Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Eggplant cannelloni filled with ricotta and spinach.

Served with​ field salad.

Grilled eggplant with smoked mozzarella and tomato.

Little neck baked clams.

Cap layered with crabmeat and mozzarella in a barolo​ red wine reduction sauce.

Fresh mozzarella, roasted peppers and tomatoes.

Sauteed chicken liver in balsamic over field salad.

Hearts of palm, artichoke, mushrooms and endive tossed in oil and lemon with shaved Parmesan.

Caesar salad.

Field greens, red beets, corn, tomato and dried ricotta.

Goat cheese baked over field greens salad with walnuts.

Beef over arugula in oil and lemon with Parmesan.

Served with shitake mushrooms and shrimp in a light red sauce.

Filled with spinach and cheese in a pink sauce.

Green tortelloni in a four cheese sauce.

Served with fresh salmon in a pink sauce.

Served with white clam sauce.

Served with mixed seafood marinara.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with Parmesan.

Meat tortellini with prosciutto and peas in a pink sauce.

Served with ground sweet sausage, prosciutto and cream.

Served with eggplant, fresh tomatoes and shaved dry ricotta.

Served with veal meat sauce.

Broiled veal chop with fresh sage.

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini, cream and wine sauce.

Grilled sirloin steak served with roasted potatoes.

Scallopini​ with shitake mushrooms, sage and tomato.

Cutlet with fresh tomatoes and melted fontina cheese.

Sauteed calve's liver with onions.

Veal encrusted with Parmesan sauteed in lemon and white wine.

Scaloppini layered with prosciutto over spinach.

Served with bones, sauteed with rosemary, garlic and wine.

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Chicken liver sauteed with onions.

Boneless, sauteed with sun-dried tomatoes, peas and portobello mushrooms.

Boneless with shallots, artichokes and mushrooms.

Breast layered with prosciutto, eggplant and fontina.

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Mixed seafood stewed in tomato sauce.

Sauteed with lemon and white wine over spinach.

Served with marinara sauce and mozzarella served with linguine.