Chilled asparagus with Balsamic vinaigrette and traditional Greek salad and julienne prosciutto kalamata olives with feta cheese.
Diced tomatoes, cucumber, red onions, cilantro, and fresh lime juice.
Fresh salad with sweet lobster and heart of palm mixed with tender slices of Boston lettuce and salty smoked salmon. Dressed with olive oil and lemon.
Our treatment of the American-Italian classic.
Salmon in a savory sauce of fresh tomatoes, basil, and a dollop of our house made pesto sauce.
Pasta shells with a delicate flavor born from the blending of four cheeses: fontina, gruyere, fresh mozzarella and parmesan and serve with Alfredo sauce.
Pasta shells in a creamy tomato sauce made with imported gruyere cheese, fresh ricotta, pork loin, Genoa salame, chicken breast and pancetta.
A combination of green and white angel hair. The sauce is a creamy blend of prosciutto and mushrooms
Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh mozzarella stirred in the last minute.
Penne pasta or angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoon of our fresh pesto sauce.
Each ravioli is stuffed with a mixture of four cheeses: fontina, gruyere, ricotta and parmesan, with a hint of Gorgonzola added. Served in a light creamy tomato sauce.
Small Emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom cream sauce.
Twin boneless chicken breasts with artichoke hearts, capers in a chardonnay wine sauce.
Saffron rice with lobster, topped with sautéed shrimp and smoked salmon, served the American way with vegetables on the side.
Tenderloin medallions over gorgonzola mushroom crea sauce.