Our homemade shrimp and crab cakes served on a bed of sun-dried tomato brandy cream sauce and garnished with fresh red bell pepper.

4 homemade meatballs with local beef from This Old Farm. Served with our marinara, parmesan, and mozzarella.

Hand-breaded and coconut studded shrimp served with our midnight kahlua orange cream sauce.

Breaded calamari rings, served with marinara and lemon.

Giant scallops pan-seared with fresh herbs and finished in a white wine butter sauce with lemon. Served atop our risotto of the day.

Crusty bread topped with our fresh basil pesto, garlic, chopped tomato, mozzarella, and parmesan.

A rich and creamy parmesan cheese dip with shrimp, crab meat, and diced roasted red pepper. Served with our fresh garlic crostini.

Fresh mozzarella, fresh tomato, basil, roasted red bell pepper, prosciutto ham, mixed Italian olives, artichoke hearts, and fresh garlic crostini.

Crisp romaine tossed fresh with creamy Caesar dressing, croutons, and shaved parmesan.

A whole roasted pear, butternut squash, blue cheese, spiced pecans, dried cranberries, mixed greens, our dijon honey vinaigrette.

Succulent shrimp, butternut squash, avocado, smoking goose pancetta, hard-boiled egg, and blue cheese—all over mixed greens and dressed with our ranch dressing.

Grilled chicken breast strips, diced apple, candied walnuts, feta cheese, mixed greens, and our cranberry balsamic dressing.

Apple and pear with melted brie and blue cheeses perfectly balanced with prosciutto and baby spinach.

4 of our signature local ground beef meatballs. Topped with provolone cheese and grilled peppers and onions. Served on a sub bun with fresh basil pesto mayonnaise.

Roasted red bell pepper, artichokes, spinach, eggplant, and provolone cheese with our mixed olive spread and celery seed dressing on a semolina roll.

Turkey breast with cranberry chutney, bacon, brie, and spinach. Served warm.

Chicken breast filet, sliced fontina cheese, roasted red peppers, and our own sundried tomato mayo—all pressed and grilled.

Crisp bacon, caramelized onions, fig jam, and brie cheese make the perfect grilled cheese sandwich.

A la scala classic. Grilled chicken breast with tomato, bacon, and provolone.

Shrimp prepared with garlic, fresh herbs, and lemon. Served on our fresh baked flatbread with rich alfredo sauce, parmesan and mozzarella cheeses, red onion, spinach, and fresh tomatoes.

Creamy brie and fig jam on our fresh baked flatbread. Topped with prosciutto, spinach, and organic Medjool dates. Flatbread prices do not include soup or salad.

Our lunch bestseller classic meat with napolitana sauce.

Jumbo cheese ravioli prepared in our creamy tomato meat sauce with local beef, fresh herbs, garlic, and shallots. Topped with mozzarella and baked to perfection.

Giant spinach and cheese ravioli finished in a Marsala wine cream sauce with sundried tomatoes and fresh spinach.

Tricolor cheese tortellini in our famous Napolitana Sauce (tomato cream) and plenty of parmesan cheese.

Our cheese stuffed rigatoni with chicken breast strips and spinach in a roasted red pepper (Paglia) cream sauce. Topped with fresh mozzarella.

Cheese stuffed rigatoni and thistle byre farm sausage prepared with fresh herbs, spinach, and tomato and finished in a light san marzano tomato white wine sauce. Topped with fresh mozzarella.

We layer shrimp, crab, fresh vegetables, and mozzarella with pasta sheets in a rich lobster cream sauce.

This gluten free version of our lunch bestseller features: thistle byre farm sausage and our homemade marinara.

Beef tenderloin strips sauteed with garlic, shallots, parsley, and mushrooms—in a gorgonzola cheese cream sauce with cavatappi pasta— topped with mozzarella and baked.

Prosciutto ham and garden peas in a creamy garlic and parmesan sauce. Tossed with tri-color cheese tortellini, topped with mozzarella, and baked.

Chicken breast strips and chorizo sausage sauteed with fresh herbs, tomato, and scallions. Served with cavatappi pasta and topped with parmesan, cheddar and mozzarella cheeses and bacon, then baked.

Cheese-stuffed rigatoni sauteed with chicken strips, herbs, sundried tomatoes and capers. Finished in our Napolitana sauce, topped with mozzarella, and baked.

