Antonios Bacaro

Prosciutto di Parma, smoked prosciutto, salami di Emilia, hot capicolla, Parmigiano-Reggiano, olives, gorgonzola dolce, sun-dried tomatoes and honey figs.

Thinly sliced beef tenderloin, arugula, white wine vinaigrette, and Parmigiano Reggiano.

Fried arborio rice ball, lamb, mozzarella, tomato sauce and romano.

Sauteed in a brandy-gorgonzola sauce and romano.

Soppressata salami and gorgonzola dolce melted over fontina polenta.

Roasted mushroom risotto with truffle oil and romano cheese.

Tagliatelle pasta with basil pesto and reggiano cheese.

Bigoli thick spaghetti, tomato sauce, and smoked mozzarella.

Bigoli with a caramelized onion and anchovy sauce.

Mixed greens, eggplant, artichokes, roasted peppers with roasted lemon vinaigrette and reggiano cheese.

Arugula, cherry tomatoes, cherry mozzarella with basil oil and balsamic glaze.

Baby gem lettuce, hard-boiled eggs, anchovies, pickled carrots, toasted crumbs and reggiano.

Confit pork belly with a citrus marmalade.

Mini fried arborio rice ball, tomato sauce and romano.

Salted cod fritter, bell peppers, drizzled with garlic-artichoke aioli.

Gorgonzola dolce stuffed dates wrapped in smoked prosciutto with a white balsamic drizzle.

Caramelized onions, anchovy sauce and romano cheese.

Montepulciano jam and gorgonzola dolce.

Roasted mushrooms and fontina cheese.

Sun-dried tomato pesto and goat cheese.

Breaded chicken breast, spinach, tomato in a lemon butter sauce with mashed potatoes.

Pan-seared shrimp, tomatoes, basil, thick spaghetti with a lemoncino cream sauce.

Chicken breast, asparagus, mashed potatoes with a balsamic glaze.

Pan-seared salmon, espresso rub, arugula, sweet potatoes with a maple Dijon glaze.

8 oz filet mignon, Frangelico butter, mashed potatoes, and broccolini.

Genoa sausage, orecchiette pasta, olive-tomato peperonata and fontina.

Pork, beef and veal ragu with tagliatelle and ground nutmeg.

Mint, rosemary, lamb ragu and gnocchi.

Chocolate, honey almond, spicy pecan.