Mesa de Notte

Choice of tomato - Choice of basil or wild mushroom

Sesame seared sliced tuna, toasted French bread crostini and mango salsa

Marinara, BBQ, Latin BBQ or Swedish

Large shrimp simmered in cajun garlic-brown butter

Large shrimp simmered in garlic, lemon white wine sauce

Large shrimp, poached and chilled, cocktail sauce and lemon

Imported parma prosciutto rolled with ripe melon

Imported Parma prosciutto and fresh mozzarella cheese drizzled with extra virgin olive oil, black pepper and shaved parmesan cheese

Toasted Flatbread topped with basil pesto, grilled portobello mushrooms, vine ripe tomatoes and parmesan cheese

Toasted Flatbread topped with basil pesto, garlic sautéed spinach, sliced tomatoes, sliced red onion and feta cheese

Sweet potato rounds topped with goat cheese, dried cranberries, toasted pecans, finished with a honey drizzle

Parma prosciutto rolled with red Anjou pear, bleu cheese, arugula. Finished with balsamic reduction

Risotto balls filled with risotto, parmesan, basil, mozzarella, and pepperoni coated with bread crumbs and deep fried

Fresh pasta squares filled with a lobster and cheese mixture, served in a sherry cream sauce

Large shrimp wrapped in Capellini pasta and fried. Served over a pineapple sweet Thai chili sauce

Large shrimp or scallops wrapped with hickory smoked bacon and finished with choice of sauce

Bamboo skewer with pear tomato, fresh mozzarella, fresh basil, finished with balsamic reduction

Bamboo skewer with pear tomato, fresh mozzarella, genoa salami, Greek olive, artichoke heart, and pepperoncini

Choices of cold cut meats (sorpressata, salami, mortadela, prosciutto, etc.), cheeses (parmesan, fresh mozzarella, brie, gorgonzola, bleu cheese, etc), and fruits and veggies (olives, grapes, apples, peppers, etc). Pricing depends on selections

Sponge cake drizzled with kahlua and layered with mascarpone cheese, Belgian chocolate mousse and raspberry preserves, finished with whipped cream, shaved chocolate and toasted almonds

Italian lady fingers soaked in espresso and coffee liquor, layered with mascarpone cheese mousse and chocolate chips, dusted with dark chocolate cocoa

Mesa's own special filling, chocolate sauce and powdered sugar

chocolate mousse, cheesecake, tiramisu, vanilla

Godiva soaked sponge cake layered with house made flan. Finished with cream cheese frosting and caramel

with choice of flavor

wild mushrooms, Marsala wine sauce

Fresh basil, capers, white wine lemon butter sauce

Lightly breaded, house tomato sauce, parmesan and mozzarella cheeses

Fresh spinach, artichoke hearts, capers, garlic white wine lemon butter sauce

Sautéed in a light egg batter and finished in a white wine lemon butter sauce

Thinly sliced eggplant rolled with ricotta, mozzarella and parmesan cheeses topped with Marinara sauce and parmesan cheese

Sauteed eggplant layers with Marinara sauce, parmesan and mozzarella cheeses

Sliced beef rolled with basil pesto, pine-nuts and parmesan cheese, braised in tomato sauce

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary

Layers of fresh pasta, meat sauce, ricotta, mozzarella and parmesan cheeses

Vodka spiked plum tomato cream sauce with prosciutto and onion

Meat sauce, ricotta, mozzarella and parmesan cheeses

Cheese ravioli, Italian sausage, onion, roasted peppers, marinara sauce

Choice of House Tomato or Marinara sauce

Not recommended for long standing buffets

Vine-ripe tomato sauce with garlic and fresh basil

Potato dumplings simmered in our house Bolognese sauce with a touch of cream. Topped with melted mozzarella cheese

Arugula, sundried tomatoes, wild mushrooms, red onion and artichoke hearts sauteed with garlic, extra virgin olive oil and fresh basil. Finished with shaved Parmigiana Reggiano cheese and white truffle oil

Garlic, olive oil, spinach, Greek olives and vine ripe tomatoes tossed with penne pasta. Topped with feta cheese

Breast of chicken, onion, pancetta, sun-dried tomatoes, wild mushrooms, and fresh spinach in a rich chicken broth

Food cost is very high on this item

Mixed baby lettuces with pear tomatoes, Greek olives and sliced red onions

Hearts of romaine lettuce, shredded parmesan cheese, house-made croutons

Baby spinach leaves, pear tomatoes, sliced red onions, bacon crumbles and feta cheese

Vine-ripe tomato, fresh mozzarella, fresh basil, shaved parmesan cheese, extra virgin olive oil, aged balsamic glaze

Brilliant garnet with orange hues, exuberant fruit and spice on the nose and palate, luscious, full body and flavors, velvety texture and spicy finish

This wine's particular vinification style makes it drinkable at a relatively young age. The result is a rich, full, and smooth wine with great structure

Deep red color and very intense bouquet with spicy, aromatic and jammy notes combining power and finesse. Sensuous and complex, lingering finish

Notes of raisined fruit and cherry flavors. Mild hints of vanilla and spice are present as well. Elegant and warm with a velvety mouthfeel

Masi's Cru wines are reference point wines, from terroirs identified as the finest within Valpolicella. Production is extremely limited

The wine is potent and complex on the nose with spicy notes which mingle with aromas of red fruit, like cherries and plums

Intense ruby red with garnet reflections. The bouquet is ethereal, with aromas of violet, vanilla. Soft and velvety, with traces of spice

A second wine from the producers of Sassicaia. A full-bodied wine of intense red fruit flavor and supple texture supported by ripe, silky tannins

The first Super Tuscan, this wine debuted in 1968. Intense, concentrated and deep ruby colored, this wine offers elegant, complex aromas of red fruit

Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish

Big and lush with huge gobs of fruit in the aroma and flavor. The texture of the wine is soft and supple

Aromas of vanilla, cassis, and sage fill the glass. On the palate, notes of raspberry lingering acidity and a finish of dusty, silky tannins

A round, supple entry leads to a silky, smooth midpalate. Cassis, clove, and toasted oak complement the black and red fruit flavors

Absolut Mandarin. Amaretto, Tuaca, Sour Mix, dash of simple syrup, served up with a brown sugar rim

Captain Morgan White, Kahlua, Baileys, served up

Bailey's Original Irish Cream Liqueur, Smirnoff Green Apple Vodka, shaken and strained, served up in a caramel drizzled martini glass

Jim Beam Apple, Fresh Raspberry, Fresh Orange, Muddled with Orange Bitters, served on the rocks

Delicious mix of Cruzan Mango Rum, Coconut Milk, Orange and Pineapple Juices

Smirnoff Vanilla Vodka, Kahlua, Splash of chocolate liquor, fresh espresso, shaken and strained, and served up