Chicken breast strips sauteed with fresh herbs and stirred into a creamy risotto with fresh tomato, mozzarella, pine nuts, and a kiss of basil.

Butternut squash, dried cranberries, parmesan cheese, and sage blend together in this creamy risotto. Finished with sliced almonds.

Our creamy risotto with bits of orange, sundried tomatoes, and fresh herbs. Laced with Tuaca liqueur, and topped with our hand-breaded coconut shrimp.

Shrimp and crab in a creamy parmesan sauce with roasted red bell pepper and tossed with our gnocchi. Topped with mozzarella and baked.

our zesty Thistle Byre Farm Italian Sausage sauteed with chunks of creamy butternut squash, sundried tomatoes, and fresh herbs. Finished in a Tuaca liqueur cream sauce, topped with mozzarella, and then baked.

Local beef sautéed with fresh herbs in our amazing tomato cream sauce—tossed with gnocchi and then topped with mozzarella. Baked until golden.

Shrimp sauteed with garlic and fresh herbs and finished in our Paglia (flame-roasted red pepper cream) sauce, over fettuccine.

A perennial favorite. Chicken breast strips sauteed with herbs, fresh spinach, and mushrooms. Tossed with mostaccioli pasta and baked with marinara, mozzarella, and cheddar.

A classic at its best. Fettuccine in our rich alfredo.

Angel hair prepared with fresh tomato and basil marinara.

Fresh asparagus and chicken breast strips sauteed and tossed in a fresh lemon cream sauce, over fettuccine.

Shrimp and thistle byre farm italian pastured pork sausage sauteed with herbs, garlic, cherry tomatoes, and scallions. Finished in a white wine cajun cream sauce with linguine.

Zucchini, yellow squash, tomato, basil, and spinach sauteed with garlic and shallots and tossed with angel hair pasta.

Chicken and sausage sauteed with green peppers, tomato, and oregano. Finished in a white wine sauce with a touch of marinara and served with mostaccioli.

Smoked salmon and fresh asparagus sauteed in butter with loads of parmesan cheese and tossed with mostaccioli.

Your choice of shrimp or chicken sauteed with fresh herbs and tomatoes with our spicy marinara sauce. Served tossed with fettuccine noodles.

Half of our bacon grilled cheese with a bowl of soup or a salad.

Half sandwich with a bowl of soup or a salad.

A bowl of our great homemade soup and a salad.

Half of our Italian veggie sandwich and a bowl of soup or a salad.

Our homemade shrimp and crab cakes served on a bed of sun-dried tomato brandy cream sauce and garnished with fresh red bell pepper.

4 homemade meatballs with local beef from This Old Farm. Served with our marinara, parmesan, and mozzarella.

Hand-breaded and coconut studded shrimp served with our Midnight Kahlua orange cream sauce.

Breaded calamari rings, served with marinara and lemon.

Giant scallops pan-seared with fresh herbs and finished in a white wine butter sauce with lemon. Served atop our risotto of the day.

Crusty bread topped with our fresh basil pesto, garlic, chopped tomato, mozzarella, and parmesan.

A rich and creamy parmesan cheese dip with shrimp, crab meat, and diced roasted red pepper. Served with our fresh garlic crostini.

Fresh mozzarella, fresh tomato, basil, roasted red bell pepper, prosciutto ham, mixed italian olives, artichoke hearts, and fresh garlic crostini.

Crisp Romaine tossed fresh with creamy Caesar dressing, croutons, and shaved parmesan.

A whole roasted pear, butternut squash, blue cheese, spiced pecans, dried cranberries, mixed greens, our Dijon honey vinaigrette.

Succulent shrimp, butternut squash, avocado, Smoking Goose pancetta, hard-boiled egg, and blue cheese—all over mixed greens and dressed with our ranch dressing.

Grilled chicken breast strips, diced apple, candied walnuts, feta cheese, mixed greens, and our cranberry balsamic dressing.

Hand-stuffed ravioli filled with shrimp, scallops, and mozzarella. Finished with fresh tomatoes and spinach in a white wine lobster cream sauce.

Cheese stuffed rigatoni and thistle byre farm sausage prepared with fresh herbs, spinach, and tomato and finished in a light san marzano tomato white wine sauce. Topped with fresh mozzarell.

