Grilled and Marinated Octopus Served with Potatoes and Olives

Assortment of Cured Meats, Imported Cheeses, Marinated Veggies, and Olives on Hardwood

Grilled Artisan Bread with Marinated Diced Tomatoes, Garlic, and Basil

Crispy Calamari Served with Spicy Homemade Marinara Sauce

Raw, Thin-Sliced Tenderloin, Dijon Mustard, Shaved Parmigiano

Classic Italian Eggplant, Tomato, Mozzarella, and Parmigiano

Imported Prosciutto and Fresh Mozzarella Cheese

Marinated, Highly Selected, and Imported Assorted Olives

Rice Cake, Parmesan Cheese, Demi Glace, and Mushrooms in Truffle Oil

Heirloom Tomatoes, Burrata Cheese Topped with a Fig Balsamic Glaze

Crab Meat with Homemade out Romano Bread Crumbs, Served with Aioli Sauce

Tossed with Roasted Tomatoes, Touch Marinara Sauce, Garlic, and Fresh Basil

Fresh Mozzarella, Heirloom Tomatoes, Basil, and Extra Virgin Olive Oil

Parmesan Cheese and Crostini Bread Gently Coated with Caesar Dressing

Chopped Romaine, Cured Meats, Tomatoes, Cheeses, Onions, Diced Chicken, Mushrooms, Garbanzo Beans, and Caesar Dressing

Mixed Greens, Pine Nuts, Roasted Bell Peppers, Shaved Dry Ricotta with Honey Balsamic Dressing

Baby Greens, Roasted Walnuts, Apple and Gorgonzola Tossed with Champagne Vinaigrette

Spinach, Artichokes, Walnuts Tossed with Homemade Sweet Honey Mustard

Arugula Salad Tossed with Figs and Dry Ricotta Cheese, Homemade Champagne Vinaigrette, Topped with Figs Glace

Ground Sausage, Bell Peppers, Gorgonzola and Mozzarella Cheese, Tomato Sauce

Mozzarella and Ricotta Cheese, Ham, and Tomato Sauce

Assorted Vegetables, Tomato Sauce, and Mozzarella Cheese

Santa Margherita Pepperoni, Mozzarella, and Tomato Sauce

Tomato Sauce, Mozzarella Cheese, Artichokes, Ham, Mushrooms, and Olives

Homemade Meat Sauce, Béchamel Ricotta, Parmigiano, and Mozzarella Cheese

Prosciutto Sautéed with Vodka in a Creamy Tomato Sauce

Spicy Sausage Ragout, Fresh Herbs, Tomato Sauce, and Pecorino Cheese

Homemade Fresh Pasta with Hearty Meat Sauce

Homemade Tender Potato and Ricotta Dumpling Gently Tossed with Pesto Sauce

Cheese-Filled Ravioli, Served on a Bed of Marinara Sauce, and Butter Sage Reduction and Parmigiano Cheese

Pasta Stuffed with Cheese, Tossed with Mushrooms, Shrimp, and Tomato Brandy Cream Sauce

Organic and Whole Wheat Angel Hair, Roasted Tomatoes, Sun-Dried Tomatoes, Olive Oil, Garlic, and, Fresh Basil

Stuffed with Lobster Meat, Lightly Tossed with Lemon Cream Sauce

Tossed with Garlic, Chili Flakes, Olive Oil, Parsley, Fresh Clams, and White Wine

Homemade Pasta Tossed with Shrimp, Lobster Meat, Scallops, Tomatoes, and Scallions in a Seafood Cream Sauce

Fresh Made Black Ink Pasta Tossed with Smoked Salmon & Fresh Salmon Scallops, Light Cream Sauce, Roasted Tomatoes, and Scallions, Topped with Fish Roe

Boneless Chicken Cooked with Marsala Mushrooms Reduction with Mashed Potatoes and Vegetables

Grilled Salmon, Scallops, Shrimps, and Orange Roughy or Catch of The Day, Served with Sautéed Broccoli Rapé and Lemon Parsley Evoo Sauce

Fresh Atlantic Grilled Salmon Served with Sautéed Spinach

Braised Pork Belly Rich in Flavor with a Touch of Spice, Served with Mashed Potatoes and Asparagus

