with Croutons and Gorgonzola Cheese drizzled with Balsamic Glaze

topped with Fresh Ricotta Cheese

in a Basil and Vongole Broth served with Spinach

Cherry Tomatoes, and Goat Cheese

Savoy Cabbage, Squashed Tomato, and Toasted Seasoned Breadcrumbs topped with Shaved Parmesan Cheese

served with Mashed Potatoes

Arugula, and Cherry Tomato tossed in Black Olive Purée

in a Lemon Caper Vinaigrette with Charred Tomatoes served with Spinach

Spinach, Wild Mushroom, and Truffle Oil

tossed in Mascarpone and Provolone Cheese dusted with Parmigiana Reggiano

served with Garlic Mashed Potatoes

Portobello Mushroom, and Arugula

topped with Shaved Parmesan Cheese

in a Veal Teriyaki Reduction Sauce served with Basil Mashed Potatoes

topped with Sweet Peas, Mushrooms, Sautéed Onions, and Melted Gorgonzola Cheese

with Mussels, Shrimp, Gaeta Olives, and Crab Meat

in a Balsamic Vinaigrette with Corn and Shiitake Mushroom garnished with Julienne Potatoes

topped with Shaved Parmesan Cheese

in a Veal Reduction Sauce served with Mashed Potatoes

Cucumbers, Chickpeas, Gaeta Olives, and Burrata Cheese

served with Mashed Potatoes

tossed in Provolone Cheese

in Lemon, White Wine, and Tomato topped with Toasted Seasoned Breadcrumbs

stuffed with Spinach, Prosciutto, and Herbed Goat Cheese in a Wild Mushroom and Truffle Sauce served with Mashed Potatoes

in a Truffle Cognac Cream Sauce

with Vongole, Cracked Green Olives, Squashed Tomato, and Toasted Seasoned Breadcrumbs served with Spinach

Portobello Mushroom, Roasted Peppers, and Feta Cheese

with Burrata Cheese

drizzled with Balsamic Glaze

tossed in Smoked Mozzarella

served with Mashed Potatoes

with Truffle Oil

topped with Shaved Parmesan Cheese

in a Veal Reduction Sauce served with Sweet Potato Mash

Zucchini, and Cherry Tomatoes tossed in Pesto topped with Ricotta Salata

Shaved Pears, and Feta Cheese drizzled with Balsamic Glaze

Sweet Sausage, and Spinach topped with Shaved Parmesan Cheese

with Sautéed Mushroom and Onion served with Mashed Potatoes

and Gorgonzola Cheese in a Mango Vinaigrette

drizzled with Balsamic Glaze

Tomato Jam, and Burrata Cheese drizzled with Balsamic Glaze

Arugula, and Cherry Tomato tossed in Black Olive Purée

topped with Gorgonzola Cheese

Pancetta, and Italian Eggplant dusted with Parmesan Cheese

Hearts of Palm, and Cherry Tomatoes topped with Feta Cheese drizzled with Balsamic Glaze

drizzled with Balsamic Glaze

Vongole, and Toasted Seasoned Breadcrumbs

topped with Feta Cheese, drizzled with Balsamic Glaze

Shaved String Beans, Red Onion, Cherry Tomatoes, and Burrata Cheese

in a Spicy Sauce

and Toasted Pecans topped with Gorgonzola Cheese

in a Champagne Vinaigrette served with Spinach

and Sausage with Sweet Vermouth and Toasted Breadcrumbs

in a Tomato Cream Sauce

Butternut Squash, and Baby Spinach topped with Shaved Parmesan Cheese

topped with Burrata Cheese

topped with Ricotta Salata

in a Balsamic Vinaigrette with Corn and Shiitake Mushrooms garnished with Julienne Potatoes

