Freshly fried squid, pomorola, lemon, fried parsley.

Mixed greens, roasted grapes, crisp faro, Parmesan shavings.

Heirloom tomatoes, buffalo mozzarella, basil, EVOO, balsamic reduction.

Imported buffalo burrata, grilled zucchini ribbons, parsley, breadcrumbs, saba.

Mixed mushrooms, carrots, celery, vegetable broth.

Fresh spring vegetable soup.

Homemade rigatoni pasta, classic Tuscan 12 hour meat sauce.

Ricotta and spinach filled tortelloni with florentine sage butter.

Thick Tuscan spaghetti, tomato, garlic, basil, whipped ricotta.

Squid ink shells, house-made fennel sausage, shrimp, roasted tomato.

Vialone Nani rice, wild mushrooms, Parmesan.

Herb crusted, grilled Atlantic salmon, soft white polenta, baby Tuscan kale.

Pan-fried breaded chicken breast, tomato, mozzarella, roasted rosemary potatoes.

Marinated colossal shrimp, tri-colored peppers, red onions.

Braised Tuscan meatballs, soft polenta, tomato, Parmesan.

2 grilled house-made pork sausages, cannellini beans, and zucchini.

2 Tuscan crab cakes, crispy prosciutto, and arugula.

Oven-baked cannellini beans, fresh sage, EVOO.

Sautéed Swiss chard, garlic, olive oil.

Oven-roasted rosemary potatoes.

Walnut crusted mascarpone cheesecake.

Espresso infused sponge cake, mascarpone cream.

Seasonal mixed berries with cannoli cream.