Godiva Chocolate Liqueur, Godiva White Chocolate Liqueur, Ketel One Vodka, shaken and strained, served with chocolate shavings

Limoncello, Three Olive Citrus Vodka, shaken and served up with a lemon wedge

Diplomatico Reserva Exclusiva Rum, Ginger beer, and a dash of bitters, served on the rocks

6 Large shrimp served in a martini glass with cherry tomato caprese and house cocktail sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Prosciutto, vine ripe tomato, fresh mozzarella and Parmigiano Reggiano cheese, grilled marinated eggplant, genoa salami, artichoke hearts, roasted red peppers, Greek olives, red grapes

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and blackberry balsamic vinaigrette

Hearts of romaine lettuce, shaved Parmigiana Reggiano cheese, tossed in House Caesar dressing

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiana Reggiano cheese and aged balsamic reduction

(House salad) mixed lettuces, black olives, pear tomato, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Vine ripe tomatoes, sliced garlic, fresh basil and extra virgin olive oil

Imported Parma prosciutto and Spanish onion simmered in a vodka spiked plum tomato cream sauce

Fresh Clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper (Also available in a plum tomato sauce)

Parmesan cream sauce

Arugula, sundried tomatoes, wild mushrooms, zucchini, yellow squash, red onion and artichoke hearts sautéed with garlic, extra virgin olive oil and fresh basil. Finished with white truffle oil

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth

Our house tomato sauce, meat sauce, or marinara sauce

Fresh garlic and basil sautéed with olive oil

Fresh Salmon filet grilled and topped with sundried tomato vinaigrette. Over spinach and gluten free penne aglio olio

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, sundried tomatoes and capers. Sprinkled with toasted almonds

Scallops, shrimp, clams, mussels and calamari sautéed in a garlic white wine sauce over parmesan risotto (Also available in white wine plum tomato sauce)

Breast of chicken and five large shrimp sautéed with pancetta, scallions, and sundried tomatoes in a garlic brown butter sauce

10 Large Shrimp sautéed in a garlic white wine lemon butter sauce with a pinch of crushed red pepper

Crispy tender young roasted duckling drizzled with Grand Marnier orange glaze and served with grilled vegetables

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with spinach, capers, and artichoke hearts, served over gluten free penne

Boneless breast of chicken grilled and topped with a wild mushroom Marsala wine sauce, served over free penne

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with Italian sausage, mushrooms, pepperoncini peppers, Greek olives, fresh oregano and a splash of red wine vinegar, served over gluten free penne

Lady finger cookies, espresso, Kahlua, mascarpone mousse and chocolate chips

Traditional New York Style cheesecake with cream cheese, sour cream mousse, and a buttery graham cracker crust

Sponge cake, mascarpone cheese, chocolate mousse, raspberry preserves, whipped cream, shaved chocolate and toasted almonds

Marta's Spanish custard topped with caramel

Our mix of sweetened riccota, mascarpone, chocolate chips, and pure vanilla

Layers of chocolate cake, ganache and chips

Hand shaved orange-Grand Marnier Italian ice

Creamy egg custard with sugar and Marsala wine, finished with fresh strawberries

Rich custard topped with caramelized sugar

Sesame seared Ahi Tuna sliced and served on toasted French bread crostini with mango salsa

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

3 Jumbo pan seared scallops, blackened and served with sweet potato lasagna and a garlic white wine lemon butter sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Parma Prosciutto, Genoa salami, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, sweet potato lasagna, grilled marinated eggplant, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Two garlic toasted Italian crostini topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella; and two crostini topped with sun dried tomatoes, red onion, roasted red peppers, balsamic vinaigrette and olive oil

Our own special blend of white beans, pasta, tomatoes and chicken broth

Grilled Portobello mushrooms and fresh leeks simmered in a creamy vegetable broth

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Hearts of romaine lettuce, house made croutons, shaved Parmigiana Reggiano cheese, tossed in Caesar dressing

Baby arugula, spinach, radicchio, toasted pine nuts, with mandarin oranges and sundried tomato vinaigrette

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground pepper, shaved Parmigiana Reggiano cheese with balsamic reduction

(House salad) Mixed baby lettuces, black olives, pear tomatoes, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Roasted pear and gorgonzola pasta purses simmered in a Grand Marnier Mandarin Brown Butter sauce with shaved Parmigiana and toasted pecans

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth tossed with angel hair pasta

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with Fettuccini Alfredo

Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella

Italian sausage and broccoli rapini stuffed ravioli simmered in a sherry cream sauce with sundried tomatoes, wild mushrooms, scallions, and roasted red peppers

Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of penne marinara

Wild mushrooms in a Marsala wine sauce, served over Capellini pasta

White wine lemon butter sauce with capers, spinach, artichoke hearts, and fresh basil served over Capellini pasta

Center cut Pork shank slow braised in a red wine sauce with vegetable ragout, over saffron risotto

Crispy tender young roasted duckling laced with Grand Marnier orange reduction accompanied by parmesan risotto and sliced grilled vegetables

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

8oz Black angus filet mignon grilled and topped with a honey bourbon glaze. Accompanied by a saffron risotto and grilled asparagus

Fresh Atlantic Salmon crusted with pecan meal and finished with Frangelico cream. Accompanied by Parmesan Risotto

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, capers and sundried tomatoes. Served over angel hair and sprinkled with toasted almonds

Fresh Swordfish grilled and topped with roasted pineapple salsa served over toasted coconut risotto

Breast of chicken and five shrimp sautéed in a garlic brown butter sauce with pancetta, sundried tomatoes and scallion, over angel hair pasta

Two 5oz Maine lobster tails simmered in a cognac spiked plum tomato cream sauce with shallots, fresh basil and a pinch of crushed red pepper served over linguini pasta

Jumbo scallops, shrimp, Mahi, clams, mussels and calamari simmered in a white wine plum tomato sauce, over linguini (Can be prepared in a white sauce)

3 Jumbo Scallops and five large shrimp simmered in a garlic white wine lemon butter sauce with sundried tomatoes, artichoke hearts, and capers. Served over black and white fettuccine

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper

Classic Style Ceviche marinated in leche de Tigre, Onions, Cilantro with Rocoto Pepper. Available with Fish, Shrimp or Mixed

Paper thin slices of rare filet mignon with spring mix, shaved Parmigiano cheese, Extra Virgin Olive Oil, fresh black pepper and aged balsamic reduction

Prosciutto, Genoa salami, vine ripe tomato with fresh mozzarella, Parmigiana Reggiano, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

Herbed French bread crostinis topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan bread crumbs crusted and deep fried, accompanied with choice of marinara

Hearts of romaine, parmesan cheese, house croutons, with grilled chicken & Caesar dressing

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with parmigiano romano

Fettuccine Pasta tossed in parmesan cream sauce

Capellini pasta tossed in a rich brown butter sauce with spinach, sundried tomatoes, mushroom, pancetta, and Spanish onion

