Fried squid.

Cured param ham with fresh melon.

Vegetarian. Fresh mozzarella with sliced tomatoes and basil.

Portable mushroom stuffed with gorgonzola and tomato.

Sliced salami, cappicola, sopressataand pecorino toscano.

Smoked salmon with cucumber spread on tuscan bread.

Vegetarian. Crumbled goat cheese with walnuts over mescalin greens.

Vegetarian. Gorgonzola cheese with mixed greens.

Mescalin greens with grilled chicken.

Grilled tuna over mixed greens with capers and olives in lemon mustard vinaigrette.

Vegetarian. Garden salad with mixed greens.

Vegetarian. Caesar salad.

Grilled salmon over mescalin greens.

Shell pasta with sausage and broccoli.

Bowie pasta with fresh salmon in a pink cream sauce.

Penney, scallops, spinach sauteed with garlic and extra virgin olive oil.

Rigatoni with Italian sausage in tomato sauce.

Crab meat sauteed in garlic, olive oil and touch of tomato and red pepper.

Vegetarian. Angel hair with garden vegetables, tomato, garlicand extra virgin olive oil.

Vegetarian. Penne with mozzarella cheese and tomato sauce.

Rigatoni with sauteed chicken, spinach and cream.

Clams with linguine in red or white sauce.

Fresh pasta sautee in cream with shrimp, peas and red peppers.

Fresh black tagline with grouper and diced shrimp sauteed in garlic and oil with tomato.

Linguine with shrimp in spicy tomato sauce.

Penney pasta sauteed with artichokes, black olives and spinach.

Vegetarian. Fresh pasta stuffed with ricotta cheese and spinach finished in tomato sauce.

Breaded chicken with param ham and mozzarella with penny.

Grilled salmon with garnish of vegetables.

Fresh pasta layered with ragu bologna and chameleon.

Grilled breast of chicken with roast potatoes.

Breaded half breast of chicken with mozzarella and tomato and penny.

Angus rib eye grilled with roast potatoes.

Grilled beef shoulder tenderloin with roast potatoes.

Fried squid.

Vegetarian. Smoked salmon, cream of cucumber and brochette.

Cured param ham with fresh melon.

Portable mushroom stuffed with gorgonzola and tomato.

Vegetarian. Fresh mozzarella with sliced tomatoes and basil.

Sliced salami, apalachicola, sopressataand orinoco tosca.

Vegetarian. Mescalin greens with gorgonzola cheese.

Grilled tuna over mixed greens with capers and olives in lemon mustard vinaigrette.

Vegetarian. Caesar salad.

Vegetarian. Crumbled goat cheese with walnuts over mescalin greens.

Vegetarian. Garden salad with mixed greens.

Vegetarian. Linguine with homemade basil pesto.

Bow-tie pasta with fresh salmon in a pink sauce.

Fresh black tagline with grouper and diced shrimp sautees in garlic and oil with tomato.

Shrimp in spicy tomato sauce served over linguini.

Vegetarian. Penne pasta sautees with artichokes, black olives and spinach.

Vegetarian. Fresh pasta stuffed with ricotta cheese and spinach finished in tomato sauce.

Vegetarian. Penney with mozzarella cheese and tomato sauce.

Penne, scallops, spinach, sautees with garlic and extra virgin olive oil.

Fresh pasta sautees in cream with shrimp, peas and red peppers.

Calamari, shrimp, mussels, clamsand a scallop sautees in olive oil and tomato.

Vegetarian. Fresh pasta stuffed with 4 Italian cheeses and pear sautee in cream with a touch of tomato.

Crab meat sautees in garlic, olive oil and touch of tomato and red pepper.

Rigatoni with sautees chicken, spinach and white cream sauce.

Fresh pasta stuffed with lobster, crab meat and prawns sautees in cream.

Grilled breast of chicken with roast potatoes.

Grilled tuna with garnish of grilled vegetables.

Grilled salmon with garnish of grilled vegetables.

Fresh pasta layered with ragu bologna and chameleon.

Angus rib-eye grilled with roast potatoes.

Veal Parmigiana served with penny pasta.

Grilled marinated jumbo shrimp with garnish of vegetables.