Fresco Steak & Seafood Grill

Shrimp Cocktail, Jumbo Lump Crab Meat, Oysters, Clams served with Cocktail & Mustard Sauce

Jumbo Shrimp served with Homemade Cocktail Sauce

Served with Minuet and Cocktail Sauce

A combination of Shrimp, Scallops, Calamari, and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil and Fresh Herbs

Chilled Littlenecks served with Cocktail Sauce

Fresh Maryland Crab Meat served with Mustard & Cocktail Sauce

Sesame encrusted Tuna Sashimi, with seaweed Salad, and ginger soy sauce

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams Casino, Eggplant Rollatini, Crispy Zucchini

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with fresh Lump Crabmeat Imperial

with French Dijon Mustard Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Crispy Calamari served with Marinara Sauce

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Baked in an Herb Garlic Butter

Filled with a Blend of Ricotta and Parmesan Cheeses

Served with Red Onions, Virgin Olive Oil, Balsamic Glaze and Fresh Basil

Ask Your Server for Today's Selection

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Romaine Lettuce tossed with Croutons, Parmesan Cheese and Classic Caesar Dressing

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, Kalamata Olives

Baby Greens, Fried Goat Cheese, Fresh Pears & Pignoli Nuts with Balsamic

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, served on a Portobello Mushroom

Layered with Roasted Red Peppers, Portobello Mushrooms and Smoked Mozzarella, finished with Porcini Mushroom Sauce

22 oz. Rib Eye Steak Grilled and Served with Roasted Shallots finished with a Herb Garlic Butter

Grilled and topped with Herb Garlic Butter

Encrusted with Seasoned Bread Crumbs and served with a Honey Mint Sauce

Served over White Cannellini Bean Salad, Baby Greens, Roasted Garlic and Lemon Dressing

18 oz. Rib Pork Chop grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes & Broccoli Rabe

Lightly Pounded, encrusted with Italian Bread Crumbs, served Parmigiana or Milanese Style

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and a Broiled 8oz. Lobster Tail with Drawn Butter

Crab Stuffed Filet of Bronzini finished with a Chardonnay Beurre Blanc sauce and served with Potatoes and Asparagus

Grilled with Kalamata Olives, Capers, Tomatoes & Virgin Olive Oil Served with Grilled Vegetables and Potatoes

Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic, Lemon & Olive Oil

Lobster, Shrimp and Scallops sautéed with Asparagus, Grape Tomatoes and Risotto finished with White Truffle Oil

Sautéed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley

Served over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

Horseradish Encrusted Salmon served with a Dijon Mustard Sauce

Maryland Lump Crab Meat Broiled and Glazed with a Chardonnay Beurre Blanc Sauce

Shrimp, Scallops, Clams, Mussels and Calamari Sautéed in a Spicy Red Sauce and Served on a Bed of Linguini

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, garnished with Clams and Mussels

Broiled and Stuffed with Lump Crab Imperial

Served Over Linguini

Francese, Marsala or Parmigiana Style

Layered with Portobello Mushroom, Roasted Red Pepper and Smoked Mozzarella with a Porcini Mushroom Sauce

Grilled Breast of Chicken served over Boston Bibb Lettuce with Roasted Peppers, Goat Cheese and Portobello Mushroom with Fresh Tomato Basil Vinaigrette

Chicken Breasts sautéed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Francese, Marsala or Parmigiana Style

Lightly Dipped in Flour and Egg, sautéed in White Wine, Lemon and Butter served with Sautéed Spinach

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

Served in a Tomato Basil Cream Sauce with Shiitake Mushroom and Baby Shrimp

Quill-Shaped Pasta in a Pink Tomato Basil Cream Sauce with Parmesan Cheese

Baby Clams sautéed in Olive Oil, Garlic, White Wine & Fresh Basil, served over Linguini Pasta

Fresh Cavatelli Pasta with Shrimp, Sausage, Asparagus and Grape Tomatoes with Roasted Garlic and Olive Oil

Beef, Pork and Veal Ragu finished with Mascarpone Cheese

Grilled Seasonal Vegetables, White Cannellini Beans & Baby Greens with Balsamic Glaze

Filled with a Blend of Ricotta and Parmesan Cheese, served with a side of Pasta

Served with Minuet and Cocktail Sauce

Jumbo Shrimp Served with Homemade Cocktail Sauce

Chilled Littlenecks Served with Cocktail Sauce

Sesame encrusted Tuna Sashimi, seaweed salad and ginger soy sauce

Fresh Maryland Crab Meat served with Mustard Cocktail Sauce.

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams Casino, Eggplant Rollatini, Crispy Zucchini

Baked with Herb Butter, Peppers, Shallots Bacon.

Crispy Calamari served with Marinara Sauce.