Cannelloni pasta stuffed with beef, chicken, veal, spinach and ricotta. Finished with melted mozzarella and a plum tomato cream sauce

Thinly sliced eggplant rolled with three cheeses and topped with marinara sauce, served with fettuccine Alfredo

Three cheese ravioli tossed in a plum tomato cream sauce with fresh spinach

Vodka spiked plum tomato cream sauce with Spanish onion

Pasta purses stuffed with Gorgonzola cheese and roasted pear in a Grand Marnier brown butter sauce with toasted pecans and shaved parmigiana Reggiano cheese

10 large shrimp sautéed in garlic white lemon butter sauce with linguine pasta and a pinch of crushed red pepper

Fresh Atlantic Salmon grilled and served with linguine aglio e olio and sundried tomato vinaigrette

Fresh Atlantic Salmon filet sautéed in a macho cream sauce with squid, octopus, shrimp, and scallops. Served over parmesan risotto

Fresh Atlantic Salmon tossed in a pesto cream sauce with fettuccine pasta and finished with toasted pine nuts

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over angel hair pasta

Beef tenderloin tips sautéed in a soy-red wine vinegar sauce with onion, peppers, tomatoes, cilantro, and a dash of sesame oil. Served over parmesan risotto (Also available with chicken or shrimp)

18oz pork shank slowly cooked in a rosemary red wine sauce with vegetable ragout. Served over parmesan risotto

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Skewered beef tenderloin tips and large shrimp (4) marinated with aji panca and served with golden Huancaina potatoes

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | Piccata | 2436 | Cacciatore

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | 2436 | Piccata

Lasagna Bolognese, stuffed shells, and cheese ravioli with house tomato sauce

Choice of tomato - Choice of basil or wild mushroom

Sesame seared sliced tuna, toasted French bread crostini and mango salsa

Marinara, BBQ, Latin BBQ or Swedish

Large shrimp simmered in cajun garlic-brown butter

Large shrimp simmered in garlic, lemon white wine sauce

Large shrimp, poached and chilled, cocktail sauce and lemon

Imported parma prosciutto rolled with ripe melon

Imported Parma prosciutto and fresh mozzarella cheese drizzled with extra virgin olive oil, black pepper and shaved parmesan cheese

Toasted Flatbread topped with basil pesto, grilled portobello mushrooms, vine ripe tomatoes and parmesan cheese

Toasted Flatbread topped with basil pesto, garlic sautéed spinach, sliced tomatoes, sliced red onion and feta cheese

Sweet potato rounds topped with goat cheese, dried cranberries, toasted pecans, finished with a honey drizzle

Parma prosciutto rolled with red Anjou pear, bleu cheese, arugula. Finished with balsamic reduction

Risotto balls filled with risotto, parmesan, basil, mozzarella, and pepperoni coated with bread crumbs and deep fried

Fresh pasta squares filled with a lobster and cheese mixture, served in a sherry cream sauce

Large shrimp wrapped in Capellini pasta and fried. Served over a pineapple sweet Thai chili sauce

Large shrimp or scallops wrapped with hickory smoked bacon and finished with choice of sauce

Bamboo skewer with pear tomato, fresh mozzarella, fresh basil, finished with balsamic reduction

Bamboo skewer with pear tomato, fresh mozzarella, genoa salami, Greek olive, artichoke heart, and pepperoncini

Choices of cold cut meats (sorpressata, salami, mortadela, prosciutto, etc.), cheeses (parmesan, fresh mozzarella, brie, gorgonzola, bleu cheese, etc), and fruits and veggies (olives, grapes, apples, peppers, etc). Pricing depends on selections

Sponge cake drizzled with kahlua and layered with mascarpone cheese, Belgian chocolate mousse and raspberry preserves, finished with whipped cream, shaved chocolate and toasted almonds

Italian lady fingers soaked in espresso and coffee liquor, layered with mascarpone cheese mousse and chocolate chips, dusted with dark chocolate cocoa

Mesa's own special filling, chocolate sauce and powdered sugar

chocolate mousse, cheesecake, tiramisu, vanilla

Godiva soaked sponge cake layered with house made flan. Finished with cream cheese frosting and caramel

with choice of flavor

wild mushrooms, Marsala wine sauce

Fresh basil, capers, white wine lemon butter sauce

Lightly breaded, house tomato sauce, parmesan and mozzarella cheeses

Fresh spinach, artichoke hearts, capers, garlic white wine lemon butter sauce

Sautéed in a light egg batter and finished in a white wine lemon butter sauce

Thinly sliced eggplant rolled with ricotta, mozzarella and parmesan cheeses topped with Marinara sauce and parmesan cheese

Sauteed eggplant layers with Marinara sauce, parmesan and mozzarella cheeses

Sliced beef rolled with basil pesto, pine-nuts and parmesan cheese, braised in tomato sauce

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary

Layers of fresh pasta, meat sauce, ricotta, mozzarella and parmesan cheeses

Vodka spiked plum tomato cream sauce with prosciutto and onion

Meat sauce, ricotta, mozzarella and parmesan cheeses

Cheese ravioli, Italian sausage, onion, roasted peppers, marinara sauce

Choice of House Tomato or Marinara sauce

Not recommended for long standing buffets

Vine-ripe tomato sauce with garlic and fresh basil

Potato dumplings simmered in our house Bolognese sauce with a touch of cream. Topped with melted mozzarella cheese

Arugula, sundried tomatoes, wild mushrooms, red onion and artichoke hearts sauteed with garlic, extra virgin olive oil and fresh basil. Finished with shaved Parmigiana Reggiano cheese and white truffle oil

Garlic, olive oil, spinach, Greek olives and vine ripe tomatoes tossed with penne pasta. Topped with feta cheese

Breast of chicken, onion, pancetta, sun-dried tomatoes, wild mushrooms, and fresh spinach in a rich chicken broth

Food cost is very high on this item

Mixed baby lettuces with pear tomatoes, Greek olives and sliced red onions

Hearts of romaine lettuce, shredded parmesan cheese, house-made croutons

Baby spinach leaves, pear tomatoes, sliced red onions, bacon crumbles and feta cheese

Vine-ripe tomato, fresh mozzarella, fresh basil, shaved parmesan cheese, extra virgin olive oil, aged balsamic glaze

6 Large shrimp served in a martini glass with cherry tomato caprese and house cocktail sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Prosciutto, vine ripe tomato, fresh mozzarella and Parmigiano Reggiano cheese, grilled marinated eggplant, genoa salami, artichoke hearts, roasted red peppers, Greek olives, red grapes

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and blackberry balsamic vinaigrette

Hearts of romaine lettuce, shaved Parmigiana Reggiano cheese, tossed in House Caesar dressing

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiana Reggiano cheese and aged balsamic reduction

(House salad) mixed lettuces, black olives, pear tomato, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Vine ripe tomatoes, sliced garlic, fresh basil and extra virgin olive oil

