Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved parmesan.

Field greens, red beets, corn, tomato and dried ricotta.

Goat cheese baked over field greens salad with walnuts.

Caesar salad.

Sauteed chicken liver in balsamic over field salad.

Thinly sliced raw beef over baby arugula in oiland lemon dressing wit shaved Parmesan cheeseon top.

Grilled thick cut egplant topped with smoked mozzarella and fresh diced plum tomato salad.

Grilled and served over field salad.

Fresh mozzarella, roasted peppers and tomatoes.

Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Eggplant cannelloni filled with ricotta and mined spinachsauteed in a plum tomato and touch of cream sauce and melted cheese on top.

Seven little neck baked clams.

Traditional fried calamari served with marinara sauce.

Served over field salad.

Cap layered with crabmeat and mozzarella in a Barolo red wine reduction sauce.

Served with ground sweet sausage, prosciutto in a touch of cream.

Served with eggplant, fresh tomatoes and shaved dry ricotta.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a plum tomato reduction with a touch of cream topped with parmesan.

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Filled with minced spinach and Ricotta cheese in a plum tomato reduction with a touch of cream.

Basil Ricotta cheese tortelloni in a four cheese cream sauce.

Served with fresh salmon in a plum tomato reduction with a touch of cream.

Served with shitake mushrooms and shrimp in a light red sauce​.

Served with white clam sauce.

Served with mixed seafood marinara sauce with cherry tomatoes.

Served with dry parcini mushrooms.

Served with veal meat sauce.

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Mixed seafood stewed in tomato sauce served with linguine side.

Sauteed with lemon and white wine over spinach.

Breaded shrimp topped with marinara sauce and served with linguine.

Chicken liver sauteed with onions.

Served with bones, sauteed with rosemary, garlic and white wine.

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Boneless, sauteed with Sun-dried​ tomatoes, peas and portobello mushrooms.

Boneless with shallots, artichokes and mushrooms.

Breast layered with prosciutto, eggplant and fontina.

Veal cutlet topped wit dice plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Scallopini with shitake mushrooms in a fresh plum tomato sauce.

Veal encrusted with Parmesan sauteed in lemon and white wine.

Scaloppini layered with prosciutto over spinach.

Broiled veal chop with fresh sage served with roasted potatoes.

Grilled sirloin steak served with roasted potatoes.

Thinly pounded veal chop layered with proscuitto and fontinacheese sauteed in a parcini mushrooms and cream sauce.

Sauteed calve's liver with onions.