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 cheese and ditalini pasta.
Native littlenecks sauteed in a white wine, garlic and fresh herb broth. Served over a garlic crostini.
Grilled tuscan bread crostini topped with ricotta cheese and heirloom tomatoes. Finished with parmigiano reggiano cheese and extra virgin olive oil.
Classic fried calamari rings served with sides of hot cherry peppers and San Marzano marinara sauce.
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.
Romaine lettuce tossed in a homemade lemon Caesar dressing with croutons and parmigiano reggiano cheese.
Sliced vine-ripe red tomatoes stacked with fresh mozzarella cheese, basil and baby arugula. Topped with crumbled Gorgonzola cheese and a balsamic reduction.
Wild arugula, radicchio, candied pistachios, mint, fresh blueberries and goat cheese tossed with a white balsamic and blueberry vinaigrette.
Wild arugula and heirloom tomatoes tossed with fresh lemon juice and extra virgin olive oil. Topped with shaved Parmigiano-reggiano cheese.
Romaine and mesclun greens, red onion, cucumbers, Kalamata olives, feta cheese and vine ripe tomatoes tossed in a lemon and garlic vinaigrette.
Slow-cured sausage, sweet and peppery.
Tuscan salami cured with fennel.
Sweet and savory, aged and salt-cured ham.
Prosciutto di parma, finocchiona, sopressata, speck, salsiccia secca piccante.
Mild, smoked Italian ham.
Hot and spicy, dry-cured sausage.
Castelvetrano, calabrese piccante, gaeta, cerignola.
Seasoned small, spicy green olives.
Mild, sweet tasting large red olives.
Fresh, clean tasting green olives.
Full-flavored brown olives.
Sharp buttery and robust cheese.
Mild flavor with fruity tang, semi-soft.
Sheep's milk cheese, mild walnut and grassy overtones.
Complex fruity and nutty flavors, sharp and savory.
Gorgonzola piccante, taleggio, Parmigiano-reggiano, burrata, pecorino toscano.
Soft, buttery cheese made from mozzarella and cream.
Salsiccia secca piccante, gorgonzola piccante, gaeta olives.
Sopressata, pecorino toscano, cerignola olives.
Prosciutto di parma, Parmigiano-reggiano, castelvetrano olives.
Sauteed wild mushrooms, cipollini onions, goat cheese, mozzarella, garlic butter and olive oil.
Tomato, fresh mozzarella, basiland prosciutto di parma. Topped with lemon dressed wild arugula.
Spicy pink vodka sauce, chicken, fresh mozzarella, gorgonzola, fried eggplant and drizzled with hot sauce.
Tomato, fresh mozzarella and fresh herbs.
Fresh ground sausage, San Marzano tomatoes, white wine, crushed red peppers and fresh herbs. Tossed with rigatoni pasta, topped with Pecorino Romano cheese.
Penne pasta tossed with a spicy (mildly hot) pink vodka sauce. Topped with shaved Parmigiano-reggiano cheese.
Sauteed shrimp, broccoli florets and cavatappi pasta tossed in an alfredo and garlic butter sauce.
Lump crab meat tossed in a lemon poppy seed butter with scallions, chives and bucatini pasta. Finished with extra virgin olive oil.
Oven-baked eggplant Parmesan served over penne pasta. Topped with San Marzano marinara and Parmigiano-reggiano cheese.
Rigatoni pasta tossed with fresh ground sausage, wild mushroom sauteed and white truffle oil in a brandy cream sauce. Topped with Parmigiano-reggiano cheese.
Delicate golden noodles tossed with a truly classic bolognese sauce made with pork, pancetta, sirloin, diced vegetables, tomatoes and a touch of cream. Topped with Parmigiano-reggiano cheese.
Veal scaloppine deglazed, veal stock and butter. Finished with porcini mushrooms, fresh herbs, cream, parmigiano reggiano cheese and truffle oil.
16 oz. grilled veal chop finished with a crimini mushroom, sherry and veal demi-glaze.
Veal scaloppine pan-sauteed with prosciutto di parma, fresh sage, garlic, marsala wineand a veal demi-glaze.
Rib-eye steak 12 oz. grilled with homemade Tuscan dry rub. Topped with a lemon dressed arugula and heirloom tomato salad.
Center cut pork chop marinated in garlic and amaretto, grilled and topped with a pear, almond, brown sugar and amaretto glaze.
Extra thin chicken cutlets breaded with tuscan crumbs. Pan-fried and finished with extra fine tuscan olive oil and fresh lemon juice. Served with a side of San Marzano marinara.
Chicken breast grilled with a garlic and sage marinade. Topped with a roasted fig, diced pancetta and Marsala wine sauce.
2 semi-boneless chicken breasts marinated in a rosemary, garlic and lemon rub, grilled and finished in the oven with roasted tomatoes, garlic, butter and wine.
Oven baked sea scallops with shiitake mushrooms, asparagus, garlic herb butter and Tuscan crumbs.
Jumbo shrimp sauteed with garlic, vegetable puree and fresh thyme leaves. Served over a bed of creamy parmigiano reggiano risotto.
Shrimp, littlenecks, ocean scallops, white fish and swordfish sauteed in a red clam sauce. Served over a bed of linguine pasta.
Thick center cut domestic swordfish grilled and topped with a caper, roasted yellow tomato, lemon and butter sauce.
Cod fillet simmered in a spicy tomato seafood broth with Prince Edward island mussels and shrimp.
Oven roasted asparagus spears.
Parmesan truffle fries.
Garlic mashed potatoes.
Tender baby peas sauteed with prosciutto di parma in olive oil.
Miniature fried doughboys dusted with cinnamon sugar. Served with vanilla bean gelato and warm nutella spread.
Lemon creme brulee baked with a sweet blueberry sauce. Finished with caramelized sugar. Served chilled.
Amaretto-mascarpone cheese layered between espresso-soaked ladyfingers and cocoa.
Gelato served with a pirouette wafer cookie.
Chocolate bread pudding. Brioche bread baked in chocolate custard with toffee bits. Topped with vanilla bean gelato, toffee bits and a toffee sauce.
Creamy banana cheesecake baked with a graham cracker crust. Topped with whipped cream, almond biscotti crumbs and chocolate hazelnut sauce.
Chocolate cake layered with rich chocolate mousse, topped with a chocolate buttercream. Served with sinful chocolate and raspberry sauces.