Pepe Nero

Deep-fried mix of calamari served with spicy mayonnaise and marinara sauce.

Sauteed clams and mussels in white wine, parsley and garlic. Served with homemade toasted bread.

Sushi grade tuna with avocado in lime, soy sauce, oil, salt and black pepper.

Baked timbale of eggplant stuffed with mozzarella and served with tomato sauce.

Prosciutto di Parma with arugula and Grana Padano cheese.

Parmesan flan flavored with truffle cream.

Romaine lettuce with homemade Caesar dressing, croutons and Parmigiano cheese.

Arugula, endive, radicchio and cherry tomatoes with extra virgin olive oil and balsamic reduction.

Fresh homemade mozzarella with sliced tomatoes and balsamic reduction from Modena.

Traditional Italian lasagna with bolognese sauce and Bechamel.

Pappardelle with bolognese sauce.

Strozzapreti in Genoa pesto sauce with potatoes and green beans.

Potato gnocchi in tomato sauce and mozzarella.

Pasta roll filled with ricotta cheese and spinach. Finished in the oven and topped with Bechamel sauce and a touch of tomato sauce.

Ravioli filled with shrimp and thyme. Served in pink shrimp sauce.

Ravioli filled with meat and porcini mushrooms. Served in demi sauce.

White, green and red fettuccine in creamy porcini mushroom sauce.

Black tagliolini with clams, mussels, shrimp and calamari with a touch of tomato sauce and cherry tomato.

1/4 chicken cooked in the oven with gravy potatoes.

Deep-fried pork chop topped with prosciutto in a demi cream sauce and mozzarella.

Slow-cooked, roasted lamb shoulder with gravy potatoes.

16 oz. bone-in rib eye steak grilled and served with potato gratin.

Grilled skirt steak, chicken, chorizo and pork chop. Served with roasted potatoes.

Grilled octopus served on arugula with sauteed potatoes.

Grilled salmon served with arugula, cherry tomatoes, potatoes, black olives and capers.

Baked swordfish with mussels, clams, cherry tomatoes and thyme. Served with asparagus.