Stuffed with spinach and ricotta, baked with mozzarella, tomatoand basil.12

PEI. Mussels sauteed in olive oil, garlic, parsley, white wine.

Romesco aioli and spicy tomato sauce.

Fresh buratta cheese, thinly sliced imported ham, grape tomatoes, roasted red peppers, drizzled with fig balsamic reduction.

PEI. Mussels sauteed in olive oil, garlic, parsley, white wine.

Selection of imported cheeses and cured meats served with crostini and dried fruit.

Served over baby arugula, tomato, fennel, black olives, roasted red peppers, drizzled with fresh lemon olive oil.

Served with saffron aioli.

Tomato gravy, Parmesan, pesto crostini.

Gorgonzola cheese, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Quinoa, chickpeas, avocado, baby kale, fresh herb vinaigrette, grilled shrimp.

Baby arugula, cucumbers, cherry tomatoes, chickpeas, topped with grilled lemon chicken.

Baby arugula, avocado, hearts of palm, shaved Parmigiano Reggiano, fresh lemon vinaigrette

Romaine hearts, garlic Parmesan croutons, shaved reggiano.

Feta cheese, sliced tomatoes, cucumbers, kalamata olives, red onion, romaine, red wine vinaigrette.

Sauteed with pancetta, olives, grape tomatoes, garlic and olive oil.

Sauteed jumbo shrimp in a spicy tomato sauce over tagliatelle.

Served with wild mushrooms in truffle butter sauce.

Tossed with pork tenderloin ragu, finished with freshly grated Pecorino Romano.

Served on pita bread with lettuce, tomato, onion, tzatziki sauce, served with rosemary French fries.

Baby arugula, red onion, cherry tomatoes, european cucumbers, gorgonzola, lemon vinaigrette.

Grilled fresh salmon, baby greens, caponata, rosemary-sage French fries.

Prime dry-aged beef, thick bacon, melted cabrales cheese and shoestring fries.

Breast of chicken breaded in Parmesan in a light prosecco sauce with spinach and rosemary potatoes.

Basil pesto, olive tapenade, fresh mozzarella, patatas bravas.

Served with saffron aioli.

Stuffed with spinach and ricotta, baked with mozzarella, tomatoand basil.

Fresh buratta cheese, thinly sliced imported ham, grape tomatoes, roasted red peppers, drizzled with fig balsamic reduction.

PEI. Mussels sauteed in olive oil, garlic, parsley, white wine.

Tomato gravy, Parmesan, pesto crostini.

Romesco aioli and spicy tomato sauce.

Served over baby arugula, tomato, fennel, black olives, roasted red peppers, drizzled with fresh lemon olive oil.

Romaine hearts, garlic Parmesan croutons, shaved reggiano.

Feta cheese, sliced tomatoes, cucumbers, kalamata olives, red onion, romaine, red wine vinaigrette.

Baby arugula, avocado, hearts of palm, shaved parmigiano reggiano, fresh lemon vinaigrette.

Gorgonzola cheese, grapes, pears, pistachios, dried cranberries, baby greens, pomegranate balsamic vinaigrette.

Homemade mozzarella, grilled eggplant, artichoke hearts, tomatoes, olives. Roasted peppers, baby greens, balsamic vinaigrette.

Served with wild mushrooms in truffle butter sauce.

Sauteed jumbo shrimp in a spicy tomato sauce over tagliatelle.

Tossed with pork tenderloin ragu, finished with freshly grated Pecorino Romano.

Sauteed with pancetta, olives, grape tomatoes, garlic and olive oil.

Pan seared with garden fresh herbs, garlic, butter, served with shoestring fries.

Marinated with thyme, garlic, served with braised escarole, garlic potato pie, lemon chicken thyme juice.

Quail eggs, foie gras, truffle Parmesan, French fries and baby greens.

Slow braised lamb shank over rosemary potatoes, rioja reduction.

Shrimp, clams, mussels, calamari, arborio rice in saffron-tomato broth.

Served with red quinoa, baby vegetables and a citrus beurre blanc.

Served with fingerling potatoes, haricots verts, topped with white wine, lemon, parsley.

Center cut swordfish skewered with onions, peppers, tomatoes, charcoal grilled, topped with ladolemono sauce over rosemary potatoes.

Pan seared dry sea scallops over Parmesan risotto in lobster butter sauce.