Grilled eggplant, baked with mozzarella cheese and tomato sauce.

Beefsteak tomato, topped with fresh mozzarella, basil, fine-roasted peppers and extra virgin olive oil.

Thinly sliced smoked, served with marinated asparagus and artichoke hearts in a velvet honey mustard.

Thinly sliced dry cured beef with arugula, artichokes and parmesan flakes with extra virgin olive oil and lemon.

World's largest, mushrooms topped with wine and fontina cheese au gratin.

Large tube calamari sauteed in white wine and with a touch of tomato served with toast garlic bread.

Minimum for two. Assorted salumi, cheeses, caprese, smoked salmon, fire-roasted peppers, and artichoke hearts.

Our special mix of baby greens in balsamic vinaigrette creamy gorgonzola.

The traditional caesar salad.

Arugula salad with parmesan flakes and heart of artichokes in balsamic vinaigrette or creamy gorgonzola.

Thinly sliced grilled portobello mushrooms on baby greens, topped with diced tomatoes, choice of balsamic vinaigrette or creamy gorgonzola.

New version of parmigiana. Rolled eggplant filled with spinach and four kinds of cheese served with spinach and four kinds of cheese, served in tomato sauce gratin with pasta.

Classic neapolitan meatballs made by maestro du cucina franco in a contemporary way, served over spaghetti.

Breaded chicken breast, sauteed and topped with mozzarella cheese au gratin in a touch of tomato sauce served with pasta.

Prime veal scaloppini, artichoke hearts and capers served in white wine lemon sauce with rice and vegetables.

Hot and mild italian sausage, julienne chicken breast, bell peppers and mushrooms sauteed in white wine with a touch of tomato sauce over pasta.

Prime veal scaloppini with wild and porcini mushrooms sauteed in madeira wine served with pasta or vegetable.

Pan sizzled atlantic king salmon in a honey mustard sauce served with wild rice and vegetables.

Combination of seafood and fresh fish in garlic red clam sauce over spaghetti.

Penne pasta in spicy tomato sauce.

Spiral pasta served with bolognese sauce and a touch of tomato.

Rolled pasta sheets filled with four kinds of cheese and spinach, baked and served in tomato sauce au gratin.

Large tube in vodka pink sauce.

Fettuccini pasta in a mushroom alfredo sauce.

Home made ravioli filled with ricotta cheese, topped with mozzarella and parmesan cheese in fresh tomato sauce au gratin.

Spaghetti with clams, mussels, calamari and shrimp, in a red or white sauce.

Italian arborio rice cooked to perfection with seafood and saffron.

Linguine with clams, mussels, calamari e shrimp in red or white sauce.

Rolled sheets of pasta filled with prime beef in a tomato cream sauce, topped with mozzarella cheese au gratin.

Boneless breast of chicken sauteed with three different kinds of mushrooms in a dijan cream mushrooms sauce served with pasta.

Chicken breast filled with fontina cheese and ham, lightly breaded served with a velvet gorgonzola (bleu cheese) and touch of brown mushroom sauce.

Potato dumpling cooked with shrimp and arugola in saffron cream sauce.

Classic veal parmigiana made in a contemporary way.

Prime veal scaloppini cooked in a creamy gorgonzala and fontina cheese. Served with pasta.

Hand-cut veal shank, braised in vegetable sauce.served Over fettuccine.

Fish of the day. Ask the captain.