Grilled portobello, shiitake and oyster mushrooms with Parmigiana shavings.

Warm goat cheese with arugula and walnut vinaigrette.

Pan fried zucchini blossoms filled with bufala ricotta served with prosciutto.

Breaded baby eggplant baked with tomato, mozzarella and Parmigiana.

Kobe beef carpaccio with arugula, Parmigiano and black truffles.

Calamari salad with arugula, cannellini beans and avocado dressing.

Baby artichoke with mushrooms, celery and Parmigiano shavings.

Italian frisee with pear, Gorgonzola and walnut dressing.

Grilled shrimp with crab meat, radicchio, baby lettuce and avocado.

Crab cake served with mango salad and citrus vinaigrette.

Asparagus gratin with Parmigiano and butter.

Tuna roll with balsamic sauce and spicy mayonnaise.

Grilled salmon with haricot vert and fingerling potatoes.

Mixed greens with vine-ripened tomatoes and aged balsamic vinaigrette.

Pan-fried shiitake mushrooms filled with shrimp and scallions.

Penne with fresh tomato, basil and mozzarella.

Tagliolini with rock shrimp, maine crabmeat in tomato cream sauce.

Gnocchi with fresh tomato, basil and mozzarella.

Green and white tagliolini with kobe beef bolognese sauce.

Special macaroni with eggs, cream, pecorino Romano, Italian bacon and black pepper.

Pappardelle with porcini mushrooms and light cream sauce.

Homemade strozzapreti with pesto, pine nuts and Parmigiano shavings.

Orecchiette with broccoli rabe, extra virgin olive oil and provolone cheese.

Fresh spaghetti with cockles clams, white and extra virgin olive oil.

Fusilli with seared yellowtail tuna, black olives, tomato and oregano.

Traditional roman fresh spaghetti with pecorino and coarse black pepper.

Green spinach ravioli with brown butter and sage.

Homemade porcini ravioli with truffle butter sauce.

Gnocchi with slow-braised Jamison Farm lamb shank.

Orecchiette with spicy lamb and pork sausage, broccoli rabe and tomato sauce.

Pappardelle with lamb ragu and porcini mushrooms.

Green spinach ravioli with fresh tomato, basil and Bufala mozzarella.

Rigatoni with seared yellowfin tuna, black olives, tomato and oregano.

Homemade spaghetti with clams and zucchini flowers in garlic and extra virgin olive oil.

Black spaghettini with mixed seafood and spicy tomato sauce.

Homemade white tagliolini with lobster ragu, asparagus and tomato cream.

Roasted Australian rack of lamb with mustard crust and sauteed baby spinach.

Beef filet mignon with Barolo wine sauce and roasted baby potatoes.

Breaded chicken topped with tomato, mozzarella and parmigiano.

Breaded pan-fried veal served with arugula and tomato.

Breaded veal chop topped with tomato, mozzarella and Parmigiano.

Organic chicken stuffed with spinach, prosciutto and mozzarella served with potatoes.

Slow-braised Jamison Farm lamb shank with sauteed baby spinach.

Grilled salmon with crisp potato carpaccio, sweet onions and black olives.

Seared yellowfin tuna with black pepper crust and lemon sauce.

Pan-sauteed diver scallops and shrimp with broccoli rabe.

Pan-roasted sea bass with artichokes.