Romaine lettuce, anchovies, grated parmigiano, and herbed croutons with our egg-less dressing.

With walnuts, roasted tomatoes and gorgonzola dressing.

Field greens, tomatoes, carrots and cucumbers tossed with our raspberry vinaigrette.

Provençal marinated olives.

Three ways and served with roasted peppers, arugula and toast.

With roasted cherry tomatoes.

An assortment of appetizers: prosciutto, grilled eggplant, grilled zucchini, goat cheese, roasted red peppers, mozzarella and tomato.

Roasted cherry tomatoes and herbs de Provence dressing.

With herbs and hot peppers creating a spicy tomato sauce. Served with herbed toast.

With a roasted garlic emulsion, fresh lemon juice and herbs.

With parmesan, capers and truffle oil.

In a white wine, garlic, and herb broth with grilled garlic bread.

With fresh tomato, pecorino, broccoli rabe and crumbled sausage.

Filled with braised beef, prosciutto, spinach, parmesan and splashed with fresh rosemary brown butter.

With a light creamy parmesan/asparagus sauce.

With roasted tomato, fresh basil, EVOO & garlic tossed with white truffled mascarpone.

In a sweet jalapeño pesto and tomato sauce & fresh mint scented.

With a home made three meat and tomato sauce.

With a duck and fresh porcini mushrooms ragout.

With Jumbo Shrimp sautéed with tomatoes, garlic, white wine and herbs.

Sautéed with a spinach, diced tomatoes, white wine and herbs.

With clams, calamari, mussels, shrimp, and fish in spicy tomato sauce.

With fennel seeds and white wine.

Thinly pounded double chicken breast, drizzled with EVOO, rosemary and garlic, quickly grilled and topped with arrucola shallots and tomato salad, roasted potatoes.

Chicken breast sautéed with fresh tomato and mozzarella and served with gnocchi.

Pan roasted in the traditional Italian way with tomato, wine, and minced vegetables, the bone is topped with gremolata and all is served over saffron risotto.

In a sage scented fresh porcini mushroom demi-glace sauce.

Marinated and grilled, splashed with burnt sage butter.

Organic braised beef rolled with spinach, pine-nuts and Romano cheese then simmered in tomato sauce until tender. Accompanied by gnocchi.

Marinated and grilled, fan sliced, served with arrucola salad and rosemary roasted potatoes.

Pounded, breaded and shallow fried colorado lamb chops topped with fresh arugula and tomato salsa.

In a fresh wild blueberry/balsamic sauce.

A trio of miniature desserts changing daily.