Mixed greens with fresh mozzarella, calamari black olives, broccoli, plum tomatoes and garlic in a light balsamic olive oil dressing.

Grilled marinated portabella mushrooms with olive oil, fresh basiland plum tomatoes, served on a bed of greens with our own balsamic garlic dressing.

Fresh red bell peppers fire roasted and baked with kalamata black olives, garlic and basil in our own balsamic dressing.

Fresh green with our own garlic dressing.

Fresh buffalo mozzarella thickly sliced and seasoned with fresh basil, sliced plum tomatoes in olive oil, garlicand balsamic vinegar dressing, served over a bed of greens.

Grilled calamari marinated with olive oil, fresh basil and plum tomatoes, served on a bed of greens with our own balsamic garlic dressing.

Fresh eggplant, thickly slicedand grilled in olive oil, then rolled with prosciutto, basil, sun-dried tomatoes and 3 cheeses, baked in marinara sauce.

Sun-dried tomatoes, black olives, basil, capers, hot pepper seeds, garlic, anchovy pasteand plum tomatoes sauteed in extra virgin olive oil and tossed with bow tie pasta.

Sauteed fresh vegetables and pesto in an alfredo sauce, tossed with spinach fettuccine.

Hot and spicy! Sauteed hot cherry peppers, garlic, broccoli, sweet sausage, fresh basil and anchovy paste. Tossed with rigatoni pasta, deglazed with marsala wine and tomato sauce, finished with butter.

Sauteed artichoke, black olives, tomatoes, garlic and fresh basil, tossed with herb fettuccine.

Our own fresh tomato sauce with garlic and fresh herbs.

Hot sausage, veal and chicken sauteed with tomatoes, mushrooms, scallions, leeksand hot peppers in a marsala deglazed spicy tomato sauce with fresh rosemary served over spinach fettuccine.

Fettuccine pasta in an alfredo sauce.

Sauteed artichokes, broccoli and prosciutto in a fresh dill cream sauce, served over spinach fettuccine pasta.

Penne pasta sauteed with scallions, leeks, artichokes, roasted red peppers and portobello wild mushrooms in a marsala, fontina cream sauce.

Artichokes, sun-dried tomatoes, fresh basil and mushroom in a creamy pesto sauce with penne pasta, topped with pignoli nut.

Little pasta hats stuffed with cheese and sauteed with mushrooms, tomatoes, fresh spinach and sweet sausage in a creamy alfredo sauce with garlic and a dash of marinara.

Cavatappi pasta with shrimp, sun-dried tomatoes and fresh basil in tomato cream sauce.

Spring shaped pasta sauteed with extra virgin olive oil, garlic, plum tomatoes and fresh basil. (a lighter pasta dish).

Fresh mussels, clams, calamari, scallops, shrimpand chunks of fresh fish in a spicy, garlicky tomato broth with fresh herbs. The classic San Francisco fisherman's stew, served over linguine.

A poached, boneless breast of chicken sauteed with mushroom. Tomatoes, onions, garlic and scallion, simmered in a marsala wine demi glaze and finished with butter service over linguini.

Shrimp sauteed with hot sausage, scallions leeks, tomatoes and hot cherry peppers in a "fiery" marinara sauce over linguine.

Tender veal cutlet, egg batter dipped and lightly sauteed, topped with a light lemon-white wine sauce with tomatoes and capers, served with fresh vegetables and angel hair marinara.

Sea scallops sauteed with artichokes, mushrooms and roasted red peppers in a white wine-lemon sauce over angel hair pasta.

Sea scallop sauteed with tomatoes, capers, broccoli, white wine and lemon, tossed with fusilli bugatti and finished with butter.

Shrimp sauteed with plum tomatoes, broccoliand fresh basil in a tomato cream sauce, served over spinach fettuccine.

Sea scallops sauteed with garlic, onion and broccoli in an alfredo sauce, served with egg fettuccine.

Fresh vegetables sauteed in a white wine lemon-butter sauce, serve with angel hair pasta and topped with grilled chicken.

A poached, boneless breast of chicken sauteed with fired roasted red peppers, broccoli, scallions leeks and brandy in a creamy gorgonzola cheese sauce, served over linguine.

Sauteed, lightly breaded veal cutlet with chopped artichokes, prosciutto` and mushrooms, topped with fresh mozzarellaand finished with veal glaze sauce, served with sauteed fresh vegetables and angel hair marinara.

Two dozens fresh mussels steamed in a broth of extra virgin olive oil, fresh basil, garlicand tomatoes.

Fresh little neck clams sauteed with tons of garlic, tomatoes, fresh basil, leeks, scallions and chopped clams, simmered in clam broth and with sweet butter, served over linguine.

Sauteed tomatoes, black olives, hot cherry pepper, scallionsand leeks, fresh basil, marsala wine and anchovy paste in a spicy marinara with shrimp or calamari, tossed with cavatappi pasta.

Lightly sauteed veal cutlet with artichokes, mushrooms and spinach, simmered in a marsala wine cream sauce, served with fresh vegetables and angel hair marinara.

With marinara sauce.

Lightly sauteed veal cutlet with mushroom, simmered in a marsala wine demi-glaze, finished with butter and served with fresh vegetables and angel hair marinara.

Shrimp sauteed with mushrooms, tomatoes, onionand garlic, simmered in a marsala wine demi glaze and finished with butter and fresh tarragon, served over linguine.

Shrimp sauteed with capers, scallion and diced tomatoes in a buttery wine sauce with fresh garlic, served over linguine.

A poached, boneless breast of chicken sauteed with fire roasted red peppers, artichokes, mushrooms and basil in a white wine lemon- butter sauce, served over linguine.

Salmon filet grilled in olive oil with salt and pepper, topped with dill cream sauce, served with sauteed vegetable and angel hair marinara.