Black and green olive plate.

A selection of Italian cured meats, cheeses, marinated artichokes and olives.

Cured beef, arugula, Parmigiano Reggiano cheese drizzled with extra virgin olive oil.

Manila clams and mussels sautéed in a mild spicy white wine and fresh tomato sauce.

Smoked salmon with capers, extra virgin olive oil, lemon, tomatoes, onions, Italian parsley, toasted bread and salmon mousse.

Italian prosciutto crudo from parma served with cantaloupe melon and breadsticks.

A selection of Italian cheeses served with grapes, breadsticks, honey and toasted ciabatta.

Diced roma tomatoes, Parmigiano Reggiano cheese, garlic, basil, extra virgin olive oil on toasted ciabatta.

Fresh Italian mozzarella, tomatoes, basil, extra virgin olive oil and olives.

Chef's daily homemade soup.

Fresh burrata mozzarella, imported prosiciutto crudo di parma and arugula salad.

Lamb stew slowly cooked with red wine with homemade fresh polenta taragna

Calamari in extra virgin olive oil, white wine, garlic, Italian parsley with a homemade Marinara.

Homemade polenta, shitake and porcini mushrooms and imported Gorgonzola cheese.

Mixed organic baby greens, roma tomatoes and Italian dressing.

Natural fed turkey. Fresh grilled turkey breast, mixed organic baby greens, roma tomatoes, capers, olives and homemade Italian dressing.

Fresh seared ahi tuna, mixed organic baby greens, toasted pine nuts, roma tomatoes and homemade Italian dressing.

Mixed organic baby greens, roma tomatoes, capers, fresh Italian mozzarella, olives, basil and homemade Italian dressing.

All natural fresh jidori chicken. Free-range. No hormones and antibiotics. Grilled marinated chicken breast, mixed organic baby greens, tomatoes, raisins and mayo mustard dressing.

Sauteed shrimp with marsala wine, mixed organic baby greens, pine nuts, tomatoes, sliced orange and citrus dressing.

Medley of seasonal fresh marinated grilled vegetables, roma tomatoes and polenta on a bed of mixed organic baby greens.

Oven baked baby scallops wrapped in Italian pancetta bacon served with mixed organic baby greens in a francoli dressing.

Mixed ogranic baby greens tossed with dry walnuts, blue cheese, Belgian endives, cherry tomatoes and pear slices in a francoli dressing.

Homemade tomato sauce, fresh basil, extra virgin olive oil.

Homemade vodka tomato sauce, a touch of cream.

Fresh basil, pine nuts, garlic, extra virgin olive oil.

Homemade meat sauce, tomato, celery, carrots, onions, extra virgin olive oil.

Traditional Italian bucatini pasta sautéed with fresh pelati tomatoes, sweet onions, imported Italian pancetta bacon, extra virgin olive oil, and Pecorino Romano cheese.

Traditional Italian bucatini with Italian Pancetta bacon, organic eggs, black pepper, Pecorino Romano cheese and a touch of cream sauce.

Organic imported Paccheri (traditional Neapolitan large round tube pasta) sautéed with Chardonnay wine, basil, fresh tomatoes, fresh Scottish salmon, shrimp, Manila clams, black mussels, calamari, and scallops.

Organic imported Paccheri (traditional Neapolitan large round tube pasta) sautéed with Chardonnay wine, Italian sausage, Porcini and wild mushroom, Roma tomatoes, Swiss chard, béchamel and sweet onion.

Egg pappardelle pasta tossed with homemade wild boar ragú sauce, prepared with Gattinara wine reduction.

Smoked salmon, diced tomatoes, chives and parsley in a light tomato cream sauce.

Risotto Arborio sauteed with shrimp, fresh Scottish salmon, Manila clams, black mussels, calamari, baby scallops, garlic, and a touch of tomato.

Imported egg Tagliatelle pasta with Maine baby lobster tail, shrimp, spinach and artichokes in a brandy-tomato-cream reduction sauce.

Spinach Tagliatelle pasta tossed with homemade lamb ragú sauce, prepared with Gattinara wine reduction.

Tortelloni filled with spinach and ricotta cheese in a limoncello sauce, sun-dried tomatoes and Swiss chard.

Fresh seasonal vegetables, roma tomatoes, garlic, extra virgin olive oil in a zucchine-leek fondue' reduction sauce.

Hand rolled pasta shells filled with chicken, fontina cheese, spinach, parmigiano reggiano cheese in a marinara sauce.

Shrimp, green zucchini, shallots, roma tomatoes and garlic in a saffron cream sauce.

Sauteed in a cream sauce and parmigiano reggiano cheese.

Authentic homemade lasagna with meat sauce, fresh ricotta, Parmigiano Reggiano cheese, fontina cheese, basil, Italian parsley and béchamel sauce.

