Eggplant with tomato sauce, basil and mozzarella.

Fried fresh baby calamari and zucchini, served with mild fra-diavolo sauce.

Prince edward mussels and clams sautéed in a saffron sauce, served with toasted bread.

Prince edward mussels sautéed in a light tomato sauce, served with toasted bread.

Baked portobello with fresh tomatoes and mozzarella served with grilled zucchini.

Broiled fresh asparagus, topped with parmesan cheese, served over mixed greens.

Short pasta and cannellini beans.

Lobster bisque.

Mixed vegetable soup.

Mozzarella with fresh tomatoes and basil.

Mixed organic greens tossed with virgin olive oil and aged balsamic vinegar.

Baby arugula, goat cheese, walnuts, cherry tomatoes and tossed in virgin olive oil and lemon.

Slice tomatoes tossed with italian dressing and fresh basil.

Baby arugula, carrots, fresh fennel, cucumber, tomatoes, avocado, red onion, black olives and feta cheese tossed with fresh lemon and extra virgin olive oil.

Ravioli dumplings filled with lobster meat and shrimp in a lobster sauce.

Angel hair pasta with fresh julienne of mixed vegetables, with basil and tomato sauce.

"Au-gratin" white and green angel hair pasta, with diced prosciutto and baby peas in mascarpone cream cheese sauce.

Homemade agnolotti filled with fresh spinach, imported ricotta and parmesan cheese in a light cream sauce.

Spaghetti served with homemade meatballs in italian peeled tomato sauce.

Prepared with a sauce of egg yolk, parmesan cheese, italian bacon and a touch of cream sauce.

Linguine with shrimp, calamari, mussels and clams served with a reduction of fish fumet in a tomato sauce.

Potato dumpling in a peeled tomato sauce topped with mozzarella and parmesan cheese.

Linguine with fresh baby clams, cherry tomatoes in a white wine sauce.

Homemade ravioli filled with veal and mozzarella in aurora sauce.

Rigatoni in a rich veal ragu sauce.

Linguine with shrimp, capers, asparagus, sundried tomatoes in a white sauce.

Fettuccine with chicken in cream sauce.

Medium square crabmeat ravioli wrapped in cracked pepper dough served with lobster and saffron.

Penne pasta served with mild italian sausage, eggplant in a tomato sauce.

Grilled or poached salmon with olive oil and lemon sauce.

Mussels, clams, calamari, shrimp and tilapia prepared in a reduction of fish fumet white wine, peeled tomatoes and saffron sauce, served with garlic bread.

Grilled jumbo scallops and shrimp served with mild fra-diavolo sauce.

Filet of tilapia with capers, black olives, cherry tomatoes in a white wine sauce.

Veal scaloppini with fresh mozzarella in light tomato sauce.

Scaloppine of veal with shitake mushrooms in a reduction of marsala wine sauce.

Large scaloppinni of veal, encrusted in flavored bread crumbs, pan-fried in olive oil served with rucola and cherry tomatoes.

Scaloppine of veal served with mozzarella basil and tomato sauce.

Scaloppine of veal sautéed in lemon and butter sauce.

Chicken breast sautéed with mozzarella and tomato sauce.

Chicken breast sautéed in lemon and butter sauce.

Grilled chicken breast served with olive oil and lemon sauce.

Short pasta and cannellini beans.

Lobster bisque.

Mixed vegetable soup.

Mozzarella with fresh tomatoes and basil.

Baby arugula, goat cheese, walnuts, cherry tomatoes tossed in virgin olive oil and lemon.

Mixed organic greens tossed with virgin olive oil and aged balsamic vinegar.

Grilled chicken breast, baby arugula, carrots, fresh fennel, cucumber, tomatoes, avocado, red onion, black olives and feta cheese tossed with fresh lemon and extra virgin olive oil.

Grilled chicken breast, mixed green, avocado, pancetta, hard-boiled eggs, tomatoes, vinaigrette and gorgonzola cheese dressing.

Eggplant with tomato sauce, basil and mozzarella.

Fried fresh baby calamari and zucchini, served with mild fra-diavolo sauce.

Potato dumplings in tomato sauce topped with diced fresh mozzarella.

Fettuccine in a rich veal ragu sauce.

Spaghetti served with homemade meatballs in italian peeled tomato sauce.

Angel hair pasta with fresh julienne of mixed vegetables in light tomato sauce.

White and green angel hair pasta, with diced prosciutto and baby peas in mascarpone cream cheese sauce.

Homemade agnolotti filled with fresh spinach, ricotta and parmesan cheese in a cream sauce.

Prepared with a sauce of egg yolk, parmesan cheese, italian bacon and a touch of cream sauce.

Homemade ravioli filled with veal and mozzarella in aurora sauce.

Prepared with prosciutto, spring onions, shrimp and roasted bell peppers, tossed in olive oil, basil and garlic.

Penne pasted served with mild italian sausage, ricotta cheese and tomato sauce.

Broccoli, cherry tomato, garlic and olive oil.

Penne whole wheat pasta with calamari, mushroom and tomato sauce.

Prince edward mussel's sautéed in a light tomato sauce served with toasted bread.

Fresh filet of rainbow trout sautéed with shitake mushroom, diced tomato and lemon butter.

Fresh filet of tilapia with capers in a lemon butter sauce.

Squid in spiced tomato broth served over sautéed spinach.

Grilled or poached salmon with olive oil and lemon sauce.

Homemade crab cake sautéed with lemon butter sauce served with sautéed spinach.

Scaloppine of veal with mozzarella, basil and tomato sauce served with pasta.

Scaloppine of veal sautéed in lemon and butter sauce.

Chicken breast encrusted in bread crumb, served with mix greens salad.

Chicken breast sautéed with mozzarella and tomato sauce.

Chicken breast sautéed in lemon and butter sauce.

Grilled chicken breast served with olive oil and lemon sauce.

Grilled italian mild sausage served over spinach and reduction balsamic.