Spicy pork sausages in white balsamic and onions.
Toasted bread with diced tomato salad topping.
Salt cured cod fillets in a batter and lightly fried.
Beef tenderloin meatballs in tomato sauce.
Roman style garlic bread with Romano cheese.
PEI mussels in white wine garlic sauce.
Baby octopus sauteed in light tomato wine sauce.
Baby artichokes marinated and grilled with greens.
Vegetable minestrone puree with reggiano cheese.
Roman style cannellini beans soup with short pasta.
Lentil soup with pancetta and parmigiano.
Baby spinach with warm balsamic pancetta dressing.
Organic field greens with vinaigrette dressing.
Fettuccini with minced veal sauce and reggiano.
Potato gnocchi with tomato veal or gorgonzola sauce.
Marinated grilled shrimp, polenta and vegetables.
Roman style beef tripe and tomato Romano cheese.
Grilled garlic and rosemary baby lamb with rapini.
Grilled vegetable platter with gorgonzola cheese.
Pork simmered in white wine with onions, green peas and pancetta.
Grilled beef tenderloin with sauteed onions and fresh vegetables.
Wild Atlantic cod lightly poached in white wine with fresh vegetables and garden herbs.
12 Ounces marinated grilled pork chop with vegetables.
Peppercorn pan seared tuna with rapini.
Roasted rosemary Idaho potatoes.
Rapini broccoli sauteed in light spicy garlic oil.
Spaghetti with light spicy olive oil and garlic.
Sauteed mushrooms with lemon, olive oil and garlic.