Imported prosciutto with seasonal fresh fruits.

Grilled portobello, mix green salad, goat cheese, and olive oil-balsamic dressing.

Mussels with garlic, dry white wine and fresh herb.

Eggplant Parmagian with fresh tomato and basil.

Fresh Buffalo mozzarella with roasted red bell peppers and tomato.

Thinly sliced beef fillet with baby arugala, shaved Parmagian, lemon and olive oil.

Octopus salad with steamed potato, red onions, caper berries, olive oil and lemon.

Venetian rice and green pea soup.

Baby arugala salad with fresh pear, aged pecorino cheese in a lemon dressing.

Mixed green salad with balsamic vinaigrette and virgin olive oil.

Arugala, endive, radicchio and cherry tomatoes with lemon dressing.

Classic Caesar salad for 2.

Mixed chopped salad with vegetables.

Hand rolled pasta made with ricotta in a lamb ragout.

Lobster ravioli with champagne and shallots in a light aurora sauce.

Ricotta and spinach crepes in a fresh tomato sauce.

With fresh chopped tomato, garlic, olive oil and portobello mushrooms.

Potato dumplings served in meat ragout.

Scallops, shrimp, cultured mussels and little neck clams served with garlic, virgin olive oil and fresh herbs.

Ravioli stuffed with veal and spinach in an herb and veal sauce.

Jumbo lump crab meat, fresh tomato and shallots.

Roasted eggplant, fresh tomato, basil and diced Buffalo mozzarella.

Spinach and ricotta gnocchi in a creamy truffle sauce.

Arborio rice with fresh mushroom , dry porciniand truffle oil.

Roasted rack of lamb with Dijon mustard; aromatic bread crumbs and dry white wine.

Parmesan encrusted breast of chicken in a white wine lemon sauce.

Topped with prosciutto, eggplant and melted fontina.

lb. thin grilled breast of chicken topped with arugala and tomato.

Breast of chicken in a portobello mushroom sauce with white wine.

Grilled veal chop with an aromatic salsa verde.

Veal scaloppini in a mixed mushroom sauce with sherry wine.

Topped with prosciutto, Fontina cheese and red pepper.

lb. and breaded veal chop with baby arugala, red onion and cherry tomato.

Grilled sliced black Angus steak served over arugola, garlic, rosemary and roasted potato.

Roasted 1/2 duck in a orange sauce with black olives over broccoli rabe.

Pork tenderloin grilled in a Barolo and balsamic reduction sauce, and sauteed spinach.

Roasted homemade sausage with peppers, onions and mushrooms.

Roasted with rosemary and shallots in a garlic sauce.

Sauteed sole with fresh thyme and artichoke in a lemon and white wine sauce.

Lightly fried squid and zucchini.

Grilled jumbo shrimp with cognac, garlic and basil.

Grilled fillet of salmon with mixed vegetable caponata and pesto sauce drops.

Roasted monkfish with olives, capers and fresh tomato.

Combination of seafood in a light tomato and herb broth.

Potatoes that have been mashed and mixed with milk, butter, and seasoning.

Cooked over dry heat.