Yellow and red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired.

Watercress, mache and arugula, house smoked fish dressed with sweet mustard and classic tartar vinaigrette topped with poached egg.

Baby mixed greens tossed with sliced tomato, cucumber and red onion in chef Gaetano’s sweet mustard vinaigrette with caramelized.

Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.

Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato spicy shrimp sauce, served with soy-lime cintronette and borlotti ailoli.

Crabcake bread cannelloni, baked and served with arugula dressed with ceci beans-anchovy sauce accented with garlic and parmigiano.

Dates stuffed with beef and chorizo wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, coriander.

Bufala mozzarella panna cotta served with cream of eggplant, grape tomatoes, speck, pesto and apple balsamico.

Calamari, shrimp, mussels and scallops poached in garlic-tomato fumet, served with garlic bruschettone.

Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli.

Assorted wild mushrooms and dime-glace, finished with parmigiano and truffle pesto.

Assortment of calamari, scallops, mussels and shrimp sautéed with garlic. EVO oil, white wine, herbs and tomato sauce.

Calamari, shrimp and mussels with garlic in tomato fumet and a touch of cream.

Tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce and a touch.

Home made ricotta gnocchi tossed with toasted pine nuts, imported gorgonzola and a splash of cream.

Homemade butternut squash gnocchi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine.

Tossed with wild mushrooms, sautéed with garlic, shallots and white wine, finished with parmigiano.

House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with parmigiana and topped with goat cheese.

Tagliatelle tossed with lobster tail and shrimp sautéed with shallots, cognac and tomato sweet & sour finished.

Beef short ribs braised milanese style, served over saffron risotto and dusted with gremolata.

Pork chop stuffed with crab meat sautéed with garlic, shrimp and gorgonzola fondue, over mashed potatoes.

Prime ribeye steak baked on ceder, with herb de provence and bay leaves, served with gaetano’s horse radish sauce.

Veal scaloppine sautéed with shallots, garlic, assorted wild mushrooms and marsala-white wine sauce, served over garlic mashed potatoes.

Veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic mashed potatoes.

Veal scaloppine sautéed with garlic, oregano, white wine and tomato sauce, topped with homemade mozzarella and baked, served over.