Chef's selection of cheeses, Italian cured meats, fresh chutney, seasonal fruit and crostini's.
Steamed in a white wine lemon broth with grape tomatoes, spinach and garlic and shallots.
Served with marinara, ricotta and garlic bread.
Sliced beef tenderloin, caramelized onions and balsamic reductionand gorgonzola fondue atop garlic crostinis.
Mozzarella and roma tomatoes drizzled with basil pesto and balsamic reduction.
Fried eggplant, herbed ricotta and mozzarellaand marinara oven baked.
Hand cut, panko breaded and deep fried with a side of marinara.
Spinach salad with tomatoes, caramelized onions and gorgonzola crumbles with a roasted shallot vinaigrette.
Mixed greens, sliced prosciutto, feta, cucumber, tomatoesand dark balsamic vinaigrette.
Mixed greens topped with poached pear, gorgonzola, roasted red peppers and candied walnuts. Served with a pear vinaigrette.
Shrimp in a spicy tomato sauce served over linguini.
Layered lasagna noodles, bolognese, ricotta, mozzarella and Parmesan.
Sauteed shrimp and artichokes in a scampi sauce served over a bed of linguini.
Shredded short ribs slowly simmered in a tomato and red wine sauce with a drizzle of truffle oil over fettuccine.
Shrimp, clams, musselsand salmon in a white wine lemon broth tossed with artichokes, grape tomatoes, spinach, caramelized onions, feta cheese and spaghetti.
Carolina little neck clams, pancetta and white wine over a bed of linguini.
Penne sauteed with chicken and mushrooms and served in a coral sauce.
With housemade fennel sausage, broccolini and Parmesan.
4 cheese ravioli with sauteed shrimp, grape tomatoes and spinach in a sherry cream sauce.
Ricotta and mozzarella baked in pizza dough with a side of marinara.
Grilled chicken and Parmesan risotto with roasted garlic, caramelized onions, spinach, sun-dried tomatoes and Parmesan cheese.
Chicken, sausage, red potatoes and mushrooms in a lemon white wine sauce with cherry peppers.
Sauteed chicken breast or veal cutlet with mushrooms and marsala wine. Served with mashed potatoes and sauteed spinach.
Hand cut and trimmed 6-ounce grilled tenderloin, mashed potaotes and sauteed spinach, served with rosemary veal demi sauce.
Sauteed in a lemon, butter, caper and white wine sauce. Served with mashed potatoes, squash and zucchini.
Bone in beef short rib oven braised with red wine and honey. Served over gorgonzola polenta and broccolini.
Breaded and fried chicken breast stuffed with prosciutto and fontina cheese over fettuccini in a spinach, sun-dried tomato and mushroom sherry cream sauce.
Chef's selection.