Jumbo cheese ravioli prepared in our creamy tomato meat sauce (local beef) with fresh herbs, garlic and shallots. Topped with mozzarella and baked to perfection.

We layer shrimp, crab, fresh vegetables, and mozzarella with pasta sheets in a rich lobster cream sauce. Served with our risotto of the day.

Our cheese stuffed rigatoni with chicken breast strips and spinach in a roasted red pepper (Paglia) cream sauce. Topped with fresh mozzarella.

Three pasta sheets hand-sauteed with local pastured beef, mozzarella, Italian seasonings, parmesan, and white wine. Finished in a roasted red pepper cream sauce and served with a side of our butternut risotto.

Classic meat lasagna with our famous Napolitana (tomato cream) sauce, a giant ravioli filled with spinach and cheese and finished in our basil pesto cream sauce. Served with a side of sautéed fresh seasonal vegetables.

This Gluten Free Version of Our Bestseller Features: Thistle Byre Farm pastured pork sausage and our homemade marinara. Served with risotto.

Giant spinach and cheese ravioli finished in a Marsala wine cream sauce with sun-dried tomatoes and fresh spinach.

Beef tenderloin strips sauteed with garlic, shallots, parsley, and mushrooms—in a gorgonzola cheese cream sauce with cavatappi pasta—topped with mozzarella and baked.

Prosciutto ham and garden peas in a creamy garlic and parmesan sauce. Tossed with tri-color cheese tortellini, topped with mozzarella, and baked.

Lobster chunks, shrimp, fresh herbs, sun dried tomatoes, and cavatappi pasta tossed in a Grand Marnier cream sauce with bits of fresh orange and baked with melting mozzarella.

Chicken breast strips and our housemade chorizo sausage sauteed with fresh herbs, tomato, and scallions. Served with cavatappi pasta and topped with parmesan, cheddar and mozzarella cheeses and bacon, then baked.

Cheese-stuffed rigatoni sauteed with chicken strips, herbs, sundried tomatoes, and capers. Finished in our Napolitana sauce, topped with more mozzarella, and baked.

Chicken breast strips sauteed with fresh herbs and stirred into a creamy risotto with fresh tomato, mozzarella, pine nuts, and a kiss of basil.

Butternut squash, dried cranberries, parmesan cheese, and sage blended together in this creamy risotto. Finished with sliced almonds.

Our creamy risotto with bits of orange, sundried tomatoes, and fresh herbs. Laced with Tuaca liqueur, and topped with our hand-breaded coconut shrimp.

shrimp and crab in a creamy parmesan sauce with roasted red bell pepper tossed with our gnocchi. Topped with mozzarella and baked.

Our zesty thistle byre farm sausage sauteed with chunks of butternut squash, sundried tomatoes, and fresh herbs. Finished in a tuaca liqueur cream sauce, topped with mozzarella, then baked.

Local pastured beef sauteed with fresh herbs in our amazing tomato cream sauce—tossed with gnocchi and then topped with mozzarella. Baked until golden.

Strips of chicken and Thistle Byre Farm pastured pork sausage sauteed with green peppers, fresh tomato, and oregano. Finished in white wine sauce with a touch of marinara. Served with mostaccioli.

A classic. Fettuccine in our rich Alfredo sauce.

Angel hair prepared with our fresh tomato and basil marinara.

Boneless chicken breast breaded and topped with marinara, baked with mozzarella, parmesan, and herbs. Served with mostaccioli.

Shrimp and Thistle Byre Farm Italian pastured pork sausage sauteed with herbs, garlic, cherry tomatoes, and scallions. Finished in a white wine Cajun cream sauce with linguine.

Fresh asparagus and chicken breast strips sauteed and tossed in a fresh lemon cream sauce, over fettuccine.

We pound thin and then stuff a boneless chicken breast with fresh seasonal greens, creamy mozzarella and parmesan cheeses, and roasted red peppers. We finish it in our roasted red pepper cream sauce. Served with linguine.

Zucchini, yellow squash, tomato, basil, and spinach sauteed with garlic and shallots and tossed with angel hair pasta.

Your choice of shrimp or chicken sauteed with fresh herbs and tomatoes with our spicy marinara sauce. Served tossed with fettuccine noodles.