Heirloom Tomatoes, and Burrata Cheese drizzled with Balsamic Glaze

served with Mashed Potatoes

served with String Beans

in a Veal Reduction Cognac Cream Sauce

with Artichoke Hearts, Roasted Peppers, and Gaeta Olives

Vongole champagne vinaigrette

Apple Chicken Sausage, and Spinach topped with Shaved Parmesan Cheese

tossed in Black Olive Purée

and White Truffle Oil

Sweet Sausage, and Spinach topped with Shaved Parmesan Cheese

served with String Beans

Portobello Mushroom, and Squashed Tomato

Meatball, Sausage, and Veal

Cherry Tomato, and Ricotta Salata drizzled with Balsamic Glaze

and Apple Cider Vinaigrette

with Baby Arugula and Shaved Parmesan Cheese

topped with Gorgonzola Cheese

Dried Cranberries, Cherry Tomato, Toasted Walnuts, and Gorgonzola Cheese drizzled with Balsamic Glaze

Tomato Jam, Cucumbers, and Burrata Cheese drizzled with Balsamic Glaze

Wild Mushroom, and Truffle Oil

Blueberries, and Candied Pecans topped with Feta Cheese in a Honey Dijon Vinaigrette

topped with Gorgonzola Cheese

Avocado, Grilled Corn, and Cherry Tomatoes topped with Gorgonzola Cheese

in a Wild Mushroom and Truffle Sauce served with Mashed Potatoes

with Veal Ragu topped with Fresh Ricotta

in a Dijon Vinaigrette

with Dried Cranberries and Gorgonzola Cheese drizzled in a Balsamic Glaze

tossed in Truffle Oil

served with String Beans

with Spinach, Roasted Peppers, and Gaeta Olives

Red Potatoes, and Beets topped with Feta Cheese in a Dijon Vinaigrette

drizzled with Balsamic Glaze

topped with Goat Cheese drizzled in Balsamic Glaze

Bacon, Cucumber, and Feta Cheese

Dried Cranberries, and Candied Pecans in a Lemon Honey Vinaigrette topped with Shaved Parmigiana Cheese

with Orange Sections, Dried Cranberries, Toasted Walnuts in a Balsamic Glaze topped with Goat Cheese

Dried Cranberries, Cherry Tomato, and Ricotta Salata drizzled in a Balsamic Glaze

Dried Cranberries, Apples, Sweet & Spicy Pecans, and Goat Cheese

Avocado, Sweet and Spicy Pecans, and Feta Cheese

in a Maple Vinaigrette

in a Lemon Caper Vinaigrette Sauce served with Spinach

tossed in Caesar Dressing

stuffed with Broccoli Rabe, Fresh Mozzarella, Wild Mushroom, and Truffle Oil served with Mashed Potatoes

and Sweet & Spicy Pecans in a Balsamic Jalapeño Dressing topped with Goat Cheese

and Cherry Tomato tossed in Provolone Cheese

with Smoked Bacon, Shrimp, and Sage

and Fresh Tomatoes tossed in Smoked Mozzarella

topped with Feta Cheese

topped with Fresh Ricotta

Wild Mushrooms, and Squashed Tomato

with Radicchio, Sweet Vermouth, and Parmigiana Reggiano Cheese

with Dried Figs, Cherry Tomatoes, and Goat Cheese drizzled in Balsamic Glaze

Bacon, and Shrimp tossed in White Truffle Oil

Arugula, and Cherry Tomatoes tossed in Black Olive Purée

tossed in Provolone Cheese

Bacon, and Shrimp tossed in White Truffle Oil

topped with Shaved Parmigiana Reggiano Cheese

served with String Beans

with Red Potatoes and Chickpeas tossed in Black Olive Purée

served with Mashed Potates

with Cherry Tomatoes topped with Goat Cheese

topped with Toasted Seasoned Breadcrumbs

in a Tomato Cream Sauce

with Braised Short Rib Ragu

Blueberries, Cherry Tomatoes, and Sugared Pecans topped with Goat Cheese and Balsamic Glaze

