DINNER

GRILLED OCTOPUS WITH CAPERS, PUREED CECI BEANS AND SUNDRIED TOMATOES, OLIVE OIL, AND BALSAMIC

FRIED CALAMARI IN A SWEET & SPICY CHILI SAUCE

TONY'S SELECTION OF AN ASSORTMENT OF ITALIAN MEATS, CHEESES, AND VEGETABLES

ARTICHOKES STUFFED WITH ROMANO AND PARMIGIANO, MINT & GARLIC, LIGHTLY FRIED & FINISHED IN A WHITE WINE SAUCE

GRILLED EGGPLANT, ROLLED AND STUFFED WITH MASCARPONE, RICOTTA, SPINACH, TOPPED WITH BLUSH SAUCE & HOMEMADE MOZZARELLA

ROLLED AND FRIED PROSCUITTO AND FONTINA CHEESE FINISHED IN A RED PEPPER CREAM SAUCE

BROCCOLI RABE SAUTEED IN GARLIC & OLIVE OIL WITH SUNDRIED TOMATOES, ITALIAN SAUSAGE, FINISHED WITH RED PEPPERS AND SHAVED PARMIGIANO

CRISPY PASTA PURSES STUFFED WITH MASCARPONE AND SHRIMP, SERVED WITH TOMATO DIPPING SAUCE

GRILLED ROMAINE WITH PANCETTA, TRUFFLEOIL, AND PARMIGIANO CHEESE

GRILLED SHRIMP WITH WALNUTS, GRILLED PEARS OVER ARUGULA WITH SHERRY CREAM DRESSING

CLASSIC CAESAR WITH CROUTONS, SHREDDED PARMIGIANO, & CEASAR DRESSING

HEARTS OF LETTUCE WITH TOMATOES AND SHAVED PARMIGIANO WITH LIMONCELLO DRESSING, SERVED WITH GARLIC & CHEESE CROSTINI

PASTA STUFFED WITH TRUFFLE AND RICOTTA, TOPPED WITH ARUGULA, WILD MUSHROOMS, AND SHAVED PARMIGIANO, TOUCH OF CREAM, DEMIGLACE, AND TRUFFLE OIL

SQUID INK FETTUCCINE WITH SHRIMP, CRABMEAT, SERVED IN A CHEESE BOWL WITH A WHITE WINE SAUCE

PANCETTA, ONION, MARINARA, TOUCH OF RED PEPPER

MIXED PASTA WITH SAUSAGE, SHORT RIBS, PEAS, MOZZARELLA, BOLOGNESE, WRAPPED IN A HOMEMADE SHEET OF PASTA, BAKED, TOPPED WITH HALF TOMATO SAUCE AND OTHER HALF ALFREDO SAUCE

MASCARPONE GNOCCHI SAUTEED WITH LOBSTER, FINSHED WITH TOMATO AND CREAM

CANDY SHAPED HOMEMADE PASTA STUFFED WITH MORTADELLA, RICOTTA, PISTACHIO, AND BUTTERNUT SQUASH, SUNDRIED TOMATO, MARSALA WINE SAUCE

RISOTTO WITH SAUSAGE, PEARS, GORGONZOLA, AND FIGS

POTATO GNOCCHI WITH BROCOLLI RABE, SAUSAGE, TOPPED WITH PARMIGIANO, AND BREADCRUMBS, BAKED TO PERFECTION

SHRIMP, CLAMS, JUMBO LUMP CRABMEAT, ZUCCHINI, AND ARTICHOKES, WHITE WINE SAUCE

RISOTTO WITH CHEF'S SELECTION OF SEAFOOD

POTATO GNOCCHI, CHEF TONY'S BOLOGNESE SAUCE

CHICKEN BREAST TOPPED WITH RICOTTA, SPINACH, AND MOZZARELLA, FINISHED IN A DEMIGLACE SAUCE

GRILLED LAMB CHOPS MARINATED IN GARLIC AND ROSEMARY

BRAISED PORK OSSO BUCCO IN A LIGHT DEMIGLACE SAUCE, TRUFFLE OIL

SAUTEED VEAL MEDALLIONS TOPPED WITH PORCINI MUSHROOMS IN A BRANDY DEMIGLACE WITH A TOUCH OF CREAM

STUFFED CHICKEN BREAST WITH SHRIMP, ASPARAGUS, AND ROASTED RED PEPPERS, TOPPED WITH ARTICHOKES, FINISHED IN A WHITE WINE SAUCE

VEAL MEDALLIONS TOPPED WITH SHRIMP, CRAB, LOBSTER, CHERRY TOMATOES, SPINACHM MUSHROOMS, FINISHED IN A WHITE WINE SAUCE

VEAL MEDALLIONS ROLLED WITH PROSCIUTTO, SPINACH, AND MOZZARELLA, TOPPED WITH ARTICHOKES AND MUSHROOMS IN A DEMIGLACE TOMATO SAUCE

GRILLED CHICKEN BREAST, TOPPED WITH SAUTEED MIXED VEGETABLES, OLIVE OIL

TONY'S SEAFOOD MEDLEY IN A SPICY TOMATO SAUCE, HOMEMADE CROSTINI

FRIED POTATOES, PARMAGIANO, TRUFFLE OIL