Filet of beef with baby arugula and parmigiano.

With sweet Italian sausage and fennel.

Baby octopus braised with tomato, olives, capers and extra virgin olive oil.

Assorted seafood tossed in extra virgin olive oil with a hint of garlic.

Imported bufala mozzarella with tomato and basil.

Mixture of grilled and marinated vegetables.

Prosciutto di parma served with seasonal melon.

Shrimps and clams oven booked.

An assortment of the very best classic antipasti ingredients.

Young tender baby stuffed artichokes.

Broccoli di rape and Italian sausage.

Jumbo crab meat and white beans with a lively mint oil.

Crispy polenta and talleggio cheese are paired with sauteed onions, paneetta and flavored with thyme to create this milanese original.

Grilled shrimp encircled with a ringlet of tender calamari and topped with crabmeat.

Jumbo crab meat and white beans with a lively mint oil.

Fresh egg-based ridged tabular shaped pasta in a delicious king crabmeat pink cream sauce.

Cork-screw pasta with eggplant and capers in an aromatic sauce with fresh tomatoes.

With artichoke hearts and pancetta.

Fresh made pasta stuffed with sausage and broccoli rabe in a caramelized roasted garlic sauce.

Linguini pasta and wild New Zealand clams in a white or red sauce.

Authentically prepared as in the roman hills.

Slow-cooked farro grain combined with white beans and broccoli rabe.

Margherita plus a wild mushroom mix with sausage.

With fresh cherry tomato sauce and basil.

Potato dumplings with a veal enriched ragu.

Classic meat and cheese lasagna.

Handmade pasta with a sunday ragu and bufala ricotta.

Spiral shaped pasta with foie gras, pignoli, golden raisins and a touch of sundried tomato puree.

Discover cod as a gourmet delight as traditionally prepared with potatoes, onions, olives and light tomato sauce.

Salmon marinated with extra virgin olive oil and balsamic vinegar, stuffes with sauteed zucchini and mint and roasted.

Red snapper alla meuniere.

Authentic version of theprovencal seafood stew with mussels and clams.

Flounder stuffed with jumbo crabmeat.

Jumbo shrimp prepared as you wish. . Francese, marichiara or fra diavolo.

Imported sea bass grilled or in a light cherry tomato sauce.

Con "minuzzaglia" cuddle fish with regionally flavored tomato sauce and mixed pasta cuts.

Chunks of fresh lobster meat, flamed with cognac and bourbon and returned to its shell batched with a creamy tomato sauce enhanced with sage and cayenne pepper.

Sauteed escarole with capers, olives, raisins, pignoli and anchovies.

Monk fish in sweet and sour with golden raisins and pignoli.

Discover cod as a gourmet delight as traditionally prepared with potatoes, onions, olives and light tomato sauce.

Wild pan seared jumbo sea scallops served over champagne risotto.

Fresh made pasta with langoustine (norway lobster), octopus, calamari, clams, musselsand rock shrimp.

Tender calamari tubes stuffed.

Red snapper alla meuniere.

Stewed shank of veal traditionally prepared with tomato and served with saffron risotto.

With sauteed spinach.

Free range all natural chicken breast stuffed with cheese and ham in a light brown sauce accented with sage, served with potato croquettes.

Free range all natural chicken breast stuffed with cheese and ham in a light brown sauce accented with sage, served with potato croquettes.

Housemade sausage with broccoli rabe.

Pork chops pan seared to perfection, with vinegar peppers and fingerlings.

The freshest calve's liver, shallots, pistachios, white grapes and dessert wine are exquisitely blended to create this signature dish.

Grilled medallions of filet mignon scented with white truffle oil, served with sauteed imported wild mushrooms and crispy polenta.

Roasted duckling in a sauce flamed with strega and flavored with hot cherry peppers served with a pear pouched with strawberry liqueur.

Free range all natural breast of chicken franeese, pizzaiola, marsala, piccata or parmigiana.

Grilled tenderloins of lamb accompanied with sauteed chicory and crispy polenta.

Prime black Angus 28 day dry aged grilled rib stick New York strip 3600. Porterhouse.

Pork tenderloin stuffed with raisins, pignoli, garlic and parsley in a brown sauce accented with fruit preserves and mustard.

Housemade meatballs.

Roasted butternut squash, caramelized onions, bufala mozzarella and julienne sopressata.

The original recipe.

Grilled milk fed veal chop with speck and sauteed chicory.

Ricotta cheese and sauteed spinach.

Ricotta cheese and sauteed spinach.

Radicchio, endive and arugula with whole grain mustard dressing.

Broccoli rabe, escarole or spinach sauteed with garlic and oil.

Shallot zinfandel vinaigrette with parmigiano reggiano shavings.

Imported cherry tomatoes, arugula and sweet onions combined with extra virgin olive oil with a drop of the very best balsamic vinegar.

Field greens with toasted walnuts and seasonal fresh berries.

Roasted eggplant and red ball pepper salad with frisee and feta.

Arugula and pear salad with parmigiana-reggiano shavings.

An assortment of the very best, imported from Italy for two.

Garnished with meat ragu, roasted eggplant chunks and parmigiano cheese.

Tomato, bufala mozzarella and basil.

The classic margherita with the additions of rucola and prosciutto di parma.