Gluten-free. Vegan. Mixed baby greens, tomozzarellael Mozzarella.

Gluten-free. Caesar salad with croutons and anchovies.

Gluten-free. Fresh spinach, toasted almonds, sun-dried tomatoes and hard-boiled in a egg vinaigrette esto.

Vegetarian. Gluten-free. Arugula with kiwi, pear and sweet corn in a light lemon vinaigrette.

Vegetarian. Gluten-free. Mixed green salad with roma tomatoes.

Vegetarian. Gluten-free. Radicchio, arugula, belgian endive toped with shaved Parmesan.

Gluten-free. Romaine, grilled shrimp, eggplant, zucchini and onions with extra virgin olive oil and lemon vinaigrette.

Vegetarian. Gluten-free. Arugula, endive, orange segments, toasted almonds and Mozzarella in a lemon vinaigrette.

Vegetarian. Gluten-free. Roasted bell sun-dried tomatoes peppers with Goat cheese.

Vegetarian. Gluten-free. Mozzarella, tomato, basil and extra virgin olive oil.

Gluten-free. Prosciutto, salami, mortadella, marinated artichokes and Provolone.

Gluten-free. Thin-sliced raw beef topped with arugula and shaved Parmesan.

Gluten-free. Fresh asparagus wrapped in smoked salmon, served with Goat cheese in a honey Dijon vinaigrette.

Vegetarian. Gluten-free. Assorted fresh grilled vegetables.

Gluten-free. Sautéed calamari in light tomato sauce with black olives and capers.

Gluten-free. Large prawns sautéed in white wine, lemon and garlic, served with grilled tomato and arugula.

Gluten-free. Shrimp and clams in a tomato broth with fresh herbs.

Call us to get the soup of the day

Vegetarian. Gluten-free. With fresh carrots, zucchini, asparagus, peas and celery.

Vegetarian. Gluten-free. With porcini mushrooms, garlic and white wine.

Gluten-free. With sautéed free-range chicken breast, asparagus and spinach.

Gluten-free. With clams, mussels, calamari and shrimp in a light tomato sauce.

Vegetarian. Filled with Ricotta and spinach in a pink sauce or with butter and sage.

Filled with skinless chicken breast and fresh spinach, served in a roasted Roma tomato sauce.

Lobster and crab-stuffed ravioli, served in a tomato-pesto sauce with chopped shrimp.

Handmade flat noodles with meat sauce of ground beef and pork with tomato and minced vegetables.

Handmade spinach flat noodles with free range chicken, arugula, fresh tomato and sun-dried tomato.

Whole-grain, omega 3-enriched pasta tubes with sausage, Kalamata olives, capers, tomato, basil and asparagus. (picture may be different)

Handmade pasta, layered with ground beef, pork, herbed Ricotta and marinara sauce.

Vegetarian. Pasta tubes with tomatoes, eggplant and Ricotta romana.

Vegetarian. Angel hair pasta with fresh vegetables, served in a light tomato sauce.

Vegetarian. Handmade potato dumplings in our famous tomato-pesto-cream sauce.

Vegetarian. Pasta tubes with porcini mushrooms, served in herbs, olive oil and touch of marinara sauce.

Vegetarian. Handmade pasta, layered with minced fresh vegetables herbed Ricotta and marinara sauce.

Vegetarian. Pasta tubes tossed whole grain, omega-3 enriched with portobello mushrooms and Goat cheese in olive oil and herbs. (picture may be different)

Gluten-free. Grilled free-range chicken breast served with roasted potatoes and sautéed vegetables.

Sautéed free-range chicken breast with lemon, herbs and capers.

Free range chicken breast sautéed with stone ground mustard and balsamic vinegar.

Zucchini, carrots & ricotta rolled in pounded free-range chicken sautéed in a lemon sauce.

Spinach, Provolone & prosciutto wrapped in free range chicken breast with a white wine & tomato sauce.

Free-range Chicken Breast with onion, bell pepper (tri color), white mushroom, oregano and a touch of marinara, served with roasted potatoes and sautéed vegetables (carrot, zucchini, broccoli)

Free-range Chicken Breast sautéed with white mushroom and marsala wine sauce, served with roasted potatoes and sautéed vegetables (carrot, zucchini, broccoli)

Breaded free-range Chicken Breast with capers, lemon and brown sauce, served with roasted potatoes and sautéed vegetables (carrot, zucchini, broccoli)

Breaded free-range Chicken Breast with arugula and chopped tomatoes, served with roasted potatoes and sautéed vegetables (carrot, zucchini, broccoli)

Breaded free-range chicken breast with parmesan, topped with provolone, basil and marinara sauce topped with provolone, served with roasted potatoes and sautéed vegetables (carrot, zucchini, broccoli)

Fresh clams sautéed in white wine, garlic and onion, tossed with linguine.

Handmade spinach flat noodles with fresh bay scallops and smoked salmon, in white wine with leeks and onion.

Pasta tubes with fresh salmon, vodka and fresh tomato.

Shrimp, mussels, clams and calamari in a light tomato broth.

Veal top round sautéed with lemon.

Pounded breaded veal chop, served with a side of chopped arugula and Roma tomato. Served with roasted potatoes & sautéed vegetables

Pounded veal chop grilled with herbs and olive oil. Served with roasted potatoes & sautéed vegetables

Veal top round grilled with portobello mushrooms, rosemary and sautéed onions.

Gluten-free. All natural certified premium Angus, marinated with herbs and virgin olive oil, grilled and thinly sliced.

Gluten-free. New zealand grilled lamb chops marinated with rosemary and garlic.

All-natural certified premium Ribeye steak grilled topped with brown sauce & peppercorns, served with roasted potatoes & sautéed vegetables. (specify your cooking preference)

Seasonal Wild Whitefish sautéed with artichoke hearts, sun-dried tomato and peas in lemon and white wine. Served with roasted potatoes & sautéed vegetables

Wild salmon sautéed with white wine, lemon & capers. Served with roasted potatoes & sautéed vegetables

Gluten-free. Clams, mussels, shrimp, calamari and salmon in a light tomato broth. Served with a side of roasted potatoes & sautéed vegetables

Vegetarian. Ladyfinger cookies soaked in espresso and kahlua, layered with Mascarpone cream and topped with shaved chocolate.

Vegetarian. Homemade recipe. A fresh apple tart, served warm, with a hint of lemon zest in an almond crust.

Vegetarian. Decadent flourless chocolate tart with chopped pecans on a thick graham cracker crust warmed and drizzled with vanilla bean sauce.

Vegetarian. A lighter take on a classic dessert, served with fresh strawberry purée.