Lanterna Tuscan Bistro

Basket made of fresh Parmigiano Cheese, filled with mixed field greens, and topped with thinly sliced Prosciutto, Goat Cheese, and fresh Tomato. Served Lemon Mustard Dressing. May substitute Grilled Chicken for Prosciutto

Grilled Chicken, Mesculin Greens, Roasted Red Peppers, Portobello Mushroom, Goat Cheese, and Homemade Lemon Mustard Dressing

Chopped Arugola and Radicchio, Shrimp and Smoked Mozzarella served with Lemon Mustard Dressing

Mesculin greens with Gorgonzola Cheese, Artichoke Hearts, and Walnuts with Balsamic dressing.

Thinly Sliced Bresola (Italian Beef), Arugola and Shaved Parmigiano, drizzled with Lemon Juice and Extra Virgin Olive Oil

Cold Antipasto of Italian Meats, Cheeses and Marinated Vegetables.

Homemade Crab Cakes with Arugola Salad and Aioli dipping sauce.

Sliced, smoked Prosciutto, Swiss Cheese, Artichoke Hearts and Tomato served on Ciabatta Bread.

Grilled Chicken, Smoked Mozzarella, Tomato and Basil served on Ciabatta Bread

Homemade Thin Crust Pizza topped with fresh Mozzarella, Tomato and Basil

Homemade thin Crust Pizza topped with Prosciutto, Taggiasca Olives, and Wild Muschrooms

Soup of fresh Mussels, Spring Vegetables and Saffron Broth

Puree of Spring Vegetables and Fresh Herbs

Spaghettini pasta with fresh Tomato Sauce and a touch of Basil (also available with Meat Ragu)

Spaghettini pasta with Spring Vegetables in a light Tomato or Garlic and Oil sauce

Spaghettini served with Fresh Shrimp, Garlic, Fresh Herbs, Spicy Red Pepper and Extra Virgin Olive Oil

Gnocchi served with Smoked Salmon, Peas and Tomato Cream Sauce.

Homemade Ravioli stuffed with Spinach and Ricotta, with homemade Meat Ragu.

Homemade Ravioli stuffed with Muschroom and Truffle Cream Sauce.

Chef's selection of three specialty pastas.

Chicken breast sautéed White Wine, Artichoke Hearts and Fresh Tomato

Organic King Salmon sautéed with White Wine and drizzled with a Chive and Dijon Mustard Sauce

Marinated Sliced Angus Steak served with Cannellini Beans, Tomato and Sage

A variety of Exotic Field Greens, Sprouts, and Sunflower Seeds with Homemade Lemon Mustard Dressing.

Arugola, Endive, and Radicchio topped with Shaved Parmigiano and Homemade Balsamic Dressing.

Basket made of fresh Parmigiano Cheese, filled with mixed field greens, thinly sliced Prosciutto, Goat Cheese and Tomato. Served with Homemade Lemon Mustard Dressing.

Fresh grilled Calamari, Endive, Radicchio, and Tomato served with Basil Pesto

Cold Antipasto of Italian meats, Cheeses and Marinated Vegetables

Jumbo shrimp sautéed with Cannellini Beans, chopped fresh Tomato, Fresh Herbs, Olive Oil, and a touch of aged Balsamic

Thinly Sliced Bresola (Italian Beef), Arugola and Shaved Parmigiano, drizzled with Lemon Juice and Extra Virgin Olive Oil

Homemade Crab Cakes with Roasted Red Pepper Aioli dipping sauce.

Soup of fresh Mussels, Spring Vegetables, and Saffron Broth

Puree of Spring Vegetables and Fresh Herbs

Penne pasta with homemade Tuscan Meat Ragu (also available with tomato basil sauce)

Spaghettini Pasta with Spring Vegetables in a light Tomato or Garlic and Oil sauce

Homemade Ravioli stuffed with Spinach and Ricotta sautéed with Butter and Fresh Sage

Spaghettini Pasta tossed with fresh Shrimp, flavored with Garlic and Herbs, crushed Red Pepper, and Extra Virgin Olive Oil

Homemade Ravioli stuffed with Lobster and served with a Tomato, Shrimp and Lobster Sauce.

Homemade Pappardelle Pasta with Savory Tomato Wild Boar Sauce.

Homemade Ravioli stuffed with Chicken, Ricotta and Fresh Herbs served with Garden Fresh Tomato Sause and Julienned Vegetables.

Chef's selection of three specialty pastas

Organic King Salmon sautéed with white wine and drizzled with Chive, Dijon Mustard Sauce

Halibut sautéed with White Wine and Fresh Herbs served with a Herb infused Chick Pea Puree, a touch of Taggiasca Olive Puree, topped with Fried Leeks

Chicken breast sautéed with White Wine, Artichoke Hearts and fresh Tomato

Chicken breast stuffed with Asparagus, Smoked Mozzarella, and Prosciutto with a light Truffle Cream Sauce

Veal chop thinly pounded, breaded and fried, topped with fresh Tomato, Onion, and Arugola,

Beef sliced thinly and spread with a touch of Dijon Mustard, rolled and stuffed with fresh Mozzarella and sautéed with Wild Mushrooms and Truffle Oil

Filet of Ostrich, Grilled and Sliced, served with a Mustard Chive Sauce.

Grilled Filet Mignon topped with a Gorgonzola served with a Barolo Reduction

Whole Rack of Lamb Encrusted with Mustard and bread crumbs with White Wine, Porcini Mushroom Reduction

Homemade classic Italian dessert of Marscapone cheese, espresso and lady fingers

Warm flourless chocolate torte

Warm apple torte

Ricotta cheesecake

Puffed pastry filled with fresh fruit and sorbet

Classic creamy dessert

Variety of sorbets

Variety of ice cream

Vino Santo dessert wine and biscotti