Baked with Fresh Lump Crab Imperial.

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Baked in an herb-garlic butter sauce. Served with garlic herb focaccia

Filled with a Blend of Ricotta and Parmesan Cheeses

Served with Red Onions, Virgin Olive Oil, Balsamic Glaze and Fresh Basil

Ask Your Server for Today's Selection

Romaine Lettuce tossed with Croutons, Parmesan Cheese and Classic Caesar Dressing

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, Kalamata Olives

Baby Greens, Fried Goat Cheese, Fresh Pears Pignoli Nuts with Balsamic

Chick Peas, Grape Tomatoes, Red Onions Shaved Parmesan with a Lemon Olive Oil Dressing.

A Combination of Shrimp, Scallops, Calamari, and Jumbo Lump Crab Meat marinated in Extra Virgin Olive Oil and Fresh Herbs

Grilled Chicken Breast, Roasted Peppers, Fresh Mozzarella, Arugula Balsamic Vinegar

Served with a Dijon Mustard sauce

Portobello Mushroom, Sundried Tomatoes. Grilled Zucchini, Aged Provolone Cheese and Roasted Peppers with Fresh Basil

Served with Red Onions, Arugula, Roasted Peppers, Tomatoes and Balsamic Vinaigrette

Saffron Pasta filled with Lobster Meat with Tomato Basil Cream Sauce Shiitake Mushrooms garnished with Baby Shrimp

Filled with a Blend of Ricotta and Parmesan Cheese, Served with Linguini

With White Clam Sauce and Baby Clams, sautéed in Olive Oil, Garlic, White Wine and Fresh Basil served over Linguini

Beef, Veal Pork Ragu finished with Mascarpone Cheese

Francese, Marsala or Parmigiana Style

Francese, Marsala or Parmigiana Style

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

Lightly Pounded, encrusted with Italian Bread Crumbs, served Parmigiana or Milanese Style

Served over White Cannellini Bean Salad, Baby Greens, Roasted Garlic and Lemon Dressing

Maryland Lump Crabmeat Broiled and Glazed with Chardonnay Beurre Blanc Sauce

Horseradish Encrusted Salmon served with a Dijon Mustard sauce

Served over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

With Lump Crab Imperial Stuffing

Served Over Linguini

Grilled with Kalamata Olives, Capers, Tomatoes Virgin Olive Oil Served with Grilled Vegetables and Potatoes

Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, fnished in a Lemon Wine Butter Sauce

Shrimp, Scallops, Clams, Mussels and Calamari Sautéed in a Spicy Red Sauce and Served on a Bed of Linguini

Lobster, Shrimp and Scallops sautéed with Asparagus, Grape Tomatoes and Risotto finished with White Truffle Oil

18 oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes Broccoli Rabe

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, served on a Portobello Mushroom

Encrusted with Seasoned Bread Crumbs and served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and a Broiled 8oz. Lobster Tail with Drawn Butter

Jumbo Shrimp served with Homemade Cocktail Sauce

Served with Minuet and Cocktail Sauce

A combination of Shrimp, Scallops, Calamari, and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil and Fresh Herbs

Chilled Littlenecks served with Cocktail Sauce

Fresh Maryland Crab Meat served with Mustard Cocktail Sauce

Sesame encrusted Tuna Sashimi, with seaweed Salad, and ginger soy sauce

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams Casino, Eggplant Rollatini, Crispy Zucchini

Baked with Herb Butter, Peppers, Shallots Bacon

Baked with fresh Lump Crabmeat Imperial

with French Dijon Mustard Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Crispy Calamari served with Marinara Sauce

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Baked in an Herb Garlic Butter

Filled with a Blend of Ricotta and Parmesan Cheeses

Served with Red Onions, Virgin Olive Oil, Balsamic Glaze and Fresh Basil

Ask Your Server for Today's Selection

Grilled Seasonal Vegetables, White Cannellini Beans Baby Greens with Balsamic Glaze

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms- tossed with a Balsamic Vinaigrette

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Romaine Lettuce tossed with Croutons, Parmesan Cheese and Classic Caesar Dressing

Chick Peas, Grape Tomatoes, Red Onions Shaved Parmesan with a Lemon Olive Oil Dressing

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, Kalamata Olives

Baby Greens, Fried Goat Cheese, Fresh Pears Pignoli Nuts with Balsamic

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, served on a Portobello Mushroom

Layered with Roasted Red Peppers, Portobello Mushrooms and Smoked Mozzarella, finished with Porcini Mushroom Sauce

Grilled and topped with Herb Garlic Butter

Encrusted with Seasoned Bread Crumbs and served with a Honey Mint Sauce

Served over White Cannellini Bean Salad, Baby Greens, Roasted Garlic and Lemon Dressing

