Filled with chicken, cilantro, and shiitake mushrooms, served with hot mustard, soy and balsamic vinegar dipping sauce.

Stuffed with Italian sausage, pepperoni and fennel served with marinara.

A 4 oz cake served in a better white wine sauce.

Served with white wine, garlic, seafood broth, fresh cilantro, and basil (16 oz).

Tossed in teriyaki, hot sauce or half-n-half, served with bleu cheese or ranch dressing.

Tossed with Parmesan cheese and croutons.

Tossed with Italian sausage, sweet peppers, onions and marinara.

Black tiger shrimp, little neck clams and mussels, sauteed with white wine, fresh garlic, seafood broth and plum tomatoes.

Tossed with roasted sweet peppers, onions and pesto.

Roasted portabella, shiitake, and crimini mushrooms with caramelized onions, mozzarella, and Grana Padano cheese wrapped in egg ravioli, served in a marsala mushroom cream sauce.

Fresh Vermont goat cheese blended with roasted red peppers, Pecorino Romano, ricotta, and garlic, wrapped in lemon basil agnolotti. Served in a pesto cream sauce.

Breast of chicken marinated with garlic, white wine, soy and sesame oil, grilled with thyme, tarragon and basil, served on a bed of seasoned rice.

Topped with sauteed mushrooms. 12 oz.

8 oz.

Boneless beef short ribs served over sauteed vegetables.

Served with barbecue sauce or teriyaki glaze.

Topped with a white wine butter sauce and thinly sliced almonds.

Served with a teriyaki glaze.

Wild caught sashimi grade tuna steak pan seared and served with a wasabi honey sauce.