Assorted meats and cheeses served with olives and marinated vegetable

Eggplant slices layered with tomato sauce, truffle porcini mousse and mozzarella in a white wine and basil sauce

Thinly pounded filet mignon, wild mushrooms, capers and scallions with olive oil and lemon topped with shaved parmesan

Smoked provolone baked and topped with shiitake mushrooms sautéed in olive oil and cherry tomatoes.

Arugula salad, shaved Grana cheese and orange slices dressed with a white balsamic and honey dressing

Sautéed jumbo shrimp in an orange, lemon and shallot sauce served with a red bell pepper and asiago cheese risotto

Sauteed octopus with black olives, cherry tomatoes, garlic and fresh herbs

Paccheri, cherry tomatoes, garlic, basil, oregano, Romano and Parmigiano cheeses

Homemade oversized gnocchi with porcini mousse in a black truffle cream sauce

Pappardelle pasta served with porcini mushrooms sautéed with olive oil and a touch of tomato sauce

Fusilli with mussels, clams, crabmeat and baby shrimp in a light tomato sauce

Homemade crab and ricotta filled ravioli in an eggplant cream sauce

Penne, prosciutto, caramelized onions and Parmigiano Reggiano cheese

Pan seared Halibut with polenta in a lobster and brandy cream sauce

Salmon served with a shallot, Dijon mustard, green olive and touch of cherry tomato sauce

Veal medallions served with a lemon, white wine and caper sauce

Veal loin chop slowly roasted with rosemary, garlic and extra virgin olive oil.

Herb crusted lamb chops with a rosemary and garlic sauce

Semolina encrusted tuna served with white wine, lemon, butter and a touch of basil pesto

Breast of chicken rolled with spinach, prosciutto and porcini mousse in a wine and vegetable sauce topped with cranberries

Filet mignon in a mixed berry and red wine sauce