Our Menu

Imported cream filled mozzarella, fresh heirloom tomato, virgin olive oil

Spicey aioli, baby greens

Prince edward mussels steamed in prosecco with cherry tomatoes and fresh herbs

Cast iron roasted baby artichokes in garlic and herbs and extra virgin olive oil

Garden fresh eggplant sliced and layered with mozzarella & basil

With artichoke hearts and zucchine

Fire grilled imported octopus with fresh cherry tomatoes, cucumber, and lemon

Fresh baked clams in a herbed lemon garlic olive oil

Diced fresh tuna marinated in soy sauce, sliced cucumber and avocado

Crisp baby romaine, herbed croutons, shaved parmigiano in a housemade caesar dressing

Belgium endive, green apple, shaved fennel, candied walnuts and goat cheese, in a lemon vinaigrette

Mesclun greens, sliced strawberries, imported gorgonzola and toasted almonds in a champagne vinegrette

Mescolin, dried cramberry, tomato, artichoke, parmigiano, celery slices in a balsamic-lemon vinegrette

Boston lettuce, crispy bacon lardons, goranzola cheese and herloom tomatos

Pasta and borlotti beans in herbed broth

Tender pieces of chicken and seasonal vegetables in a savory broth

Slow roasted butternut squash blender into a smooth and creamy soup

Imported baby clams in garlic and olive, served in your choice of red or white wine sauce

Hand made potato dumplings in our rustic Italian tomato sauce with fresh basil and mozzarella

Porcini mushrooms, cognac, cream

In our rustic Italian tomato sauce with fresh basil and shaved parmigiano cheese

Sautéd shrimp with herbs in a lemoncello infused cream sauce

Angel hair pasta tossed with julienne seasonal vegetables, fresh tarragon and plum tomatoes

Shrimp, clams, mussels, and calamari tossed with squid ink pasta in a spicy red cognac sauce

Northern Italian beef ragu

Bell evans carved chicken breast coated in a rich wild mushroom infused brandy sauce

Parmigiano encrusted supreme of chicken in a lemon and white wine sauce

Chicken and Italian sausage with garlic, hot cherry peppers and parsley braised in a white wine sauce

Veal and sliced prosciutto with herbs in a brown cognac sauce served over spinach

Perfectly seared and served with a bright and herby tomato basil remoulade

Pan seared shrimp tossed with garlic and herbs in a lemon sauce, served over angel hair pasta

Crusted in fresh herbs “au jus”

14 oz. served with wild mushrooms

Short ribs slow braised in barolo wine, served with soft polenta

12 oz seasoned with coarse ground Madagascar peppercorns

With garlic & oil, sautéed or steamed

With garlic & oil, sautéed, steamed or grilled

With garlic & oil, sautéed or steamed

With garlic & oil, sautéed or steamed

Olive oil, seasonings, and herbs