Cara Mia

Raw Filet Mignon, Thinly Sliced, Topped with Arugula and Shaved Parmesan in an Olive Caper Dressing

Served with Tomato, Prosciutto, and Arugula in Balsamic Reduction

Fried Calamari in a Balsamic Glaze with Scallions and Diced Tomato

Lightly Fried with Marinara

Fresh Mozzarella with Sliced Tomato and Roasted Pepper

Stuffed with Fontina and Prosciutto Di Parma, Lightly Fried in a Pink Vodka Sauce

Panko Encrusted in Marinara

Shrimp in a Spicy Lemon White Wine and Garlic Sauce

Over Fennel, Oranges, and Arugula

Served in Marinara Topped with Ricotta

Grilled Portobello in Balsamic Glaze, Topped with Goat Cheese

Bread Stuffed with Fontina, Mozzarella, and Prosciutto in a Creamy Anchovie Caper Sauce

Steamed Clams in White Wine and Garlic with Diced Tomato

With Homemade Croutons and Shaved Parmesan

With Arugula, Radicchio, and Endive Topped with Shaved Parmesan in Olive Oil and Lemon

With Walnuts, Pear, and Gorgonzola in White Balsamic

With Beets, Asparagus, And Goat Cheese in Balsamic Vinagrette

With Strawberry, Melon, and Toasted Almonds in Lemon Vinagrette

Coated in Cajun Spices, Served with Broccoli Rabe, Artichoke, Olives, Roasted Peppers, and Garlic

Parmesan and Breadcrumb Encrusted Chicken in a Lemon White Wine with Capers and Hot Cherry Peppers

Pan Seared Chicken Pounded Thin, Topped with Arugula, Chopped Tomatoes, and Fresh Mozzarella in Lemon Vinagrette

Topped with Spinach, Ricotta, and Mozzarella in a Lemon White Wine Sauce with Mashed Potatoes

Topped with Asparagus, Zucchini, and Potobello in a Light Balsamic Reduction

With an Almond Crust, Shallots, Basil, and Tomato in a Dijon Lemon White Wine Sauce

Pepper Encrusted in a Cognac Peppersorn Sauce

With Lemon White Wine and Garlic

Topped with Tre Colore Salad and Shaved Parmesan in Lemon and Olive Oil

Topped with Prosciutto, Eggplant, Spinach, and Mozzarella in a Light Marsala Wine Sauce with Mashed Potatoes

Fettucini with Shrimp, Crabmeat, Scallions, Diced Tomato, and Chili Flakes in a Vodka Sauce

With Grape Tomatoes, Onions, and Capers in a Tomato and Garlic Sauce

Choice of Sauce

With Shrimp, Clams, Mussels and Calamari in a Light Tomato Sauce

With Garlic, White Wine, Chopped Tomatoes, and Little Neck Clams

Stuffed with Porcini Mushrooms in a Truffle Cream Sauce

Stuffed with Pumpkin Puree, Sun-Dried Tomatoes, and Goat Cheese in Sherry Wine Sauce

With Sweet Sausage, Broccoli, Roasted Peppers, and Cannelini Beans in Olive Oil and Garlic

Bacon, Onions, Crema, and Parmesan

With Basil, Tomato Sauce, and Long Hot Pepper

With Mushrooms, Zucchini, Asparagus, Broccoli, and Peas Sauteed in Light Tomato Garlic Sauce

Vanilla Gelato, Espresso, and Biscotti

Served Warm, with Vanilla Ice Cream