1/2 with fresh tomato and basil oil, 1/2 over roasted beets with pistachio vinaigrette over an arugula garnish.

Baked with Parmigiano cream sauce.

Baked in Gorgonzola cheese and garlic butter.

Comes with asparagus aioli and arugula.

Marinated artichoke hearts, prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sauteed spinach and garlic toast.

Over mixed greens with balsamic vinegar and light shavings of Parmigiano Reggiano.

Mushrooms, shallots, breadcrumbs, Parmigiano cheese stuffing and lemon oil garnish.

Butter lettuce with Gorgonzola crumbles and walnut vinaigrette with Alfonso oil.

Crispy prosciutto, roasted pine nuts, Romano cheese and port wine dressing.

Little gem lettuce tossed? with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano.

Vinaigrette, crispy potato sticks, and Romano cheese.

Roasted red peppers and tomato sauce, baked with fontina cheese.

Handmade pasta with both seafood and spinach fillings with fresh tomato-basil broth.

Sauteed red onion, Kalamata olives, capers and tomatoes tossed with basil oil.

Delicate meatballs in tomato sauce over angel hair pasta.

Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.

Asparagus and Parmigiano cheese risotto, topped with grilled chicken and touch of demi-glace.

Handmade pasta, filled with ricotta, fontina, pecorino Romano and Parmigiano cheese with tomato-mushroom sauce.

Redbird Farms chicken with grilled eggplant, portabella mushrooms, balsamic reduction with vegetable pasta.

Demi-glace cream sauce with vegetable rice.

Layers of both tomato and besciamella sauce, baked with fontina cheese. No pasta. Gluten-free.

Thin slices of veal (shell loin cut) sauteed in mushroom marsala wine sauce with vegetable pasta on the side.

Veal shanks in a vegetable with tomato sauce over rice.

Most natural farm-raised salmon available and rock shrimp. Served with lemon-butter sauce over sauteed spinach.

Center cut pork chop, breaded with spinach-fontina cheese filling and Marsala wine sauce with garlic potato puree.

Breaded pork tenderloin with tomato, light demi-glace sauce, baked with fontina cheese with vegetable pasta.

USDA prime filet with Marsala wine sauce and grilled asparagus with garlic potato puree on the side.

USDA prime filet with porcini mushroom rub, pan-seared with Madeira wine sauce, over sauteed spinach and creamy polenta.

5 U-12 size Guaymas shrimp served in a very light lemon sauce with vegetable rice.

Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts.

Baked vanilla bean custard with glazed brown sugar topping and fresh fruit.

Crisp almond wafers layered with lemon mousse, fresh fruit and raspberry sauce.

Espresso soaked ladyfingers layered with mascarpone custard, dusted with cocoa powder and side of fresh fruit.

8-10 minute preparation time. Made with croissants and apples in a tuaca caramel sauce.

3 layers of ice cream, crème de cacao-walnut, brandy-chocolate, and strawberry.

Strawberries macerated in Salerno Sicilian blood orange liquor. Dairy-free.

Serves 2. 20 minute preparation time. Chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream.

4 U-12 size Guaymas shrimp with balsamic vinegar dressing, potato sticks and Romano cheese.

Over mixed greens with balsamic vinegar and light shavings of Parmigiano Reggiano.

Comes in a soy-ginger sesame vinaigrette topped with crispy potato sticks and Romano cheese.

1/2 with fresh tomato and basil oil, 1/2 over roasted beets with pistachio vinaigrette over an arugula garnish.

Mixed greens with Gorgonzola crumbles and vinaigrette with Alfonso walnut oil.

Little gem lettuce tossed? with traditional Caesar dressing, garlic croutons and light shavings of Parmigiano Reggiano. Add grilled Redbird Farms chicken for an additional charge.

Marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sauteed spinach and garlic toast.

Pesto and fresh tomatoes.

Comes over toasted croissant and sauteed spinach.

Served open-faced over garlic toast, with burrata cheese and fresh tomato-basil topping.

Handmade pasta, filled with ricotta, fontina, pecorino Romano and Parmigiano cheese with tomato-mushroom sauce.

Most natural farm-raised salmon available. Sauteed red onion, Kalamata olives, capers and tomatoes roasted garlic tossed with basil oil.

Roasted red peppers and tomato sauce, baked with fontina cheese.

Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.

Green peppercorn cream sauce with garlic potato puree.

Mushrooms, shallots, breadcrumbs and Parmigiano cheese with a mixed greens salad.

Breaded pork tenderloin with tomato sauce, light demi-glace, baked with fontina cheese with a mixed greens salad.

Layers of both tomato and besciamella sauce, baked with fontina cheese. No pasta. Gluten-free.

Asparagus aioli and arugula with a mixed greens salad.

Baked with a Parmigiano cream sauce, served with mixed greens in a vinaigrette.