Imported Parma prosciutto and Spanish onion simmered in a vodka spiked plum tomato cream sauce

Fresh Clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper (Also available in a plum tomato sauce)

Parmesan cream sauce

Arugula, sundried tomatoes, wild mushrooms, zucchini, yellow squash, red onion and artichoke hearts sautéed with garlic, extra virgin olive oil and fresh basil. Finished with white truffle oil

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth

Our house tomato sauce, meat sauce, or marinara sauce

Fresh garlic and basil sautéed with olive oil

Fresh Salmon filet grilled and topped with sundried tomato vinaigrette. Over spinach and gluten free penne aglio olio

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, sundried tomatoes and capers. Sprinkled with toasted almonds

Scallops, shrimp, clams, mussels and calamari sautéed in a garlic white wine sauce over parmesan risotto (Also available in white wine plum tomato sauce)

Breast of chicken and five large shrimp sautéed with pancetta, scallions, and sundried tomatoes in a garlic brown butter sauce

10 Large Shrimp sautéed in a garlic white wine lemon butter sauce with a pinch of crushed red pepper

Crispy tender young roasted duckling drizzled with Grand Marnier orange glaze and served with grilled vegetables

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with spinach, capers, and artichoke hearts, served over gluten free penne

Boneless breast of chicken grilled and topped with a wild mushroom Marsala wine sauce, served over free penne

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with Italian sausage, mushrooms, pepperoncini peppers, Greek olives, fresh oregano and a splash of red wine vinegar, served over gluten free penne

Lady finger cookies, espresso, Kahlua, mascarpone mousse and chocolate chips

Traditional New York Style cheesecake with cream cheese, sour cream mousse, and a buttery graham cracker crust

Sponge cake, mascarpone cheese, chocolate mousse, raspberry preserves, whipped cream, shaved chocolate and toasted almonds

Marta's Spanish custard topped with caramel

Our mix of sweetened riccota, mascarpone, chocolate chips, and pure vanilla

Layers of chocolate cake, ganache and chips

Hand shaved orange-Grand Marnier Italian ice

Creamy egg custard with sugar and Marsala wine, finished with fresh strawberries

Rich custard topped with caramelized sugar

Sesame seared Ahi Tuna sliced and served on toasted French bread crostini with mango salsa

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

3 Jumbo pan seared scallops, blackened and served with sweet potato lasagna and a garlic white wine lemon butter sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Parma Prosciutto, Genoa salami, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, sweet potato lasagna, grilled marinated eggplant, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Two garlic toasted Italian crostini topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella; and two crostini topped with sun dried tomatoes, red onion, roasted red peppers, balsamic vinaigrette and olive oil

Our own special blend of white beans, pasta, tomatoes and chicken broth

Grilled Portobello mushrooms and fresh leeks simmered in a creamy vegetable broth

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Hearts of romaine lettuce, house made croutons, shaved Parmigiana Reggiano cheese, tossed in Caesar dressing

Baby arugula, spinach, radicchio, toasted pine nuts, with mandarin oranges and sundried tomato vinaigrette

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground pepper, shaved Parmigiana Reggiano cheese with balsamic reduction

(House salad) Mixed baby lettuces, black olives, pear tomatoes, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Roasted pear and gorgonzola pasta purses simmered in a Grand Marnier Mandarin Brown Butter sauce with shaved Parmigiana and toasted pecans

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth tossed with angel hair pasta

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with Fettuccini Alfredo

Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella

Italian sausage and broccoli rapini stuffed ravioli simmered in a sherry cream sauce with sundried tomatoes, wild mushrooms, scallions, and roasted red peppers

Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of penne marinara

Wild mushrooms in a Marsala wine sauce, served over Capellini pasta

White wine lemon butter sauce with capers, spinach, artichoke hearts, and fresh basil served over Capellini pasta

Center cut Pork shank slow braised in a red wine sauce with vegetable ragout, over saffron risotto

Crispy tender young roasted duckling laced with Grand Marnier orange reduction accompanied by parmesan risotto and sliced grilled vegetables

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

8oz Black angus filet mignon grilled and topped with a honey bourbon glaze. Accompanied by a saffron risotto and grilled asparagus

Fresh Atlantic Salmon crusted with pecan meal and finished with Frangelico cream. Accompanied by Parmesan Risotto

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, capers and sundried tomatoes. Served over angel hair and sprinkled with toasted almonds

Fresh Swordfish grilled and topped with roasted pineapple salsa served over toasted coconut risotto

Breast of chicken and five shrimp sautéed in a garlic brown butter sauce with pancetta, sundried tomatoes and scallion, over angel hair pasta

Two 5oz Maine lobster tails simmered in a cognac spiked plum tomato cream sauce with shallots, fresh basil and a pinch of crushed red pepper served over linguini pasta

Jumbo scallops, shrimp, Mahi, clams, mussels and calamari simmered in a white wine plum tomato sauce, over linguini (Can be prepared in a white sauce)

3 Jumbo Scallops and five large shrimp simmered in a garlic white wine lemon butter sauce with sundried tomatoes, artichoke hearts, and capers. Served over black and white fettuccine

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

Herbed French bread crostini's topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan breadcrumbs crusted and deep fried, served with Marinara sauce

Paper thin slices of rare filet mignon with spring mix, shaved Parmigiano cheese, EVOO, fresh black pepper and aged balsamic reduction

Prosciutto, Genoa salami, vine ripe tomato with fresh mozzarella, Parmigiana Reggiano, marinated artichoke hearts, roasted red peppers, Greek olives, and marinated eggplant

Creamy Burrata di Bufala served over sliced vine ripe tomatoes and dressed with sundried tomato balsamic vinaigrette. Drizzled with aged balsamic reduction and Served with radicchio and roasted red peppers

Our own special blend of white beans, pasta, tomatoes, and chicken broth

Grilled portobello mushrooms and fresh leeks, simmered in a creamy vegetable broth

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiano Reggiano cheese, and aged balsamic reduction

Hearts of romaine, parmesan cheese, house croutons, with grilled chicken Caesar dressing

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with Parmigiano Reggiano

Fettuccine Pasta tossed in a parmesan cream sauce

Capellini pasta tossed in a rich brown butter sauce with spinach, sundried tomatoes, mushroom, pancetta, and Spanish onion

Cannelloni pasta stuffed with beef, chicken, veal, spinach, and ricotta. Finished with melted mozzarella and a plum tomato cream sauce

A rich white wine parmesan cream sauce with sautéed pancetta, onion, and peas

House tomato or Marinara

Vine ripe tomatoes, sliced garlic, basil, and extra virgin olive oil tossed with angel hair pasta

Thinly sliced eggplant rolled with three cheeses and topped with marinara sauce, served with fettuccine Alfredo

