Burrata cheese served over confit tomatoes and endives with a drizzle of balsamic reduction.
Beef carpaccio over arugula topped with shaved parmesan and balsamic reduction.
Fresh mussels sauteed in extra virgin olive oil, garlic, and tomatoes.
Fresh calamari and aged Italian cheese served with red onion confit and pizza flat bread.
Fresh calamari, shrimp, zucchini and artichokes fried to perfection and served with spicy tomatoe sauce.
Octopus salad wilh black olives and boiled potatoes.
Assortment of DOP Italian cold cuts smothered with garden vegetables
Classic vanilla bread pudding served wlth a scoop of gelato vanilla.
A pastry shell stuffed with ricotta cheese flavored with vanilla bean and chocolate shavings garnish.
Catalana cream brulee flavored with aged marsala wine.
Coffee flavored custard cream, topped with chocolate sauce.
Puff pastry with wild berries and chantilly cream.
Savoiradi, soaked in cofee and rum, layered in mascarpone cream.
3 different flavored chocolate mousse, black with rum, white with orange, and milk with pistachio.
Grilled marinated lamb chops are called: scottadito (finger burning) because you wont wait for them to cool before you dig in. Served it with tasty garlic rosemary potatoes.
Bucatini all'amatriciana with meat balls in a traditional amatrice sauce with guanciale/onions crushed red pepper flakes and san marzano tomatoes.
Pan seared jumbo sea scallops wrapped with pancetta, fresh sage, and served over creamy carnaroli rice, dusted with pulverized Sun dried tomatoes.
Grilled jumbo shrimp (6 pcs) wrapped with san daniele prosciutto, served with grilled vegetables.
Girette pasta with roasted garlic, mushroom, artichokes, fresh tomatoes, and basil.
Pork tenderloin sauteed in evoo with fresh apple and onion sauce, served with garlic rosemary potatoes and marsala wine cream sauce with spaghetti and vegetable of the day.
Home made fresh pappardelle noodle with wildboar sauce (a tradition of the maremma toscana.
Red grouper filet coated with herb flavored bread crumbs, spicy colorful tasty pepper stew, and reduction of balsamic vinegar, served with garlic rosemary potatoes.
Carnaroli rice with gorgonzola, asparagus tips, and marsala wine.
Carnaroli risotto in a cuttlefish ink sauce topped with jumbo crab meat.
Veal medallions, topped with parma prosciutto and melt provolone one cheese in a fresh broccoli fine sauce. Served with garlic rosemary potatoes.
Sauteed veal scalloppine topped with crab meat and fontina cheese in a pinot grigio veal demi glace wine sauce, served with grilled vegetables.
Reef spaghetti (clams, mussels, calamari and shrimps) in a light, fresh marinara sauce. It is spicy, succulent, and comforting - down to the very last spaghetti needie
6 oz filet mignon sauteed in an amarone wine sauce, 4oz lobster tail gratin, with our winning F. F. truffle potatoes.
Breaded veal chop frenched and served with F. F. Truffle potatoes.