Corn, Toasted Pecans, and Gorgonzola Cheese

with Sweet Sausage, Savoy Cabbage, and Toasted Seasoned Breadcrumbs topped with Shaved Parmigiana Reggiano Cheese

Lentils, and Squashed Tomato topped with Parmigiana Reggiano Cheese

topped with Shaved Parmesan Cheese

in a Truffle Oil Spinach Cognac Cream Sauce

with Sweet Sausage and Short Rib Ragu topped with Shaved Parmigiana Reggiano Cheese

with Wild Mushroom and Truffle Oil served with Mashed Potatoes

with Balsamic Vinegar and Sweet Peppers served with Mashed Potatoes

Zucchini, Cherry Tomato, and Pecan Pesto topped with Ricotta Salata

topped with Toasted Seasoned Breadcrumbs

with Brussels Sprouts, Shrimp, Bacon, and Spinach in Truffle Oil

with Shrimp, Savoy Cabbage, and Chopped Tomato

in a Fresh Mozzarella, Tomato, and Basil Sauce

in a Sweet Vermouth and Wild Mushroom Sauce

with Lobster Sauce

served with Spinach or French Fries

Butternut Squash and Leek Purée Soup

with Wild Mushroom and Sun dried Tomato in a Truffle Cream Sauce

with Bacon and Shrimp in a Truffle Cream Sauce

Sweet Corn, Bacon, Cherry Tomatoes, and Goat Cheese

Grape Tomatoes, Bacon, and Walnuts in a Balsamic Jalapeno Dressing topped with Goat Cheese

Cinnamon Sugared Walnuts, Cherry Tomatoes, and Feta Cheese

Avocado, and Bacon topped with Gorgonzola Cheese

Orange Sections, and Sugared Pistachio Nuts topped with Ricotta Salata drizzled in a Balsamic Glaze

topped with Feta Cheese

with Croutons and Gorgonzola Cheese in a Balsamic Glaze

with Truffle Oil in a Cognac Cream Sauce

in a Truffle Mushroom Puree served with Spinach

topped with Shaved Parmigiana Reggiano

with Croutons and Feta Cheese drizzled in a Balsamic Glaze

Baby Spinach, and Sweet Vermouth topped with Toasted Seasoned Breadcrumbs

With Bacon, Spinach and Shrimp in a Cognac Cream Sauce

in a Veal Reduction Sauce

served with Spinach

served with Spinach Risotto

Baked clams, shrimp oreganata, fried calamari, and eggplant rollatine.

White broth or red sauce.

With cranberries, tomato and shaved Parmesan.

With mesclun salad and shaved Parmesan.

Boneless chicken breast sauteed with lemon, white wine and garlic.

Boneless chicken breast breaded, rolled with mozzarella cheese, sauteed in butter, sherry wine and garlic.

Stuffed with escarole and fresh mozzarella.

Served over a bed of broccoli rabe and roasted potatoes.

With arugula, tomato, and red onion.

Sliced veal sauteed with mushrooms in a marinara sauce or white sherry wine sauce.

Topped with prosciutto, Italian eggplant and fresh mozzarella served with broccoli rabe.

Boneless Chicken Breast sauteed with mushrooms in a marinara sauce or white sherry wine sauce.

Shrimp sauteed with garlic and marinara sauce.

Plain or Parmigiana.

Broiled shrimp with seasoned breadcrumbs and garlic.

Served with broccoli rabe and sun-dried tomatoes.

Broiled oreganata, fried, or francaise.

Grilled or broiled. Served with spinach.

Sauteed with capers, gaeta olives and squashed tomato. Served with string beans.

Sauteed with garlic and oil.

Broccoli, escarole, or string beans.

Served on brick oven bread.

Served on brick oven bread.

Served on brick oven bread.

Served on brick oven bread.

Topped with grated cheese.

12 miniature pieces.

6 pieces.

12 miniature pieces. Served with sauce on the side.