Tomato sauce, Mozzarella and fresh basil.

Tomato sauce, Mozzarella and homemade Italian sausage.

Tomato sauce, garlic, red peppers, parsley, shrimps, scallops and calamari.

Tomato sauce, Mozzarella and pesto.

Tomato sauce, Mozzarella and pepperoni.

Vegetarian. Olive oil, Mozzarella, Romano, Parmesan and Gorgonzola.

Cream sauce, with Parmesan, chopped spinach, artichoke hearts and Mozzarella cheese.

Tomato sauce, Mozzarella, pork loin, salami, pancetta and chicken breast.

Diam. 70 mm. Food safe. Made in Italy.

Sautéed crab claws in capers, white wine and garlic parsley.

Rings of calamari deep-fried and served with a spicy tomato sauce.

Mildly spicy. Shrimp, calamari and scallops seasoned with tomatoes, fresh parsley, garlic and pure olive oil.

Sautéed blue mussels in lemon garlic white wine butter sauce.

French bread with sun-dried tomato spread and melted Mozzarella.

Thinly sliced beef filet covered with onions, arugula, Parmesan cheese, heart of palms, cucumbers and Dijon dressing.

Slices of the classic Italian ham with fresh melon.

Slices of Italian bread with olive oil, garlic, tomatoes and fresh basil.

Fresh Mozzarella or imported Provolone cheese with tomato, basil, capers and sliced eggs.

Baby arugula with ruby champagne vinaigrette, pine nuts and shaved Parmesan cheese.

Our treatment of the American-Italian classic.

Diced tomatoes, cucumber, red onions, cilantro and fresh lime juice.

Fresh green salad with Fontina cheese, served with a mild garlic dressing.

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.

Mixed greens tossed in a Gorgonzola dressing with sugar walnuts, julienned carrots and celery.

Baby spinach with roasted mushrooms, pimientos, marinated red onions tossed in balsamic vinaigrette and topped with Feta cheese.

Fresh green salad with Italian dressing and walnuts.

Our equivalent of the chef’s salad with prosciutto and Fontina cheese.

Pasta shells with a delicate flavor born from the blending of four cheeses: Fontina, Gruyere, fresh Mozzarella and Parmesan.

Pasta shells with a delicate flavor born from the blending of four cheeses: Fontina, Gruyere, fresh Mozzarella and Parmesan.

Vegetarian. Roll of fresh pasta filled with spinach, Ricotta and Parmesan cheese boiled and sliced like medallions, then served and sprinkled with Gruyere cheese and served with a side of our fresh tomato sauce.

Bowtie pasta with broccoli, diced roma tomatoes, chicken breast and roasted sweet corn tossed in garlic and olive oil.

Angel hair with prosciutto and asparagus, sautéed in butter cream sauce.

Baby clams cooked in olive oil with garlic and Italian parsley and a bit of lemon with tomato sauce or white wine sauce.

Butterfly shaped noodles mixed with smoked salmon and green peas in a creamy sauce.

Linguine served with a piping hot meat sauce.

Eggplant, tomatoes, onions, Parmesan and Mozzarella cheese layered in a casserole and baked in the oven.

Cacao is added to the normal ingredients for making pasta, which in itself does not give a chocolate flavor, but instead, gives the dough a unique consistency, which with feel, is indescribably delicious. Served with Gruyere, peas and prosciutto cotto (ham).

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.

Vegetarian. Rich in aromas and flavors, where the fresh tomato blends perfectly with black olives, capers, pure olive oil and a pinch of red pepper.

Vegetarian. Rigatoni pasta with a chunky tomato sauce, lots of basil and garlic and fresh Mozzarella stirred in the last-minute.

Vegetarian. Angel hair pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoon of our fresh pesto sauce.

Vegetarian. Penne pasta served warm with olive oil and lemon juice, chopped fresh tomato and basil and a spoon of our fresh pesto sauce.

Vegetarian. These dumplings are made with spinach, eggs, flour, Ricotta and Parmesan topped with Gruyere and served with a side of tomato sauce.

Sheets of fresh pasta layered with an authentic ragu di carne, béchamel and mushrooms, topped with a little tomato sauce, fresh Mozzarella and Italian Parmesan.

Vegetarian. Potato dumplings in a creamy sauce flavored with Gorgonzola, the Italian Blue cheese made with goat’s milk, blended with garlic and walnuts in a creamy Fontina cheese sauce or homemade Italian sausage in our tomato 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.

A type of ravioli, this fresh, homemade pasta is stuffed with asparagus, Ricotta and smoked prosciutto in a cream sauce demi-glace.

Small emilian ravioli overflowing with a mixture of several seasoned meats. Served with a mushroom cream sauce.

A type of ravioli, this fresh pasta “cushion” encloses a delicious blend of pureed spinach and Ricotta cheese flavored by various herbs and just a touch of pancetta.

Veal Parmesan with Mozzarella cheese and tomato sauce.

Twin boneless chicken breasts with asparagus points, sun-dried tomatoes in a sherry cream sauce.

Twin boneless chicken breasts topped with prosciutto, Fontina cheese, in a madeira wine 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.

Saffron rice topped with mushrooms and a cream sauce in a Italian vegetables.

Fresh salmon filet served with a basil cream sauce.

Mildly spicy. Fresh angel hair, in a creamy tomato sauce made with shrimps and shredded smoked salmon.

Homemade ravioli stuffed with lobster and crabmeat, served in saffron brandy rose sauce and topped with bay shrimps.

Mildly spicy. Shrimp, scallops and calamari with red-hued pasta ribbons served in a spicy tomato sauce.

Tender shrimp sautéed with smoked salmon in butter with a light cognac and marsala cream sauce and a hint of almond dust.

Porterhouse trimmed and stuffed with prosciutto and Gruyere, covered with mushroom cream sauce.

Tenderloin medallions over Gorgonzola mushroom cream sauce.

Grilled pork chop in a port wine mushroom cream sauce.