Thinly sliced raw tenderloin of beef topped with baby mixed greens and shavings of Parmesan cheese.
Thinly sliced raw loin of tuna topped with capers, olive oil and anchovy paste.
A fresh mozzarella pouch with a liquid creamy mozzarella center on a bed of fresh greens with olive oil and balsamic.
Prosciutto di parma, mortadella and capocollo meats with aged Parmesan and pecorino cheeses and marinated olives.
Tuna tartare - diced raw tuna and avocado seasoned with Asian spices, soy sauce and sesame oil.
4-cheese tortellini with a ground beef San Marzano tomato sauce.
Fresh marinated buffalo mozzarella wrapped in prosciutto, baked in our homemade balsamic vinaigrette.
Point judith calamari baked with olive oil, Italian parsley, herbs and bread crumbs.
Eggplant Parmesan - baked slices of eggplant layered with mozzarella cheese and tomato sauce.
Fresh PEI. Mussels sauteed in white wine and cilantro in a seafood broth.
Shrimps wrapped in pancetta and smoked mozzarella cheese, baked in our homemade balsamic vinegar.
Spanish paella - saffron rice with mussels, shrimps, calamari, chicken, chorizo and cilantro in a lobster based sauce.
Homemade gemelli (braided pasta) topped with crabmeat in a pink vodka sauce.
Linguini with shrimps, mussels and calamari in a red or white seafood sauce.
Homemade gemelli (braided pasta) topped with shrimps, mushrooms and prosciutto in a light cream sauce.
Linguini topped with shrimps in a scampi sauce.
Raviolis filled with Portobello mushrooms and ricotta cheese in a light Gorgonzola cheese cream sauce.
4-cheese tortellini served in a meat sauce (red wine based San Marzano tomato sauce).
Homemade gemelli (braided pasta) with artichokes, mushrooms, spinach, vegetable and roasted walnuts in olive oil-garlic sauce.
Black tiger shrimps filled with crabmeat in a lobster sauce garnished with rice and vegetable.
San Francisco's traditional seafood stew of mussels, shrimps, calamari and fish in a lobster-tomato broth.
Icelandic codfish sauteed with artichokes in a white wine-seafood sauce garnished with rice and vegetable.
Broiled Atlantic salmon in a champagne cream sauce garnished with rice and vegetable.
A 16 Ounces veal chop topped with mushrooms in a barolo red wine sauce it can also be deboned and served as veal Parmesan or veal marsala.
Medallions of beef tenderloin topped with mushrooms in a Gorgonzola cheese infused cream sauce.
Medallions of pork tenderloin topped with mushrooms and caramelized onions in a marsala wine sauce.
Roasted Italian sausage sauteed with mixed bell peppers, mushrooms and onions in a tomato sauce.
Chicken Parmesan ? breaded chicken scaloppine topped with Parmesan and mozzarella cheeses in a tomato sauce.
Chicken breast topped with prosciutto, mozzarella cheese, mushrooms and caramelized onions in a red wine sauce.
With roasted walnuts and caramel sauce.