Hearts of palm, artichoke, mushrooms, and endive tossed in oil and lemon with shaved Parmesan.

Field green, red beets, corn, tomato and dried ricotta.

Goat cheese baked over field greens salad with walnuts.

Caesar salad. Green salad with Caesar dressing and cheese.

Sauteed chicken liver in balsamic over field salad.

Thinly sliced raw beef over baby arugula in oil and lemon dressing with shaved Parmesan cheese on top.

Grilled thick cut eggplant topped with smoked mozzarella and fresh diced plum tomato salad.

Grilled and served over field salad.

Fresh mozzarella, roasted peppers and tomatoes.

Grilled shrimp over sauteed zucchini, pine nuts and plum tomato.

Eggplant cannelloni filled with ricotta and minced spinach sauteed in a plum tomato and touch of cream sauce and melted cheese on top.

7 little neck baked clams.

Traditional fried calamari served with marinara sauce.

Cap layered with fresh crabmeat and mozzarella in a barolo red wine reduction.

Sauteed with ground sweet sausage and prosciutto in a touch of cream.

Comes with eggplant, fresh tomatoes and shaved dry ricotta.

Homemade pasta rolled and filled with spinach, ricotta and wild mushrooms in a pink sauce with Parmesan.

Meat tortellini with prosciutto and peas in a plum tomato reduction with a touch of cream.

Filled with minced spinach and ricotta cheese in a plum tomato reduction with a touch of cream.

Basil ricotta cheese tortelloni in a 4 cheese sauce.

Comes with fresh salmon in a plum tomato reduction with a touch of cream.

Comes with shitake mushrooms and shrimp in a light red sauce.

Served with white clam sauce.

Served with mixed seafood marinara sauce with cherry tomatoes.

Served with dry porcini mushrooms.

Served with veal meat sauce.

Salmon sauteed with onions, capers, black olives and fresh tomatoes.

Mixed seafood stewed in tomato sauce served with linguine side.

Sauteed with lemon and white wine over spinach.

Breaded shrimp topped with marina sauce and mozzarella served with linguine.

Chicken liver sauteed with onions.

On the bone, sauteed with rosemary, garlic and white wine.

Boneless, sauteed with roasted peppers, potatoes, sausage and white wine.

Boneless, sauteed with sun dried tomatoes, peas and portobello mushrooms.

Boneless with shallots, artichokes and mushrooms.

Breast layered with prosciutto, eggplant and fontina.

Veal cutlet topped with diced plum tomato in an oil and balsamic vinaigrette with melted mozzarella cheese.

Scalloppini with shitake mushrooms in a fresh plum tomato sauce.

Veal encrusted with Parmesan sauteed in lemon and white wine.

Scallopini layered with prosciutto over spinach.

Broiled veal chop with fresh sage served with roasted potatoes.

Grilled sirloin steak served with roasted potatoes.

Thinly pounded veal chop layered with prosciutto and fontina cheese sauteed in porcini mushrooms, and cream sauce.

Sauteed calves liver with onions.

Broiled veal chop with fresh sage.