Three cheese ravioli tossed in a plum tomato cream sauce with fresh spinach

Vodka spiked plum tomato cream sauce with Spanish onion

Pasta purses stuffed with Gorgonzola cheese and roasted pear in a Grand Marnier brown butter sauce with toasted pecans

Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella cheeses

EVOO, garlic, basil, spanish onion, wild mushrooms sauteed and tossed with spaghetti pasta

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper. Also available in a plum tomato sauce

Fresh Atlantic Salmon grilled and served with capellini aglio e olio and sundried tomato vinaigrette

10 Large shrimp sautéed in a garlic white wine lemon butter sauce with linguine pasta and a pinch of crushed red pepper

8 Large shrimp Lightly breaded and topped with our house marinara sauce, parmesan and mozzarella cheeses. Served with linguine marinara

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over capellini pasta

Scallops, mussels, shrimp, mahi, clams and calamari simmered in a white wine plum tomato sauce over linguine pasta. Can also be prepared in a garlic white wine sauce

10 Large shrimp sautéed in a vodka spiked plum tomato cream sauce with Spanish onion over linguine pasta

Blackened Mahi fi let topped with savory torrentino mix and served over Risotto primavera. Finished with aged balsamic reduction

18oz Pork shank slowly cooked in a rosemary red wine sauce with vegetable ragout. Served over parmesan risotto

8oz Black Angus Filet Mignon grilled and topped with a mushroom marsala wine sauce and served with roasted red pepper risotto and sautéed vegetables

Capers and fresh basil in a white wine lemon butter sauce. Served over capellini pasta

Sautéed in a light egg batter and finished in a white wine lemon butter sauce. Served over capellini pasta

Lightly breaded and topped with sautéed eggplant, Parma prosciutto, a vodka spiked plum tomato cream sauce, and provolone cheese. Served with a side of capellini marinara

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Wild mushrooms in a Marsala wine sauce. Served over capellini pasta

Sautéed with artichoke hearts, spinach and capers in a white wine lemon sauce. Served over capellini pasta

Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of capellini marinara

Sautéed with prosciutto and fresh sage in a sauce of white wine served over sautéed spinach

Brilliant garnet with orange hues, exuberant fruit and spice on the nose and palate, luscious, full body and flavors, velvety texture and spicy finish

This wine's particular vinification style makes it drinkable at a relatively young age. The result is a rich, full, and smooth wine with great structure

Deep red color and very intense bouquet with spicy, aromatic and jammy notes combining power and finesse. Sensuous and complex, lingering finish

Notes of raisined fruit and cherry flavors. Mild hints of vanilla and spice are present as well. Elegant and warm with a velvety mouthfeel

Masi's Cru wines are reference point wines, from terroirs identified as the finest within Valpolicella. Production is extremely limited

The wine is potent and complex on the nose with spicy notes which mingle with aromas of red fruit, like cherries and plums

Intense ruby red with garnet reflections. The bouquet is ethereal, with aromas of violet, vanilla. Soft and velvety, with traces of spice

A second wine from the producers of Sassicaia. A full-bodied wine of intense red fruit flavor and supple texture supported by ripe, silky tannins

The first Super Tuscan, this wine debuted in 1968. Intense, concentrated and deep ruby colored, this wine offers elegant, complex aromas of red fruit

Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish

Big and lush with huge gobs of fruit in the aroma and flavor. The texture of the wine is soft and supple

Aromas of vanilla, cassis, and sage fill the glass. On the palate, notes of raspberry lingering acidity and a finish of dusty, silky tannins

A round, supple entry leads to a silky, smooth midpalate. Cassis, clove, and toasted oak complement the black and red fruit flavors

Absolut Mandarin. Amaretto, Tuaca, Sour Mix, dash of simple syrup, served up with a brown sugar rim

Captain Morgan White, Kahlua, Baileys, served up

Bailey's Original Irish Cream Liqueur, Smirnoff Green Apple Vodka, shaken and strained, served up in a caramel drizzled martini glass

Jim Beam Apple, Fresh Raspberry, Fresh Orange, Muddled with Orange Bitters, served on the rocks

Delicious mix of Cruzan Mango Rum, Coconut Milk, Orange and Pineapple Juices

Smirnoff Vanilla Vodka, Kahlua, Splash of chocolate liquor, fresh espresso, shaken and strained, and served up

Godiva Chocolate Liqueur, Godiva White Chocolate Liqueur, Ketel One Vodka, shaken and strained, served with chocolate shavings

Limoncello, Three Olive Citrus Vodka, shaken and served up with a lemon wedge

Diplomatico Reserva Exclusiva Rum, Ginger beer, and a dash of bitters, served on the rocks

Classic Style Ceviche marinated in leche de Tigre, Onions, Cilantro with Rocoto Pepper. Available with Fish, Shrimp or Mixed

Paper thin slices of rare filet mignon with spring mix, shaved Parmigiano cheese, Extra Virgin Olive Oil, fresh black pepper and aged balsamic reduction

Prosciutto, Genoa salami, vine ripe tomato with fresh mozzarella, Parmigiana Reggiano, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

Herbed French bread crostinis topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan bread crumbs crusted and deep fried, accompanied with choice of marinara

Hearts of romaine, parmesan cheese, house croutons, with grilled chicken Caesar dressing

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with parmigiano romano

Fettuccine Pasta tossed in parmesan cream sauce

Capellini pasta tossed in a rich brown butter sauce with spinach, sundried tomatoes, mushroom, pancetta, and Spanish onion

Cannelloni pasta stuffed with beef, chicken, veal, spinach and ricotta. Finished with melted mozzarella and a plum tomato cream sauce

Thinly sliced eggplant rolled with three cheeses and topped with marinara sauce, served with fettuccine Alfredo

Three cheese ravioli tossed in a plum tomato cream sauce with fresh spinach

Vodka spiked plum tomato cream sauce with Spanish onion

Pasta purses stuffed with Gorgonzola cheese and roasted pear in a Grand Marnier brown butter sauce with toasted pecans and shaved parmigiana Reggiano cheese

10 large shrimp sautéed in garlic white lemon butter sauce with linguine pasta and a pinch of crushed red pepper

Fresh Atlantic Salmon grilled and served with linguine aglio e olio and sundried tomato vinaigrette

Fresh Atlantic Salmon filet sautéed in a macho cream sauce with squid, octopus, shrimp, and scallops. Served over parmesan risotto

Fresh Atlantic Salmon tossed in a pesto cream sauce with fettuccine pasta and finished with toasted pine nuts

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over angel hair pasta

Beef tenderloin tips sautéed in a soy-red wine vinegar sauce with onion, peppers, tomatoes, cilantro, and a dash of sesame oil. Served over parmesan risotto (Also available with chicken or shrimp)

18oz pork shank slowly cooked in a rosemary red wine sauce with vegetable ragout. Served over parmesan risotto

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Skewered beef tenderloin tips and large shrimp (4) marinated with aji panca and served with golden Huancaina potatoes

