Bruschetta Al Pomodoro - toasted slices of oven baked bread topped with Roma tomato cubes marinated with olive oil, garlic and fresh basil.
Prosciutto and Melon - honeydew melon wrapped in prosciutto.
Summer in Sorrento - watermelon topped with Feta cheese squares, arugula, figs, Sicilian olives with Vidalia onion dressing.
Green & Apples - crisp garden lettuce topped with gorgonzola cheese crumbles, walnuts, dried cranberries and Granny Smith apples served with Vidalia dressing.
Filet Mignon - marinated with herbs served with in a mushroom sauce with spinach. Served with broccolini and a blue cheese filled risotto cake.
Braised Short Ribs in a light red wine sauce - served with polenta and seasonal fresh minced vegetables.
Linguine Pescatore – fresh tuna, snapper, clams, mussels and prawns in a spicy tomato sauce.
Heart-Shaped Mushroom Ravioli – with Roma tomatoes and fresh spinach, in a light Marsala cream sauce.
Grilled Salmon – served with sautéed spinach, wild rice mixed with vegetables.
Tiramisu – An Italian dessert consisting of alternating layers of coffee-soaked lady fingers with a sweet mixture of mascarpone cheese and lightly dusted with cocoa powder.
Chocolate Duet – A delicious genoise, covered with a dark & milk chocolate mousse, decorated with a chocolate mirror.