Siena

Pan-fried eggplant rolled with prosciutto di parma and herbed ricotta cheese, oven-baked with San Marzano marinara sauce.

Cannellini beans in a silky white sauce with prosciutto stock, fresh basil, garlic, Parmigiano-reggiano cheeseand ditalini pasta.

Large grilled Portobello mushroom caps baked with goat cheese, caramelized onions, roasted peppersand crispy pancetta wheels.

Classic fried calamari rings served with sides of hot cherry peppers and San Marzano marinara sauce.

Fried calamari rings tossed with hot cherry peppers, diced tomatoesand a balsamic vinegar reduction.

Extra large meatball made from ground sirloin, vealand pork, topped with San Marzano marinara and a large scoop of ricotta cheese. Garnished with Parmigiano-reggiano cheese and fresh basil.

Native littlenecks sauteed in a white wine, garlicand fresh herb broth. Served over a garlic crostini.

Pan-seared Italian crab cakes made with jumbo lump crab meat and Parmesan cheese. Finished with a red pepper basil cream sauce.

Mixed greens tossed with grilled corn, black Mission figs, cherry tomatoes, crispy red quinoaand a white balsamic and avocado vinaigrette.

Baby kale, mint, red onions, toasted pecans, dried sour cherriesand crumbled Pecorino Romano tossed in a white balsamic vinaigrette, topped with grapefruit segments and drizzled with honey.

Sliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basiland baby arugula. Topped with crumbled gorgonzola cheese and a balsamic reduction.

Mixed greens tossed in a red wine vinaigrette with red tomato, olives, red onion, cucumbersand crunchy tuscan croutons. Topped with Parmigiano-reggiano cheese.

Romaine lettuce tossed in a homemade lemon caesar dressing with croutons and Parmigiano-reggiano cheese.

Sauteed wild mushrooms, cipollini onions, goat cheese, mozzarella, garlic butterand olive oil.

Spicy pink vodka sauce, chicken, fresh mozzarella, gorgonzolaand fried eggplant. Drizzled with hot sauce.

Tomato, fresh mozzarella, basiland fresh herbs.

Prosciutto di parma, roasted figs, garlic butter, mozzarella, gorgonzolaand scallion oil.

Rigatoni pasta tossed with grilled chicken, sliced sweet Italian sausage, wild arugula, roasted tomatoesand a lemon, garlic and herb sauce. Topped with Parmigiano-reggiano cheese.

Shrimp, littlenecks, ocean scallops, white fishand swordfish sauteed in a red clam sauce. Served over a bed of linguine pasta.

Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with Parmigiano-reggiano cheese.

Penne pasta tossed in a fresh basil, pinenutand pesto cream sauce.

Sauteed shrimp tossed in a spicy fra diavolo sauce. Served over a bed of linguine pasta.

Delicate golden noodles tossed with a truly classic bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoesand a touch of cream. Topped with Parmigiano-reggiano cheese.

Fresh ground sausage, San Marzano tomatoes, white wine, crushed red peppersand fresh herbs. Tossed with rigatoni pasta, topped with pecorino-Romano cheese.

Salsiccia secca piccante, gorgonzola piccante, gaeta olives.

Prosciutto di parma, Parmigiano-reggiano, castelvetrano olives.

Sopressata, pecorino toscano, cerignola olives.

Castelvetrano, calabrese piccante, gaeta, cerignola.

Center cut pork chop marinated in garlic and amaretto, grilledand topped with a pear, almond, brown sugar and amaretto glaze.

Two semi-boneless chicken breasts marinated in a rosemary, garlicand lemon rub, grilledand finished in the oven with roasted tomatoes, garlic, butterand wine.

Two semi-boneless chicken breasts grilled with a crushed red pepper and fresh herb rub. Oven-finished with olive oil, fresh herbsand white wine.

Extra thin chicken cutlets breaded with tuscan crumbs, pan-friedand finished with extra fine tuscan olive oil and fresh lemon juice. Served with a side of San Marzano marinara.

Chicken breast pan-sauteed with white wine, garlic, lemon, capers, butterand veal stock.

Boneless beef short rib braised with wine, vegetables, tomato, garlicand stock. Served over creamy Parmigiano-Reggiano risotto.

Grilled 16 Ounces veal chop finished with a Crimini mushroom, sherryand veal demi-glaze.

Grilled 14 Ounces black Angus sirloin finished with sea salt, extra fine tuscan olive oil and fresh lemon juice. Served with roasted garlic and a side of warm gorgonzola cream sauce.

Veal scaloppine deglazed with white wine, veal stockand butter. Finished with porcini mushrooms, fresh herbs, cream, Parmigiano-Reggiano cheese and truffle oil.

Veal scaloppine pan-sauteed with Prosciutto di Parma, fresh sage, Marsala wineand a veal demi-glaze.

Native lobster (in shell), shrimp, littlenecks, baby mussels, swordfish, sea scallops, white fishand calamari stewed in a spicy (mildly hot) tomato and vegetable broth. Served over grilled Tuscan crostini and topped with fried onion rings.

Thick center cut domestic swordfish grilled and topped with a caper, roasted yellow tomato, lemonand butter sauce.

Pan-seared cod fillet oven-baked with fingerling potatoes, cipollini onions, roasted garlic, white wine, fresh herbsand pomodoro sauce. Finished with Tuscan crumbs.

4 jumbo shrimp sauteed with garlic, vegetable pureeand fresh thyme leaves. Served over a bed of creamy Parmigiano-Reggiano risotto.

Slow-cooked arborio rice folded with Parmigiano-reggiano cheese and cream.

Tender baby peas sauteed with Prosciutto de Parma in olive oil.

Parmesan truffle fries.

Oven-roasted asparagus spears.

Oven-baked eggplant parmesan.

Chocolate bread pudding. Brioche bread baked in chocolate custard with toffee bits. Topped with vanilla bean gelato, toffee bitsand a toffee sauce.

Creamy banana cheesecake baked with a graham cracker crust. Topped with whipped cream, almond biscotti crumbsand chocolate hazelnut sauce.

Miniature fried doughboys dusted with cinnamon sugar. Served with vanilla bean gelato and warm nutella spread.

Chocolate cake layered with rich chocolate mousse, topped with a chocolate buttercream. Served with sinful chocolate and raspberry sauces.

Amaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.

Gelato served with a pirouette wafer cookie.