Homemade pasta with roasted sustainable, deep ocean farmed jumbo shrimp, basil pesto, zucchini and pecorino romano cheese.

Pan fried, eggplant, tomatoes, basil, mozzarella and pecorino romana.

Filled with braised beef, prosciutto, spinach and parmigiano, then pan seared with fresh rosemary and brown butter.

Served with a light creamy parmigiano and asparagus sauce.

Tomato, marinara, pecorino, broccolini and spicy crumbled sausage.

Served with a homemade three meat and tomato sauce.

Pasta with little neck clams steamed with white wine, herbs, spinach and chopped tomato.

Jumbo shrimp sauteed with garlic, lemon, parsley, white wine, grated parmigiano, and a dash of cream over parmigiano toast.

Jumbo shrimp sauteed with garlic, lemon, parsley, white wine, grated parmigiano, and a dash of cream over parmigiano toast.

Jumbo shrimp sautéed with garlic, lemon, parsley, white wine, grated parmigiano, and a dash of cream over parmigiano toast.

Pan fried baby eggplant layered with mozzarella, basil pesto, San Marzano tomato sauce and parmigiano. GF

Grass-fed beef meatballs simmered in marinara sauce.

Sauteed with olive oil, garlic, salt and pepper.

Steamed and dressed with a lemon vinaigrette.

Sliced carrots cooked with a pat of butter, orange juice, garlic and ginger.

Roasted with olive oil, salt and pepper.

Freshly grated carrots and crushed pineapple make this individually baked cake moist and delicious.

Individually baked cake with dulce de leche icing.

Sweet ricotta with chocolate chips inside a crispy cone.

Chocolate custard

Cinnamon-sugar phyllo sheets layered with fresh lemon curd and fresh whipped cream. *Note must be eaten fairly soon after making as it will melt.

Limoncello flavored cheesecake with a graham cracker base.

Ladyfinger cookies soaked in espresso and layered with a mascarapone cream.