Bolognese: Homemade spinach infused tagliatelle pasta served with beef veal bolognese sauce

Caponata: Sautéed eggplant, black olives, capers, onion, celery and tomato in a balsamic reduction served with toasted bread

Carpaccio Di Manzo: Prime beef tenderloin thinly sliced topped with arugula, capers, shaved Parmigiano and a touch of mustard

Cesare: Romaine lettuce with homemade caesar salad dressing, croutons, topped with parmesan cheese