Fresh, jumbo, blue mussels, garlic, white wine, basil, and Pomodoro tomato sauce.

Baked meatballs in a slightly spicy Pomodoro sauce and melted mozzarella cheese. Served with twice baked crunchy rolls.

Toasted Italian bread with butter, herbs, garlic, and cheese.

Toasted, garlic butter and herbs crostini topped with diced tomatoes, fresh basil, garlic, EVOO, and parmigiana cheese.

A lettuce-less salad made of diced tomatoes, black olives, red onions, roasted peppers, celery, carrots, artichoke hearts, and feta cheese tossed in a lemon juice and dressing mixture.

Lettuce, cucumbers, tomatoes, mushrooms, green olives, green onions, roasted peppers, and green apples.

Topped with eggplant, pancetta, and mozzarella cheese in Mornay sauce. Served with a side of penne pasta.

With artichoke hearts, hot peppers, and mushrooms in sherry wine sauce with a touch of marinara sauce. Served with a side of penne pasta.

With fresh mushrooms, green onions, and sun-dried tomatoes in brandy cream sauce. Served with a side of penne pasta.

Slow-braised beef short ribs in Chianti wine and mirepoix. Served over sauteed mushrooms and pearl onions with fettuccine pasta.

Topped with eggplant, pancetta, and mozzarella cheese in Mornay sauce. Served with a side of penne pasta.

Breaded scaloppini topped and baked with mozzarella cheese and Pomodoro sauce. Served with a side of penne pasta.

With fresh mushrooms, green onions, and sun-dried tomatoes in brandy cream sauce. Served with a side of penne pasta.

With artichoke hearts, hot peppers, and mushrooms in Sherry wine sauce with a touch of marinara sauce. Served with a side of penne pasta.

Breaded scaloppini topped and baked with mozzarella cheese and pomodoro sauce. Served with a side of penne pasta.

Seared Atlantic salmon and two jumbo shrimp served with fresh garlic, basil, and capers with white wine, and lemon butter sauce.

With tomato sauce.

Linguini pasta with sauteed broccoli florets, onions, sun-dried tomatoes, basil, garlic, and herbs.

Linguini sauteed with anchovies, black olives, capers, and mushrooms in Pomodoro sauce.

Linguine sauteed with fresh mushrooms, garlic, peas, and pancetta in a creamy sherry wine sauce.

Colors of Italy represented by tortellini al pesto, fettuccini Alfredo, and spaghetti Pomodoro topped with three grilled gulf shrimp.

Penne pasta, in Pomodoro sauce and a touch of cream, with jalapenos, black olives, onions, and herbs.

Angel hair pasta in our version of the famous seafood stew scallops, clams, mussels and shrimp in garlic, butter and white wine broth. Served with garlic bread crostini.

Breaded eggplant slices topped with Pomodoro sauce and mozzarella cheese.

Cheese ravioli, beef lasagna, manicotti topped with mozzarella cheese, and baked in Pomodoro sauce.

Stuffed fresh pasta sheets with a three-cheese mixture of ricotta, mozzarella, Parmigiano and Italian herbs baked in Panna vodka sauce.

Three cheese ravioli baked in Alfredo sauce.

Breaded chicken topped with Pomodoro sauce and mozzarella cheese. Served with pasta salad.

Ricotta, mozzarella cheese, and fresh herbs.

Ham, salami, mortadella, provolone cheese, lettuce, and tomatoes. Served with pasta salad.

Napolitano style. Pineapple, prosciutto cotto, mozzarella cheese, and herbs.

Folded pizza dough stuffed with grilled chicken, sauteed spinach, and mozzarella cheese with Pomodoro sauce on the side.

Napolitano style. All traditional ingredients in one beautiful pie make for one deluxe pizza.

1 liter bottled water.

1-liter sparkling mineral water.

250 ml orange soda.