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | Piccata | 2436 | Cacciatore

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | 2436 | Piccata

Lasagna Bolognese, stuffed shells, and cheese ravioli with house tomato sauce

Choice of tomato - Choice of basil or wild mushroom

Sesame seared sliced tuna, toasted French bread crostini and mango salsa

Marinara, BBQ, Latin BBQ or Swedish

Large shrimp simmered in cajun garlic-brown butter

Large shrimp simmered in garlic, lemon white wine sauce

Large shrimp, poached and chilled, cocktail sauce and lemon

Imported parma prosciutto rolled with ripe melon

Imported Parma prosciutto and fresh mozzarella cheese drizzled with extra virgin olive oil, black pepper and shaved parmesan cheese

Toasted Flatbread topped with basil pesto, grilled portobello mushrooms, vine ripe tomatoes and parmesan cheese

Toasted Flatbread topped with basil pesto, garlic sautéed spinach, sliced tomatoes, sliced red onion and feta cheese

Sweet potato rounds topped with goat cheese, dried cranberries, toasted pecans, finished with a honey drizzle

Parma prosciutto rolled with red Anjou pear, bleu cheese, arugula. Finished with balsamic reduction

Risotto balls filled with risotto, parmesan, basil, mozzarella, and pepperoni coated with bread crumbs and deep fried

Fresh pasta squares filled with a lobster and cheese mixture, served in a sherry cream sauce

Large shrimp wrapped in Capellini pasta and fried. Served over a pineapple sweet Thai chili sauce

Large shrimp or scallops wrapped with hickory smoked bacon and finished with choice of sauce

Bamboo skewer with pear tomato, fresh mozzarella, fresh basil, finished with balsamic reduction

Bamboo skewer with pear tomato, fresh mozzarella, genoa salami, Greek olive, artichoke heart, and pepperoncini

Choices of cold cut meats (sorpressata, salami, mortadela, prosciutto, etc.), cheeses (parmesan, fresh mozzarella, brie, gorgonzola, bleu cheese, etc), and fruits and veggies (olives, grapes, apples, peppers, etc). Pricing depends on selections

Sponge cake drizzled with kahlua and layered with mascarpone cheese, Belgian chocolate mousse and raspberry preserves, finished with whipped cream, shaved chocolate and toasted almonds

Italian lady fingers soaked in espresso and coffee liquor, layered with mascarpone cheese mousse and chocolate chips, dusted with dark chocolate cocoa

Mesa's own special filling, chocolate sauce and powdered sugar

chocolate mousse, cheesecake, tiramisu, vanilla

Godiva soaked sponge cake layered with house made flan. Finished with cream cheese frosting and caramel

with choice of flavor

wild mushrooms, Marsala wine sauce

Fresh basil, capers, white wine lemon butter sauce

Lightly breaded, house tomato sauce, parmesan and mozzarella cheeses

Fresh spinach, artichoke hearts, capers, garlic white wine lemon butter sauce

Sautéed in a light egg batter and finished in a white wine lemon butter sauce

Thinly sliced eggplant rolled with ricotta, mozzarella and parmesan cheeses topped with Marinara sauce and parmesan cheese

Sauteed eggplant layers with Marinara sauce, parmesan and mozzarella cheeses

Sliced beef rolled with basil pesto, pine-nuts and parmesan cheese, braised in tomato sauce

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary

Layers of fresh pasta, meat sauce, ricotta, mozzarella and parmesan cheeses

Vodka spiked plum tomato cream sauce with prosciutto and onion

Meat sauce, ricotta, mozzarella and parmesan cheeses

Cheese ravioli, Italian sausage, onion, roasted peppers, marinara sauce

Choice of House Tomato or Marinara sauce

Not recommended for long standing buffets

Vine-ripe tomato sauce with garlic and fresh basil

Potato dumplings simmered in our house Bolognese sauce with a touch of cream. Topped with melted mozzarella cheese

Arugula, sundried tomatoes, wild mushrooms, red onion and artichoke hearts sauteed with garlic, extra virgin olive oil and fresh basil. Finished with shaved Parmigiana Reggiano cheese and white truffle oil

Garlic, olive oil, spinach, Greek olives and vine ripe tomatoes tossed with penne pasta. Topped with feta cheese

Breast of chicken, onion, pancetta, sun-dried tomatoes, wild mushrooms, and fresh spinach in a rich chicken broth

Food cost is very high on this item

Mixed baby lettuces with pear tomatoes, Greek olives and sliced red onions

Hearts of romaine lettuce, shredded parmesan cheese, house-made croutons

Baby spinach leaves, pear tomatoes, sliced red onions, bacon crumbles and feta cheese

Vine-ripe tomato, fresh mozzarella, fresh basil, shaved parmesan cheese, extra virgin olive oil, aged balsamic glaze

6 Large shrimp served in a martini glass with cherry tomato caprese and house cocktail sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Prosciutto, vine ripe tomato, fresh mozzarella and Parmigiano Reggiano cheese, grilled marinated eggplant, genoa salami, artichoke hearts, roasted red peppers, Greek olives, red grapes

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and blackberry balsamic vinaigrette

Hearts of romaine lettuce, shaved Parmigiana Reggiano cheese, tossed in House Caesar dressing

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiana Reggiano cheese and aged balsamic reduction

(House salad) mixed lettuces, black olives, pear tomato, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Vine ripe tomatoes, sliced garlic, fresh basil and extra virgin olive oil

Imported Parma prosciutto and Spanish onion simmered in a vodka spiked plum tomato cream sauce

Fresh Clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper (Also available in a plum tomato sauce)

Parmesan cream sauce

Arugula, sundried tomatoes, wild mushrooms, zucchini, yellow squash, red onion and artichoke hearts sautéed with garlic, extra virgin olive oil and fresh basil. Finished with white truffle oil

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth

Our house tomato sauce, meat sauce, or marinara sauce

Fresh garlic and basil sautéed with olive oil

Fresh Salmon filet grilled and topped with sundried tomato vinaigrette. Over spinach and gluten free penne aglio olio

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, sundried tomatoes and capers. Sprinkled with toasted almonds

Scallops, shrimp, clams, mussels and calamari sautéed in a garlic white wine sauce over parmesan risotto (Also available in white wine plum tomato sauce)

Breast of chicken and five large shrimp sautéed with pancetta, scallions, and sundried tomatoes in a garlic brown butter sauce

10 Large Shrimp sautéed in a garlic white wine lemon butter sauce with a pinch of crushed red pepper

Crispy tender young roasted duckling drizzled with Grand Marnier orange glaze and served with grilled vegetables

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with spinach, capers, and artichoke hearts, served over gluten free penne

Boneless breast of chicken grilled and topped with a wild mushroom Marsala wine sauce, served over free penne

