Dinner Menu

Grilled Italian bread topped with fire roasted peppers, capers, red onions, tomatoes, kalamata olives, and fresh shaved asiago cheese

Fresh mozzarella stuffed with soft cream cheese, served with crostini, sliced tomatoes, basil, truffle oil, and balsamic glaze

Lightly fried polenta smothered in a rich gorgonzola sauce and garnished with sliced almonds

Lightly fried polenta topped with marinara sauce and mozzarella cheese

Grilled Italian bread topped with fig jam, goat cheese and sage

Lightly fried panko and coconut crusted shrimp served with a sweet chili sauce

Bacon wrapped dates stuffed with pepper jack cheese and served with aioli sauce

Organic greens tossed in a creamy dressing and topped with gorgonzola cheese, red onions, seasonal fruits, and candied walnuts

Baby spinach tossed with sun dried tomato, artichokes, kalamata olives, and feta cheese in a raspberry vinaigrette

Entree sized portion of our Insalata di Spinacca served with grilled salmon

Hearts of romaine, anchovies, and asiago cheese with a creamy Caesar dressing garnished with a garlic crouton toast and a lemon wedge

Entree sized portion of our Insalata di Cesare served with lemon herb prawns

Entree sized portion of our Insalata di Cesare served with grilled chicken breast

Sliced beets with mixed greens, carrots, pepperoncini, onions, and tomatoes, drizzled with a balsamic vinaigrette and topped with candied walnuts and goat cheese

Organic greens, tomatoes, sweet peperoncini, and julienne carrots tossed in an aged balsamic vinaigrette

Chef Bruno's homemade creamy tomato soup

Chef Bruno's homemade lobster bisque

Spaghetti pasta, mussels, clams, tiger prawns, and scallops in a zesty tomato sauce

Spaghetti pasta tossed with kalamata olives, capers, anchovies, and garlic in a tomato sauce

Penne pasta tossed with crab meat and peas in a creamy tomato sauce

Penne pasta tossed in a creamy tomato sauce with spicy Italian sausage

Roasted butternut squash filled ravioli served with baby spinach and goat cheese in a browned butter and sage sauce

Penne pasta tossed with grilled chicken breast, onions, garlic, spinach, and diced mangos in a sweet and sour cream sauce topped with feta cheese

Penne pasta tossed with tomatoes, onions,fresh basil, and cubed braised short rib in a zesty sun-dried tomato cream sauce

Cheese ravioli in a ground beef tomato sauce, topped with mozzarella cheese and baked

Grilled chicken breast topped with a lemon white wine sauce and capers, served with sauteed mixed vegetables

Breaded and lightly fried chicken breast topped with marinara sauce and melted mozzarella cheese, served with spaghetti in a tomato sauce

Asiago cheese crusted ling cod, lightly fried and served over a bed of linguine Alfredo with asparagus, a drizzle of sweet chile sauce, and tomatoes

Chicken breast sauteed in a sweet marsala wine sauce with mixed mushrooms, served with linguine alfredo

Grilled frenched pork chop served with linguine in a creamy porcini and shiitake mushroom

Grilled to order 12oz Ribeye steak served with grilled asparagus and zesty spaghetti alla marinara

Grilled Atlantic Salmon topped with a dijon cream sauce and served with sauteed mixed vegetables

Lemon marinated thinly sliced beef sirloin topped with capers, arugula, dijon mustard, shaved parmesan, and extra virgin olive oil

Grilled octopus served with a garlic aioli sauce and micro greens

Traditional bruschetta layered with goat cheese and basil pesto and topped with balsamic glaze and shaved parmesan

Diced beets dressed with a balsamic vinaigrette and topped with crumbled goat cheese and micro greens

Spring mix tossed with grape tomatoes, red onions, hard-boiled eggs and sliced cucumber, topped with crab meat and 1000 island dressing

Spring mix, grape tomatoes, red onions, crumbled blue cheese, and balsamic dressing, topped with grilled sirloin steak

Spring mix tossed with lightly blackened jumbo shrimp, bacon bits, grape tomatoes, and candied pistachios in a chipotle dressing

Spring mix, grape tomatoes, red onions, topped with pan seared duck breast (rare) in an Amaretto reduction sauce

Veal medallions sauteed with wild mushroom in a demi-glace sauce, served with sauteed vegetables

Cheese tortelloni tossed in a cajun pecorino romano alfredo sauce with andouille sausage

Potato dumplings tossed with lobster meat in a saffron cream sauce

Pan seared salmon fillet with tarragon, lemon, and a touch of cream sauce, served with linguine and asparagus

Maine lobster stuffed ravioli served in a creamy parmesan tomato sauce

Penne pasta tossed with sausage, onions, tomatoes, and garlic in a spicy tomato sauce, topped with burrata cheese

Short rib stuffed tortellacci tossed in a madeira wine cream sauce with shiitake mushrooms

Purse shaped tortellini stuffed with pumpkin, tossed in goat cheese cream sauce with cranberries

Potato dumplings tossed with a beef bolognese sauce

Seared 8oz chilean sea bass with a parsley lemon butter sauce, served with egg pappardelle pasta