Soft milky mozzarella cheese, beefsteak tomatoes, roasted holland peppers, prosciutto di Parma finished with fig-flavored aged balsamic and pesto aioli.

Diced tomatoes, Bermuda onions, avocados in a bed of roasted beets.

Prosciutto di Parma, thinly sliced and served over melon.

Roasted beets with Goat cheese, sliced radishes, smoked cherry tomatoes, grilled asparagus, toasted pistachios with a citrus vinaigrette.

Thinly sliced air-dried filet mignon topped with baby arugula, capers and shaved Parmesan cheese drizzled with white truffle oil.

Sushi grade yellowfin tuna served in a bed of thinly sliced European cucumbers, diced avocados, roasted peppers, topped with colugo caviar and finished with fig-flavored aged balsamic, mild wasabi.

Jumbo shrimp served with cocktail sauce and a lemon wedge.

Fried to golden brown and served with mild tomato sauce, lemons.

Homemade meatballs topped with fontina cheese in a light tomato sauce.

Pan roasted and topped with breadcrumbs and Pecorino Romano cheese and served with white wine, lemon, fresh herbs, a touch of tomato sauce.

Grilled portobello mushroom topped with crushed roasted walnuts, sun-dried cranberries, fontina cheese finished in a puree of white truffle cognac cream sauce.

Thinly sliced eggplant rolled and stuffed with homemade ricotta cheese, chopped baby spinach topped with fresh melted mozzarella in a marinara or grappa sauce.

Fresh snails off the shells sautéed with shallots, garlic, mushrooms, cherry tomatoes in a french Pernod liquor and truffle cream sauce.

White bread and mozzarella cheese encrusted with Parmesan cheese pan-fried and served in a light tomato sauce with fresh basil.

Fresh baby romaine lettuce served with homemade herb croutons and homemade dressing.

Baby arugula with walnuts, Gorgonzola cheeseand sliced pears.

Fresh Belgian endives, radicchioand arugula served with a light vinaigrette dressing finished with shaved gorgonzola cheese over sliced beefsteak tomatoes.

Stuffed with Porcini mushrooms, ricotta cheese served with a puree of truffle cream sauce.

Rigatoni pasta sauteed with Italian sausage, sun-dried tomatoes finished in a grappa sauce made with mascarpone and grappa with a touch of marinara.

Homemade cavatelli sauteed with a mild sausage, broccoli rabe with extra virgin olive oil and roasted garlic.

Linguini pasta served with sautéed shallots, garlic, shrimp, shitake mushrooms, baby arugula in a grappa pink sauce.

Potato pasta served in a mixture of beef lamb and wild boar ragout with fresh herbs.

Littleneck clams sauteed with garlic, extra virgin olive oiland white wine.

Served with garlic, julienne vegetable, extra virgin olive oil, cherry tomatoes, asparagus, shitake mushrooms in white wine with lemon zest.

Combination of shrimp, clams, mussels, and calamari served over linguini in white wine and Garlic sauce, with fresh basil touch of marinara.

Boneless chicken breast (Bell Evans) topped with prosciutto, spinach and melted fontina cheese finished with white wine and fresh herbs.

Boneless chicken breast (Bell Evans) served with sauteed Italian sausage, garlic, sweet cherry peppersand fresh Italian herbs with white wine and fresh lemon.

Boneless chicken breast (Bell Evans) pan roasted and served with asparagus, artichoke hearts, cherry tomatoes in white wine with fresh Italian herbs touch of marinara.

Boneless chicken breast (Bell Evans) served with sauteed wild mushrooms in a brandy cognac cream sauce and puree of white truffle.

Chicken cutlets pounded thin and pan-fried topped with chopped mix green salad, cherry tomatoes, olives, Bermuda onions and gorgonzola cheese with aged balsamic.

Veal scaloppini topped with prosciutto di Parma and fontina cheese served over sauteed spinach, finished with a light demi glaze sauce.

Veal scaloppini sauteed with 3 types of wild mushrooms, a touch of brandy, shallots in a puree of white truffle.

Veal scaloppini sauteed with shrimp, artichokes, capers and shitake mushrooms with white wine, freshly squeezed lemon.

Grilled your perfection, served with sauteed onions and mushrooms.

Grilledand topped with Gorgonzola cheese in a Barolo wine reduction.

Jumbo shrimp served with julienne vegetables, garlic, shallots and crushed red pepper in a white wine sauce, a touch of marinara over saffron risotto.

Wild Alaskan salmon served in a dijon mustard sauce, a touch of cream and sun-dried tomatoes.