Boneless breast of chicken grilled and topped with a garlic white wine lemon butter sauce with Italian sausage, mushrooms, pepperoncini peppers, Greek olives, fresh oregano and a splash of red wine vinegar, served over gluten free penne

Lady finger cookies, espresso, Kahlua, mascarpone mousse and chocolate chips

Traditional New York Style cheesecake with cream cheese, sour cream mousse, and a buttery graham cracker crust

Sponge cake, mascarpone cheese, chocolate mousse, raspberry preserves, whipped cream, shaved chocolate and toasted almonds

Marta's Spanish custard topped with caramel

Our mix of sweetened riccota, mascarpone, chocolate chips, and pure vanilla

Layers of chocolate cake, ganache and chips

Hand shaved orange-Grand Marnier Italian ice

Creamy egg custard with sugar and Marsala wine, finished with fresh strawberries

Rich custard topped with caramelized sugar

Sesame seared Ahi Tuna sliced and served on toasted French bread crostini with mango salsa

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

3 Jumbo pan seared scallops, blackened and served with sweet potato lasagna and a garlic white wine lemon butter sauce

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction

Parma Prosciutto, Genoa salami, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, sweet potato lasagna, grilled marinated eggplant, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Two garlic toasted Italian crostini topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella; and two crostini topped with sun dried tomatoes, red onion, roasted red peppers, balsamic vinaigrette and olive oil

Our own special blend of white beans, pasta, tomatoes and chicken broth

Grilled Portobello mushrooms and fresh leeks simmered in a creamy vegetable broth

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Hearts of romaine lettuce, house made croutons, shaved Parmigiana Reggiano cheese, tossed in Caesar dressing

Baby arugula, spinach, radicchio, toasted pine nuts, with mandarin oranges and sundried tomato vinaigrette

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground pepper, shaved Parmigiana Reggiano cheese with balsamic reduction

(House salad) Mixed baby lettuces, black olives, pear tomatoes, sliced red onions, pepperoncini pepper, and marinated artichoke hearts

Roasted pear and gorgonzola pasta purses simmered in a Grand Marnier Mandarin Brown Butter sauce with shaved Parmigiana and toasted pecans

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth tossed with angel hair pasta

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with Fettuccini Alfredo

Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella

Italian sausage and broccoli rapini stuffed ravioli simmered in a sherry cream sauce with sundried tomatoes, wild mushrooms, scallions, and roasted red peppers

Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of penne marinara

Wild mushrooms in a Marsala wine sauce, served over Capellini pasta

White wine lemon butter sauce with capers, spinach, artichoke hearts, and fresh basil served over Capellini pasta

Center cut Pork shank slow braised in a red wine sauce with vegetable ragout, over saffron risotto

Crispy tender young roasted duckling laced with Grand Marnier orange reduction accompanied by parmesan risotto and sliced grilled vegetables

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

8oz Black angus filet mignon grilled and topped with a honey bourbon glaze. Accompanied by a saffron risotto and grilled asparagus

Fresh Atlantic Salmon crusted with pecan meal and finished with Frangelico cream. Accompanied by Parmesan Risotto

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, capers and sundried tomatoes. Served over angel hair and sprinkled with toasted almonds

Fresh Swordfish grilled and topped with roasted pineapple salsa served over toasted coconut risotto

Breast of chicken and five shrimp sautéed in a garlic brown butter sauce with pancetta, sundried tomatoes and scallion, over angel hair pasta

Two 5oz Maine lobster tails simmered in a cognac spiked plum tomato cream sauce with shallots, fresh basil and a pinch of crushed red pepper served over linguini pasta

Jumbo scallops, shrimp, Mahi, clams, mussels and calamari simmered in a white wine plum tomato sauce, over linguini (Can be prepared in a white sauce)

3 Jumbo Scallops and five large shrimp simmered in a garlic white wine lemon butter sauce with sundried tomatoes, artichoke hearts, and capers. Served over black and white fettuccine

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

Herbed French bread crostini's topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan breadcrumbs crusted and deep fried, served with Marinara sauce

Paper thin slices of rare filet mignon with spring mix, shaved Parmigiano cheese, EVOO, fresh black pepper and aged balsamic reduction

Prosciutto, Genoa salami, vine ripe tomato with fresh mozzarella, Parmigiana Reggiano, marinated artichoke hearts, roasted red peppers, Greek olives, and marinated eggplant

Creamy Burrata di Bufala served over sliced vine ripe tomatoes and dressed with sundried tomato balsamic vinaigrette. Drizzled with aged balsamic reduction and Served with radicchio and roasted red peppers

Our own special blend of white beans, pasta, tomatoes, and chicken broth

Grilled portobello mushrooms and fresh leeks, simmered in a creamy vegetable broth

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiano Reggiano cheese, and aged balsamic reduction

Hearts of romaine, parmesan cheese, house croutons, with grilled chicken & Caesar dressing

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with Parmigiano Reggiano

Fettuccine Pasta tossed in a parmesan cream sauce

Capellini pasta tossed in a rich brown butter sauce with spinach, sundried tomatoes, mushroom, pancetta, and Spanish onion

Cannelloni pasta stuffed with beef, chicken, veal, spinach, and ricotta. Finished with melted mozzarella and a plum tomato cream sauce

A rich white wine parmesan cream sauce with sautéed pancetta, onion, and peas

House tomato or Marinara

Vine ripe tomatoes, sliced garlic, basil, and extra virgin olive oil tossed with angel hair pasta

Thinly sliced eggplant rolled with three cheeses and topped with marinara sauce, served with fettuccine Alfredo

Three cheese ravioli tossed in a plum tomato cream sauce with fresh spinach

Vodka spiked plum tomato cream sauce with Spanish onion

Pasta purses stuffed with Gorgonzola cheese and roasted pear in a Grand Marnier brown butter sauce with toasted pecans

Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella cheeses

EVOO, garlic, basil, spanish onion, wild mushrooms sauteed and tossed with spaghetti pasta

Fresh clams sautéed in a garlic white wine sauce with fresh basil and a pinch of crushed red pepper. Also available in a plum tomato sauce

Fresh Atlantic Salmon grilled and served with capellini aglio e olio and sundried tomato vinaigrette

10 Large shrimp sautéed in a garlic white wine lemon butter sauce with linguine pasta and a pinch of crushed red pepper

8 Large shrimp Lightly breaded and topped with our house marinara sauce, parmesan and mozzarella cheeses. Served with linguine marinara

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over capellini pasta

Scallops, mussels, shrimp, mahi, clams and calamari simmered in a white wine plum tomato sauce over linguine pasta. Can also be prepared in a garlic white wine sauce

10 Large shrimp sautéed in a vodka spiked plum tomato cream sauce with Spanish onion over linguine pasta

Blackened Mahi fi let topped with savory torrentino mix and served over Risotto primavera. Finished with aged balsamic reduction

18oz Pork shank slowly cooked in a rosemary red wine sauce with vegetable ragout. Served over parmesan risotto

