Eggplant roll stuffed with ham, provolone, topped with smoked mozzarella and tomato sauce.

Thinly sliced marinated filet mignon served on a bed of arugula, endive, and radicchio, topped with shaved parmesan, capers, and a truffle oil drizzle.

Pan seared polenta with slow roasted beef in tomato sauce.

Traditional caponata with eggplant, capers, onions, olives, carrots, and celery in an agrodolce sauce.

Mozzarella burrata with prosciutto di parma topped with truffle oil. Served with toasted homemade bread.

Mozzarella burrata with 4 Italian dipping sauces. Served with toasted homemade bread.

Thinly sliced tuna, salmon, and shrimp marinated in olive oil and lemon juice, and topped with black and red caviar.

Mixed bruschetta with a variety of chef choice toppings.

Fresh mussels and clams sauteed in white wine with parsley, lemon, and garlic.

Mixed vegetable soup.

Pasta with pancetta, beans, celery, carrots and onions.

Tomato soup with mixed seafood.

Mixed green salad, with olive oil and balsamic vinegar.

Sauteed fresh spinach topped with freshly shaved parmesan and balsamic drizzle.

Romaine salad, homemade Caesar dressing and croutons.

Riddicco, endive, arugula and shaved parmesan.

Buffala mozzarella, cherry tomatoes and prosciutto.

Fior di latte cheese, Gorgonzola cheese, cherry tomatoes and artichokes.

Burrata cheese, fresh tomato, caramelized onions and pancetta.

Creamy pesto sauce, fior di latte cheese, mortadella meat, fresh tomatoes.

Tomato sauce, fior di latte cheese, ham, Italian salami, artichokes, black olives.

Tomato sauce, mozzarella cheese, basil and olive oil.

Fior di latte and smoked mozzarella cheeses, sausage, spinach and red pepper flakes.

Tomato sauce, fior di latte cheese, spicy salami.

Homemade tagliatelle pasta with fresh clams sauteed in white wine, cherry tomatoes, garlic and parsley.

Spaghetti served in squid ink topped with shrimp and red caviar.

Homemade lasagna layered with bechamel, bolognese sauce, and mozzarella cheese.

Guanciale di maiale (pork) with tomatoes and onions. Served in a basket of parmigiano reggiano cheese.

Homemade potato dumplings served with a creamy 4 cheese sauce.

Homemade potato dumplings served with homemade bolognese sauce.

Homemade tagliatelle pasta with seafood sauteed in white wine served with a touch of tomato sauce.

Grilled salmon with a lemon and caper cream sauce.

Pistachio and potato crusted salmon filet.

Grilled chicken with a black truffle, mustard and white wine balsamic reduction sauce.

Grilled sea bass filet served with fresh cherry tomatoes and capers in a tomato sauce.

Breaded and fried chicken with a citrus reduction sauce.

Grilled sea bass served on a bed of fresh spinach and drizzled in a creamy balsamic reduction.

Whole sea bass baked in foil with fresh cherry tomatoes, garlic, parsley and red blood orange oil.

Marinated lamb with a barolo reduction sauce topped with pistachios.

Marinated lamb with a rosemary reduction sauce.

Served with a delicate, homemade rum and creamy porcini and portabello sauce.

Served with a brandy and green peppercorn sauce.

Angus ribeye steak served on a bed of arugula and endive, topped with shaved parmesan and black truffle balsamic.

Angus ribeye steak served with a sauteed porcini and Portobello sauce.

Angus ribeye steak served with a rosemary cream sauce.

Variety of selected appetizers chosen from our chef with Italian meats, fresh seafood, and much more.

Variety of Italian meats and cheese served with focaccia bread.

Salmon tartare marinated with orange and lemon juice topped with truffle oil and roasted almonds.