Buffalo mozzarella and heirloom tomatoes in a basil Tuscan extra virgin olive oil.

Chopped roma tomatoes, basil, red onions, extra virgin olive oil and dry sheep ricotta cheese.

Italian tuna salad. Mix vegetables, arugula choppet tomatoes simple extra virgin olive oil.

Italian cured meats and cheese selections with grilled marinated vegetables and olives.

Grilled squid over mixed greens, capers and black olives, finished with a lime vinaigrette, or fried to perfection with a side tomato sauce.

Crispy romaine lettuce in a home-made Caesar dressing, served with marinated grilled chicken breast parmigiano-crust.

Mixed field greens topped with veal cutlet and chopped plum tomatoes and shaved parmigiano cheese in a house balsamic vinaigrette.

Seafood salad. Baby arugula with marinated calamari rings, baby shrimp and jumbo lump crabmeat in a lemon olive oil.

Baby spinach topped with three grilled jumbo shrimp, cherry tomatoes and croutons, served in a pomegranate vinaigrette with goat cheese.

Baby frisee with grilled salmon with melted Gorgonzola cheese on top, accompanied with roasted golden beets and roasted almonds, finished with lemon olive oil dressing.

Chicken cutlet with sauteed broccoli rabe or spinach.

Grilled chicken breast served with portobello mushrooms.

Chicken parmigiana served sandwich style.

Grilled salmon with mixed greens, mayo and tomatoes.

Eggplant, zucchini, peppers, asparagus, fresh tomatoes and extra virgin olive oil.

Prosciutto, soppressata, fresh mozzarella, tomato and basil.

Mediterranean sea bass (whole table side fillet) grilled to perfection with side of lemon, extra virgin olive oil, fresh herb and garlic sauce.

Chicken pan fried, parma style over a bed of linguine.

Veal pan fried, parma style over a bed of linguine.

Sauteed chicken topped with spinach, prosciutto and fontina in a Chianti classico with fresh sage.

Sauteed veal topped with spinach, prosciutto and fontina in a Chianti classico with fresh sage.

Sauteed chicken medallions in classic piccata sauce lemon white wine with capers.

Sauteed veal medallions in classic piccata sauce lemon white wine with capers.

Slow roasted half duck, partially deboned, finished with Cabernet reduction orange zest.

Whole-wheat and gluten free, served with your choice of Caesar or giardino salad.

Mushroom, peas, artichoke hearts, and onions sauteed in a white wine tomato saffron broth with fresh herbs. Vegetarian.

Chicken sausage with sun-dried tomatoes and diced plum tomatoes in a fresh basil pesto with roasted pine nuts and fresh ricotta cheese.

Served in a Gorgonzola sauce or San marzano fondue with diced fresh mozzarella and basil.

Spiral pasta, caramelized vidalia onions and apple wood smoked bacon in tomato fondue with fresh oregano.

Sauteed mushrooms, grilled artichokes, peas, and asparagus with a mint cauliflower fondue. Vegetarian.

Three 2 oz. half-moon shaped ravioli stuffed with Maryland jumbo lump crab meat in brandy, lemon zest, cherry tomatoes and spring peas.

A hand-made cheese tortellini with prosciutto -peas panna cream souse.

Ravioli stuffed with fresh ricotta cheese served in San marzano fondue with a scoop of pasteurized creamy ricotta on top.

Sauteed mixed vegetables.

Sauteed asparagus.

Sauteed spinach with garlic olive oil.

Sauteed broccoli rabe with garlic olive oil.

Roasted fingerling potatoes with fresh rosemary.

Sauteed green beans with a touch of butter and toasted almonds.

Italian cured meats and cheese selections with grilled marinated vegetables and olives.

Fillet mignon, this sliced, cured with lemon extra virgin olive oil topped with wild arugula shaved parmigiana toasted pistachio.

