The menus

a cherry tomato scallion balsamic with avocado, garlic crostini

a regional favorite from Tuscany - hand rolled ricotta gnocchi in a warm sage brown brown butter sauce with shaved parmigiana and toasted paprika crushed almonds

fried burrata drizzled with pesto over marinara, garlic crostini

Sicilian fried eggplant layered with caciocavallo cheese, pecorino, mozarella and a rustic tomato sauce, drizzled with stracciatella

a medley of eggplant, peppers, onions, celery, olives, raisins, and capers, in an agrodolce sauce, garlic crostini

brick oven roasted clams with chorizo, peppers and seasoned breadcrumb

Fresh mussels sautéed in a sambuca, roasted fennel sauce with blistered cherry tomatoes and garlic crostini

shrimp, crabmeat, calamari, mussels, clams, choice of white wine sauce, fry diavolo, or pomidoro sauce, pasta or risotto

oven roasted in a citrus herb sauce, served with spring vegetables

cod baked and topped with crab oreganata drizzled with a lobster infused cream sauce over sautéed spinach

Sea Scallops baked with breadcrumb over sauteed spinach, fingerling potatoes, mushrooms and speck in a sauvignon cream sauce

A regional favorite from Liguria - shell shaped pasta tossed in a white wine bolognese sauce with a touch of pesto, finished with shaved pecorino romano

Chitarra pasta in nonna’s sunday tomato sauce with creamy burrata and Sicilian fried eggplant

tagliolini pasta tossed in a delicate roasted cherry tomatoes sauce with crabmeat and a blend of coastal spices and aromatic herbs

burrata and pistachio cream sauce with sausage and crispy speck

sweet pea and shrimp risotto with julienned asparagus, in a lemon white wine sauce with seared sea scallops

pan seared chicken in a lemon pesto sauce, roasted peppers and provonello, served with risotto

pistachio crusted chicken, in a dijon thyme cream sauce, served with risotto and spring vegetables

Sautéed veal in a white wine marinara sauce with creamy burrata and pesto drizzle, served with string beans and fingerling potatoes

veal scallopini in a lite marsala demi-glace with portobello mushrooms, roasted peppers, zucchini and melted provonello, served with mashed potatoes

pistachio crusted veal, in a dijon thyme cream sauce, served with risotto and spring vegetables

Sautéed chicken in a lite marsala demi-glace with portobello mushrooms, roasted peppers, zucchini and melted provonello, served with mashed potatoes

parmigiana Iccara style breaded and butterflied, organic tomato sauce, fresh mozzarella, served with green beans and potatoes

seared in a creamy whole grain mustard sauce with roasted brussels sprouts, speck, carrots and chickpeas

Sliced tomatoes, fresh mozzarella, basil, evoo-balsamic over mixed greens

small spicy pepperoni, Mike’s hot honey drizzle, margherita

half margherita, half stromboli

plum tomatoes, fresh mozzarella, basil

wild mushrooms, crispy pancetta, fontina cheese, white

burrata, fresh basil, crushed red pepper, pomidoro sauce

Lite mozzarella, meatballs, truffle cacio pepe sauce, grana padano