Grilled and Served with Red Wine Reduction, Mashed Potatoes, and Sautéed Spinach

14oz. Grilled and Sliced NY Steak with Gorgonzola and Demi Glace Reduction with Grilled Polenta and Asparagus

Traditional Fresh Breaded Veal with Sautéed Spinach and Topped with Fresh Heirloom Diced Tomatoes

Sautéed with Capers and Lemon Butter Sauce. Served with Grilled Veggies and Mashed Potatoes

Marinated and Grilled Lamb Chops Served with Grilled Polenta and Asparagus

Spicy Italian Bouillabaisse with Assortment of Seafood, Celery, Fish Fume, Fresh Herbs, Roasted Tomatoes, and Saffron

A selection of 4 cured meats of your choice served with olives

Cured and dried pork leg, left to age in aging rooms for a period of 10–12 months

The air from the Adriatic sea travels up along the rivers and mixes with the cold mountain air. This creates a fairly dry climate with gentle winds which is ideal for aged meat. Aged 10–12 months

A dry cured ham made in Spain

A very lean piece of beef, air-dried, salt-cured with spices made in Northern Italy

Originated in the Bologna region of Italy. Made of finely-hashed or ground, heat-cured pork sausage with pistachios

A traditional Calabrian Italian cold cut with fresh herbs and spices made from the pork shoulder or neck, and dry-cured whole depending on the region (hanging up to 6 months)

One of our first creations and remains one of our most popular. Its flavor is mellow like the subtle flavors of Italy package in natural casing and hand-tied for a hand-crafted finish

Robust flavor with hot peppers, paprika, and red wine, our soppressata is every bit as authentic as the hand-cut, hand-crafted varieties made centuries ago

Just like the original Soppressata but with the distinctive flavor of the coarsely-ground meat which is brought out by a natural, two-month aging process

Spicy pork shoulder cured in natural casing, delicate taste, slightly smoked

A handful of spices and a slow aging process lend our Toscano its distinctive taste and aroma

In the Mediterranean tradition, the Cacciatore is a small Salame prepared in the old country style. Fresh pork coarse ground and stuffed in an imported, delicate, natural casing. To fully appreciate the texture and taste

A boneless ham steamed and cooked until juicy and tender

Steamed savory moist boneless pork ham, steamed of Italian culinary tradition

A selection of 4 cheeses of your choice served with olives. Burrata or Buffalo Mozzarella not included in the combination

Made from the milk of a water buffalo, soft, mild, and slightly tart

Made from young cow's milk, soft and creamy, established as an artisan cheese

Made from cow's milk with a firm texture and a mild, tangy flavor. It has a pale- to golden-yellow rind and comes in various forms

Originates from Spain. It's made of sheep's milk from the Manchego breed which is aged between 60-days and 2 years

An Italian cow's milk cheese with different textures according to its aging. From a crumbly texture of the aged cheese of which the flavor is reminiscent of Parmesan

A hard, granular cooked cheese it is informally known as the "King of Cheese"

It's got a distinctively grainy texture. Sometimes aged up to 2 years, it's a semi-fat, hard cheese which is cooked and ripened slowly (at least 9-months)

Pecorino Romano is one of the world's oldest recorded cheeses. Pecorino is an Italian word meaning from sheep's milk and Romano indicates that this cheese is of Roman descent

A mild, slightly salty, semi-soft Italian cheese with a pleasant taste

It's from the Alps and is a cow's milk Italian cheese

A semi-hard cheese but it has a tangy flavor, melts well, and has a creamy texture that many people enjoy

Made with cow's milk and is firm and salty. It's usually made in the Prealpi area of Piedmont and Lombardy

A gourmet Italian sheep's milk cheese studded with peppercorns. An intense, salty-flavored cheese

Made with raw sheep's milk cheese with truffles added after the cheese develops

A soft cow's milk cheese named after Brie, the French region from which it originated

It's made by allowing raw milk to naturally curdle and then draining and pressing the curds together

Semi-firm, aged sheep milk cheese, less flakey and less salty than other percorino cheeses