Per person.

Abalone and sea scallop Patti, with egg wash, white wine, and garlic in light cream sauce.

Grilled polenta with sauteed wild mushrooms, sun-dried tomatoes in a cream sauce, with Parmigiano Reggiano.

Spinach and ricotta dumplings in a Sicilian Pomodoro and pesto sauce, with roasted almonds.

Three house-made meatballs with ground beef and ground Italian sausage cooked in marinara sauce.

Gamberoni all'uva passa jumbo prawns sauteed with pine nuts and raisins in a mild spicy white wine butter sauce over garlic crostini.

Grilled eggplant rolled and stuffed with ricotta and Romano cheese on a bed of marinara sauce.

Minestrone bianco minestrone soup with canellini beans, spinach, tomatoes, zucchini and pasta in a light creamy vegetable broth.

Imported porcini mushrooms in creamy vegetable broth with garlic bruschetta.

Poached salmon with baby spinach, mango, hard boiled egg, dried cranberries and pine nuts, tossed with honey mustard champagne vinaigrette.

Grilled prawns, organic mixed greens, tomato and avocado, tossed with olive oil and balsamic vinaigrette.

Crisp heart of romaine, an anchovy filet, and croutons with Caesar dressing, with Parmigiano Reggiano and grilled chicken.

Insalata mista organic mixed baby greens with dried cranberries, roasted almonds, sliced tomato and avocado. Tossed with fresh lemon juice and olive oil almond dressing.

Oven-baked red and yellow beet salad with organic baby greens and gorgonzola cheese, drizzled with orange and champagne vinaigrette.

Fresh mozzarella, sliced tomatoes and basil with baby spinach, drizzled with olive oil and balsamic vinaigrette.

Penne pasta with mild spicy Italian sausage and mushrooms, in a tomato cream sauce.

Penne pasta with roasted eggplant in a spicy tomato sauce.

Rigatoni pasta with prosciutto, gorgonzola cheese and spinach in a light sun-dried tomato cream sauce.

Cappellini pasta with chicken, porcini mushrooms, capers, sun-dried tomato in a light cream sauce.

Spinach and cheese ravioli with jumbo prawns, roasted bell peppers, spinach, tomatoes, in a light gorgonzola cream sauce.

Linguini pasta with house made meatballs ground beef and ground sausage in a light marinara sauce.

Fettuccine pasta with salmon, calamari, prawns, olives, garlic, capers and anchovy in a mild spicy tomato sauce.

Lasagne pasta layered with ground beef and ground sausage, topped with provolone cheese, baked on a bed of marinara sauce.

House made potato dumplings with wild mushrooms in brown butter sage sauce.

Chicken breast stuffed with pancetta, sage, and provolone cheese in a Chianti wine sauce, served with roasted potatoes and vegetables.

Vitellina con porcini provini veal sauteed with porcini mushrooms and white wine sauce, served with roasted potatoes and vegetables.

Filet of petrale sole with lemon, caper butter sauce over sauteed garlic spinach.

Jumbo prawns sauteed with roasted red and yellow bell peppers and onionin a spicy garlic tomato sauce, served with roasted potatoes and vegetables.

Thinly sliced, grilled eggplant baked in a tomato sauce with provolone cheese, served with roasted potatoes and vegetables.

Chicken breast braised with peas and Kalamata olives with marsala wine in light cream sauce, served with roasted potatoes and vegetables.

Thinly sliced pork tenderloin with prosciutto, asparagus, and port wine cream sauce. Served with cheese spinach ravioli.

Cannoli shell, filled with ricotta impastata, served with amarenada cherry sauce.

Lady fingers with imported mascarpone cheeseand espresso served with strawberry sauce.

Frozen cappuccino mousse with vanilla pizzelle cookie served on a bed of zabaglione and chocolate syrup.