Buffalo mozzarella and heirloom tomatoes in a basil Tuscan E.V.O.O.

Chopped Roma tomatoes, basil, red onions, extra virgin olive oil and dry sheep ricotta cheese.

Wild Burgundy snails, spinach, and sun-dried tomatoes in a basil garlic compound butter.

Italian cured meats and cheese selections with grilled marinated vegetables and olives.

Grilled squid over mixed greens, capers and black olives, finished with a lime vinaigrette, or fried to perfection with a side tomato sauce.

Chicken cutlet with sauteed broccoli rabe or spinach.

Grilled chicken breast served with portobello mushrooms.

Chicken Parmigiana served sandwich style.

Grilled Salmon with mixed greens, mayo and tomatoes.

Eggplant, zucchini, peppers, asparagus, fresh tomatoes and E.V.O.O.

Prosciutto, soppressata, fresh mozzarella, tomato and basil.

Crispy romaine lettuce in a home-made Caesar dressing, croutons and shaved parmigiano, served with marinated grilled chicken breast.

Mixed field greens topped with veal cutlet and chopped plum tomatoes and shaved Parmigiano cheese in a house balsamic vinaigrette.

Baby arugula with marinated calamari rings, baby shrimp and jumbo lump crab meat in a lemon olive oil.

Baby spinach topped with three grilled jumbo shrimp, cherry tomatoes and croutons, served in a pomegranate vinaigrette with goat cheese.

Baby frisee with grilled salmon with melted gorgonzola cheese on top, accompanied with roasted golden beets and roasted almonds, finished with lemon olive oil dressing.

Chicken or veal, pan fried, Parma style over a bed of linguine.

Sauteed chicken or veal, topped with spinach, prosciutto and fontina in a chianti classico with fresh sage.

Sauteed chicken of veal medallions in classic piccata sauce lemon white wine with capers.

Home-made semolina di grano duro, whole-wheat and gluten free, served with your choice of Caesar, giardino salad or homemade soup.

Sauteed mixed vegetables.

Sauteed asparagus.

Sauteed spinach with garlic olive oil.

Sauteed broccoli rabe with garlic olive oil.

Roasted fingerling potatoes with fresh rosemary.

Sauteed green beans with a touch of butter and toasted almonds.

Garlic olive oil or San Marzano fondue.

Italian cured meats and cheese selections with grilled marinated vegetables and olives.

Sheep's milk ricotta with lemon zest and E.V.O.O served with eggplant fondue and breadsticks, served cold.

Pan seared jumbo sea scallops topped with toasted pistachios over a fresh fennel and celery salad dressed with a ginger, lemon, and soy sauce vinaigrette.

Wild Burgundy snails, spinach, and sun-dried tomatoes in a basil garlic compound butter.

Fresh grilled squid over mixed greens, capers and black olives, finished with a lime vinaigrette or fried to perfection.

Baby frisee greens, roasted golden beets, gorgonzola and shaved almonds in a honey, red wine and herbs vinaigrette.

Crispy romaine lettuce with a homemade creamy Caesar dressing, croutons and shaved parmigiano. Add white or black anchovies.

Baby arugula, toasted candied walnuts and goat cheese in pomegranate vinaigrette dressing.

Buffalo mozzarella heirloom tomatoes over marinated sun dried peppers in a basil Tuscan E.V.O.

Penne pasta tossed with plum tomato-basil confit with eggplant topped with dried ricotta.

Served in a gorgonzola sauce or san marzano fondue with diced fresh mozzarella and basil.

Free form pasta tossed with baby shrimp, lemon, yogurt, parmigiano, and fresh herbs.

Slow cooked duck ragu reduced with red wine, tomato fondue and thyme.

Spiral pasta with maryland jumbo lump crab meat, julienne zucchini sundried tomatoes, and wild arugula pesto sauce.

Tossed with marinated tuna, onion, asparagus, artichokes, cherry tomato, and fresh herbs.

