Tender rings of calamari fried with a spicy roast garlic marinara sauce.
Bread stuffed with fontina, mozzarella, prosciutto di Parma, with tomato anchovy cream sauce.
Roasted peppers, oven-dried tomatoes, prosciutto di Parma, melon, grilled vegetables, and Monini extra virgin olive oil.
Topped with a herb and nut crust with a shallot, brandy, tomato, basil brown sauce and garnished with mixed greens in balsamic vinaigrette.
Buffalo mozzarella, tomato, caper berry, basil, Monini extra virgin olive oil.
Radicchio, endive, Monini extra olive oil, balsamic.
Ricotta salata cheese, pignoli nuts, roasted peppers, beets and tossed in a ginger honey Dijon vinaigrette.
Romaine lettuce with grated Parmigiana, croutons and Caesar dressing.
Cannellini bean and pasta soup.
Vegetable and bean soup topped with shaved Parmigiano.
Comes in a tomato and basil sauce with sausage and wild mushrooms.
Tomato and basil sauce with a touch of cream and snow peas.
Light potato dumplings in a Bolognese sauce of ground filet mignon, sausage, celery, carrots and touch of cream.
Stuffed with porcini mushrooms in a truffle cream sauce.
Stuffed with a puree of pumpkin, a slice of sun-dried tomato and a dab of goat cheese in a sherry wine sauce with prosciutto and diced vegetables.
Comes with Italian beans in a slightly spicy garlic and extra virgin olive oil sauce.
Grilled chicken and shrimp over a warm spinach salad with sun-dried tomato, shiitake mushrooms and Gorgonzola cheese.
Tender pieces of chicken sauteed with garlic, fresh herbs in a slightly spicy white wine sauce. Sausage optional.
Tender pieces of chicken topped with portobello mushroom, zucchini, fontina and roast pepper in a sherry wine sauce.
Topped with sage, prosciutto, eggplant, fontina and plum tomato over spinach in a Marsala demi-glaze sauce.
Veal scaloppini in a butter, white wine and capers, served with Swiss chard.
Comes over saffron risotto.
Roasted pepper and capers in a shallot white wine sauce.
Sauteed in a lightly spicy garlic white wine sauce over saffron risotto.
Comes with a pignoli nut crust, shallots, basil & tomato in a lemon Dijon, white wine sauce.
Sandwich with Buffalo mozzarella, baby arugula and roasted peppers.
Sandwich with eggplant, zucchini, portobello mushroom and baby arugula.
Tender rings of calamari fried with a spicy roast garlic marinara sauce.
Bread stuffed with fontina, mozzarella, prosciutto di Parma, with tomato anchovy cream sauce.
Roasted peppers, oven-dried tomatoes, prosciutto di Parma, melon, grilled vegetables, and Monini extra virgin olive oil.
Topped with a herb and nut crust with a shallot, brandy, tomato, basil brown sauce and garnished with mixed greens in balsamic vinaigrette.
Comes with shiitake mushrooms.
Buffalo mozzarella, tomato, caper berry, basil, Monini extra virgin olive oil.
Radicchio, endive, Monini extra olive oil, balsamic.
Ricotta salata cheese, pignoli nuts, roasted peppers, beets and tossed in a ginger honey Dijon vinaigrette.
Romaine lettuce with grated Parmigiana, croutons and Caesar dressing.
Endive, and Gorgonzola cheese with walnut tossed in a hazelnut dressing.
Vegetable and bean soup topped with shaved Parmigiano.
Truffle oil, Parmigiano and grilled shrimp.
Comes in a tomato and basil sauce with sausage and wild mushrooms.
Tomato and basil sauce with a touch of cream and snow peas.
Light potato dumplings in a Bolognese sauce of ground filet mignon, sausage, celery, carrots and touch of cream.
Comes in a garlic oil sauce.
Comes in a slightly spicy white or red fish broth.
Comes in a truffle cream sauce.
Stuffed with a puree of pumpkin, a slice of sun-dried tomato and a dab of goat cheese in a sherry wine sauce with prosciutto and diced vegetables.
Grilled chicken and shrimp over a warm spinach salad with sun-dried tomato, shiitake mushrooms and Gorgonzola cheese.
Tender pieces of chicken sauteed with garlic, fresh herbs in a slightly spicy white wine sauce.
Tender pieces of chicken topped with portobello mushroom, zucchini, fontina and roast pepper in a sherry wine sauce.
Veal scaloppini in a butter, white wine and capers, served with Swiss chard.
Veal scaloppini topped with sage, prosciutto, eggplant, fontina and plum tomato over spinach in a Marsala demi-glaze sauce.
Breaded veal scaloppini, topped with fontina and tomato and basil sauce.
Breaded veal scaloppini, topped with arugula, tomato and onion salad.
Comes with wild mushrooms and sun-dried tomatoes in sherry wine sauce.
Grilled filet mignon, wild mushroom and asparagus, topped with Gorgonzola and served with mashed potato.
Grilled with a bread & herb Dijon crust over spinach, potato puree and porcini Dijon sauce.
Comes over saffron risotto.
Roasted pepper and capers in a shallot white wine sauce.
Shrimp sauteed in a lightly spicy garlic white wine sauce over saffron risotto.
Topped with chopped portobello mushrooms and oven-dried tomato with a nut and herb-crusted served with Swiss chard in a white wine sauce.
Comes with a pignoli nut crust, shallots, basil & tomato in a lemon Dijon, white wine sauce.
Stuffed with roasted vegetables and topped with fried leeks, served with potato puree.
Served with vanilla gelato.
Comes over vanilla gelato.