Baby greens with lobster, avocado and hearts of palm in lite Dijon mustard sauce with homemade croutons 

Mixed greens with onions, tomatoes, carrots and cucumbers in house dressing 

Fried calamari and zucchini served with marinara sauce 

Baked red pepper filled with veal, mixed vegetables, pine nuts, sweet sausage and provolone cheese drizzled with aged balsamic vinegar

Clams, shrimp, mussels and calamari salad with giardiniera in lemon and extra virgin olive oil 

Fried zucchini flowers filled with fresh mozzarella, basil and fresh tomatoes 

Burrata with Fresh peaches in age balsamic vinegar 

Swordfish carpaccio with sliced fennel, black olives and oranges in oregano-extra virgin olives oil dressing