Buona Tavola

Grilled eggplant rolled with mozzarella and parmesan cheese spiced with oregano and baked in a light tomato basil sauce

Fresh poached Manila clams and fresh black mussels in a lightly spiced tomato sauce

Grilled garlic bread with diced fresh roma tomatoes, basil, and extra virgin olive oil; add fresh goat

Grilled garlic bread with a mix of sautéed local and imported mushrooms

Thin slices of seared black pepper beef fillet topped with arugula and shaved parmesan cheese in a horseradish dressing

Warm salad of sautéed sea scallops and grilled shrimp with roasted bell peppers, green onions, organic arugula, capers, and garlic in a lemon mustard dressing

Salad of fresh artichoke hearts and diced roma tomatoes with shaved parmesan cheese in a balsamic vinaigrette dressing

Salad of fresh baby spinach, diced organic tomatoes, roasted pine nuts, and red onions in a gorgonzola cheese dressing

A salad of fresh arugula, red apple, crushed walnut, diced roma tomato tossed with homemade balsamic dressing, petal of parmesan cheese served over imported parma prosciutto

Fresh hearts of romaine lettuce served with rosemary garlic croutons, and shaved parmesan cheese in a homemade caesar dressing

Organic mixed baby lettuces, roma tomatoes, and shaved fennel with a balsamic vinaigrette dressing

Salad of radicchio, arugula, mushrooms, and shaved parmesan cheese with rosemary garlic croutons in a homemade caesar dressing

A medley of fresh vegetables and tuscan beans in a savory chicken broth with a touch of basil pesto

Soup of the day

Carnaroli rice with imported porcini mushrooms, fresh water shrimp, organic herbs and white wine cooked in a savory chicken broth

Fettuccine pasta with slowly braised chicken, duck, veal, and beef in an herbed meat sauce

Wide pasta ribbons with sautéed river shrimp, white wine, braised sweet onions and imported prosciutto finished with a light creamy tomato sauce

Hat shaped pasta served with rapine broccoli, sun dried tomatoes, homemade Piemontese sytle pork sausage, garlic, and a splash of tomato sauce

Wide ridged pasta tubes with braised eggplant, roasted garlic, diced roma tomatoes and a splash of organic tomato sauce topped with ricotta cheese

Short tube pasta with garlic and Italian parsley in a spicy tomato sauce

Angel hair pasta with organic tomato fillets, garlic, basil, and a hint of extra virgin olive oil

Homemade tortelloni stuffed with fresh mozzarella and finished in a light tomato sauce

Homemade tortelloni stuffed with roasted veal, spinach, and prosciutto in a porcini mushroom tomato sauce

Homemade tortelloni stuffed with pumpkin and ricotta cheese in a sage and mascarpone cheese sauce topped with toasted walnuts

Homemade potato dumplings in a light creamy pesto sauce

Homemade half moon shaped ravioli stuffed with scampi, imported prosciutto in a light saffron sauce

Linguine pasta with farm-raised Manila clams, sea scallops, small black mussels, and shrimp in a white wine garlic and leek sauce

14-16 oz grilled rib-eye steak marinated with wild herbs and garlic in a gorgonzola Barolo wine reduction sauce

Veal scaloppine with braised Portobello mushroom and roasted garlic in a veal reduction and marsala wine sauce

Free-range chicken breast and wing stuffed with Asiago cheese and imported Prosciutto di Parma pan-seared and finished in the oven with a white wine reduction

Grilled boneless free-range chicken marinated with garlic and herbs served with a rosemary mustard sauce

Grilled fresh eggplant, red and yellow bell peppers, green and yellow zucchini, and sweet onions baked with imported Valle d' Aosta fontina cheese and a light tomato sauce

Fresh fish of the day

Lady fingers dipped in espresso, layered with mascarpone and covered with imported chocolate crumbles.

Fresh homemade berry sorbet with prosecco.

Vanilla cream custard topped with your choice of rich caramel sauce or creamy chocolate sauce. (Antonio recommends half of each)

Three seasonal flavors of homemade gelato served with warm chocolate sauce on the side or basil syrup.

Dark chocolate gelato covered with cocoa powder, chocolate and finely ground hazelnuts, topped with espresso.

House made country apple tart with a polenta crust and served with a cinnamon zabaione.

Chocolate soufflé with a liquid gianduia chocolate heart served on a bed of raspberry sauce, vanilla cream sauce topped with vanilla gelato.