이루 몬도 베키오

fresh buffalo mozzarella with sliced tomato, roasted peppers and prosciutto di parma, topped with basil and tuscan olive oil

seared sea scallops in a light citrus sauce, garnished with radicchio and pignoli

roasted vegetables with fresh goat cheese and mixed baby greens served slightly warm

wild mushrooms breaded with parmigiano, lightly sauteed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth

shrimp sauteed with saffron, cannelini beans, fresh herb and prosciutto with a touch of tomato and basil

raw paper-thin sliced beef, topped with parmigiano shavings, white truffle oil and arugola

steamed clams with white wine sauce, garlic and fresh herbs

roasted butternut squash ravioli topped with buffalo mozzarella and crushed amoretta in a sage brown butter

capellini in a slow roasted meat sauce with fresh herbs, finished with a mascarpone cream cheese

tomato and basil sauce

sausage and wild mushrooms in a light tomato basil sauce

homemade pasta with fresh tomato, cream, vodka, snow peas basil

spicy tomato and basil sauce with shitake mushrooms and black olives

hot cherry peppers, mushrooms, prosciutto and black olives in a light tomato sauce

arugola shrimp in a fresh tomato basil sauce sherry laced cream sauce

shrimp, asparagus sun-dried tomatoes in a light brandy cream sauce

a delicate blend of seafood in a light tomato sauce with fresh thyme

cannelini beans with pasta, prosciutto, fresh oregano and a touch of plum tomato

tortellini in a light chicken broth with julienne vegetables and black truffles

spinach with roasted pear and imported gorgonzola

arugola, sun-dried tomatoes, roasted peppers, buffalo mozzarella and fresh tomatoes with balsamic vinegar and virgin olive oil

fresh fennel, finely sliced, with italian radicchio, balsamic vinegar and parmigiano shavings (seasonal)

sauteed finely sliced mushrooms, sliced artichoke combined with baby greens, with a truffle vinaigrette

red snapper sauteed with fresh rosemary and garlic, garnished with wild mushrooms and asparagus

red snapper sauteed with fresh herbs in a very light tomato sauce

shrimp wrapped with pancetta, then topped with reggiano and finished with porcini essence

shrimp sauteed with shallots, imported prosciutto, lemon and fresh basil

filet of sole breaded with hazelnuts, lightly sauteed, topped with arugula, roasted peppers and fresh tomato

st. peter's fish sauteed with capers and artichoke hearts in white wine sauce and fresh tomato

pan-roasted salmon with a champagne mustard sauce

striped bass with a delicate tomato broth, black olives, capers and white wine

scallopine of veal topped with prosciutto, eggplant, fontina and sliced tomato in a sage-infused wine sauce

scallopine of veal sauteed with prosciutto, porcini mushrooms and balsamic vinegar

boneless veal chop pounded very thin, breaded with parmigiano and bread crumbs, lightly sauteed, topped with arugola, tomato and parmigiano shavings

veal chop cut from the rack, delicately seasoned, then grilled with rosemary and sage

boneless veal chop stuffed with fontina, prosciutto and truffles in a marsala wine sauce with artichoke hearts

pan-seared veal chop with imported mushrooms, peppercorns, cognac and dijon mustard

tender pieces of chicken sauteed with white wine, garlic and sausage

breast of chicken sauteed with imported mushrooms in a light tomato sauce with sun-dried tomatoes

loin of pork topped with cheese and prosciutto, served over sauteed spinach in a marsala wine with fresh herbs

grilled lamb chops with natural sauce accented with balsamic vinegar

medallions of filet mignon in white wine sauce with cherry peppers, wild mushrooms and capers with a touch of fresh tomato

medallions of filet mignon with imported gorgonzola, brandy and a touch of cream, topped with asparagus

with pignoli nuts and raisins

fresh buffalo mozzarella with sliced tomato, roasted peppers and prosciutto di parma, topped with basil and tuscan olive oil

seared sea scallops in a light citrus sauce, garnished with radicchio and pignoli

roasted vegetables with fresh goat cheese and mixed baby greens served slightly warm

wild mushrooms breaded with parmigiano, lightly sauteed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth

shrimp sauteed with saffron, cannelini beans, fresh herb and prosciutto with a touch of tomato and basil

raw paper-thin sliced beef, topped with parmigiano shavings, white truffle oil and arugola

steamed clams with white wine sauce, garlic and fresh herbs

roasted butternut squash ravioli topped with buffalo mozzarella and crushed amoretta in a sage brown butter

capellini in a slow roasted meat sauce with fresh herbs, finished with a mascarpone cream cheese

tomato and basil sauce

sausage and wild mushrooms in a light tomato basil sauce

homemade pasta with fresh tomato, cream, vodka, snow peas & basil

spicy tomato and basil sauce with shitake mushrooms and black olives

hot cherry peppers, mushrooms, prosciutto and black olives in a light tomato sauce

arugola & shrimp in a fresh tomato & basil sauce sherry laced cream sauce

shrimp, asparagus & sun-dried tomatoes in a light brandy cream sauce

a delicate blend of seafood in a light tomato sauce with fresh thyme

cannelini beans with pasta, prosciutto, fresh oregano and a touch of plum tomato

tortellini in a light chicken broth with julienne vegetables and black truffles

spinach with roasted pear and imported gorgonzola

arugola, sun-dried tomatoes, roasted peppers, buffalo mozzarella and fresh tomatoes with balsamic vinegar and virgin olive oil

fresh fennel, finely sliced, with italian radicchio, balsamic vinegar and parmigiano shavings (seasonal)

sauteed finely sliced mushrooms, sliced artichoke combined with baby greens, with a truffle vinaigrette

red snapper sauteed with fresh rosemary and garlic, garnished with wild mushrooms and asparagus

red snapper sauteed with fresh herbs in a very light tomato sauce

shrimp wrapped with pancetta, then topped with reggiano and finished with porcini essence

shrimp sauteed with shallots, imported prosciutto, lemon and fresh basil

filet of sole breaded with hazelnuts, lightly sauteed, topped with arugula, roasted peppers and fresh tomato

st. peter's fish sauteed with capers and artichoke hearts in white wine sauce and fresh tomato

pan-roasted salmon with a champagne mustard sauce

striped bass with a delicate tomato broth, black olives, capers and white wine

scallopine of veal topped with prosciutto, eggplant, fontina and sliced tomato in a sage-infused wine sauce

scallopine of veal sauteed with prosciutto, porcini mushrooms and balsamic vinegar

boneless veal chop pounded very thin, breaded with parmigiano and bread crumbs, lightly sauteed, topped with arugola, tomato and parmigiano shavings

veal chop cut from the rack, delicately seasoned, then grilled with rosemary and sage

boneless veal chop stuffed with fontina, prosciutto and truffles in a marsala wine sauce with artichoke hearts

pan-seared veal chop with imported mushrooms, peppercorns, cognac and dijon mustard

tender pieces of chicken sauteed with white wine, garlic and sausage

breast of chicken sauteed with imported mushrooms in a light tomato sauce with sun-dried tomatoes

loin of pork topped with cheese and prosciutto, served over sauteed spinach in a marsala wine with fresh herbs

grilled lamb chops with natural sauce accented with balsamic vinegar

medallions of filet mignon in white wine sauce with cherry peppers, wild mushrooms and capers with a touch of fresh tomato

medallions of filet mignon with imported gorgonzola, brandy and a touch of cream, topped with asparagus

with pignoli nuts and raisins