Chicken breast strips, mostaccioli pasta, fresh spinach, and mushrooms baked with marinara, mozzarella, and cheddar.

Sauteed chicken, Thistle Byre Farm pastured pork sausage, spinach, green peppers, and mushrooms tossed in a white wine and light marinara sauce, over cavatappi. Topped with mozzarella and baked.

Tricolor cheese tortellini in our famous Napolitana Sauce (tomato cream) and plenty of parmesan cheese.

Beef tenderloin scaloppini pounded thin and stuffed with langostinos, brie, sun-dried tomatoes and fresh herbs. Served in a garlic parmesan sauce with our risotto of the day.

Pork shank slow simmered with carrots, celery, and onion with fresh herbs in a red wine and San Marzano tomato stock. Served with our risotto of the day.

Veal medallions sauteed with crab meat, herbs, and asparagus. Finished in a Dijon mustard cream sauce and served with mostaccioli.

Veal scaloppini layered with prosciutto nd breaded eggplant and prepared with fresh herbs and tomato. Finished in a white wine light marinara sauce with melting mozzarella and mostaccioli pasta.

Veal medallions sauteed with mushrooms and capers and finished in a white wine lemon sauce. Served with mostaccioli.

Beef tenderloin scaloppini sauteed with fresh herbs, scallops, shrimp, and porcini mushrooms in a Madeira wine cream sauce. Served with a side of our seasonal risotto.

An 8 oz. wild salmon filet prepared with shrimp, fresh garden peas, tomatoes, and basil in a citrusy white wine sauce. Served over linguine. This was featured on the cover of lafayette magazine and inspired by the produce from our own small wonder farm.

Shrimp, blue crabmeat, and scallops sauteed with fresh herbs, asparagus, and tomato in cream sauce with cavatappi pasta. Topped with breadcrumbs and mozzarella cheese and then baked.

Shrimp, calamari rings, clams, sauteed with capers, scallions, and tomatoes. Finished in a white wine Napolitana sauce.

Smoked salmon and fresh asparagus sauteed in butter with loads of parmesan cheese and tossed with mostaccioli.

Shrimp and scallops sauteed with garlic and fresh herbs, then finished in our Paglia (fireroasted red pepper cream) sauce over fettuccine.

Ceviche inspired the creation of this seafood and lime pasta dish. Shrimp, scallops, and crab meat sautéed with flame-roasted red peppers, garlic, shallots, basil, and scallions. Finished in a white wine sauce with a touch of fresh lime juice. Tossed with angel hair pasta.

Shrimp, scallops, mussels, clams, and fresh fish sauteed with garlic and fresh herbs. Finished in a white wine marinara sauce with fettuccine.

Our homemade shrimp and crab cakes served in a brandy cream sauce over linguine and garnished with sun-dried tomatoes.

Shrimp, scallops, littleneck clams, mussels and fresh fish (chef's choice) sauteed with fresh herbs, tomato, garlic, and shallots. Served as a stew in an exquisite white wine, tomato, and lemon broth. Served with crusty bread for dipping.

Shrimp, clams, mussels, and calamari sauteed with fresh herbs, scallions, and san marzano tomatoes. Finished in a fragrant rosemary and thyme white wine lemon sauce.

Shrimp, langostinos, crab meat, spinach, and fresh herbs sauteed with San Marzano tomatoes and finished in our sublime lobster cream sauce. Served over fettuccine.

More coffee, less milk.

More milk, less coffee.

A gluten free alternative for the ultimate chocolate lover. This dense chocolate torte is served with a dark and white chocolate marbled ganache and chocolate sauce.

Award-winning artisan gelatos and sorbets made in Michigan from whole ingredients. This gelato is twice as dense as ice cream with less fat. Ask about our flavor selection.

Mango, passion fruit, and raspberry sorbets form a snowball-sized truffle. Dipped in white chocolate. Imported from italy.

Sweet red raspberries and juicy blueberries layered with creamy mascarpone mousse and tender genoise cake soaked in Italian Moscato wine comprise this spectacular dessert.

A crisp pastry shell full of a rich ricotta, cinnamon, and chocolate chip filling. Topped with your choice of raspberry or chocolate sauce.

Rich mascarpone cheese, lady fingers, and espresso layered with chocolate. Imported form Italy.