Pan seared jumbo sea scallops topped with toasted pistachios over a fresh fennel and celery salad dressed with a ginger, lemon, and soy sauce vinaigrette.

Wild burgundy snails, spinach, and sun-dried tomatoes in a basil garlic compound butter.

Fresh grilled squid over mixed greens, capers and black olives, finished with a lime vinaigrette or fried to perfection.

Heirloom chopped tomatoes, basil, red onions, extra virgin olive oil and dry ricotta cheese. (4 pieces of grilled focaccia).

Baby frisee greens, roasted golden beets, Gorgonzola and shaved almonds in a honey, red wine and herbs vinaigrette.

Crispy romaine lettuce with a homemade creamy Caesar dressing, croutons and shaved parmigiana.

Baby arugula, toasted candied walnuts and goat cheese in pomegranate vinaigrette dressing.

Buffalo mozzarella heirloom tomatoes over marinated sun-dried peppers in a basil Tuscan extra virgin oil.

Penne pasta tossed with plum tomato-basil confit with eggplant topped with dried ricotta. Vegetarian.

Served in a Gorgonzola sauce or San Marzano fondue with diced fresh mozzarella and basil.

Chicken sausage with sun-dried tomatoes in fresh basil pesto with roasted pine nuts and fresh ricotta.

Slow cooked duck ragu reduced with red wine, tomato fondue and thyme.

Spiral pasta with Maryland jumbo lump crab meat, julienne zucchini sun-dried tomatoes, and wild arugula pesto sauce.

Tossed with lobster meat, shallots, cherry tomatoes white wine, blush sauce over bed of basil pesto.

Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.

Raviolis stuffed with fresh ricotta cheese served in San Marzano fondue with a scoop of pasteurized creamy ricotta on top.

Applewood smoked chicken and goat cheese stuffed, sauteed with sun-dried tomatoes, plum tomatoes, roasted garlic, and fresh basil.

Four 2 oz. half-moon shaped ravioli stuffed with Maryland jumbo lump crabmeat in brandy, lemon zest, cherry tomatoes and spring peas.

Bolognese ragu and besciamella sauce-slow cooked.

Organic black rice, spinach and crusted jumbo sea scallops finished with a touch of creamy Gorgonzola.

Slow cooked rise with roasted butternut squash ground pork sausage white wine Parmigiano cheese.

Jumbo and rock shrimp with a light saffron sauce and julienne asparagus.

Pan seared chicken breast topped with caramelized onions, tomatoes, pesto of olives, mozzarella, and mushrooms fresh herbs.

Pork tenderloin medallions marinated in apricot jam, cumin, garlic, and touch of chili pepper with roasted fingerling potatoes.

12 oz. rib-eye grilled to perfection with brandy peppercorn sauce on the side.

Fresh jumbo chicken tenders sauteed and topped with domestic jumbo lump crabmeat and capers in a light lemon chardonnay sauce.

Slow roasted half duck, partially deboned, finished with cabernet reduction, orange zest and fresh herbs.

Chicken or veal, pan fried, Parma style over a bed of linguine.

Sauteed veal medallions, spinach, prosciutto and fontina in a grass-fed veal stock with a touch of Chianti classic and fresh sage.

Fresh jumbo chicken tenders sauteed and topped with asparagus and smoked mozzarella in a garlic, mushroom, and sun dried tomato sherry wine sauce.

Sauteed veal medallions with butter, shiitake mushrooms, scallions, Marsala wine, and fresh herbs.

Sauteed veal medallions parmigiana crusted, topped with roasted garlic, cherry tomato, Buffalo mozzarella, basil emulsion and asparagus.

Sauteed mixed vegetables.

Sauteed asparagus.

Sauteed spinach with garlic olive oil.

Sauteed rabe with garlic olive oil.

Roasted fingerling potatoes with fresh rosemary.

Sauteed green beans with a touch of butter and toasted almonds.

Sauteed Brussels sprouts and ground pancetta with garlic olive oil.