Cheese filled rings of pasta in broth

Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasonings

Iceburg and romaine lettuce with your choice of dressing

An assortment of organically grown tri-color mescalun salad with a whole grain mustard viniagrette

with balsamic viniagrette

Prepared with shrimp, arugula, sundried tomatoes, garlic and oil

Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil

Fresh clams sauteed with olive oil, garlic and wine

Plum tomatoes with fresh basil

In a sauce of Basil, tomato, cream and shitake mushrooms

With sauteed eggplant, zucchini, ricotta cheese, sundried and plum tomatoes and fresh basil

Sauteed with garlic, olive oil and florets of broccoli

Stuffed with a blend of spinach and italian cheeses. Topped with prosciutto and tomato basil sauce

Shrimp and lobster sauteed with olive oil & garlic in a white clam sauce. Garnished with mussels and whole baby clams, served over angel hair pasta

Gulf shrimp sauteed in olive oil and fresh basil in a spicy red sauce over linguine

Lightly Breaded cutlet topped with tomato sauce and mozzarella cheese

Breast of chicken dipped in flour and egg then sauteed in lemon, butter and white wine

Served on a bed of spinach leaves and topped with a tomato and caper balsamic viniagrette

Chicken breast sauteedwith cayenne pepper and sundried tomatoes in a porcini mushroom sauce

Chicken Breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage

Grilled prime tenderloin of beef wrapped in bacon, topped with herbed breadcrumbs and finished with a brandy demi-glaze sauce

with Maison Butter and roasted shallots

Baby rack of lamb topped with seasoned breadcrumbs, served with a honey mint sauce

Grilled with portabella mushrooms, grilled zucchini and a caper dijonnaise sauce

Sauteed in a sauce of olive oil, garlic, capers, lemon, tomato and parsely

Finished with a French Dijon mustard sauce

With Chardonnay dill sauce

Glazed with a Beurre Blanc sauce

Topped with warm roasted eggplant and sundried tomatoes, marinated in fresh thyme and olive oil

Topped with a tomato and caper balsamic viniagrette

With lump crab imperial stuffing

Sauteed in a light tomato sauce, garnished with clams and mussels

Sauteed with onions, mushrooms, fresh herbs and scallions. Topped with shoestring potatoes

A tantalizing variety of seafood - shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce and served on a bed of linguini

Sauteed in olive oil, garlic, herbs and white wine over linguini

Lightly dipped in flour and egg then sauteed in lemon, butter and white wine. Served over linguini

Assorted Seafood - Shrimp, scallops, lobster, clams and mussels simmered in a mild savory sauce with a hint of Pernod and fresh vegetables

Medallions of veal tenderloin marinated in olive oil, fresh herbs and garlic. Served over arugala salad and roasted peppers with balsamic viniagrette

Medallions of veal tenderloin sauteed with olive oil, garlic, shitake mushrooms, plum tomatoes, basil and capers

Medallions ov veal sauteed with prosciutto, artichokes and sage. Served on a bed of spinach and topped with mozzarella cheese

Lightly breaded cutlet topped with tomato sauce and mozzerella cheese

Scallopini rolled with prosciutto, a blend of cheeses and sauteed with imported porcini mushrooms in Madiera wine and demi-glaze

Lightly dipped in flour and egg then sauteed in lemon, butter and white wine.

With mushrooms, demi-glaze and Marsala wine