Seared veal flank with a fried egg & hashbrowns

Frittata with sopressata & provolone cheese

Spinach & goat cheese frittata

Fresh fruit plate

Eggs Benedict & prosciutto cotto with truffle hollandaise on Italian bread

Eggs Benedict & prosciutto cotto with truffle hollandaise on Italian bread

Brioche french toast stuffed with nutella & finished with dark rum & carmalized banana

Italian, white, rye & wheat

Hashbrowns, Bacon, Sausage, Pork roll

“Eggs your way” with hashbrowns & choice of meat

Yogurt & granola parfait served with fresh fruit

Gnocchi served with tomato sauce, fresh basil, & mozzarella

Grilled chicken & diced vegetable salad

Mixed greens, imported Italian tuna, julienne vegetables, red onion, olives, & hard-boiled eggs

Apple glazed braised pork sandwich

Sausage, pepper, egg, & potato sandwich

Fish of the day

Smoked salmon served with diced red onion, egg, & capers

Meat & cheese plate

Breaded veal cutlet sandwich topped with mozzarella & mixed greens

Assortment of grilled eggplant, mozzarella, tomato, artichoke, lentils, roasted peppers, olives, & prosciutto

Thinly sliced beef with mixed greens, lemon, & truffle olive oil topped with shaved Parmigiano

Parmigiano cheese flan with a pistachio crust drizzled with sour cherry & port wine reduction

Roasted beets, frisée, & candied cashews with a roasted shallot vinaigrette

Lentils & sun-dried tomato on a bed of chopped greens served with a truffle vinaigrette

Baby spinach salad with goat cheese, sunflower seeds, dried apricot, & cherries in a raspberry vinaigrette

Buffalo mozzarella wrapped with prosciutto, served over fresh tomatoes, & finished with chili, basil, & extra virgin olive oils

Cubanella pepper stuffed with eggplant, ground veal, tomato, & cheese atop a tomato & onion coulis

Smoked salmon rolled with goat cheese & finished with a honey scallion vinaigrette

Plum glazed flank steak served with black beans, bell pepper, fennel, & micro greens finished with a — $lime, honey & tarragon — $vinaigrette

Breast of chicken sprinkled with sage & topped with a thin slice of prosciutto

Breast of chicken topped with fontina cheese, & served with a caramelized shallot demi glacé

Veal scaloppine sautéed with butter, lemon, wine, & capers

Timballo of slow-braised lamb with sautéed wild mushrooms, garlic crostini & poached egg, finished with a lamb glacé

Breaded veal cutlets served with fresh mozzarella, tomato, red onion, — $mixed greens, & drizzled with balsamic reduction

Bucatini with sautéed shiitake, oyster, & hen of the woods mushrooms, finished with grated Parmigiano

Gnocchi served in a white truffle cream sauce

Gnocchi served with tomato sauce, fresh basil, & mozzarella

Pappardelle served with a ragù of tomato, ground beef, veal, & pork topped with ricotta salata

Short grooved tubes of pasta with sweet sausage & spinach in a Taleggio cream sauce

Spaghetti sautéed in a chestnut cream sauce topped with cocoa powder

Tagliolini with calamari & rock shrimp in a light saffron sauce

Ziti with homemade veal sausage, roasted garlic, & broccoli rabe

Assortment of grilled eggplant, mozzarella, tomato, artichoke, lentils, roasted peppers, olives, & prosciutto

Thinly sliced beef with mixed greens, lemon, & truffle olive oil topped with shaved Parmigiano

Parmigiano cheese flan with a pistachio crust drizzled with sour cherry & port wine reduction

Lentils & sun-dried tomato on a bed of chopped greens served with a truffle vinaigrette

Baby spinach salad with goat cheese, sunflower seeds, dried apricot, & cherries in a raspberry vinaigrette

Buffalo mozzarella wrapped with prosciutto, served over fresh tomatoes, & finished with chili, basil, & extra virgin olive oils

Cubanella pepper stuffed with eggplant, ground veal, tomato, & cheese atop a tomato & onion coulis

Smoked salmon rolled with goat cheese & finished with a honey scallion vinaigrette

18 oz. pork porterhouse with red wine-braised bell peppers, red onion, & long hot peppers

Grilled 16 oz. rib veal chop with a lemon-infused extra virgin olive oil & roasted garlic Add’l 3 — Porcini mushroom sauce, green peppercorn brandy cream sauce, Barolo red wine reduction

Grilled 8oz. filet mignon atop a Gorgonzola crostino with caramelized onions & balsamic vinegar

Filet of veal atop a smoked portobello mushroom with warm cannellini bean salad & black garlic purée

Roasted semi-boneless half chicken with spinach salad, polenta croutons, bell peppers, red onion, Gorgonzola cheese, & a warm speck vinaigrette

Oven roasted breast of chicken with a chestnut cream sauce

Slow-roasted pork belly with broccoli rabe purée, & leek frittata

Timballo of slow-braised lamb with sautéed wild mushrooms, garlic crostini, & poached egg, finished with a lamb glacé

Breaded veal cutlets topped — $with cotechino, spinach, stewed tomatoes, & sharp provolone

Bucatini with sautéed shiitake, oyster, & hen of the woods mushrooms, finished with grated Parmigiano

Gnocchi served in a white truffle cream sauce

Gnocchi served with tomato sauce, fresh basil, & mozzarella

Pappardelle served with a ragù of tomato, ground beef, veal, & pork topped with ricotta salata

Short grooved tubes of pasta with sweet sausage & spinach in a Taleggio cream sauce

Spaghetti sautéed in a chestnut cream sauce topped with cocoa powder

Tagliolini with calamari & rock shrimp in a light saffron sauce

Ziti with homemade veal sausage, roasted garlic, & broccoli rabe

Broccoli rabe with garlic & red pepper flakes

Roasted garlic & potato croquette

Tomato stuffed with spinach & cheese

Chestnut mashed potatoes