Sauteed with pancetta and tossed in Gorgonzola cream sauce. Topped with bread crumbs and baked.

Garlic cloves and marinated goat cheese with pickled eggplant, roasted red peppers, pepperoncini and tapenade. Served with toast points.

Lightly dusted in flour and fried with pepperoncini. Served with marinara.

Large button mushrooms stuffed with sausage, peppers and fontina cheese. Topped with oreganata and baked.

Stuffed with mozzarella, fried and topped with cherry raisin sauce.

Tossed in prosecco vinaigrette with sliced red onions, marinated fennel, toasted pine nuts, raisons and topped with crumbled goat cheese.

Fresh romaine lettuce tossed in our homemade Caesar dressing. Topped with tapenade encrusted toast points and Romano cheese.

Tossed in warm chery-pancetta vinaigrette with red beets, candied walnuts and topped with Gorgonzola cheese.

Tomatoes, sliced thick, grilled and baked with mozzarella and Romano cheese. Topped with balsamic reduction and infused pesto oil.

Thinly pounded, breaded and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.

Lightly dusted and sauteed with garlic, capers, white wine and lemon butter. Served with sauteed spinach and spaghetti.

Thinly pounded, breaded and pan fried, then baked with shredded mozzarella cheese and tomato sauce. Served with side of pasta marinara.

Pounded thin and rolled with spinach, sun-dried tomatoes, raisins and goat cheese. Breaded and baked. Topped with pesto oil. Served with linguine aglio e olio and broccolini.

Lightly dusted and sauteed with button mushrooms and Marsala wine. Topped with fontina cheese. Served with Parmesan risotto and broccolini.

Boneless short ribs simmered in tomato sauce. Served with roasted red potatoes and broccolini.

Espresso rubbed, pan seared and topped with a cherry-raisin sauce. Served with sauteed spinach and roasted red potatoes.

Large green bell pepper stuffed with venuto meat ball and oreganata. Baked with Romano and ricotta cheese and meat sauce. Served with Parmesan risotto and spinach.

Sauteed with onions, sausage, fennel and sun-dried tomatoes in a spicy roasted red pepper sauce. Served over linguine.

Middle neck clams sauteed with garlic, white wine, oil, Parmesan cheese, spices and parsley. Served over a bed of linguine aglio e olio.

Encrusted with oreganata and seared with pesto oil. Served with sauteed broccolini over a bed of linguine aglio e olio.

Sauteed with olive oil, garlic and white wine. Tossed with Romano cheese and spinach fettuccine.

Sauteed with vodka, roma tomatoes and spinach. Tossed with roasted red pepper puree, cream and Romano cheese over rigatoni.

Sauteed with sun-dried tomatoes, onions and prosciutto. Tossed with pesto and linguine.

2 slow roasted meat balls over spaghetti and smothered with meat sauce. Topped with Romano and a touch of ricotta cheese.

Italian sausage and green peppers sauteed with sambuca, onions fennel, garlic and olive oil. Tossed with rigatoni pasta and topped with fontina cheese.

Sauteed with pancetta, onions, peas and egg yolk, in a Romano cheese cream sauce over spaghetti.

Pasta shells stuffed with ricotta, mozzarella, Romano cheeses and acorn squash puree. Served with tomato sauce and sauteed spinach.

Thin pasta sheets layered with sausage, meat balls, ricotta, mozzarella and Romano cheeses. Topped with meat sauce.

Thin pasta sheets layered with fresh tomatoes, eggplant, spinach, ricotta, mozzarella and Romano cheeses. Topped with tomato sauce.

Breaded and pan fried, then baked with mozzarella and Romano cheeses. Topped with marinara sauce. Served with side of pasta marinara.

Garlic, oil, herbs and Romano cheese.

Garlic, oil, pesto, shrimp, sun-dried tomatoes and fontina cheese.

Garlic, oil, tomato, basil, ricotta and Romano cheese.

Roasted red pepper puree, prosciutto, spinach and Gorgonzola cheese.

Meat sauce, mushrooms, sausage and mozzarella cheese.