Served with tomatoes, roasted pears, and basil.

Grilled Tuscan bread topped with avocado, red onion, roasted Chili peppers, gorgonzola, and balsamic glaze.

Shoestring zucchini lightly fried in wondra flour.

A unique pie of sausage, artichokes, and mozzarella.

Marinated shrimp, lightly fried in wondra flour, sprinkled with lemon, and vinegar.

White mushrooms stuffed with roasted vegetables, pecorino, bread crumbs, and topped with asiago cheese.

PEI mussels sautéed with tomatoes, chilis, garlic, and white wine.

Minimum of 4 people a variety of cold and hot appetizer served family style.

Radicchio, arugula, and endives.

Tomato, cucumber, and red onion.

Romaine lettuce with salami, provolone, tomato, olives, and red onions.

Rigatoni alla diavola con vodka rigatoni with shallots, bayleaf, vodka, and marinara.

Rigatoni with shallots, bayleaf, vodka, and marinara.

Homemade ravioli stuffed with ricotta and Parmesan.

Homemade noodles with sweet sausage, wild mushrooms, plum tomatoes, parmigiano, garlic, shallots, and olive oil with a touch of cream.

“Prince of naples” rigatoni with filetto di pomodoro, prosciutto, and mozzarella.

Potato dough stuffed with chicken, spinach, and mascarpone.

Bowtie pasta with chicken, asparagus, fresh tomatoes, and speck ham with a touch of cream.

Wide linguine with shrimp, scallops, calamari, clams, and mussels in a red or white sauce.

Chopped clams in garlic and oil or a light tomato sauce.

Veal scaloppine with baked eggplant, fresh mozzarella, tomatoes, and hot peppers.

Veal scaloppine sauteed with peas, onions, prosciutto, marsala, and white wine with rice pilaf.

Grilled filet mignon stuffed with burrata mozzarella in a rich tomato sauce.

Grilled shell steak topped with mushrooms, onions, and peppers in a rich tomato sauce.

Broiled and garlic oil.

Broiled, pizzaiola with mushrooms, and peppers.

Pan sautéed diver scallops with artichokes and parmigiano “Gratinee”.

Jumbo shrimp stuffed with spinach, pignoli, mozzarella, wrapped with prosciutto, and white wine sauce.

Breast of chicken sauteed with white wine, mushrooms, and peas.

Chicken stuffed with mushrooms, prosciutto, mozzarella, and onions in a light marsala sauce.

Breast of chicken and jumbo shrimp dipped in an egg batter and pan-fried with white wine, butter, and lemon.