Quattro Caffé

baby calamari, lightly dusted with flour and fried. served with a spicy tomato sauce

chilled calamari, shrimp, scallops and diced tomatoes tossed in a lemon dressing

portobello and shitake mushrooms sauteed in a white wine sauce

shrimp and artichoke hearts on a bed of arugula, topped with a white wine lemon dressing

thinly sliced filet mignon tartare topped with arugula, shaved parmesan and lemon vinaigrette

sliced fresh mozzarella and roma tomatoes drizzled with extra virgin olive oil. basil garnish

mixed baby greens, diced tomatoes and julienne carrots tossed in a balsamic dressing

mixed baby greens, corn, strawberries and feta cheese tossed in a balsamic dressing

a plate of baby greens topped with cherry tomatoes, feta cheese and strips of beef tenderloin

baby field greens, farm goat cheese rolled in crushed walnuts with oven roasted roma tomatoes

spinach, walnuts, mushrooms, pancetta and julienne tomatoes tossed in a balsamic dressing

sliced grilled chicken breast, warm brie, diced tomatoes and seasonal greens with a grilled panini garnish

fresh tomato sauce, imported mozzarella, basil and extra virgin olive oil

grilled eggplant, zucchini, mushroom, spinach, roasted tomatoes and topped with farm goat cheese

fresh tomato sauce, imported mozzarella, prosciutto, artichokes, mushrooms and black olives

fresh tomato sauce, imported mozzarella, prosciutto and chopped arugula

grilled chicken breast, asparagus, oven-roasted tomato, with a light basil mayo dressing

oven-roasted turkey, pancetta, arugula, roma tomato, rosemary mayo dressing

thinly sliced filet mignon, sliced brie cheese, spinach and caramelized onions

fresh tomato sauce, basil with a dash of mascarpone cheese

marinated artichokes, sundried tomatoes, served in a white wine and garlic sauce

handmade ravioli filled with chicken and ricotta cheese in a fresh tomato basil sauce

goat, fontina and ricotta cheese ravioli with porcini mushrooms in a tomato sauce

tortellini filled with leeks and fresh ricotta in a browned butter and sage sauce

sauteed shrimp and scallops, fresh tomatoes in an aromatic herb sauce w/egg fettuccine

scottish smoked salmon in a light tomato cream sauce garnished with sliced arugula

manila clams with parsley, white wine and a hint of garlic

sauteed chicken breast folded with prosciutto and fontina. asiago mashed potatoes

grilled salmon, topped with checca sauce and served over a bed of sauteed asparagus

8-oz grilled filet mignon, with asiago mashed potatoes, sauteed asparagus and baby carrots

seasoned veal escalope, sauteed with mushrooms in a white wine sauce

absolut citron, guava nectar, freshly squeezed lemon juice and triple sec served in a martini glass rimmed with sugar

toasted foccacia topped with diced roma tomatoes, basil, garlic and extra virgin olive oil.

pizza topped with shrimp, calamari, scallops, halibut and salmon sauteed in a marinara sauce

fettuccine tossed with shrimp and mushrooms sauteed in a sherry wine and cream sauce.