Cannellini beans in a silky white sauce with prosciutto stock, fresh basil, garlic, parmigiano reggiano cheese and ditalini pasta.

Native littlenecks sauteed in a white wine, garlic and fresh herb broth. Served over a garlic crostini.

Classic fried calamari rings served with sides of hot cherry peppers and san marzano marinara sauce.

Grilled tuscan bread crostini topped with ricotta cheese and sauteed mushroom medley. Finished with a drizzle of honey, shaved parmigiano reggiano cheese and extra virgin olive oil.

Extra large meatball, made from ground sirloin, veal and pork, topped with san marzano marinara and a large scoop of ricotta cheese. Garnished with parmigiano reggiano cheese and fresh basil.

Baby kale, mint, red onions, toasted pecans, dried sour cherries and crumbled pecorino Romano tossed in a white balsamic vinaigrette, topped with grapefruit segments and drizzled with honey.

Sliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. Topped with crumbled gorgonzola cheese and a balsamic reduction.

Romaine lettuce tossed in a homemade lemon Caesar dressing with croutons and parmigiano reggiano cheese.

Hot and spicy, dry-cured sausage.

Slow-cured sausage, sweet and peppery.

Full-flavored brown olives.

Sheep's milk cheese, mild walnut and grassy overtones.

Tuscan salami cured with fennel.

Mild flavor with fruity tang, semi-soft.

Complex fruity and nutty flavors, sharp and savory.

Mild, sweet tasting large red olives.

Soft, buttery cheese made from mozzarella and cream.

Sweet and savory, aged and salt-cured ham.

Mild, smoked Italian ham.

Seasoned small, spicy green olives.

Sharp buttery and robust cheese.

Fresh, clean tasting green olives.

Salsiccia secca piccante gorgonzola piccante gaeta olives.

Sopressata pecorino toscano cerignola olives.

Prosciutto di Parma parmigiano reggiano castelvetrano olives.

Sauteed wild mushrooms, cipollini onions, goat cheese, fresh mozzarella, garlic butter and olive oil.

Tomato, fresh mozzarella and fresh herbs.

Spicy pink vodka sauce chicken, fresh mozzarella, gorgonzola and fried eggplant. Drizzled with hot sauce.

Prosciutto, roasted dates, mozzarella, gorgonzola, caramelized onions and fig puree.

Delicate golden noodles tossed with a truly classic bolognese sauce made with pork pancetta, sirloin, diced vegetables, tomatoes and a touch of cream. Topped with parmigiano-reggiano cheese.

Ricotta gnocci in a pomodoro cream sauce oven-baked with fresh mozzarella and basil. Topped with parmigiano reggiano cheese.

Sauteed shrimp tossed in a spicy fra diavolo sauce. Served over a bed of linguine pasta.

Shrimp littlenecks. Ocean scallops white fish and swordfish sauteed in a red clam sauce. Served over a bed of linguine.

Egg pasta ravioli filled with roasted butternut squash and pumpkin and amaretti crumbs in a pancetta, roasted chestnut cream sauce.

Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with shaved parmigiano-reggiano cheese.

Fresh ground sausage, san marzano tomatoes, white wine, crushed red peppers and fresh herbs. Tossed with rigatoni pasta, topped with pecorino Romano cheese.

Penne pasta tossed in a fresh basil, pinenut and pesto cream sauce.

Chicken breast pan-sauteed with white wine, garlic, lemon, capers, butterand veal stock.

Extra thin chicken cutlets breaded with tuscan crumbs. Pan-fried and finished with extra fine tuscan olive oil and fresh lemon juice. Served with a side of san marzano marinara.

Two semi-boneless chicken breasts marinated with honey, lemon, wine and garlic, served and finished with a honey and lemon glaze. Served over savory pumpkin risotto.

Center cut pork chop marinated in garlic and amaretto, grilled and topped with a pear, almond, brown sugar and amaretto glaze.

Two semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub, grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.

Veal scaloppine pan-sauteed with prosciutto di Parma, fresh sage, marsala wine and a veal demi-glaze.

Grilled 14 Oz choice black angus sirloin finished with sea salt, extra fine tuscan olive oil and fresh lemon juice. Served with roasted garlic and a side of warm gorgonzola cream sauce.

Veal scaloppine deglazed with white wine, veal stock and butter. Finished with porcini mushrooms, fresh herbs, cream, parmigiano- reggiano cheese and truffle oil.

16 Oz Grilled veal chop finished with a crimini mushroom, sherry and veal demi-glaze.

Boneless beef short rib braised with wine, vegetables, tomato, garlic and stock. Served over creamy parmigiano reggiano risotto.

4 jumbo shrimp sauteed with garlic vegetable puree and fresh thyme leaves. Served over a bed of creamy parmigiano- reggiano risotto.

Oven baked sea scallops with garlic herb butter and tuscan crumbs.

Thick center cut domestic swordfish grilled and topped with a caper, roasted yellow tomato, lemon and butter sauce.

Native lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops, white fish and calamari stewed in a spicy (mildly hot) tomato and vegetable broth. Served over grilled tuscan crostini and topped with fried onion rings.

Grilled salmon fillet over a winter salad of mesclun greens, red onion and tomatoes tossed in a light lemon dijon vinaigrette.

Oven-baked eggplant parmesan.

Oven roasted fingerling potatoes with our house made tuscan spice.

Tender baby peas sauteed with prosciutto de Parma in olive oil.

Slow-cooked arborio rice folded with parmigiano reggiano cheese and cream.

Creamy banana cheesecake baked with a graham cracker crust. Topped with whipped cream, almond biscotti crumbsand chocolate hazelnut sauce.

Gelato served with a piroutette wafer cookie. Ask server for today's selection.

Miniature fried doughboys dusted with cinnamon sugar. Served with vanilla bean gelato and warm Nutella spread.

Chocolate cake layered with rich chocolate mousse, topped with a chocolate buttercream. Served with sinful chocolate and raspberry sauces.

Amaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.

Chocolate bread pudding. Brioche bread baked in chocolate custard with toffee bits. Topped with vanilla bean gelato, toffee bits and a toffee sauce.