Salads

Marinated Vegetable Salad Made with Organic Fresh Vegetables and a Balsamic and Oregano Vinaigrette

Baby Spinach Salad with Pine Nuts, Goat Cheese and Sun Dried Tomato with a Red Wine and Herb Vinaigrette

Traditional Rustic Greek Salad with Cucumber, Tomato, Celery, Onion, Romaine Hearts, Feta and Olives

Classic Caesar Salad with Romano Croutons and Parmigian Cheese

Baby Spinach Salad with Dried Cherries, Toasted Nuts, and Radicchio and a Hazelnut Vinaigrette

Panzanella Salad Made with Croutons, Cucumber, Tomato, Arugula and Shaved Parmigian Cheese with a Lemon-Olive Oil Vinaigrette

Chilled Penne Salad with Sun Dried Tomato, Basil, Pine Nuts, Olives, and Julliened Vegetables

 “Little Italy” Chopped Antipasto Salad with Vegetables, Provolone Cheese, Herbs and Salami

Tuscan White Bean and Arugula Salad with Organic Tomatoes and Basil Vinaigrette

Classic Caprese Salad – Roma Tomatoes Topped with Fresh Mozzarella and Basil and Drizzled with Olive Oil and Balsamic Reduction

“Lentil Al Fungi” – Italian Style Chilled Lentil Salad with Wild Mushrooms

Pastas and Side Dishes

“Torta Quattro”- Four Layer Casserole with Mascarpone, Sun Dried Tomato, Basil Pesto and Kalamata Olives- Served with Fresh Baguette

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Sautéed Vegetable Mélange with Lemon and Garlic

Pan Cooked Fennel Root and Radicchio with a touch of Orange and Basil

Classic Ratatouille made with Sautéed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato

Grilled and Sliced Portobello Mushrooms with Fresh Oregano

Baked Rigatoni with Marinara, Sweet Basil and Ricotta

Homemade Lasagna – Choice of Meat, Vegetarian or Sausage

Custom Pastas – We will Mix and Match any of Your Favorite Pastas with our Homemade Sauces – Marinara, Alfredo, Pesto, Arrabiatta, Putanesca, and More……

Entrees

Pan Roasted Local Bass with a Saffron-Tomato Cream Sauce with Charred Sliced Fennel

Risotto with Rock Shrimp, Saffron, Basil, Sun Dried Tomato and Romano Cheese

Pepper and Herb Crusted Ahi Tuna served with a Sun Dried Tomato Cream Sauce

Halibut Pomodoro – Grilled Halibut Filets with Tomato, Basil and Garlic Relish

Alaskan Halibut with a Pancetta-Hazelnut Crust

Sautéed Scallops with Pancetta, Peas and Cream

Chicken, Veal or Eggplant Parmesan with Provolone Cheese and Marinara Sauce

Pan Roasted Chicken Breast with a Roasted Garlic and Wild Mushroom Ragout

Classic Spezzatino – Stewed Chicken Breast with Artichoke Hearts, Tomato, Canellini Beans, White Wine and Basil

“Pollo al Limon” with a Caper, Vodka and Lemon Sauce

“Pollo Siciliana” – Braised Chicken with Peppers and Sweet Sausage

Chicken Marsala with a Marsala Mushroom Sauce

Traditional Pan Fried Sausage and Peppers

Veal Picatta (Veal in a Wine, Lemon and Caper Sauce)

Braised Lamb Shanks with Rosemary, Chianti and White Beans

Tuscan Style Slow Cooked Sirloin with Roasted Tomato, Garlic, Capers and Herbs