Weekly Features

Prosciutto wrapped grilled spears finished with balsamic glaze

With gorgonzola cheese & proscuitto finished with balsamic glaze

Gently battered, dippped & fried squash flowers, stuffed with ricotta cheese & prosciutto, & served with marinara sauce

Filled with braised beef & cheese topped with short rib, mushrooms & marsala cream sauce

Jumbo shrimp,  & asparagus sautéed with lemoncello sauce, served over lemon zested risotto 

A refreshing appertivo of prosecco, Fiero vermouth (an aromatized wine) blood orange & fresh mint