Organic greens, cucumber, tomatoes, red onions, capers, ciabatta crostini and preserved lemon vinaigrette.
Garden tomato, burratta, basil pesto and aged balsamic.
Arugula, quinoa, apples, candied walnuts, fennel, fennel pollen and sherry vinaigrette.
Beets, baby spinach, goat cheese, grilled pears, toasted pine nuts, lemon aioli and glazed balsamic.
Creamy polenta, foraged mushrooms ragu and parmigiano crostini.
Fried calamari and shrimp, scallops, spicy tangerine and tomato remoulade.
Served with Chickpeas, Quinoa and Roasted Peppers
PEI mussels, chorizo, Dijon and saffron consomme.
Risotto seafood balls and creamy shrimp sauce.
Shrimps, Tuscan white beans, pancetta and germolata.
Cheese ravioli, English peas, prosciutto and carbonara sauce.
Homemade potato dumplings, in a shallot, black pepper and pomodoro sauce.
Homemade ink tagliatelle, crab meat, shrimp, cherry tomatos, arugula and citrus gremolata.
Italian sausage, fennel crema, parsnip, porcini jus and fennel pollen.
Homemade pappardelle, braised lamb ragu and ricotta mint.
Linguine Pasta, Clams in a Garlic White Wine Sauce
Brandied Cream Sauce Topped with Shrimp
Mussels, clams, shrimp, salmon, calamari, cioppino sauce and crostini.
Homemade Mozzarella Served with Linguine in a Homemade Marinara Sauce
in a Lemon White Wine Sauce Served with Roasted Potatoes and Saute´ed Vegetables
Grilled 1/2 chicken on the bone, crispy rosemary potatoes, broccoli rabe and tomato confit.
Chicken breast, prosciuto di parma, spinach, homemade mozzarella and roasted garlic white wine sauce.
Veal Scallopini, Homemade Mozzarella Served with Linguine in a Homemade Marinara Sauce
Veal Scallopini in a Mushroom Marsala Wine Sauce Served with Linguin
Marinated grilled skirt steak, double baked potato, arugula, gremolata and lemon aioli.
Tuscan style veal chop, wild mushroom sauce, baby carrots and truffle parsnip gratin.
Organic beef burger, topped with braised short ribs, caramelized onions, mushrooms, gruyere and served with parmigiano truffle fries.
Pan seared salmon, roasted red pepper sauce, quinotto, crispy prosciutto, broccoli rabe and preserved lemon aioli.
Fresh filet of branzino, mussels, gaeta olives, capers, spaghetti squash and tomato sauce confit.