Dinner Menu

Choose 1 Cheese 1 Meat. Served with crostini. Cheese options: Sharp Provolone, Pistachio Pecorino, Truffle Pecorino, Fresh mozzarella, Gorgonzola Crumbles, House special (All our cheeses, and meats are imported from Italy). Meats: Prosciutto crudo, Rosemarie ham, Sopressata, Dry sausage, Pancetta. Veggies: Roasted peppers, Artichoke Hearts, Olives, Eggplant, Sundried tomatoes, Pepperoncini. Extras: Local honey, Jam, Candied Walnuts, olive oil, balsamic glaze.

Choose 2 cheese, 2 meat, 2 veggie, 1 extra. Served with crostini. Cheese options: Sharp Provolone, Pistachio Pecorino, Truffle Pecorino, Fresh mozzarella, Gorgonzola Crumbles, House special (All our cheeses, and meats are imported from Italy). Meats: Prosciutto crudo, Rosemarie ham, Sopressata, Dry sausage, Pancetta. Veggies: Roasted peppers, Artichoke Hearts, Olives, Eggplant, Sundried tomatoes, Pepperoncini. Extras: Local honey, Jam, Candied Walnuts, olive oil, balsamic glaze.

Fresh mozzarella with a creamy center, served over warm butter beans with roasted cherry tomatoes. Finished with EVOO, Florida orange blossom honey, and imported aged balsamic glaze.

Fresh mozzarella and sliced tomato with oil-cured black olives, capers & basil, drizzled with XVOO and imported aged balsamic glaze, served with arugula.

Fresh bruschetta tomatoes seasoned, with garlic and Italian herbs and spices. Served over toasted crostini topped with burrata and arugula and balsamic glaze.

Calamari sautéed in a savory sauce of EVOO, garlic, onions, capers, black oil-cured olives, banana peppers, & San Marzano tomatoes.

Fresh clams (medium necks,) and fresh mussels steamed in your choice of sauces: *garlic and EVOO, *fra-Diavolo sauce, *pesto cream sauce, *saffron & shallots cream sauce,* bruschetta tomatoes wine sauce.

Fresh broccoli rabe, sautéed in XVOO, garlic, sundried tomatoes, and oil-cured black olives. Additions: sweet Italian sausage chunks, 2 colossal shrimp.

Fresh Spinach leaf, mixed lettuce, red onions, apples, cran-raisins, grilled shrimp, and candied walnuts.

Arugula topped with roasted pears, crispy prosciutto, candy walnuts and burrata. Finished in a balsamic glaze

Mixed lettuce, tomatoes, red onions, grilled chicken, cran-raisins, sliced almonds, and gorgonzola cheese.

Baked breaded eggplant slices layered with tomato sauce and topped with mozzarella.

Roasted eggplant rolled with spinach, ricotta and mozzarella cheese. Topped with a plum tomato sauce, mozzarella and baked.

Layered roasted eggplant with a plum tomato sauce and shaved parmesan cheese topped with fresh basil.

Pan seared chicken breast, prepared in a truffle cream sauce with asparagus, sun dried tomatoes and shiitake mushrooms.

Fried chicken cutlet topped with mozzarella and baked. Finished with creamy spinach, wild mushroom and gorgonzola cream sauce. Served with chef's vegetable.

Chicken sautéed with shitake mushrooms and asparagus, topped with mozzarella, and finished with a light San Marzano plum tomato wine sauce.

Sautéed chicken breast and sausage chunks prepared with with sautéed garlic, mushroom, sundried tomatoes, kalamata olives and capers. Finished sherry wine balsamic glaze and Italian herbs.

Veal, chicken, and one jumbo shrimp in a lemon and wine butter sauce.

Veal scaloppini, topped with roasted eggplant, roasted red peppers, and mozzarella. Finished with sauteed mushrooms, in a light San Marzano plum tomato sauce and Chardonnay Wine.

Pan seared bone in Cheshire pork chop finished with a Marsala wine sauce with crispy pancetta and mushrooms.

Sautéed Veal scaloppini topped with prosciutto and mozzarella. Prepared in a white wine butter sauce, seasoned with sage. Served over fresh steamed spinach. (No side of Pasta)

Lightly egg battered veal scaloppini and artichokes, prepared in a creamy lemon butter sauce with capers and cherry tomatoes

Penne pasta prepared with mushrooms and sausage chunks in a creamy four cheese sauce. Topped with toasted bread crumbs, served baked.

Clams, mussels, calamari, and shrimp, sautéed with garlic & EVOO, finished in a light San Marzano plum tomato wine sauce. Can be prepared in a fra-Diavilo sauce.

Manilla clams, sautéed with garlic, XVOO in a light San Marzano plum tomato & wine sauce.

Creamy parmesan Arborio Risotto with diced mushrooms, asparagus and shrimp

Cavatelli pasta prepared with broccoli rabe and sausage chunks, sautéed with garlic, EVOO, sundried tomatoes and black oil cured olives, with a hint of red pepper flakes.

Cavatelli pasta prepared with fresh arugula, butter beans, artichoke hearts and cherry roasted tomatoes, sautéed in garlic and EVOO, topped with fresh basil & burrata.

Ravioli stuffed with wild mushroom. Prepared in a slow braised short rib port wine, tomato ragu.

Penne prepared with sautéed shitake mushrooms and homemade Bolognese, finished with a creamy pink vodka sauce, topped with shaved parmesan.

Light and fluffy Gnocchi pasta prepared in an creamy Asiago, thyme sauce with shrimp, spinach, shiitake and button mushrooms.

This robust flavored dish of Gnocchi pasta is tossed in a pink creamy Gorgonzola cheese and tomato sauce with asparagus, shitake mushroom and sundried tomatoes.

Egg fettuccini tossed with sautéed mushroom, spinach, shrimps, and bruschetta tomatoes in a creamy Alfredo sauce with a hint of Sherry wine.

Ravioli, stuffed with chunks of lobster meat & cheese, prepared with Shitake Mushroom and toasted almonds in a creamy champagne sauce.

Ravioli, stuffed with chunks of lobster meat & cheese, prepared in a creamy saffron sauce with shrimp, and roasted cherry tomatoes

Spaghetti pasta prepared in a creamy cheese sauce with crispy pancetta and peas.

Cannelloni (Homemade pasta) filled with ricotta, mozzarella, and spinach, baked with tomato sauce, and smothered with mozzarella.

A traditional favorite. Homemade pasta layered with ricotta, mozzarella, and meat sauce, topped with more mozzarella. Everyone's Favorite!