Thin sliced raw beef tenderloin with lemon, capers, parmesan cheese and extra virgin olive oil.

Flash fried calamari with marinara sauce and lemon.

A varied selection of cold appetizers prepared fresh daily.

An oven baked skewer of bread, fresh mozzarella and tomato finished with a caper, anchovy butter sauce.

Roasted bell peppers double cooked in a sauce of garlic, anchovy, milk and extra virgin olive oil.

Marinated calamari in an olive oil, capers and lemon.

Baby spinach with mushrooms and pancetta in a homemade balsamic dressing.

Mixed fresh greens with homemade balsamic dressing.

The classic Caesar salad with your choice of grilled chicken or smoked trout.

Organic baby greens tossed in white balsamic vinegar, extra virgin olive oil and finished with Gorgonzola and toasted walnut.

Fresh homemade Mozzarella cheese, tomatoes and fresh basil.

The classic cesare salad.

Homemade baked pasta, meat and bechamel sauces.

Linguine with clams, mussels, calamari, scallops in a light spicy tomato sauce.

Homemade ravioli filled with chicken in a light cream sauce.

Homemade potato dumpling pasta with a bolognese style meat sauce.

Homemade fettuccini with tomato filets, garlic and fresh basil.

Homemade fettuccine with mixed fresh vegetables in cream sauce.

Sauteed filet of sole with diced tomato, pine nuts and fresh basil in chardonnay wine sauce.

Braised squid with tomato sauce, garlic and oregano served over soft polenta.

Sauteed filet of Atlantic salmon with pink peppercorns in a dark balsamic vinegar reduction sauce.

Medallions of pork loin with capers, garlic, oregano, chardonnay in a spicy tomato sauce.

Sauteed breast of chicken with fresh artichokes, capers in a lemon butter sauce.

Braised Italian sausage with onions, bell peppers, mushrooms, garlic, white wine and tomato sauce served over polenta.

Sauteed veal scallopine with mushrooms finished in a marsala wine sauce.

7 oz. pan roasted New York strip in rosemary mustard cream sauce.

Thin sliced raw beef tenderloin with lemon, capers, Parmesan cheese and extra virgin olive oil.

Flash fried calamari with marinara sauce and lemon.

A varied selection of cold appetizers prepared fresh daily.

Sauteed frog legs with a chardonnay sauce with spring onions over polenta.

Roasted bell peppers in a double cooked sauce of garlic, anchovy, milk and extra virgin olive oil.

Baked snails with parsley, garlic and butter on top of mushroom cap.

Mixed fresh greens with homemade balsamic dressing.

The classic Caesar salad.

Julienne of radicchio and fennel, tossed in a white balsamic dressing and topped with prosciutto and shaved Parmesan.

The classic Caesar salad with your choice of grilled chicken, smoked trout or grilled shrimp.

Organic baby greens in a white balsamic dressing finished with Gorgonzola and toasted walnuts.

Tower of homemade Mozzarella, roasted bell peppers and marinated eggplant with oregano, fresh basil and touch of extra virgin olive oil.

Homemade potato dumpling pasta in tomato filet, garlic and olive oil sauce.

Homemade ravioli filled with spinach and ricotta cheese served in a light cream sauce.

Linguine with clams, mussels, calamari, scallops and 1 jumbo shrimp in a light spicy tomato sauce.

Homemade pasta filled with beef, veal, vegetables, mozzarella in bechamel and tomato sauces.

Homemade fettuccine with prosciutto, shallots and fresh basil in a tomato cream sauce.

Sauteed buffalo ribeye with Gorgonzola and pistachio sauce.

Sauteed breast of chicken with mixed bell peppers, onions, capers and oregano in a light tomato sauce.

Sauteed veal scaloppini with artichokes, shiitake mushrooms and sun-dried tomatoes in a light brown sauce with a touch of cream.

Sauteed filet mignon finished in a green peppercorn and cognac cream sauce.

Pan roasted New York strip in a fresh rosemary mustard creams sauce.

2 roasted boneless quails stuffed with Italian sausage and fresh sage in natural pan juices.

Sauteed filet of sole with diced tomato, pine nuts, mushrooms and fresh basil in a white wine sauce.

Sauteed filet of Atlantic salmon with baby shrimp, leeks and diced tomato finished in a beurre blanc sauce.

Sauteed jumbo shrimp and sea scallops with crushed red pepper, saffron in a tomato cognac sauce. Can be served over soft polenta or linguine.

Fresh asparagus oven baked with butter and Parmesan cheese.

Sauteed fresh spinach in olive oil and garlic.