DINNER

mixed marinated imported Italian olives

pan seared crispy cornmeal w/ mixed mushrooms,  in white wine butter sauce, goat cheese & truffle oil

imported Italian Burrata mozzarella w/ sliced tomatoes, baby arugula, pesto sauce & EV olive oil

toasted casereccio bread with chopped tomatoes 

basil garlic & mix green. E.V. olive oil drizzle

 sautéed organic PEI mussels in white wine & grape tomatoes or spicy tomato sauce w/garlic toasted bread

homemade crab cakes with lemon aioli, 

baby arugula, chili flakes

deep fried calamari, fresh cod, shrimp & zucchini w/ lemon aioli & spicy marinara dip

Piadina w/ grilled zucchini and fresh ricotta cheese

Piadina w/ imported Parma prosciutto, baby arugula &  mozzarella cheese

grilled chicken breast salad w/baby arugula, 

grape tomatoes, black olives in balsamic dressing

Brussels sprouts salad tossed w/ radicchio, walnuts, grated imported Grana Padano cheese & lemon evoo dressing

kale salad w/ organic grapefruit, pinenuts, shaved pecorino Romano & E.V. Olive oil

 potato dumplings in pesto sauce with grape tomatoes

little ear shape pasta with fried eggplant smothered 

in rich tomato sauce topped w/ aged ricotta salata 

spinach lasagna w/ mixed vegetables in a fresh marinara sauce

butternut squash filled tortelli in butter sauce & white truffle oil

egg free short twisted pasta with pork sausage and

mix mushrooms in cream sauce

long wide cut pasta w/ traditional Bolognese ragout 

homemade spaghetti w/ mixed fresh seafood 

in fresh marinara sauce

 grilled USDA prime rib-eye steak (10oz.) w/mixed peppercorn in cream sauce, served w/mashed potatoes

sautéed veal scaloppini in a lemon white wine butter capers sauce served w/roasted potatoes 

 Grilled Norwegian salmon fillet (9oz.) in citrus reduction & served with roasted zucchini & arugula

Lady fingers soaked in espresso. mascarpone cheese and cocoa powder

Ricotta cheesecake with caramelized orange reduction

Chocolate mousse topped with strawberries

Vanilla ice cream drowned in a shot of espresso