LUNCH

Spring mix with fresh strawberries, walnuts, mandarin oranges, and homemade strawberry dressing.

Baby arugula with grapes, grape tomatoes, red onions, almonds, shaved Parmesan, and homemade lemon dressing.

Romaine lettuce with croutons, shaved Parmesan, and homemade Caesar dressing.

Spring mix with grape tomatoes, cucumber, red onions, carrots, olives, and homemade balsamic dressing.

Grilled Chicken on artisan bread with fresh tomato, red onions, provolone cheese, and roasted red peppers.

Grilled Italian sausage on artisan bread with sautéed peppers, onions, and mozzarella cheese.

6 oz. New York strip steak on artisan bread with baby arugula, shaved Parmesan, bruschetta, and a touch of lemon dressing.

Grilled Mexican vegetables on artisan bread with farm-fresh tomatoes, olives, artichoke hearts, sun-dried tomato paste, baby arugula, and a drizzle of balsamic reduction.

Prosciutto di Parma, capicola, salami, and provolone cheese on artisan bread with romaine lettuce, farm-fresh tomato, and red onions.

Breaded and fried Parmigiano with melted mozzarella and marinara, served on artisan bread.

Spaghetti with homemade meatballs, fresh basil, garlic, extra virgin olive oil, and marinara sauce.

Crispy pancetta with Pecorino Romano, egg yolks, green peas, and a light cacio sauce.

Shallots with heavy cream, butter, Manchego cheese, and a light marinara sauce.

Fresh garlic and extra virgin olive oil with three-meat sauce, fresh basil, and Parmesan cheese.

Extra virgin olive oil with fresh garlic, fresh parsley, crushed red pepper, farm-fresh tomatoes, and fresh basil.

Grilled chicken with sun-dried tomatoes, grilled vegetables, fresh garlic, and a pesto sauce made with extra virgin olive oil.

Heavy cream with Parmesan cheese, butter, and a hint of nutmeg.

Breaded and fried eggplant with melted mozzarella and marinara sauce, served over spaghetti.

Fresh spinach sautéed with garlic and extra virgin olive oil, finished with pomodoro sauce.

Mixed grilled vegetables with pesto cream sauce and Parmesan cheese.

Stuffed pasta with traditional ricotta, grilled vegetables, and tomato sauce.

Fresh herbs with porcini mushrooms, onions, and a light demi-glace cream sauce.

Breaded and fried eggplant stuffed with ricotta, mozzarella, and fresh herbs, served over spaghetti with marinara sauce.