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A selection of italian savories
Grilled calamari served over lemon dressed arugula
Homemade pasta filled with butternut squash served with butter sage
Plum tomatoes, fresh mozzarella and basil drizzled with extra virgin olive oil
Toasted italian bread with fresh tomatoes, basil, garlic and olive oil
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Seasonal greens, fresh tomato, cucumber and red onion with olive oil and balsamic vinegar dressing
Spinach greens with apples, pears, blue cheese and toasted walnuts in a honey-lemon vinaigrette
Chopped romaine tossed in a caesar dressing with parmigiano croutons and shaved asiago cheese
Roasted peppers, marinated artichoke hearts, shaved asiago cheese, olives, and toasted pinenuts over a bed of mixed greens in an olive oil and balsamic vinegar dressing
Slow roasted veal shank accompanied by a classic risotto milanese
Chef's daily selection of veal scallopine with roasted garlic mashed potatoes
Chicken breast with porcini mushrooms and sun-dried tomatoes in marsala wine sauce served with roasted garlic mashed potatoes
Thinly pounded breaded boneless pork chop topped with a lemon dressed arugula tomato salad
Jumbo lump and sweet claw meat crabcake served with mushroom risotto and dijon cream sauce on the side
Traditional Italian seafood stew with shrimp, scallops, clams and fresh fish served with toasted Italian bread
Fried eggplant, sauteed spinach, plum tomatoes, roasted peppers, grilled zucchini, and parmigiano layered with lentil polenta
Grilled salmon with basil pesto served with mushroom risotto
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Resh handmade fettucine in a classic bolognese sauce with pork, beef, cream, tomato and a touch of nutmeg
Little ear shaped pasta with ground sausage and broccoli rabe in a red or white wine sauce
Penne with chicken, carrots, spinach, tomato, bell pepper with garlic and oil
Sea scallops and shrimp served over angle hair pasta in a spicy tomato sauce
Linguine with fresh and chopped clams in a white wine sauce
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English breakfast, earl grey, chamomile, decaf earl gray
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