Toasted baguette bread topped with chopped marinated tomatoes, onion, and fresh basil.

Marinated and cured filet mignon topped with baby organic arugula with traditional caper dressing.

House-cured salmon served with a cucumber and tomato salad in a light lemon dressing.

Burrata with parma prosciutto and roasted cherry tomato coulis with balsamic glaze.

Snails baked in garlic butter with fresh herbs.

Fried eggplant balls with mozzarella, croutons, and fresh herbs, served with truffle fondue cheese sauce.

Breaded and fried mozzarella panini served with a Sicilian tomato sauce.

Grilled portobello mushroom stuffed with crab meat and topped with mozzarella cheese in a truffle sauce.

Fresh mussels and clams with a choice of white wine or marinara sauce.

Sautéed shrimp in a white wine, garlic, and lemon butter sauce.

Lightly fried calamari, shrimp, and zucchini, served with marinara and honey dijon cream sauce.

Fried calamari served with marinara and a honey dijon cream sauce.

Assorted vegetables with spinach, mini meatballs, poached egg, and pastina.

Romaine, house made croutons, tossed in a traditional Caesar dressing with parmesan cheese.

Fresh mozzarella with vine ripe tomato & balsamic dressing.

Tomatoes, English cucumber, red onion, olives, and feta cheese in a balsamic dressing.

Radicchio, endive, and baby arugula with gorgonzola cheese and honey dressing.

Organic mixed greens with shaved apple, walnuts, feta cheese, and balsamic dressing.

Spaghetti with homemade meatballs in a light marinara sauce.

Bow tie pasta with shrimp, baby arugula, and sun-dried tomatoes in a buttercream sauce.

Served with your choice of marinara, bolognese, Alfredo, or vodka pink sauce.

Served with bolognese, Alfredo, or pesto sauce.

Long pasta ribbon with shrimp and scallops, finished in a white wine lemon butter sauce.

Layers of pasta with homemade bolognese, and mozzarella cheese.

Penne pasta with assorted vegetables in a light marinara sauce.

Breaded and fried eggplant baked with tomato, and mozzarella cheese, served with spaghetti in marinara.

Rigatoni with Italian sausage, sautéed mushrooms, and green peas in a pink sauce.

Linguine with baby clams sautéed in a choice of white wine or marinara sauce.

Spaghetti with sautéed shrimp, garlic, and basil in a spicy marinara sauce.

Spaghetti with sautéed shrimp in a garlic, lemon, and white wine sauce.

Traditional sauce with pancetta, egg yolk, and white wine.

Lobster ravioli in a vodka pink sauce.

Mushroom ravioli in a brandy mushroom cream sauce.

Squid ink pasta served with seared scallops in a light cream saffron sauce.

Thinly pounded chicken breast in a marsala wine sauce with organic mushrooms, served with seasonal vegetables.

Thinly pounded chicken breast stuffed with mozzarella and spinach in a creamy brandy mushroom sauce, served with seasonal vegetables.

Thinly pounded, breaded, and fried chicken breast, baked with mozzarella cheese, served with spaghetti.

Thinly pounded chicken breast in a lemon butter and caper sauce, served with seasonal vegetables.

Thinly pounded, egg-washed chicken breast in a lemon butter sauce, served with seasonal vegetables.

Thinly pounded chicken breast, pan-seared, with a light garlic cream sauce, served with organic sautéed spinach.

Thinly pounded veal breast in a marsala wine sauce with organic mushrooms, served with seasonal vegetables.

Thinly pounded, breaded, and fried veal breast, baked with mozzarella cheese, served with spaghetti.

Thinly pounded veal breast in a lemon butter and caper sauce, served with seasonal vegetables.

Thinly pounded, egg-washed veal breast in a lemon butter sauce, served with seasonal vegetables.

7 oz lobster tail in a fra diavolo or lemon butter sauce, served with linguine.

Assorted clams, mussels, shrimp, scallops, and fish in a light tomato broth.

Served with your choice of piccata, lemon butter, livornese, or grilled, served with seasonal vegetables.

Pan-seared filet of branzino in a saffron sauce, served with seasonal vegetables.

Marinated pork chop infused with fresh herbs, served with seasonal vegetables. Please be advised that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

Duo of filet mignon, paired with organic mushrooms in a brandy cream sauce, served with seasonal vegetables. Please be advised that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

8 oz grilled filet mignon, served with vegetable risotto and finished with a chianti wine reduction. Please be advised that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

16 oz grilled NY steak, served with seasonal vegetables. Please be advised that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

Oven roasted lamb rack, served with seasonal vegetables. Please be advised that consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.

Slow braised veal shank, served with saffron risotto.

Oven roasted veal loin, marinated with fresh herbs and finished in a truffle cream sauce, served with seasonal vegetables.

Choice of any pasta and sauce.