Grilled octopus with capers, pureed ceci beans and sun-dried tomatoes, finished with olive oil and balsamic glaze.

Grilled eggplant, rolled and stuffed with mascarpone, ricotta and spinach, topped with a blush sauce and homemade mozzarella cheese.

Crispy pasta purses stuffed with mascarpone cheese and shrimp served with tomato dipping sauce.

Prosciutto and fontina cheese rolled and fried, finished with roasted pepper cream sauce.

Baked eggplant, zucchini and house made mozzarella served over fresh tomato puree, topped with caramelized cherry tomatoes and olive oil.

Fried calamari in a sweet and spicy chili sauce.

Chef's selection of an assortment of Italian specialty meats, cheese and vegetables.

Grilled romaine with pancetta, truffle oil and shaved Parmigiano-Reggiano cheese.

Hearts of lettuce with tomatoes and shaved Parmigiano with limoncello dressing, served with garlic and cheese crostini.

Grilled shrimp with walnuts and grilled pears over arugula with a sherry cream dressing.

Prosciutto wrapped shrimp, fresh spinach and gorgonzola cheese topped with warm smoked mozzarella, finished with a sherry cream dressing.

Homemade pasta stuffed with truffle and ricotta, topped with arugula, wild mushrooms and shaved Parmigiano-Reggiano with a touch of cream, demi-glace and truffle oil.

Homemade potato gnocchi served with chef Tony's Bolognese sauce.

Fettuccine with shrimp, clams, jumbo lump crab meat, zucchini and artichokes in a white wine sauce.

Squid ink fettuccine with shrimp and crab meat and served in a cheese bowl with white wine sauce.

Risotto with wild mushrooms, radicchio and other assorted vegetables and mixed with mascarpone cheese.

Homemade mascarpone gnocchi sauteed with lobster, finished with a touch of tomato and cream.

Risotto with chef's selection.

Spinach mascarpone gnocchi in a Gorgonzola cream sauce.

Mixed pasta with sausage, short ribs, peas, mozzarella and Bolognese sauce, wrapped in a sheet of homemade pasta, baked, then topped with tomato sauce on 1 1/2 and Alfredo sauce on the other.

Pasta with pancetta, onion and marinara with a touch of red pepper.

Veal chop stuffed with prosciutto and Fontina cheese, topped with porcini mushrooms and truffle oil.

Chef's seafood medley in a spicy tomato sauce on a bed of homemade crostini.

Veal medallions topped with shrimp, crab and lobster, finished with a white wine sauce with spinach, cherry tomatoes and mushrooms.

Veal medallions rolled with prosciutto, spinach and mozzarella topped with artichokes and mushrooms in a demiglace tomato sauce.

Grilled chicken breast topped with sauteed mixed vegetables and finished with olive oil.

Braised pork osso bucco in a light demiglace sauce with a touch of truffle oil.

Lamb chops marinated in garlic and rosemary and grilled to perfection.

Sirloin steak, grilled and finished with a sauce of Barolo wine, fig and Gorgonzola.

Breaded veal chop topped with arugula, tomato and onion, finished with olive oil and lemon.

Chicken breast topped with ricotta, spinach and mozzarella, finished in a demiglace sauce.

Broccoli rabe sauteed with garlic and olive oil.

Spinach sauteed with garlic and olive oil.

Grilled asparagus.

Fried potatoes with Parmigiano cheese and truffle oil.

Homemade desserts and gelati.