Lightly battered Italian eggplant, tomato fondue, fresh basil, and fresh mozzarella.

Raviolis stuffed with fresh ricotta cheese served in San Marzano fondue with a scoop of pasteurized creamy ricotta on top.

Applewood smoked chicken and goat cheese stuffed, sauteed with sundried tomatoes, plum tomatoes, roasted garlic, and fresh basil.

Four 2-oz half-moon shaped ravioli stuffed with Maryland jumbo lump crab meat in brandy, lemon zest, cherry tomatoes and spring peas.

Bolognese ragu and besciamella sauce.

Organic black rice, spinach and crusted jumbo sea scallops finished with a touch of creamy gorgonzola.

Chicken breast stuffed with porcini mushrooms, wrapped in pancetta, and baked to perfection finished with aged Balsamic.

Fresh assortment of seafood, sauteed, and served over a bed of linguine or risotto in a garlic white wine or light tomato sauce.

Pork tenderloin medallions marinated in apricot jam, cumin, garlic, and touch of chili pepper with roasted fingerling potatoes.

Porcini mushroom and Parmigiano cheese finished with a white wine truffle pate.

Grilled fresh jumbo shrimp over a bed of sauteed spinach and finished with fresh squeezed lemon and E.V.O.O.

Grilled Norwegian salmon served with a triple citrus glaze over haricot vert.

12 Oz ribeye grilled to perfection with brandy peppercorn sauce on the side.

Jumbo & rock shrimp with a light saffron sauce and julienne asparagus.

Mediterranean sea bass - whole fish table side filet. Grilled to perfection with a side of lemon, E.V.O.O., fresh herbs, and garlic sauce.

Fresh jumbo chicken tenders sauteed and topped with domestic jumbo lump crab meat and capers in a light lemon Chardonnay sauce.

Slow roasted half duck, partially deboned, finished with cabernet reduction, orange zest and fresh herbs.

Chicken or veal, pan fried, Parma style over a bed of linguine.

Sauteed veal medallions, spinach, prosciutto and fontina in a grass-fed veal stock with a touch of Chianti Classico and fresh sage.

Fresh jumbo chicken tenders sauteed and topped with asparagus and smoked mozzarella in a garlic, mushroom, and sun dried tomato sherry wine sauce.

Sauteed veal medallions with butter, shitake mushrooms, scallions, Marsala wine, and fresh herbs

Sauteed veal medallions with fresh tomato, roasted pine nuts, and golden raisins in a parmigiana sweet and sour sauce.

Sauteed mixed vegetables.

Sauteed asparagus.

Sauteed spinach with garlic olive oil.

Sauteed broccoli rabe with garlic olive oil.

Roasted fingerling potatoes with fresh rosemary.

Sauteed green beans with a touch of butter and toasted almonds.

Garlic olive oil or San Marzano fondue.

Three layers of lady fingers soaked with coffee and liqueur, filled with zabaglione cream, topped with grated Belgium chocolate.

Traditional Sicilian semifreddo cream combining zabaglione and chocolate ice cream, a heart of semifreddo cream candied fruit and caramelizedhazel nuts.

Combination of a coated pastry shell and a smooth filling of ricotta creme, made of real sheep milk.

No dairy added. Blood orange, limoncello, white peach, passion fruit, green apple.

Spanish three layer cake with three types of milk filling.

A classic European dessert; creamy custard covered with caramelized sugar.

Home-made cream puffs, with Chantilly cream filling covered with melted Belgian chocolate.

Chocolate and vanilla ice cream separated by mixed sliced nuts with a cherry center and coated with a semi-sweet chocolate.

Traditional New York cheesecake vanilla flavored.

Amoretto, fig, hazelnut, strawberry, blueberry, honey lavender.

Dark chocolate mousse on a homemade chocolate crust.

A selection of tiramisu, mini cannoli, chocolate mouse, cheese cake and flan, served family style.