Saffron risotto balls filled with sausage ragout and vegetables, lightly fried and served with tomato sauce.

Thin sliced raw Angus beef tenderloin with lemon, capers, arugula, extra virgin olive oil and shaved Parmigiano.

Eggplant filled with fresh ricotta and spinach baked in tomato basil sauce with melted mozzarella.

Grandma style beef and pork meatballs slowly simmered in Sunday tomato sauce with Parmigiano Reggiano.

Prince Edward Island mussels sautéed with garlic served in white wine sauce or cherry tomato sauce with crostini.

Tender Mediterranean octopus baked then grilled with celery root, capers and roasted cherry tomatoes.

Crispy golden potato croquettes with cheese and cured meats served with spicy aioli.

Sautéed jumbo shrimp with garlic, scallions, crushed red pepper and cognac reduction served with crostini.

Fresh ahi tuna with guacamole cream and crispy house potato chips.

Arugula, radicchio and shaved fennel with toasted almonds and citrus vinaigrette

Yellow and red beets with goat cheese, lemon olive oil and crushed pistachio.

Romaine lettuce with Caesar dressing, Parmigiano, crostini. and white anchovies.

Romaine lettuce with Caesar dressing, Parmigiano and crostini.

Multicolor heirloom tomatoes with feta, Kalamata olives, cucumber and pickled red onion.

Fresh vegetables, beans and barley simmered in house made vegetable stock.

Endive, radicchio and arugula with shaved Parmigiano and lemon olive oil.

Fresh watermelon with orange, mint and feta cheese lemon olive oil dressing.

Potato gnocchi in black truffle cream sauce.

Roman style linguini with eggs, pancetta and Pecorino Romano.

House made lobster ravioli in pink vodka sauce with crab meat and arugula.

House made pasta with broccoli rabe pesto and roasted Italian sausage.

Pappardelle with porcini and champignon mushrooms finished with seasonal black truffle.

Egg ribbon pasta with mushrooms, arugula and radicchio in creamy cognac sauce.

Rigatoni with slow braised beef and pork Sunday ragout.

Linguini with shrimp, clams, mussels and calamari in garlic cherry tomato sauce.

Sautéed shrimp, garlic, evoo, butter, diced tomato & white wine, over linguini.

Carnaroli rice with basil pesto and sautéed rock shrimp.

Arborio rice with clams, mussels, shrimp and octopus sautéed in white wine and fish stock.

Mediterranean sea bass grilled with olive oil and lemon served with seasonal vegetables.

Grilled swordfish with lemon caper sauce served with roasted potatoes and asparagus.

Sautéed salmon over French ratatouille with honey mustard sauce.

Grilled all natural beef tenderloin with port wine sauce, mashed potatoes and vegetables.

Sautéed chicken with artichokes, mushrooms, sun dried tomatoes, capers and lemon white wine sauce.

Breaded chicken breast baked with tomato sauce and fresh mozzarella.

Slow braised beef short ribs in demi glaze served over polenta.

Breaded veal chop cutlet served with capricciosa salad.

Veal scaloppini, white wine, lemon, capers

champignon herbs, mushrooms,carrots and fennel.

Pappardelle with porcini and champignon mushrooms finished with seasonal black truffle.

Linguini, shrimp, rock shrimp, clams, mussels, calamari, EVOO, garlic, a touch spicy and cherry tomato sauce.

Arborio rice with clams, mussels, shrimp and octopus sautéed in white wine and fish stock.

Sautéed asparagus with extra virgin olive oil.

Sautéed broccoli with garlic and olive oil.

Sautéed wild mushrooms with garlic, olive oil and white wine.

Rigatoni, linguini or gluten free penne with tomato basil sauce or garlic olive oil

Sautéed spinach with garlic, dried cranberries and olive oil.

Pastry shell filled with vanilla fresh ricotta custard

Sponge layer cake with mascarpone and limoncello

Layers of espresso drenched sponge cake and mascarpone cheese dusted with cocoa powder