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Marinated in extra virgin olive oil and mediterranean spices
Combination of imported dry meats and cheeses from italy
Stuffed mushroom with prosciutto, mozzarella, fine herbs and bread crumbs with mushroom sauce
Lightly fried squid and shrimp with spicy sauce
Lightly fried eggplant-stuffed ricotta cheese, spinach and parmigiano cheese with light marinara sauce
Very thin slice dry aged prime topped with arugola, shaved parmigiano flavored with truffle oil
Classic beans soup
Vegetable soup
Vegetable soup
Baby mixed green in light house vinaigrette topped with grilled north atlantic salmon
Belgian endive, arugula, and radicchio topped with grilled chicken breast with a light balsamic vinaigrette
Classic caeser salad topped with scottish smoked salmon
Our own mix salad topped with sliced tenderloin tips
Linguini pasta tossed with fresh manilla clams, broccoli rabe in garlic and extra virgin olive oil
Rigatoni pasta tossed with tuscan sausage, cannellini beans and fresh plum tomatoes
Fresh fettuccine pasta tossed with grilled chicken breast, spinach and extra virgin olive oil
Ricotta cheese ravioli in vodka sauce
Potato dumpling in meat sauce
Penne pasta tossed with chopped hot peppers and wild mushrooms in garlic and extra virgin olive oil
Ravioli stuffed with lobster meat, brandy lobster cream sauce
Agnolotti pasta stuffed with wild mushrooms, creamy wild mushroom sauce
Cavatelli pasta tossed with sausage, mushroom fresh marinara sauce
Wild ribbon pasta tossed with chicken, arugula garlic white wine fresh tomato
Linguini pasta tossed with pancetta, bermuda onion and egg
Tortelloni stuffed with beef in pancetta onion tomato sauce
Sauteed chicken breast topped with heirloom tomato and buffalo mozzarella
Sauteed chicken breast on the bone with hot cherry pepper, garlic, extra virgin olive oil and balsamic reduction
Veal medallions sauteed chef's choice
Sliced new york strip steak topped with gorgonzola cheese, mushroom and onion
Grilled north atlantic salmon with shallots, artichoke, fresh tomato and chardonnay sauce
Focaccia bread stuffed with sausage, sauteed onions and peppers
Rosemary focaccia bread stuffed with grilled chicken breast, sun dried tomato and arugula
Focaccia bread stuffed with grilled zucchini, eggplant and fresh tomatoes
Combination of shrimp, manila clams PEI mussels and calamari in a light garlic tomato broth over linguini
Grilled polenta nest filled with wild mushrooms and melted gorgonzola cheese
Baked tuscany sausage with extra virgin olive oil, garlic and sage served with cannellini beans and touch of tomato
Toasted tuscany bread topped with fresh tomatoes, garlic and herbs
Marinated in extra virgin olive oil and mediterranean spices
Prince edward mussels and Manila clams sauteed in toasted garlic and chardonnay sauce
Combination of imported dry meats and cheeses from italy
Lightly fried squid and shrimp with spicy sauce
Very thin slice dry aged prime topped with arugola, shaved parmigiano flavored with truffle oil
Classic beans soup
Vegetable soup
Mix greens with hearts of palms garbanzo beans artichoke hearts lemon vinaigrette dressing
Vine ripe tomatoes and red onion with crumbled gorgonzola cheese in light 10 year old balsamic dressing
Classic caeser salad
Romaine, endive. Tossed with 10 year old balsamic vinaigrette, crumbled gorgonzola cheese
Angel hair pasta tossed with tomatoes and basil
Baby penne pasta tossed with garlic olive oil and wild mushrooms, hot peppers and touch of fresh tomatoes
Rigatoni pasta with bermuda onion, Pancetta, light vodka sauce
Bow tie pasta tossed with shallots, brandy, smoked and fresh salmon, light cream sauce
Slowly cooked arborio rice with asparagus and shrimp
Slowly cooked arborio rice with parmigiano cheese and wild mushroom
Slowly cooked arborio rice with mussels, clams, calamari and shrimp fine herbs and a touch of tomato
Sauteed chicken breast topped with heirloom tomato and buffalo mozzarella
Sauteed chicken breast with asparagus tips white wine and gorgonzola cheese
Chicken breast stuffed with prosciutto, fresh mozzarella and basil, wild mushroom sauce
Grilled 16oz. bone in veal chop with onion, peppers and mushrooms
Sauteed veal medallions with fresh sage prosciutto di parma served with baby spinach and potatoes
Grilled medallions of filet mignon, topped with portabella mushrooms and melted gorgonzola cheese
Marinated and grilled white jumbo shrimp on bed of sauteed spinach and potatoes
Grilled north atlantic salmon with shallots, artichoke, asparagus, fresh tomato and chardonnay sauce
Asparagus baked with parmigiano cheese and pearl tomatoes
Baby spinach sauteed in garlic and extra virgin olive oil
Sauteed broccoli rabe and cannellini beans in extra virgin olive oil and garlic
Grilled polenta nest filled with wild mushrooms and melted gorgonzola cheese
Baked tuscany sausage with extra virgin olive oil, garlic and sage served with cannellini beans and touch of tomato
Whole baby chicken slowly roasted in clay pot with extra virgin olive oil white wine garlic and rosemary
Combination of shrimp, manila clams PEI mussels and calamari in a light garlic tomato broth over linguini