tutti santi

Fresh sliced homemade mozzarella with tomatoes, basil and olive oil.

Slices of cantaloupe topped with prosciutto di parma.

Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, provolone shavings and olive oil.

Thin slices of smoked salmon topped with extra virgin olive oil and fresh lemon juice garnished with toasted crostini.

Ricotta cheese and spinach filled ravioli sautéed in a touch of cream, topped with a fresh tomato sauce or quattro formaggi cheese sauce.

Stuffed mushroom caps with sausage meat, ricotta cheese, parmigiano, and diced onions served in a garlic, lemon juice veal stock sauce.

Fresh mussels sautéed in your choice of a white wine garlic or tomato marinara sauce.

Shrimp sautéed in a delicate lemon butter white wine sauce.

Ricotta cheese and spinach filled ravioli sautéed in a touch of cream, topped with a fresh tomato sauce or quattro formaggi cheese sauce.

Penne pasta with artichoke hearts, mushrooms, escarole and sun dried tomatoes sautéed in a garlic and olive oil topped with romano cheese.

Rolled with ricotta cheese and ground sirloin topped with mozzarella cheese.

Filled with meat and sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham and a splash of brandy.

Homemade potato dumplings served in a touch of cream, topped with a fresh tomato sauce.

Spaghetti pasta topped with a homemade meat sauce.

Shrimp sautéed in brandy served in a creamy tomato sauce with shallots, served on a bed of spaghetti.

Fettuccine in a creamy cognac sauce with shrimp and wild mushrooms.

Fresh clams, mussels, calamari and shrimp sautéed in a light tomato sauce served on a bed of linguine. Traditional or fra diavola (spicy) style.

Sautéed in your choice of red or white sauce.

Breast of chicken topped with spinach and mozzarella cheese sautéed in a creamy cognac cream sauce served with penne pasta.

Breast of chicken topped with fontina cheese, prosciutto sautéed in a brandy cream sauce with asparagus and porcini mushrooms served with a side of penne pasta.

Our Chef’s creation! Lightly breaded breast of chicken stuffed with fresh crab meat, baby shrimp and topped with a light mushroom sauce served with sautéed mixed vegetables.

Strips of chicken sautéed in a fresh tomato sauce with bell peppers, onions, mushrooms and black olives served on a bed of spaghetti.

Veal scaloppine sautéed in a lemon butter sauce with mushrooms, capers and artichoke hearts served with fusilli pasta.

Veal scaloppine topped with eggplant, spinach and mozzarella in a light tomato sauce served with spaghetti pomodoro.

Veal scaloppine sautéed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo.

Lamb shank braised in a vegetable veal stock sauce with fettuccine.

Fresh fillet of red snapper in a tangy white wine tomato sauce with red onions, shallots, and capers served with linguine.

Fresh filet of salmon sautéed in a lemon butter piccata sauce with capers served with mixed vegetables.

Fresh filet of orange roughy pan seared in a lemon butter white wine sauce with capers and artichoke hearts served with penne in garlic and olive oil.