Mozzarella Caprese

Beefsteak tomatoes with Buffalo mozzarella and basil.
 

Testa Di Portobello Al Forno

Baked Portobello mushroom stuffed with goat cheese, wrapped in Italian bacon and served over saut饤 spinach.
 

Antipasto Toscano

Prosciutto, Genoa Salami, soppressata, shaved parmesan, olives and roasted peppers.
 

Calamaretti Croccanti con Zucchine

Fried baby calamari and zucchini served with Marinara sauce.
 

Cozze alla Posillipo

Fresh black mussels sautéed in white wine, crispy Italian pancetta, garlic and tomatoes; with Crostini bread.
 

Cocktail di Gamberi

Traditionally prepared with a half dozen large shrimp with cocktail sauce.
 

Escarole con Salsiccie

Escarole sautéed with Italian sausage, garlic, capers, calamata olives and raisins.
 

Caprino alle mandorle

Goat cheese baked in an almond crust served over a nest of crispy spinach and zucchini with fresh yellow tomato coulis.
 

Carpaccio di Manzo Classico

Thinly sliced filet mignon served with arugula, shaved Parmesan, lemon, and extra virgin olive oil.
 

Carpaccio di Salmone

Sliced Salmon topped with spinach, red onion, capers, lemon and extra virgin olive oil.
 

Carpaccio di Blue Marlin

Fresh blue marlin marinated in fennel, brown sugar, salt, celery and white wine. Served with cherry tomatoes, sun dried tomatoes, cherry peppers and scallions.
 

Involtini di Melanzane

Baked eggplants stuffed with fresh ricotta cheese and spinach with marinara sauce.
 

Mozzarella Milanese

Pan fried homemade mozzarella with marinara sauce.