BABY SPINACH, RED ONIONS, SLICED ALMONDS TOMATOES, CHOPPED BACON GORGONZALA CHEESE TOPPED WITH HARD BOILED EGG IN ITALIAN DRESSING.

THINLY SLICED EGGPLANT FILLED WITH FRESH RICOTTA AND SAUTEED SPINACH IN VODKA SAUCE

MUSSELS AND CLAMS IN A GARLIC, PLUM TOMATO, BASIL AND WHITE WINE SAUCE

TOASTED CIABATTA BREAD TOPPED WITH CHOPPED WILD CAUGHT SHRIMP IN A SCAMPI SAUCE

FRESH FUSILI PASTA TOSSED WITH FILET MIGNON PIECES IN A CHIANTI SAUCE TOPPED WITH SHAVED PARMIGIANO REGGIANO

CHOPPED HAM, VIDALIA ONIONS, PEAS & MUSHROOMS IN A LITE CREAM SAUCE

CHEESE RAVIOLI TOPPED WITH HOMEMADE WITH SAUCE 

BREADED CHICKEN CUTLETS BAKED WITH PROSCIUTTO AND FRESH MOZZARELLA TOPPED WITH ARUGULA AND SHAVED PARMIGIANO, DRIZZLED WITH BALSAMIC GLAZE SERVED WITH PASTA

BROILED WITH CAUGHT SALMON WITH PLUM TOMATO AND CAPERS, KALAMATA OLIVES, AND ARTICHOKES SERVED WITH SAUTEED SPINACH 

FRENCH CUT VEAL CHOP STUFFED WITH PROSCIUTTO AND MOZZARELLA CHEESE IN A MUSHROOM MARSALA SAUCE SERVED WITH BROCCOLI RABE 

WILD FILET OF SOLE IN PANKO TOPPED WITH SHALLOT AND ORANGE REDUCTION SERVED WITH BROCCOLI IN GARLIC & OIL