Tender rings of calamari fried with a spicy roast garlic marinara sauce.

Bread stuffed with fontina, mozzarella, prosciutto di Parma, with tomato anchovy cream sauce.

Roasted peppers, oven dried tomatoes, prosciutto di Parma, melon, grilled vegetables and monini extra virgin olive oil.

Topped with a herb and nut crust with a shallot, brandy, tomato, basil brown sauce and garnished with mixed greens in balsamic vinaigrette.

In a ginger honey sauce with shiitake mushrooms.

Buffalo mozzarella, tomato, caper berry, basil and monini extra virgin olive oil.

Radicchio, endive, monini extra olive oil and balsamic.

Served with smoked salmon, ricotta salata cheese, pignoli nuts, roasted peppers, beets and tossed in a ginger honey Dijon vinaigrette.

Served with grated Parmigiano, croutons and Caesar dressing.

Endive and Gorgonzola cheese with walnut tossed in a hazelnut dressing.

Vegetable and bean soup topped with shaved Parmigiano.

Mushrooms, truffle oil, Parmigiano, and grilled shrimp.

Basil sauce with sausage and wild mushrooms.

Tomato and basil sauce with a touch of cream and snow peas.

Light potato dumplings in a bolognese sauce of ground filet mignon, sausage, celery, carrots and touch of cream.

Served with wheat spaghetti in a garlic oil sauce.

Scallops and clams in a slightly spicy white or red fish broth.

Stuffed with porcini mushrooms in a truffle cream sauce.

Stuffed with puree of pumpkin, a slice of sun-dried tomato and a dab of goat cheese in a sherry wine sauce with prosciutto and diced vegetables.

Grilled chicken and shrimp over a warm spinach salad with sun-dried tomato, shiitake mushrooms and Gorgonzola cheese.

Tender pieces of chicken sauteed with garlic, fresh herbs in a slightly spicy white wine sauce.

Topped with Portobello mushroom, zucchini, fontina and roast pepper in a sherry wine sauce.

Veal scaloppine in a butter, white wine and capers, served with siss chard.

Veal scaloppine topped with sage, prosciutto, eggplant, fontina and plum tomato over spinach in a marsala demi glaze sauce.

Breaded veal scaloppine, topped with fontina and tomato and basil sauce.

Breaded veal scaloppine, topped with arugula, tomato and onion salad.

Wild mushrooms and sun-dried tomatoes in sherry wine sauce.

Grilled filet mignon, wild mushroom and asparagus, topped with Gorgonzola and served with mashed potato.

Grilled filet mignon, wild mushroom and asparagus, topped with Gorgonzola and served with mashed potato.

Grilled with a bread & herb Dijon crust over spinach, potato puree and porcini Dijon sauce.

Roasted pepper and capers in a shallot white wine sauce.

Chilean sea bass.

Topped with chopped Portobello mushrooms and oven dried tomato with a nut and herb crusted served with Swiss chard in a white wine sauce.

A pignoli nut crust, shallots, basil & tomato in a lemon Dijon, white wine sauce.

Stuffed with roasted vegetables and topped with fried leeks, served with potato puree.