18 oz. Rib Pork Chop grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes Broccoli Rabe

Lightly Pounded, encrusted with Italian Bread Crumbs, served Parmigiana or Milanese Style

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and a Broiled 8oz. Lobster Tail with Drawn Butter

Crab Stuffed Filet of Bronzini finished with a Chardonnay Beurre Blanc sauce and served with Potatoes and Asparagus

Grilled with Kalamata Olives, Capers, Tomatoes Virgin Olive Oil Served with Grilled Vegetables and Potatoes

Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

Lobster, Shrimp and Scallops sautéed with Asparagus, Grape Tomatoes and Risotto finished with White Truffle Oil

Served over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

Horseradish Encrusted Salmon served with a Dijon Mustard Sauce

Maryland Lump Crab Meat Broiled and Glazed with a Chardonnay Beurre Blanc Sauce

Shrimp, Scallops, Clams, Mussels and Calamari Sautéed in a Spicy Red Sauce and Served on a Bed of Linguini

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, garnished with Clams and Mussels

Broiled and Stuffed with Lump Crab Imperial

Served Over Linguini

Francese, Marsala or Parmigiana Style

Chicken Breasts sautéed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Francese, Marsala or Parmigiana Style

Lightly Dipped in Flour and Egg, sautéed in White Wine, Lemon and Butter served with Sautéed Spinach

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

Penne Pasta in a Tomato Basil Cream Sauce

Served in a Tomato Basil Cream Sauce with Shiitake Mushroom and Baby Shrimp

Quill-Shaped Pasta in a Pink Tomato Basil Cream Sauce with Parmesan Cheese

Baby Clams sautéed in Olive Oil, Garlic, White Wine Fresh Basil, served over Linguini Pasta

Beef, Pork and Veal Ragu finished with Mascarpone Cheese

Grilled Seasonal Vegetables, White Cannellini Beans Baby Greens with Balsamic Glaze

Filled with a Blend of Ricotta and Parmesan Cheese, served with a side of Pasta

Served with Minuet and Cocktail Sauce

Jumbo Shrimp Served with Homemade Cocktail Sauce

Chilled Littlenecks Served with Cocktail Sauce

Sesame encrusted Tuna Sashimi, seaweed salad and ginger soy sauce

Fresh Maryland Crab Meat served with Mustard & Cocktail Sauce.

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams Casino, Eggplant Rollatini, Crispy Zucchini

Baked with Herb Butter, Peppers, Shallots & Bacon.

Crispy Calamari served with Marinara Sauce.

Baked with Fresh Lump Crab Imperial.

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Baked in an herb-garlic butter sauce. Served with garlic herb focaccia

Filled with a Blend of Ricotta and Parmesan Cheeses

Served with Red Onions, Virgin Olive Oil, Balsamic Glaze and Fresh Basil

Ask Your Server for Today's Selection

Romaine Lettuce tossed with Croutons, Parmesan Cheese and Classic Caesar Dressing

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, Kalamata Olives

Baby Greens, Fried Goat Cheese, Fresh Pears & Pignoli Nuts with Balsamic

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing.

A Combination of Shrimp, Scallops, Calamari, and Jumbo Lump Crab Meat marinated in Extra Virgin Olive Oil and Fresh Herbs

Grilled Chicken Breast, Roasted Peppers, Fresh Mozzarella, Arugula & Balsamic Vinegar

Served with a Dijon Mustard sauce

Portobello Mushroom, Sundried Tomatoes. Grilled Zucchini, Aged Provolone Cheese and Roasted Peppers with Fresh Basil

Served with Red Onions, Arugula, Roasted Peppers, Tomatoes and Balsamic Vinaigrette

Saffron Pasta filled with Lobster Meat with Tomato Basil Cream Sauce & Shiitake Mushrooms garnished with Baby Shrimp

Filled with a Blend of Ricotta and Parmesan Cheese, Served with Linguini

With White Clam Sauce and Baby Clams, sautéed in Olive Oil, Garlic, White Wine and Fresh Basil served over Linguini

Beef, Veal & Pork Ragu finished with Mascarpone Cheese

Francese, Marsala or Parmigiana Style

Francese, Marsala or Parmigiana Style

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

Lightly Pounded, encrusted with Italian Bread Crumbs, served Parmigiana or Milanese Style

Served over White Cannellini Bean Salad, Baby Greens, Roasted Garlic and Lemon Dressing

Maryland Lump Crabmeat Broiled and Glazed with Chardonnay Beurre Blanc Sauce

Horseradish Encrusted Salmon served with a Dijon Mustard sauce

Served over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

With Lump Crab Imperial Stuffing

Served Over Linguini

Grilled with Kalamata Olives, Capers, Tomatoes & Virgin Olive Oil Served with Grilled Vegetables and Potatoes

Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, fnished in a Lemon Wine Butter Sauce

Shrimp, Scallops, Clams, Mussels and Calamari Sautéed in a Spicy Red Sauce and Served on a Bed of Linguini

Lobster, Shrimp and Scallops sautéed with Asparagus, Grape Tomatoes and Risotto finished with White Truffle Oil

18 oz. Rib Pork Chop Grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes & Broccoli Rabe

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, served on a Portobello Mushroom

Encrusted with Seasoned Bread Crumbs and served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and a Broiled 8oz. Lobster Tail with Drawn Butter

Jumbo Shrimp served with Homemade Cocktail Sauce

Served with Minuet and Cocktail Sauce

A combination of Shrimp, Scallops, Calamari, and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil and Fresh Herbs

Chilled Littlenecks served with Cocktail Sauce

Fresh Maryland Crab Meat served with Mustard & Cocktail Sauce

Sesame encrusted Tuna Sashimi, with seaweed Salad, and ginger soy sauce

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams Casino, Eggplant Rollatini, Crispy Zucchini

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with fresh Lump Crabmeat Imperial

with French Dijon Mustard Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Crispy Calamari served with Marinara Sauce

Gulf Shrimp coated with Coconut served with Tropical Fruit Salsa and Chili Mango Sauce

Baked in an Herb Garlic Butter

Filled with a Blend of Ricotta and Parmesan Cheeses

Served with Red Onions, Virgin Olive Oil, Balsamic Glaze and Fresh Basil

Ask Your Server for Today's Selection

Grilled Seasonal Vegetables, White Cannellini Beans & Baby Greens with Balsamic Glaze

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms- tossed with a Balsamic Vinaigrette

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Pignoli Nuts, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Romaine Lettuce tossed with Croutons, Parmesan Cheese and Classic Caesar Dressing

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with a Lemon Olive Oil Dressing

Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese, Red Onions, Kalamata Olives

Baby Greens, Fried Goat Cheese, Fresh Pears & Pignoli Nuts with Balsamic

Grilled Beef Tenderloin wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, served on a Portobello Mushroom

Layered with Roasted Red Peppers, Portobello Mushrooms and Smoked Mozzarella, finished with Porcini Mushroom Sauce

Grilled and topped with Herb Garlic Butter

Encrusted with Seasoned Bread Crumbs and served with a Honey Mint Sauce

Served over White Cannellini Bean Salad, Baby Greens, Roasted Garlic and Lemon Dressing

18 oz. Rib Pork Chop grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes & Broccoli Rabe

Lightly Pounded, encrusted with Italian Bread Crumbs, served Parmigiana or Milanese Style

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and a Broiled 8oz. Lobster Tail with Drawn Butter

Crab Stuffed Filet of Bronzini finished with a Chardonnay Beurre Blanc sauce and served with Potatoes and Asparagus

Grilled with Kalamata Olives, Capers, Tomatoes & Virgin Olive Oil Served with Grilled Vegetables and Potatoes

Shrimp, Scallops, Stuffed Lobster Tail, Salmon and Crab Cake, finished in a Lemon Wine Butter Sauce

Lobster, Shrimp and Scallops sautéed with Asparagus, Grape Tomatoes and Risotto finished with White Truffle Oil

Served over an Array of Grilled Vegetables with a Light Tomato Basil Dressing

Horseradish Encrusted Salmon served with a Dijon Mustard Sauce

Maryland Lump Crab Meat Broiled and Glazed with a Chardonnay Beurre Blanc Sauce

Shrimp, Scallops, Clams, Mussels and Calamari Sautéed in a Spicy Red Sauce and Served on a Bed of Linguini

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, garnished with Clams and Mussels

Broiled and Stuffed with Lump Crab Imperial

Served Over Linguini

Francese, Marsala or Parmigiana Style

Chicken Breasts sautéed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Francese, Marsala or Parmigiana Style

Lightly Dipped in Flour and Egg, sautéed in White Wine, Lemon and Butter served with Sautéed Spinach

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

Penne Pasta in a Tomato Basil Cream Sauce

Served in a Tomato Basil Cream Sauce with Shiitake Mushroom and Baby Shrimp

Quill-Shaped Pasta in a Pink Tomato Basil Cream Sauce with Parmesan Cheese

Baby Clams sautéed in Olive Oil, Garlic, White Wine & Fresh Basil, served over Linguini Pasta

Beef, Pork and Veal Ragu finished with Mascarpone Cheese

Grilled Seasonal Vegetables, White Cannellini Beans & Baby Greens with Balsamic Glaze

Filled with a Blend of Ricotta and Parmesan Cheese, served with a side of Pasta