Traditional caesar salad topped with grilled chicken breast.

Mixed baby green salad with oriental vinaigrette topped with grilled shrimp.

Homemade linguini pasta with a basil pesto sauce.

Penne barilla plus multigrain sauteed with vegetables and mixed funghi.

Fresh fettuccini pasta in a pink sauce tossed with mozzarella and cheery tomatoes.

Fresh fettuccini pasta in a pink sauce topped with mozzarella and diced tomatoes.

Penne pasta with spicy tomato sauce.

Pan-fried veal medallions, topped with arugula and cherry tomatoes salad.

Golden fried squid, served with spicy tomato sauce.

Gnocchi pasta in a creamy four kinds of cheese sauce.

Homemade four kinds of cheeses ravioli in a fresh tomato sauce and topped with mozzarella.

Linguini pasta tossed with fresh clams in a wine and garlic sauce.

12 oz Angus skirt steak grilled to perfection, served with mashed potatoes.

Grilled chicken breast served with mixed baby green salad.

Fresh-grilled salmon topped with capers and diced tomatoes served with vegetables.

Fresh-grilled salmon topped with capers and diced tomatoes served with vegetables.

Homemade spinach and ricotta ravioli in a fresh tomato sauce and basil pesto.

Fettuccine pasta in a creamy cheese sauce, topped w crispy prosciutto.

Spaghetti pasta with a basil pesto sauce.

Linguini pasta tossed with fresh clams in a wine and garlic sauce.

Penne pasta with spicy tomato sauce.

Veal ravioli in a demi-glaze reduction sauce and mixed mushrooms.

Whole wheat fresh linguini tossed w spinach, mushrooms, sdt and goat cheese.

Traditional caesar salad topped with grilled chicken breast.

Thinly sliced beef carpaccio, capers, basil and shaved Parmesan cheese.

Thin slices of salmon, topped with spinachand green smith apples.

Combination of cold cuts, vegetables, cheese, mushrooms and olives.

Sliced cold veal, topped with tuna and capers mayonnaise.

Fresh spinach salad tossed with feta, olivesand hearts of palm in sherry wine vinaigrette.

Marinated shrimp over a bed of Belgium endives and Dijon mustard dressing.

Grilled portobello topped with prosciutto, tomato and mozzarella, balsamic reduction.

Air dry-cured beef topped with arugula, artichokes, and Kalamata olives.

Traditional Caesar salad with homemade dressing and croutons.

Tender baby arugula tossed with diced tomatoes and shaved Parmesan cheese.

Spinach fettuccini in a creamy lobster sauce tossed with shrimp and mixed mushrooms.

Ravioli stuffed with gorgonzola cheese and pear with figs and marsala wine.

Crab meat ravioli in a creamy shallots and leek sauce linguine ai.

Spaguetti pasta tossed with crispy asparagus portobello and shrimp.

Spaghetti pasta with homemade meat ragú sauce.

Linguini pasta tossed with seafood and shellfish in a wine tomato sauce.

Linguini pasta with fresh clams in a wine garlic sauce.

Mixed white and green fettuccini with Alfredo sauce topped with crispy prosciutto.

Potato dumplings prepared with Italian tomato sauce and basil.

Seashell pasta tossed with chicken, olives, salt, and slices of Parmesan cheese.

Veal scaloppini in a wine and capers sauce, served with linguini garlic and oil.

Veal scaloppini in a demi-glaze with mixed mushroom and mashed potatoes.

Chicken breast topped with spinach, tomato, and creamy gorgonzola sauce, served with vegetables.

Chicken breast stuffed with ricotta. Sun-dried tomatoes and spinach in a demi-glaze mixed mushroom sauce and served with mashed potatoes.

Crispy breast with garlic and prunes sauce, served with mashed potatoes.

Grilled Australian lamb chops with an apricot demi-glaze sauce served with Parmesan risotto.

14 oz skirt steak grilled to perfection served with Tuscany sauce and green salad.

Sauteed salmon, served with mashed potatoes and vegetables.