All natural fresh jidori chicken. Free range. No hormones and antibiotics. Chicken breast, roma tomatoes, shallots, broccoli, roasted bell peppers, white wine and extra virgin olive oil.

Ravioli filled with beef short ribs, sautéed in a fresh chopped roma tomatoes and vodka reduction sauce.

Baby shrimp, baby scallops in a classic Liguria style pesto made with fresh basil, pine nuts, garlic, extra virgin olive oil.

All-natural fresh Jidori chicken. Free-range, no hormones, and antibiotics. Chicken breast sautéed in a lemon - white wine reduction sauce served with seasonal vegetables.

Sauteed fresh organic Scottish salmon with shallots, cherry tomatoes, olives, capers, garlic, served on a bed of spinach with seasonal vegetables.

Baby lobster tails, clams, mussels, shrimp, scallops, calamari, fish in a spicy tomato sauce over linguine pasta.

Veal scaloppine sautéed in a red wine reduction sauce, porcini mushrooms, served with fresh seasonal vegetables.

All-natural fresh Jidori chicken. Free-range. No hormones and antibiotics. Chicken breast topped with prosciutto cotto and fontina cheese sautéed in a garlic rosemary-white wine reduction sauce served with seasonal vegetables.

All-natural fresh Jidori chicken. Free-range. No hormones and antibiotics. Chicken breast sautéed in a white wine reduction sauce with porcini mushroom, Italian parsley served with fresh seasonal vegetables.

Fresh organic Scottish salmon grilled, served with an orange-Cointreau reduction sauce, paired with fresh seasonal vegetables.

Veal scaloppine topped with prosciutto crudo, fontina cheese sautéed in a white wine reduction sauce, served with fresh seasonal vegetables.

Del Monaco steak sliced and grilled with olive oil, salt, pepper served with arugula, and fresh seasonal vegetables.

Del Monaco steak sliced and grilled then served with a porcini mushroom sauce and fresh seasonal vegetables.

Fresh jidori chicken medallions lightly breaded milano style oven baked with a side of argula, diced Roma tomatoes, basil and Belgian endive, tossed in a homemade lemon dressing.

14 oz. pork chop, grilled and paired with a cranberry-marsala sauce, served with sauteed spinach and homemade mashed potatoes

14 oz. pork chop frenched, grilled and paired with a Porcini mushroom sauce and fresh seasonal vegetables.

1 of the francoli gourmet's specialties. Made freshly everyday. Lady fingers soaked in llly espresso coffee, layered with mascarpone cream and topped with cocoa powder.

Chocolate layer cake, altering layers of chocolate sponge cake and chocolate cream, covered with dark chocolate ganache, rimmed with chocolate flakes.

Almond cantucci, hazelnut, almondine, amaretti, lemon and sugar powdered cookies

Traditional Piemonte region cooked cream dessert, garnished with fresh strawberries.

Traditional homemade chocolate custard dessert from the region of Piemonte, garnished with Amaretti cookies.

Lightly breaded mozzarella sautéed in extra virgin olive oil, served on a vodka reduction sauce.

Gragnano Rigatoni pasta sauteed with fresh tomatoes, sweet onions, imported pancetta & guanciale, e.v.o.o. and Pecorino Romano cheese.

Seafood ravioli sauteed in a light fresh tomato sauce, with baby shrimp, fresh salmon & baby scallops.

Imported organic Calamaretti pasta from Gragnano sautéed with Manila clams, Black mussels, Baby Scallops, Baby Shrimp, Italian Pancetta bacon, egg, fresh ground black pepper, Pecorino Romano cheese and a touch of cream sauce.

Egg tagliatelle pasta sauteed with Porcini mushroom, Italian sausage & fresh green peas.

Veal scaloppine sautéed in a white wine reduction sauce with Prosciutto Crudo di Parma, and fresh sage.

7 Oz. grilled Colorado Filet Mignon medallions grilled and served with pancetta, shallots in a brandy reduction sauce, and fresh seasonal vegetables.

Truffle Burrata paired with imported Italian Speck, traditional from Trentino Region.

Traditional Piemonte style raviolini filled with veal and pork, sauteed in a red wine reduction sauce, touch of bechamel, arugula and Parmigiano Reggiano.

Risotto Arborio sautéed with extra virgin olive oil, Italian sausage, butternut squash, Swiss chard, Parmigiano Reggiano cheese, and a touch of homemade bechamel sauce.

Egg tagliatelle pasta sauteed with Porcini mushroom, Italian sausage & fresh green peas.

Veal scaloppine sautéed with Prosciutto Crudo di Parma, and fresh sage, served with fresh seasonal vegetables.

Gragnano pasta pasta, sautéed with Chardonnay wine, Italian sausage, Porcini & wild mushrooms, Roma tomatoes, Swiss chard, béchamel, roasted bell peppers.