Served with slow roasted tomatoes, capers and kalamata olives. Accompanied with a side of linguini roasted garlic.
Served with a marsala scented wild mushroom ragu, tossed with pappardelle noodles.
A light fish stew made with an assortment of native fish and shellfish.
Served with a sweet onion balsamic sauce accompanied with a green olive risotto.
Over a bed of arugula drizzled with lemon and served with a rustic tomato risotto cake.
Tossed with pappardelle noodles.
Tossed with balsamic vinaigrette.
Served with toasted walnuts, prosciutto and shaved Parmesan, dressed with lemon and olive oil.
Served with crisp Romaine, shaved Parmesan, croutons and buttermilk Caesar dressing.
Served with a roasted garlic aioli and a slow roasted plum tomato sauce.
In a saffron scented fennel stew.
Tuscan white bean salad, tuna stuffed cherry peppers. prosciutto, poached calamari salad, fried artichokes and shaved Parmesan.
In either a rustic slow-roasted plum tomato sauce or white sauce with garlic, extra virgin olive oil and fresh herbs.
In either a rustic, slow roasted plum tomato sauce or white sauce with garlic, extra virgin olive oil and fresh herbs.
Tossed with fresh herbs and linguini.
An assortment of fresh fish and shellfish tossed in a spicy marinara sauce over linguini.
Served with artichokes, potatoes, kalamata olives and parsley leaves tossed with farfalle.
Served with wild mushrooms, Italian ham and cracked pepper, tossed with rigatoni.
Fresh herbs and garlic, tossed with extra virgin olive oil and rigatoni.
Tossed with a rustic, slow roasted plum tomato sauce or a white sauce with garlic, extra virgin olive oil and fresh herbs.