Sapori

A select few antipasti from various regions in Italy.

Filet mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby Rucola salad with shavings of Parmigiano Reggiano.

Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese, and roasted peppers, in a fig balsamic dressing.

Rucola salad with dried figs, walnuts, pears, and Gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.

Imported from Naples Buffalo milk mozzarella served with bresaola cured beef, baby rucola, tomato, and olives.

Lightly semolina floured calamari deep fried. Fresh off the boat-never frozen from Rhode Island.

Mussels steamed open in a tomato broth with garlic, oregano, parsley, and an ample amount of white wine.

Pork, fennel seed, broccoli rabe and sweet provolone sausage grilled and served over a chickpea polenta and sauteed lentils, and topped with goat cheese.

Portobello mushroom topped with goat cheese, black truffle, and toasted almonds, baked and drizzled with balsamic.

Baby rucola tossed with prosciutto, artichokes, shavings of Parmigiano cheese, olives, and capers in a leek-garlic-olive oil dressing.

Italian imported porcini sauteed in a white wine onion-touch of cream sauce, served with homemade fettuccine.

Italian ground sausage sauteed with diced eggplant and mushrooms, served with pennette pasta.

Pennette pasta tossed with smoked pancetta, onion, and eggplant in a plum tomato sauce.

Casarecce pasta tossed with ground sausage, butternut squash, and smoked mozzarella in a white wine-touch of cream sauce.

Cheese tortellini served in a mushroom sauce with prosciutto, shallots, green peas, and a touch of cream.

Homemade potato gnocchi served in a veal-pork-beef-tomato ragu sauce.

Diced Maine shrimp sauteed with zucchini, grape tomatoes, shallot, and garlic in a white wine-saffron sauce, tossed with casarecce pasta.

Mussels, shrimp, clams, and calamari sauteed in a white wine-roasted tomato garlic sauce served with risotto arborio.

Maine lobster meat sauteed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with homemade fettuccine over a layer of pesto.

Filets of veal sauteed with mushrooms, figs, and shallots, topped with goat cheese and served in a veal demi-glaze sauce.

Tender filets of veal sauteed in a lemon-caper-butter sauce with artichokes and sun dried tomatoes.

All natural flat iron steak lightly breaded, flash seared and topped with rucola, shavings of Parmigiano, and bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.

All natural boneless chicken thigh topped with prosciutto and fontina cheese sauteed with shallots and mushrooms and served next to rosemary roasted potatoes.

Salmon dusted with fresh herbs and pistachio, baked, topped with fried leeks, and drizzled with a balsamic-wasabi dressing served next to spinach and baked squash.

All natural chicken thigh sauteed with shitakee mushrooms, black olives, sun-dried tomatoes, and artichokes.

Pork medallions pan-seared and topped with a yellow apple-scallion-pancetta-demiglaze touch of honey sauce, served next to mascarpone flavored mashed potatoes and red beets.

Red snapper filet sautéed with clams, mussels, and calamari in a white wine-saffron seafood stock sauce, served over crostini.