DINNER MENU

Warm slices of homemade baguette & wholesome bread

Grandpa Hy's chicken soup with whole chicken & vegetables

Homemade oven sun-dried tomatoes & artisan-style bread with stracciatella cheese and white truffle oil.

Toasted bread slices, with heirloom cherry tomatoes, fresh garlic, basil and extra virgin olive oil.

Imported burrata Ignazzi Lattelier & 24 month aged Negroni Prosciutto di Parma, drizzled with extra virgin olive oil and fresh black pepper.

Layers of fried Italian eggplant, imported fresh mozzarella, 24-month aged parmesan & homemade marinara sauce.

Arborio rice balls stuffed with 24-month aged parmesan, buffalo mozzarella, taleggio and fontina cheese, served with arugula and white truffle aioli.

Fried calamari & sage leaves served with spicy tomato sauce and lemon aioli.

Chef’s favorite breaded, fried & baked cauliflower with buffalo mozzarella and parmesan cheese in tomato sauce.

Imported buffalo mozzarella, heirloom tomatoes, fresh basil & extra virgin olive oil

Crisp romaine lettuce, shaved parmesan cheese, homemade croutons and classic Caesar Cardini dressing

Marinated and grilled shrimp with mixed greens, cannellini beans, fresh basil, parsley and lemon orange dressing

Arborio rice creamy risotto with asparagus, shrimp, white wine & saffron

Corn based pasta sheets layered with homemafe béchamel, Bolognese sauce, 24-month aged parmesan, buffalo ricotta & mozzarella cheese, drizzled with fresh basil oil.

Corn based penne pasta in La Valle tomato sauce with garlic, fresh basil, 24-month aged parmesan & extra virgin olive oil

Sauteed clams in garlic, fresh parsley and white wine sauce

Corn based fettuccine pasta in a classic meat sauce with fresh basil oil and grated Pecorino Romano cheese

A classic Italian wild mushroom & ricotta cheese filled pasta in sautéed cremini, portobello & shitake mushroom and white cream sauce, drizzled with truffle oil. (contains cornstarch)

Corn based rigatoni pasta with sautéed speck (smoked prosciutto), baby arugula, 24-month aged parmesan cheese in white cream sauce, drizzled with white truffle oil.

Chef's favorite lobster tail & shrimp stuffed white mushroom, with cannellini beans in a white wine, garlic & fresh parsley sauce on a sliced toasted homemade artisan-style bread

Seared fillet mignon in garlic, rosemary, sage, balsamic and red wine reduction. Served with soft sage polenta & sautéed escarole

Marinated & grilled chicken breast, served with roasted garlic mashed potatoes & sautéed string beans

Seared wild pink snapper fillet in capers, heirloom cherry tomatoes, fresh parsley and white wine sauce. Served with marinated grilled asparagus and roasted garlic mashed potatoes

Marinated and grilled wild swordfish with sautéed string beans and roasted red potatoes in garlic & rosemary

Breaded and pan-fried chicken breast, buffalo mozzarella, 24-month aged parmesan, served with corn based penne in tomato sauce

Sautéed escarole | Sautéed string beans | Grilled asparagus | Roasted red potatoes | Mashed potatoes | Roasted garlic mashed potatoes | Soft polenta

Homemade ladyfingers (Savoiardi) cookies dipped in espresso coffee, layered with imported mascarpone, pasteurized eggs and sugar cream, dusted with cocoa powder

Soft centered bittersweet chocolate cake with toasted almond cream anglaise and vanilla bean ice cream

Double espresso crème brulée with homemade shortbread cookie

Greek yogurt panna cotta with Grand Marnier strawberry compote

Southern red velvet cake with vanilla ice-cream drizzled with warm strawberry compote

Ricotta & cream cheese cake drizzled with warm bluberry compote

Vegan chocolate, blueberry, banana, almond coconut cake with coconut sorbet & warm blueberry compote

Vanilla bean or chocolate ice-cream and raspberry or coconut sorbet