Toasted peasant bread topped with Roma tomatoes, basil, mixed grilled vegetables, and shaved Parmesan cheese.
Seared crusted herb and pepper beef, served with arugula salad shaved Parmesan and balsamic reduction. Contains raw meat.
Risotto crab cake with roasted yellow bell pepper and fresh tomatoes basil concasse served over Italian-style coleslaw.
Mixed seafood marinated with extra virgin olive oil, lemon, and herbs. Served over a bed of warm potatoes, arugula salad, and red onion rings.
Baked baby eggplant topped with fresh tomatoes, basil, and melted mozzarella and Parmesan cheese.
White wine sauteed mussels and clams with Tuscany-style beans and sun-dried tomatoes. Served with garlic crostini.
Skillet-melted provolone cheese topped with prosciutto. Served with toasted bread.
Combination of grilled vegetables, bruschetta, meats, mozzarella cheese, and marinated homemade olives.
Roman-style whole crispy artichoke baked over peasant bread. Served with a roasted garlic bulb.
Pan-fried shrimp breaded Milanese-style. Served with fresh tomatoes, basil, garlic and extra virgin olive oil, and lemon.
A variety of 3 homemade Italian-style marinated olives.
Baby mixed salad with roasted red beets, goat cheese, and seasoned toasted walnuts.
Heart of romaine lettuce with homemade Caesar dressing, Italian pancetta bacon, and polenta croutons.
Bowl. Soup of the day. Please contact the restaurant for today's selection.
Ripe tomatoes layered with fresh mozzarella cheese and crispy paper bread with basil, extra virgin olive oil, and balsamic reduction.
Arugula, radicchio, Belgian endive, fennel salad, roasted shallots and tomatoes, tossed with lemon vanilla vinaigrette and topped with Gorgonzola cheese.
Grilled fresh pepper-crusted salmon with a basil lemon sauce. Served with a vegetable skewer and rosemary roasted potatoes.
Jumbo prawn shrimp marinated in herbs and lemon white wine sauce and grilled to perfection. Served with vegetable skewers and rosemary roasted potatoes.
Fillet of sole sauteed in lemon chardonnay sauce, then oven-baked with potatoes, roasted tomatoes and artichokes.
Fresh square spaghetti pasta with mix seafood: calamari, shrimp, clams and mussels, in a garlic fresh tomatoes sauce or white wine sauce.
Homemade cheese filled pasta with mixed wild mushrooms in a truffle butter sage sauce.
Fresh all wheat spaghetti with broccoli, mushrooms, green peas, bell peppers, and spinach in a pesto fresh tomato sauce.
Flat ribbon pasta with porcini mushrooms, asparagus, artichokes, and Italian bacon in an extra virgin olive oil garlic sauce.
Bowtie pasta with a triple cheese and roasted garlic cream sauce, chicken, prosciutto, mushrooms, and peas.
Spaghetti pasta with Mediterranean clams, sauteed with garlic, extra virgin olive oil, and white wine.
Shaved veal, beef, and Italian sausage sauteed with mixed herbs in a red Marsala wine sauce. Served over penne pasta.
Spaghetti pasta with a basil, roasted garlic, and fresh baby Roma tomato sauce.
Individual homemade lasagna layered with a rich meat ragout, Bechamel sauce, and Parmesan cheese.
Potatoes dumpling with a fresh tomato basil sauce baked with mozzarella cheese or you can have them with 4-cheese sauce.
Stuffed beef braised in fresh tomato sauce over orecchiette pasta.
1/2 boneless chicken cooked in a pressed terra cotta pot. Served with a vegetable skewer and rosemary roasted potatoes.
Veal scaloppini topped with Parmesan cheese, asparagus, mozzarella cheese, and porcini sauce. Served with mashed potatoes.
Sauteed chicken breast stuffed with roasted artichokes, spinach, and mozzarella, wrapped with prosciutto. Served with mashed potatoes stuffed red bell pepper.
Broiled pork chop topped with smoked mozzarella cheese and prosciutto, with sage sauce and vegetable skewers, rosemary roasted potatoes.
Beef tenderloin sauteed with portobello mushrooms, then deglazed with Chianti sauce and topped with Gorgonzola cheese. Served with mashed potatoes and grilled asparagus.
New Zealand rack of lamb with Porto and rosemary sauce. Served with asparagus and roasted garlic mashed potatoes.
Baby mixed salad with roasted red beets, goat cheese, seasoned toasted walnuts, and grilled chicken.
Heart of romaine lettuce with homemade Caesar dressing, Italian pancetta bacon, polenta croutons, and grilled chicken.
Arugula, radicchio, Belgium endive, fennel salad, roasted shallots, tomatoes, and lemon vanilla vinaigrette. Topped with Gorgonzola cheese.
Romaine lettuce, baby mix, Belgium endive, and Parmesan croutons with olive oil and lemon dressing.
Italian filoncino bread with blackened salmon, caramelized onions, and roasted tomato spread. Served with roasted rosemary potatoes and small mixed salad.
Italian filoncino bread with mozzarella, basil, prosciutto, and tomato. Served with roasted rosemary potatoes and small mixed salad.
Italian filoncino bread with garlic-marinated New York strip steak, arugula, fennel salad, and Gorgonzola cheese. Served with roasted rosemary potatoes and small mixed salad.
Italian filoncino bread with grilled chicken, tomato, lettuce, and pesto spread. Served with roasted rosemary potatoes and small mixed salad.
Italian filoncino bread with Napoleon rolled beef braised in tomato sauce and melted mozzarella cheese. Served with roasted rosemary potatoes and small mixed salad.
Italian filoncino bread with grilled mixed vegetables, roasted shallots, and mozzarella. Served with roasted rosemary potatoes and small mixed salad. Vegetarian.
Penne pasta in a fresh spicy tomato concasse with chicken breast.
Thinly pounded chicken breast grilled and topped with extra virgin olive oil and rosemary. Served with roasted potato and sauteed spinach.
Whole wheat penne pasta sauteed with salmon in a pesto and fresh tomato sauce.
Fresh strawberries topped with Marsala cream and caramelized puff pastry.
Traditional Venetian ladyfingers soaked in espresso and mascarpone cream cheese.
Warm chocolate molded cake with melted filling served with fresh berry sauce and vanilla gelato.
Lemon sorbett in the shell