8oz Black Angus Filet Mignon grilled and topped with a mushroom marsala wine sauce and served with roasted red pepper risotto and sautéed vegetables

Capers and fresh basil in a white wine lemon butter sauce. Served over capellini pasta

Sautéed in a light egg batter and finished in a white wine lemon butter sauce. Served over capellini pasta

Lightly breaded and topped with sautéed eggplant, Parma prosciutto, a vodka spiked plum tomato cream sauce, and provolone cheese. Served with a side of capellini marinara

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Wild mushrooms in a Marsala wine sauce. Served over capellini pasta

Sautéed with artichoke hearts, spinach and capers in a white wine lemon sauce. Served over capellini pasta

Lightly breaded and topped with our slow cooked house tomato sauce, parmesan and mozzarella cheeses. Served with a side of capellini marinara

Sautéed with prosciutto and fresh sage in a sauce of white wine served over sautéed spinach

Brilliant garnet with orange hues, exuberant fruit and spice on the nose and palate, luscious, full body and flavors, velvety texture and spicy finish

This wine's particular vinification style makes it drinkable at a relatively young age. The result is a rich, full, and smooth wine with great structure

Deep red color and very intense bouquet with spicy, aromatic and jammy notes combining power and finesse. Sensuous and complex, lingering finish

Notes of raisined fruit and cherry flavors. Mild hints of vanilla and spice are present as well. Elegant and warm with a velvety mouthfeel

Masi's Cru wines are reference point wines, from terroirs identified as the finest within Valpolicella. Production is extremely limited

The wine is potent and complex on the nose with spicy notes which mingle with aromas of red fruit, like cherries and plums

Intense ruby red with garnet reflections. The bouquet is ethereal, with aromas of violet, vanilla. Soft and velvety, with traces of spice

A second wine from the producers of Sassicaia. A full-bodied wine of intense red fruit flavor and supple texture supported by ripe, silky tannins

The first Super Tuscan, this wine debuted in 1968. Intense, concentrated and deep ruby colored, this wine offers elegant, complex aromas of red fruit

Its masculine structure is harnessed by a beautiful balance of acidity and dark fruits with a long, cassis-laced finish

Big and lush with huge gobs of fruit in the aroma and flavor. The texture of the wine is soft and supple

Aromas of vanilla, cassis, and sage fill the glass. On the palate, notes of raspberry lingering acidity and a finish of dusty, silky tannins

A round, supple entry leads to a silky, smooth midpalate. Cassis, clove, and toasted oak complement the black and red fruit flavors

Absolut Mandarin. Amaretto, Tuaca, Sour Mix, dash of simple syrup, served up with a brown sugar rim

Captain Morgan White, Kahlua, Baileys, served up

Bailey's Original Irish Cream Liqueur, Smirnoff Green Apple Vodka, shaken and strained, served up in a caramel drizzled martini glass

Jim Beam Apple, Fresh Raspberry, Fresh Orange, Muddled with Orange Bitters, served on the rocks

Delicious mix of Cruzan Mango Rum, Coconut Milk, Orange and Pineapple Juices

Smirnoff Vanilla Vodka, Kahlua, Splash of chocolate liquor, fresh espresso, shaken and strained, and served up

Godiva Chocolate Liqueur, Godiva White Chocolate Liqueur, Ketel One Vodka, shaken and strained, served with chocolate shavings

Limoncello, Three Olive Citrus Vodka, shaken and served up with a lemon wedge

Diplomatico Reserva Exclusiva Rum, Ginger beer, and a dash of bitters, served on the rocks

Classic Style Ceviche marinated in leche de Tigre, Onions, Cilantro with Rocoto Pepper. Available with Fish, Shrimp or Mixed

Paper thin slices of rare filet mignon with spring mix, shaved Parmigiano cheese, Extra Virgin Olive Oil, fresh black pepper and aged balsamic reduction

Prosciutto, Genoa salami, vine ripe tomato with fresh mozzarella, Parmigiana Reggiano, marinated artichoke hearts, roasted red peppers, Greek olives and red grapes

Dusted in Mesa's special seasoned flour and fried crispy. Served with Marinara sauce

Herbed French bread crostinis topped with vine ripe tomatoes, fresh basil, sliced garlic, extra virgin olive oil and fresh mozzarella

White bread, thinly sliced prosciutto, provolone cheese, mozzarella, parmesan bread crumbs crusted and deep fried, accompanied with choice of marinara

Hearts of romaine, parmesan cheese, house croutons, with grilled chicken & Caesar dressing

Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette

Light marinara with fresh Italian sausage, eggplant, garlic, fresh basil and fresh oregano. Finished with parmigiano romano

Fettuccine Pasta tossed in parmesan cream sauce

Capellini pasta tossed in a rich brown butter sauce with spinach, sundried tomatoes, mushroom, pancetta, and Spanish onion

Cannelloni pasta stuffed with beef, chicken, veal, spinach and ricotta. Finished with melted mozzarella and a plum tomato cream sauce

Thinly sliced eggplant rolled with three cheeses and topped with marinara sauce, served with fettuccine Alfredo

Three cheese ravioli tossed in a plum tomato cream sauce with fresh spinach

Vodka spiked plum tomato cream sauce with Spanish onion

Pasta purses stuffed with Gorgonzola cheese and roasted pear in a Grand Marnier brown butter sauce with toasted pecans and shaved parmigiana Reggiano cheese

10 large shrimp sautéed in garlic white lemon butter sauce with linguine pasta and a pinch of crushed red pepper

Fresh Atlantic Salmon grilled and served with linguine aglio e olio and sundried tomato vinaigrette

Fresh Atlantic Salmon filet sautéed in a macho cream sauce with squid, octopus, shrimp, and scallops. Served over parmesan risotto

Fresh Atlantic Salmon tossed in a pesto cream sauce with fettuccine pasta and finished with toasted pine nuts

Fresh Mahi fillet sautéed in a white wine lemon butter sauce with artichoke hearts, sun-dried tomatoes and capers. Sprinkled with toasted almonds and served over angel hair pasta

Beef tenderloin tips sautéed in a soy-red wine vinegar sauce with onion, peppers, tomatoes, cilantro, and a dash of sesame oil. Served over parmesan risotto (Also available with chicken or shrimp)

18oz pork shank slowly cooked in a rosemary red wine sauce with vegetable ragout. Served over parmesan risotto

Boneless beef short ribs slowly braised in a cabernet wine sauce with Spanish onion and fresh rosemary. Served with parmesan risotto

Skewered beef tenderloin tips and large shrimp (4) marinated with aji panca and served with golden Huancaina potatoes

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | Piccata | 2436 | Cacciatore

Parmigiana | Sorrentino | Scarpariello | Marsala | Francese | 2436 | Piccata

Lasagna Bolognese, stuffed shells, and cheese ravioli with house tomato sauce