Fresh mozzarella, roasted peppers, and tomatoes.

Grilled and served over field salad.

Grilled eggplant with smoked mozzarella and tomato.

Grilled shrimp over sauteed zucchini, pine nuts, and plum tomato.

Cap layered with crabmeat and mozzarella in a barolo red wine reduction sauce.

Eggplant cannelloni filled with ricotta and spinach.

Little neck baked clams.

Homemade faced fresh burratta cheese with diced avocado, tossed in an oil and lemon dressing, and topped with bacon and fried basil.

Field greens, red beets, corn, tomato, and dried ricotta.

Caesar salad.

Goat cheese baked over field greens salad with walnuts.

Sauteed chicken liver in balsamic over field salad.

Arugula tossed with sliced strawberries, sliced apples, and sliced pears in an olive oil and orange dressing with shaved ricotta salata on top.

Hearts of palm, artichoke, mushrooms, and endive tossed in oil and lemon with shaved Parmesan.

Beef over arugula in oil and lemon with Parmesan.

Baby arugula salad tossed with dried cherries, sliced strawberries, and julienned mangoes in a white wine vinegar and honey dressing with crumpled blueberry goat cheese on top.

Sauteed with ground sweet sausage and prosciutto in a plum tomato sauce with a touch of cream and topped with diced smoked mozzarella.

With eggplant, fresh tomatoes, and shaved dry ricotta.

Homemade pasta rolled and filled with spinach, ricotta, and wild mushrooms in a plum tomato reduction with a touch of cream and topped with Parmesan.

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Filled with spinach and cheese in a plum tomato reduction with a touch of cream.

Green tortelloni in a four cheese sauce.

With veal meat sauce.

With fresh salmon in a plum tomato reduction with a touch of cream.

Homemade linguine sauteed with fresh plum tomatoes, baby spinach and shrimp in a garlic and oil sauce.

Homemade linguine with grilled calamari, shrimp, and salmon in garlic and oil.

With shiitake mushrooms and shrimp in a light red sauce.

With white clam sauce.

With mixed seafood marinara sauce with cherry tomatoes.

With dry porcini mushrooms.

Salmon sauteed with onions, capers, black olives, and fresh tomatoes.

Mixed seafood stewed in tomato sauce.

Sauteed with lemon and white wine over spinach.

Shrimp stuffed with fresh crab meat in a lemon and white wine sauce and served with fresh spinach linguine.

Chicken liver sauteed with onions.

On the bone sauteed with rosemary, garlic, and wine.

Boneless sauteed with roasted peppers, potatoes, sausage, and white wine.

Boneless, sauteed with sun dried tomatoes, peas, and portobello mushrooms.

Boneless with shallots, artichokes, and mushrooms.

Breast layered with prosciutto, eggplant, and fontina.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Sauteed calve’s liver with onions.

Scallopini with shiitake mushrooms, sage, tomatoes, and white wine.

Veal encrusted with parmesan and sauteed in lemon and white wine.

Scallopini layered with prosciutto over spinach.

Broiled veal chop with fresh sage.

Grilled sirloin steak served with roasted potatoes.

Veal chop cutlet topped a sliced ripe vine tomato and arugula salad in a balsamic vinaigrette.

Thinly pounded veal chop layered with prosciutto and fontina cheese with porcini mushrooms, cream, and wine sauce.

American rack of lamb grilled and seasoned with a parsley vinaigrette and mashed potatoes.