A select few antipasti from various regions in Italy.
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Filet Mignon sliced wafer thin cured in an olive oil and lemon emulsion under a baby rucola salad with shavings of Parmigiano Reggiano.
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Baby rucola and red beets tossed with smoked prosciutto, toasted pine nuts, goat cheese and roasted peppers, in a fig balsamic dressing.
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Rucola salad with dried figs, walnuts, pears and gorgonzola cheese in an extra virgin olive oil-balsamic vinegar dressing.
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Imported from Naples buffalo milk mozzarella served with bresaola (cured beef), baby rucola, tomato and olives.
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Lightly semolina floured calamari deep fried.
(Fresh off the boat-never frozen from Rhode Island)
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Mussels steamed open in a tomato broth with garlic, oregano, parsley and an ample amount of white wine.
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Pork, fennel seed, broccoli rabe and sweet provolone sausage, grilled and served over a chick pea polenta and sautéed lentils, topped with goat cheese.
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Portobello mushroom topped with goat cheese, black truffle and toasted almonds, baked and drizzled with balsamic.
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Baby rucola tossed with prosciutto, artichokes, shavings of parmigiano cheese, olives and capers in a leek-garlic-olive oil dressing.
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Imported sheep milk ricotta cannoli from Sicily

Mascarpone, cream cheese, cannoli shell base

Vanilla, cream, caramelized sugar

60% cocoa, melted nutella, vanilla gelato

Homemade pistachio pannacotta

Homemade tiramisu’.

Italian imported porcini sautéed in a white wine onion-touch of cream sauce, served with homemade fettuccine.
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Italian ground sausage sautéed with diced eggplant and mushrooms, served with pennette pasta.
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Pennette pasta tossed with smoked pancetta, onion and eggplant in a plum tomato sauce.
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Casarecce pasta tossed with ground sausage, butternut squash and smoked mozzarella in a white wine-touch of cream sauce.
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Cheese tortellini served in a mushroom sauce with prosciutto, shallots, green peas and a touch of cream.
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Homemade potato gnocchi served in a veal-pork-beef-tomato ragu’ sauce.
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Diced Maine Shrimp sautéed with zucchini, grape tomatoes, shallot and garlic in a white wine-saffron sauce, tossed with casarecce pasta.
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Mussels, shrimp, clams and calamari sautéed in a white wine-roasted tomato garlic sauce served with risotto arborio.
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Maine lobster meat sautéed with shallot and cherry tomatoes in a white wine-tomato-touch of cream sauce, served with homemade fettuccine over a layer of pesto.
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Filets of veal sautéed with mushrooms, figs and shallots, topped with goat cheese and served in a veal demiglaze sauce.
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Tender filets of veal sautéed in a lemon-caper-butter sauce with artichokes and sun dried tomatoes
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All natural flat iron steak lightly breaded, flash seared and topped with rucola, shavings of parmigiano and bruschetta tomatoes, served next to mascarpone flavored mashed potatoes.
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All natural boneless chicken thigh topped with prosciutto and fontina cheese sautéed with shallots and mushrooms and served next to rosemary roasted potatoes.
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Salmon dusted with fresh herbs and pistachio, baked, topped with fried leeks, drizzled with a balsamic-wasabi dressing served next to spinach and baked squash.
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All natural chicken thigh sautéed with shitakee mushrooms, black olives, sun-dried tomatoes and artichokes.
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Pork medallions pan-seared and topped with a yellow apple-scallion-pancetta-demiglaze touch of honey sauce, served next to mascarpone flavored mashed potatoes and red beets.
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Red snapper filet sautéed with clams, mussels and calamari in a white wine-saffron seafood stock sauce, served over crostini.
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