Crisp romaine leaves drizzled with an anchovy vinaigrette and Parmigiano cheese.

Mixture of sauted eggplant, peppers, onions, olives and marinara sauce in vinigrate.

Freshly poached and chilled baby squid with a special olive oil and lemon dressing

Fresh mozzarella, tomatoes, and basil with a balsamic reduction.

Grilled chicken breast with a lemon-herbed olive oil dressing served with mixed vegetables.

Herbed chicken thighs. oven-roasted with onions and potatoes.

Breaded veal cutlet, sautéed and served with arugula and lemon wedge.

Pork chop in an orange Marsala sauce, grilled and served with mixed vegetables.

Breaded veal cutlet, sautéed and baked with tomato sauce and mozzarella cheese. Served with a side of spaghetti with tomato sauce.

Flame seared wild salmon with garlic and medley of herbs served with fresh vegetables.

Mussels. Steamed mussels served in a tomato cream sauce.

Swordfish, grilled, and topped with Agrodolce. Sweet and sour onions, olives, and capers in wine sauce with roasted potatoes.

White sauce pizza topped with capers, red onion, and fennel.

Tomato sauce, shredded mozzarella cheese, sectioned artichokes, sundried tomatoes, mushrooms, and peppers.

Fresh sliced mozzarella, tomatoes, black olives, sliced onions parmesan cheese, oregano, olive oil and fresh basil.

Rigatoni pasta with house-made tomato meat sauce.

Spaghetti with meatballs.

Baked lasagna layered with a mixture of sautéed spinach, ricotta, and mozzarella cheese with tomato sauce.

Baked lasagna layered with a tomato meat sauce with freshly sliced mozzarella and ricotta cheese.

Smoked salmon cooked in blush sauce blended with bow-shaped pasta.

Ricotta filled tortellini pasta served with peas, scallions and sundried tomatoes in a light cream sauce.

Sauteed spinach in olive oil and garlic mixed with sweet Italian Pork sausage.

20 FL oz. bottle.

San Pellegrino sparkling mineral water 16.9 FL oz.

San Pellegrino sparkling mineral water 16.9 FL oz.