Wrapped with prosciutto and served with Calabrian aioli on the side.

Vegetable and chicken soup topped with pesto and Romano cheese.

White balsamic reduction, basil oil and garlic toast.

Baked with tomato sauce and romano cheese.

Served with Scordato cocktail sauce and parmigiano croutons over baby arugula.

Assortment of Italian salumi (meats) and cheeses, grilled asparagus and marinated artichoke hearts. Served with garlic toast.

Vinaigrette and chopped chives, topped with Romano cheese.

Romaine lettuce, parmigiano reggiano and croutons.

Vinaigrette and pine nuts over mixed greens.

Served with chopped egg and crispy prosciutto, balsamic reduction.

Entree size. Served around boston bibb dressed with vinaigrette, balsamic reduction and grated parmasean reggiano shavings.

Chicken and spinach filled crepes with parmesan cream sauce.

Sauteed eggplant with tomato sauce baked with both Romano and fontina cheeses.

In a parmigiano cream sauce with baby arugula garnish.

Grilled pork tenderloin with arugula and fontina cheese on a rustic hoagie roll.

Sauteed shrimp in a spicy tomato sauce.

Baked red bell pepper with chicken meatball and mushroom stuffing topped with tomato sauce.

Pesto tomato sauce baked with fontina cheese.

On both tomato and pesto sauces.

With parmigiano reggiano shavings over fontina and mozzarella.

Served with fontina and romano cheeses on tomato sauce.

Mozzarella and basil on tomato sauce.

Served with fonduta (creamy fontina), green onion and parmigiano reggiano shavings.

Served with mozzarella on tomato sauce.

Served with Romano and trugole cheese and both tomato and pesto sauces.

Served with chopped kalamata olives, roasted mushrooms, fresh arugula, and parmigiano reggiano.

Served with mozzarella and fresh sage on tomato sauce.

Served with fontina cheese, tomato sauce and fresh basil.