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HOMEMADE MOZZARELLA WITH "JENNIFER'S" ORGANIC VINE RIPE TOMATO
COLD ROASTED SWEET PEPPERS WITH GARLIC AND PURE OLIVE OIL
THIN SLICED OF RAW TENDERLOIN, WITH SHAVED PARMESAN REGGIANO
SLICED IMPORTED PARMA HAM AND MELON
COLD ARTICHOKES WITH OLIVE, GARLIC AND HERBS
MARINATED AND GRILLED PORTOBELLO MUSHROOM BAKED WITH TOMATO AND HOMEMADE MOZZARELLA
FRESH CALAMARI SPRINKLED WITH FLOUR THEN FRIED AND SERVED WITH ARABIATA SAUCE
MUSSELS WITH VERDICHIO WINE, HERBS, GARLIC AND FRESH TOMATO SAUCE
NORWEGIAN SMOKED SALMON
SEAFOOD WITH OLIVE OIL, FRESH HERBS AND LEMON DRESSING
FRESH VEGETABLE SOUP IN CHICKEN BROTH
WHITE BEANS AND PASTA SOUP
SEAFOOD BROTH WITH A TOUCH OF TOMATO AND FENNEL SCENT
FRESH SPINACH CRUMBLED GORGONZOLA AND FOCCACCIA CROUTONS WITH A VINAIGRETTE
WARM SALAD OF SHRIMP WITH RADICCHIO, ENDIVE, AGED SHERRY WINE AND BALSAMIC VINEGAR
GRILLED CALAMARI MARINATED WITH OLIVE OIL, FRESH HERBS SERVED ON TOP OF ARUGULA SALAD
GRILLED BREAST OF CHICKEN WITH CAESAR SALAD, PARMESAN CHEESE AND CROUTONS
BOSTON LETTUCE WITH SMOKED SALMON, FRESH MOZZARELLA, TOMATO AND CAPERS
THIN PASTA WITH ASSORTED VEGETABLES, GARLIC AND FRESH BASIL
ROLLED FRESH PASTA STUFFED WITH VEAL, SPINACH AND MOZZARELLA
CHEESE TORTELLINI BAKED IN A CREAM SAUCE WITH AGED PARMESAN CHEESE
COMBINATION PLATE OF HOMEMADE AGNOLOTTI IN CREAM PARMESAN SAUCE AND CAPELLINI NAPOLI
PASTA WITH MUSSELS, TOMATO SAUCE AND FENNEL SCENT
ITALIAN SHELL PASTA WITH SWORDFISH, CAPERS, BLACK OLIVES AND TOMATO SAUCE
HOMEMADE FETTUCCINI WITH JUMBO SHRIMP, ROASTED GARLIC, FRESH SHITAKI
LINGUINI WITH ROASTED, WHOLE MAINE LOBSTER, GARLIC, ITALIAN TOMATO SAUCE AND FRESH BASIL
BREADED CHICKEN BREAST TOPPED WITH A SALAD OF HOMEGROWN TOMATOES FRESH BASIL AND OLIVE OIL
SAUTEED CHICKEN WITH RED PEPPER AND NAPOLI SAUCE
FRESH SALMON GRILLED OVER BELGIAN ENDIVE AND SUNDRY TOMATOES SAUCE
BREADED VEAL SCALLOPINI BAKED WITH EGGPLANT AND MOZZARELLA
VEAL SCALOPINI LEMON BUTTER SAUCE AND CAPERS
SAUTEED BEEF TENDERLOIN, PUFF PASTRY, WILTED SPINACH, AND BARBARESCO SAUCE
JUMBO LUMP CRAB CAKE SERVED OVER ORGANIC YELLOW TOMATO SAUCE
COLD ROASTED SWEET PEPPERS WITH GARLIC AND VIRGIN OLIVE OIL
THIN SLICED OF RAW TENDERLOIN, SHAVED PARMESAN REGGIANO, GRAPESEED TRUFFLE OIL
SLICED IMPORTED CURED PARMA PROSCIUTTO AND CANTALOUP
SLOWLY BAKED ARTICHOKES WITH OLIVE, GARLIC, CAPERS AND HERBS SERVED COLD
FRESH VEGETABLES SOUP IN CHICKEN BROTH
BOSTON, RADICCHIO AND ARUGULA WITH VINAIGRETTE
ROMAINE SALAD WITH FOCCACCIA CROUTONS AND PARMESAN CHEESE
SALAD OF FRESH FENNEL, ARUGULA AND ORANGE
HOMEMADE MOZZARELLA OVER "JENNIFER'S" ORGANIC VINE RIPE TOMATO
WARM GOAT CHEESE WITH WHITE TRUFFLE ON A BED OF LAMB LETTUCE
HOMEMADE PASTA FILLED WITH SPINACH IN PARMESAN SAUCE
ANGEL HAIR PASTA WITH TOMATO, GARLIC AND FRESH BASIL
PASTA WITH TOMATOES, BASIL, EGGPLANT AND MOZZARELLA
ITALIAN SHELL PASTA WITH BROCCOLI RABE AND JUMBO LUMP CRAB MEAT
JUMBO SHRIMP SAUTEED WITH FRESH HERBS AND VERNACCIA, SHITAKI RISOTTO
LIGUINI WITH JUMBO SHRIMP, ROASTED GARLIC, FRESH SHITAKI
LOBSTER MEAT, FLAMED WITH GRAPPA, LOBSTER SAUCE AND ASPARAGUS RISOTTO
GRILLED NORWEGIAN SALMON ON A BED OF SMOKED SALMON FETTUCCINI ALFREDO AND ARUGULA EMULSION
GRILLED SWORDFISH WITH RAISINS, CITRON CONFIT, PINE NUTS, CARROT-ORANGE SAUCE, BALSAMIC SYRUP
GRILLED RED SNAPPER ON A BED OF ESCAROLE, GOLDEN YUKON POTATO, SUNDRY TOMATOES AND CHIVES
JUMBO LUMP CRAB CAKE SERVED OVER AN ORGANIC YELLOW TOMATO SAUCE
BREAST OF CHICKEN, SWEET PEPPERS, MUSHROOMS, OLIVES, NAPOLI SAUCE
VEAL SCALOPINI ON A LIGHT SAGE SAUCE WITH WILD MUSHROOMS
VEAL SCALOPINI, EGGPLANT, MOZZARELLA & CAPERS
VEAL SHANKS SLOWLY BRAISED IN ITS OWN JUICE AND GREMOLATA ON A RED OF SAFRON RICE
VEAL CHOP DUSTED WITH FRESH BREADCRUMBS TOPPED WITH HOMEGROWN TOMATO, BASIL AND VIRGIN OIL
SAUTEED CENTER CUT VEAL CHOP, MARSALA REDUCTION, SHITAKI, POLENTA CAKE
SAUTEED BEEF TENDERLOIN PUFF PASTRY, WILTED SPINACH, ONION CASSIS COMPOTE, AND BARBARESCO SAUCE
GRILLED CENTER CUT BLACK ANGUS SIRLOIN STEAK RUBBED WITH GARLIC, KOSHER SALT, BLACK PEPPER, FRESH HERBS, PURE OLIVE OIL
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