with lobster, shrimp, and scallops in a rosé vodka cream sauce
in a pesto marinade with basil aioli and sun dried tomatoes
tender chilled sirloin of veal with an anchovy remoulade
with prosciutto, parmigiano-reggiano cheese and mustard glaze
with bowtie pasta and spring vegetables
includes Italian meats, cheeses and marinated vegetables
with balsamic glaze
tossed with olive oil and aged balsamic vinegar
with Parmesan crisps
with toasted pine nuts, crisp pancetta, gorgonzola cheese and balsamic vinaigrette
with prosciutto di parma, sweet cioppini onions, Nueske bacon and cream
with broccoli rabe, roasted garlic and spicy Italian sausage
in a porcini mushroom cream sauce
tender spicy shrimp in a pomodoro sauce
in a roasted sweet pepper cream sauce
Pacific sea bass in a lemon caper basil butter
with a lobster tarragon cognac sauce
Arborio rice creamed in saffron
with cheese, shrimp, scallops, mussels, calamari and langoustines
tender sirloin of veal topped with sage, prosciutto and provolone
in a rich marsala sauce
stuffed with spinach, Portobello mushrooms and asiago cheese
in a port wine truffle glaze
topped with gorgonzola in a crumini-Barolo wine sauce
Osso Bucco style lamb with candied orange zest
lump crabmeat, spinach, and pine nuts stuffed under the skin, then roasted
in a smoked tomato basil butter
with oven-dried Roma tomatoes
sautéed in garlic
with a fontina-mornay sauce
with yellow squash, portobello mushrooms, eggplant and sun dried tomatoes
á la pomodoro with four Italian cheeses
baked with pancetta and escarole
with rosemary, garlic, and olive oil
sautéed in garlic and parmesan cheese
with Italian cheeses, roasted garlic and rosemary