Aglio e Olio

Jumb lump crabmeat with romaine, homemade lemon black pepper dressing, parmesan cheese, and garlic croutons.

Romain, cherry tomato, red onion, parmesan cheese, and red wine vinegar extra virgin olive oil.

Fresh mozzarella, tomato, basil, extra virgin olive oil, and balsamic reduction.

Baby spinach, apples, gorgonzola, and walnuts with honey balsamic dressing.

Farro, roasted butternut squash, arugula, and goat cheese with extra virgin olive oil and lemon.

Asparagus, egg, prosciutto, roasted tomatoes, and mozzarella cheese.

Pork sausage, pepperoni, roasted peppers, mozzarella cheese and tomato sauce.

Fresh mozzarella, tomato sauce, and basil.

Spinach, broccoli, ricotta and mozzarella.

Homemade beef and pork meatballs with spaghetti marinara.

Pancetta, parmesan, parsley, and egg on spaghetti.

Potato gnocchi with tomato sauce with melted mozzarella cheese and basil.

Farro with assorted veggies in a basil pesto sauce.

Sausage and pancetta with cream and cherry tomatoes with arborio rice.

Creamy nutmeg béchamel sauce with parmesan pecorino mascarpone and mozzarella on rigatoni.

Slow cooked pork belly and beef short rib in red wine, oregano, and onion tomato sauce on rigatoni.

Potato gnocchi with cromini mushrooms, roasted butternut squash, and sage brown butter topped with truffle salt and parmesan cheese.

Homemade polenta crepes filled with braised leg of lamb topped with goat cheese, cream, and mint.

Fresh fish in a light tomato sauce with arborio rice.

Choose any of the following preparations served with side vegetable or pasta.

Sautéed clams in white wine, parsley, garlic, and lemon.

Rotisserie cooked pork loin layered with pork belly and rolled with rosemary, fennel, and sage served with roasted bell peppers and onion.

Thinly sliced beef stuffed with cheese, herbs, and bread crumbs pan seared then braised in red wine, tomato, rosemary sauce.

Deep fried rice balls with peas and stuffed with cheese served with marinara.

Cromini mushrooms, rosemary, red wine, and garlic.

Calamari steak with spinach, olives, and sundried tomatoes.

Deep fried polenta sticks with truffle salt and gorgonzola cream.

Rotating selection of Italian cured meats.

Roasted garlic, cherry tomatoes, oregano, and extra virgin olive oil on toasted bread.

Zucchini stuffed with bread, pecorino, mint, capers, and garlic topped with mozzarella and baked served with marinara.