrooms and potatoes.
Veal scallopini with fresh artichokes, garlic and sage finished with brandy infused veal jus.
Slow roasted lamb shank with natural juices over saffron risotto.
Red snapper in a rosemary and garlic sauce over a combination of seasonal vegetables.
Breast of organic chicken topped with prosciutto, fontina and eggplant in a madiera wine sauce.
Filet of striped bass with a potato crust in a port and sherry vinegar reduction.