A served with root vegetable salad red pepper creme fraiche and wasabi aioli.

Fresh Italian cheese, made from fresh mozzarella, and cream, served with heirloom tomato carpaccio, extra virgin olive oil and cracked black pepper.

A light corn meal crusted calamari, served with homemade marinara sauce.

A four jumbo prawns, seasoned and chilled served with homemade cocktail sauce.

Sharp provolone cheese coated with panko bread crumbs fried golden brown topped with tomato basil bruschetta.

Roasted sweet Italian sausage served with sauteed bell peppers, Spanish onions and marinara sauce.

Served with garden vegetable and orza pasta.

Baby field greens with sliced granny smith apples, sun-dried cranberries, candied walnuts with limoncello thyme vinaigrette.

Crisp romaine with cucumbers, carrots, tomatoes, red onion, fresh mozzarella tossed with red wine vinaigrette.

Arugula, radicchio, and Belgium endive, seasonal tomatoes, and shaved fiore di sardina cheese with a herb balsamic vinaigrette.

Flaked albacore tuna fish, tomatoes, peppers, celery, red onions, and focaccia croutons with white balsamic and virgin olive oil.

Long, thin pasta tossed with sautéed garlic, shaved asparagus, Maryland crab meat and saffron marscapone sauce.

Fresh homemade ravioli stuffed with eggplant and ricotta cheese topped with roasted garlic and tomato basil sauce garnished with fried eggplant.

Hat shaped pasta with green peas, ground hat, and sweet Italian sausage, in a tomato cream sauce with a touch of red pepper flakes and parmigiano cheese.

Long, flat ribbon pasta with sautéed shrimp and sea scallops, fresh garlic, tomato, and basil.

Vongole clams sauteed with garlic, fresh basil, red pepper flakes, extra virgin olive oil, white wine, and fresh clam juice available in white or red sauce.

Fluted pasta with roasted zucchini and sun-dried tomatoes, sauteed with fresh garlic and extra virgin olive oil topped with shredded Parmesan cheese.

Whole wheat pasta, with julienned zucchini, carrots, and yellow squash, shiitake mushrooms, and grape tomatoes in white wine, garlic, and oil.

Hat shaped pasta tossed with green peas, ground hot, and sweet Italian sausage, tomato cream sauce with touch of red pepper flakes and parmigiano cheese.

Vinegar and herb marinated bone-in half chicken pan seared and roasted, served with sautéed sweet peas, sweet corn, vidalia onions, diced red bliss potatoes topped with natural pan jus.

Sauteed chicken breast with sweet sausage, sliced sweet cherry peppers and fresh basil tossed with lemon chardonnay sauce served over cappellini pasta.

14 oz. ribeye dusted with sea salt black pepper pan seared to perfection smothered with vidalia onions and wild mixed mushrooms served with parmigiano crusted steak fries.

Eight oz grilled filet mignon, served with sauteed haricot vert, parmigiano crusted steak fries and port wine sauce.

8 oz North atlatic salmon pan seared, served with sauteed herb roasted potatoes and watercress topped with whole grain Dijon mustard cream sauce.

Pan seared chicken breast topped melted fresh mozzarella, plum tomato and fresh basil bruschetta served with grilled Portobello mushrooms and mashed potatoes drizzled with a warm balsamic and honey reduction.

Pan seared veal scallopini sauteed with shallots, mixed mushrooms, sweet green peas deglazed with madeira wine served with mashed potatoes and mixed vegetables.

4 oz certified black Angus n. Y. Strip steak, crusted with cracked black peppercorns served with scallop potatoes, watercress salad, and herb butter.

Loin of pork pounded thin and breaded with panko and Italian flavored breadcrumbs fried golden brown served with fusilli pasta salad.

Roasted tilapia with fresh lemon and tomato basil sauce.