Raw filet mignon, topped with arugula and Parmigiano.
Raw filet mignon, topped with arugula and sauteed portobello and shiitake mushrooms.
Mussels in a white wine and garlic sauce.
Combination of grilled and marinated vegetables.
Spicy. Fried calamari. Served with a spicy tomato sauce.
Rare filet mignon, topped with arugula and Buffalo mozzarella.
Buffalo mozzarella with tomatoes and basil, drizzled with extra virgin olive oil.
Clams simmered in a light tomato sauce.
3 artichokes grilled with lemon and extra virgin olive oil.
Cream-filled mozzarella with prosciutto, tomatoes and mesclun salad.
Egg drop soup, finished with parsley and Parmesan cheese in chicken broth.
Roasted peppers with black olive capers, bread crumbs and extra virgin olive oil.
Mixed vegetable soup in a vegetable broth.
Escarole sauteed with olives, tomatoes and pine nuts.
Spinach sauteed in raisins and pine nuts.
Escarola with cannelloni beans in a light tomato sauce.
Salad of radicchio, arugula and Boston leaf, dressed with a red wine vinaigrette.
Salad of mushrooms and radicchio, tossed with our house vinaigrette.
Salad of arugula and tomatoes, tossed with our house vinaigrette.
Mesclun salad with roasted peppers, anchovies and mozzarella.
Heart of romaine, dressing of mustard, eggs, croutons and Parmigiano.
Fettuccine with porcini mushrooms in a light cream.
Homemade pasta with sun-dried tomatoes, mushrooms and peas.
Rigatoni with tomato sauce, pancetta and a splash of vodka.
Spicy. Penne with a spicy tomato sauce and fresh parsley.
Paccheri with mussels, clams, shrimp, calamari and chiodini mushroom.
Linguine with a white or red clam sauce.
With pancetta, onions, tomato sauce and pecorini cheese.
Spaghetti with anchovies, capers and black olives in tomato sauce.
Homemade potato dumplings in a tomato, Buffalo mozzarella and basil sauce.
Homemade ravioli filled with ricotta cheese. Served in a meat sauce.
Assortment of fresh seafood.
Fettuccine in a meat sauce.
Homemade pasta with shrimp, radicchio and basil.
Rigatoni with eggplant, mozzarella, basil and tomato.
Penne with pancetta, mushrooms, tomato sauce and a touch of cream.
Linguine with clams, mussels, shrimp and calamari.
Spaghetti with fresh tomato and basil.
Fusilli with broccoli, chicken, sun-dried tomatoes and extra virgin oil.
Spaghetti with pancetta, egg, Parmesan cheese and black pepper.
Homemade potato dumplings with a traditional pesto sauce.
Homemade ravioli filled with ricotta cheese, baked in a porcini sauce.
Mixed wild mushrooms, porcini mushrooms and sun-dried tomatoes.
Homemade ravioli with stuffed lobster, shrimp, cognac and touch of cream.
Layers of pasta with meat sauce and carrots in Bolognese style.
Spaghetti with meatballs and tomato sauce
Bowtie pasta with salmon, green peas and pink sauce.
Spaghetti with meatballs and tomato sauce.
Combination of fish and shellfish in a light tomato sauce.
Whole roasted red snapper with lemon, extra virgin olive oil and white wine.
Broiled jumbo shrimp with garlic, white wine and lemon.
Fillet of branzino and scampi, mussels, clams and calamari with light tomato sauce.
Whole roasted branzino with lemon, extra virgin olive oil and white wine.
Fillet of striped bass, black olives and capers in a tomato sauce.
Grilled salmon finished with sauteed zucchini.
Breast of chicken filled with peppers, prosciutto and mozzarella in a light cream sauce.
Breast of chicken pan sauteed with wild mushrooms, sun-dried tomatoes and asparagus.
Breast of chicken topped with peppers, mozzarella and mushrooms with a touch of tomato.
Thinly pounded grilled chicken breast. Served over a salad of mesclun.
Chicken with mushrooms and artichokes in a tomato sauce.
Breast of chicken with shrimp and shiitake mushrooms in a thyme and lemon sauce.
Chicken on the bone, with sausage, mushrooms, green olives, peppers and onions.
Breast of chicken breaded and topped with mozzarella and fresh tomato sauce.
Chicken on the bone with sausage, mushrooms, green olives, peppers and onions.
Breast of chicken breaded and topped with Arugula & Tomato
Rack of lamb in a wild mushrooms and truffle sauce.
Thinly pounded veal. Served over a mesclun and tomato salad.
Veal scaloppine topped with peppers, mozzarella and a touch of tomato.
Breaded veal cutlet topped with chopped tomatoes, basil and extra virgin olive oil.
Veal chop in a porcini mushroom sauce.
Rack of lamb with fresh herbs and arugula.
Veal scaloppine with mushrooms in a Marsala wine sauce.
Veal medallions in a wild mushrooms and truffle sauce.
Sauteed sausage, peppers and onions in virgin oil with cherry tomatoes.
Four meatballs in tomato sauce.
3 pieces of sauteed sausage with peppers and onions in virgin oil and cherry tomatoes.
Meatballs in tomato sauce.
Chocolate sponge cake with chantilly cream.
Layers of expresso-drenched lady fingers with mascarpone cream.
A soft pastry base filled with chantilly cream and topped with mixed berries.
Pastry cream with lemon and pine nuts.