Amarena

Vanilla Italian Gelato with a succulent wild Italian cherries

Italian putting serve with strawberry creame

A lovely regional dessert from northern Italy made just for people who enjoy Chocolate

Savoiardi dipped in espresso, Mascarpone Cream

Thick Hollow Spaghetti Noodle Sauteed with Bacon, Onions, Pecorino Romano cheese in a Tomato Sauce

Homemade Potatoes Dumplings in a Gorgonzola cheese Sauce

Homemade Traditional Meat Lasagna

Linguine noodle Pasta with Fresh Manila Clams, Garlic, Parsley, Bread Crams in a White Wine Sauce

Homemade Small Ears Pasta with Broccoli Rabe, Italian Sausage in a Spicy white Wine Sauce

Large Tube Pasta with Smoked Prosciutto, Sundried Tomatoes, Arugula in a creamy Madeira wine Sauce

Large tube pasta with Porcini mushrooms, prosciutto, truffle blended in a pink cream Sauce

Homemade Large Broad Fettuccine noodle with Wild Boar meat ragout (Fort Hunter, Central California)

Homemade Butternut Squash Ravioli topped with Salty Ricotta Cheese in a Brown Butter and Sage Sauce

Homemade Tagliolini Noodle with Mushrooms and Truffle Sauce

Romaine Salad tossed with Extra Virgin Olive Oil dressing, coddled Eggs, Garlic, Shaved Parmigiano Reggiano cheese and Croutons

A spicy Cucumber Salad with Organic Heirloom Tomatoes, Red Onions, Basil in a Balsamic Vinegar and Extra Virgin Olive Oil dressing

Arugula Salad with Pecorino Romano Cheese, Fresh Pears, Cherry Tomatoes and Balsamic Vinegar dressing

Grilled Racks of Lamb served with Blueberry Sauce, served with Fried Milked Zucchini and Mushed Potatoes

Cross-cut Veal Shanks slowly cooked and braised with Vegetables served over a bad of Polenta

Free Range Roasted Half Chicken marinated and served with Sauté Baby Spinach and Mashed Potatoes

Roasted Wild Salmon, Organic Cherry Tomatoes, Calamata Olives, Capers, Raw Red Onions in a Light Extra Virgin Olive Oil Sauce served with Mushed Potatoes and Sauté Baby Spinach

Veal Scaloppine with Prosciutto, Sage and smoked mozzarella cheese sauté in a White Wine Sauce served with Milked Fried Zucchini and Mash Potatoes

Rice Balls stuffed with Spinach and Ricotta cheese served with tomato sauce

Diced Organic Heirlooms Tomatoes, Fresh Red Onions in a Balsamic Vinegar and Extra Virgin Olive Oil Dressing over a Toasted Garlic Bread

Creamy Mozzarella Cheese served with Tomatoes in a Basil Oil and Arucola

Beef Carpaccio with Parmigiano Cheese, Cspers, Arugula, Balsamic Vinegar, Extra Virgin Olive Oil Lemon dressing

Lightly Fried Calamari, Prawns, Zucchini and Spicy Marinara Sauce

Fried Bread Dough served with imported from Italy Cold Cut Meat Prosciutto, Mortadella, Salame piccante

with dipping sauce

Polenta with Mushrooms, Sage and Parmigiano Reggiano Cream

Meatballs served in a Tomatoes Sauce

Octopus served sliced and topped with Kalamata Olives, Capers, Onion and Extra Virgin Olive Oil

Baked Eggplants with Fresh Tomatoes Sauce, Basil, Smoked Mozzarella Cheese and Parmigiano Reggiano