Soft Parmesan polenta cakes topped with fresh arugula and mushrooms sauteed with madeira wine.

Sauteed brussels sprouts with crispy pancetta and caramelized onions.

Two dungeness-blue crab cakes on a bed of mixed greens and lemon caper aioli.

Seasoned beef and pork with sauteed onion and kale, Italian 5-cheese blend and marinara sauce.

Hearts of romaine, classic Caesar dressing, Parmesan and white anchovy garnish.

Baby field greens, tomato, cucumber, pickled red onion and pomegranate basil vinaigrette.

Chopped hearts of romaine, Gorgonzola dressing, prosciutto, pickled onion, cherry tomatoes and balsamic reduction.

Red wine and tomato braised beef short ribs, served over rigatoni noodles and topped with crispy onion strings.

Grilled eggplant, marinated tomatoes, leeks, zucchini, sweet peppers and chili flakes in marina.

Braised lamb shank, creamy feta polenta, seasonal vegetables and rich red wine sauce.

Pan-seared Alaskan salmon, sauteed kale and spinach with roasted zucchini and butternut squash, lemon beurre blanc and a sprinkle of toasted almonds.

Parmesan breaded veal cutlets, marinara, melted provolone and mozzarella over linguini tossed with tomatoes, basil and garlic.

Parmesan breaded eggplant, marinara, melted provolone and mozzarella over linguini tossed with tomatoes, basil and garlic.

Parmesan breaded veal cutlets, marinara, melted provolone and mozzarella over linguini tossed with tomatoes, basil and garlic.

Seasoned floured chicken cutlets over linguini tossed with a lemon caper artichoke sauce.

Layered with cheese and rich bolognese sauce.