Prosciutto, figs, parmesan cheese and honey with truffle oil

Prosciutto, mortadella, salami, parmesan cheese, black olives and mozzarella

Focaccia bruschetta topped with “Zucchero style cured salmon”, fresh mozzarella, tomatoes, black olives, capers and red onions

Imported fresh Italian mozzarella with a creamy soft center over a bed of fresh tomato slices

Thinly sliced marinated raw beef tenderloin served over a bed of mixed greens topped with mustard dressing and fresh Parmesan shaves

Thinly sliced marinated Portobello mushrooms served with arugula, caramelized walnuts and figs drizzled with honey and white truffle oil infusion

Fried calamari, Baccalà croquettes and crab cakes served with black olive mayonnaise

Oysters stuffed with crabmeat, mozzarella and Parmesan cheese served with an arrabbiata sauce

Style Kobe beef meatballs in fresh tomato and basil sauce

rilled flat iron steak served with risotto Parmigiano topped with Malbec-tarragon-demi glace sauce

Pork Chop Milanese served with fresh arugula, cherry tomatoes and fresh mozzarella with house dressing

Grilled Beef Coulotte served with fettuccini Alfredo or arugula salad

Grilled chicken paillard sautéed with Italian sausage, broccoli and fresh tomato, side of rigatoni in tomato sauce

Pan-seared Veal Scallopini topped prosciutto, mozzarella, salvia and white wine demi glace sauce served with mashed potatoes

Rich and creamy mango mousse served over a thinly pie crust

Creamy Italian pudding made with fresh passion fruit

Warm flourless chocolate cake served with vanilla ice cream

Warm flourless “ Guayaba “ cake served with vanilla ice cream

italian lady fingers soaked in an espresso – brandy mixture layered with sweet mascarpone cheese

Light and creamy lemon merengue pie

Grilled salmon drizzled with homemade garlic mayo sauce over a bed of French lentils served with a side of ravioli stuffed with ricotta and spinach in tomato sauce

Tilapia sautéed with artichokes, capers, white wine and parsley in a lemon sauce with a side of assorted vegetables

Cannelloni stuffed with ricotta cheese and spinach in tomato sauce topped with mozzarella alla gratinata

Whole wheat fettuccini with seasonal vegetables in a light tomato sauce topped with a sprinkle of goat cheese

Tricolor fettuccini pasta sautéed with chicken, shrimp and peas in an aglio e olio sauce

Homemade fusilli pasta sautéed with string beans, Pignoli and diced potatoes in a pesto sauce

Ravioli stuffed with sweet potato and ricotta in a Brandy pink sauce

Ravioli stuffed with white truffles, ricotta and Mascarpone cheese in a creamy truffle sauce

Caesar salad tossed in an anchovy-caper mayonnaise dressing topped with seasoned croutons

Arugula, pears, Roquefort cheese, caramelized walnuts with balsamic vinegar and extra virgin olive oil

Almond crusted goat cheese wrapped in toasted phyllo dough served over baby spinach, fresh blueberries and sliced radish with a touch of passion fruit dressing

Seared tuna steak over mixed greens, green beans, olives and hard boiled egg topped with cherry vinegar dressing

Mixed greens, tomatoes with house dressing

Mixed greens, fresh papaya slices, crabmeat and cherry tomatoes tossed with papaya-mustard-olive oil dressing

Prosciutto, figs, Parmesan cheese drizzled with honey and white truffle oil

Prosciutto, mortadella, salami, Parmesan cheese, black olives and mozzarella

ocaccia bruschetta topped with “Zucchero style cured salmon”, fresh mozzarella, tomatoes, black olives, capers and red onions

Thinly sliced marinated raw beef tenderloin served over a bed of mixed greens topped with mustard dressing and fresh Parmesan shaves

Thinly sliced fresh octopus topped with arugula and Ceviche

Thinly sliced marinated Portobello mushrooms topped with honey-white truffle oil, arugula, caramelized walnuts and figs

Tuna Tartare with fresh chives, cherry tomatoes and sesame seed wrapped with seedless cucumber served over an arugula salad and a touch of sesame oil dressing

Grilled flat iron steak served with risotto Parmigiano topped with a Malbec-tarragon-demi glace sauce

Zucchero style pounded and breaded 12oz. Veal Chop topped with fresh arugula salad

Boneless short ribs braised for several hours and cooked in a Barolo wine sauce with a side of risotto allo spumante

Filet Mignon sautéed with mixed mushrooms-Malbec wine-demi-glace sauce and topped with pistachio crusted goat cheese with herbs, served with creamy potatoes with peas.

Organic chicken, roasted in a wood oven with aromatic herbs, white wine with a side of assorted vegetables and mashed potatoes

Rich and creamy mango mousse served over a thinly pie crust

Creamy Italian pudding made with fresh passion fruit

Warm flourless chocolate cake served with vanilla ice cream

Warm flourless “ Guayaba “ cake served with vanilla ice cream

italian lady fingers soaked in an espresso – brandy mixture layered with sweet mascarpone cheese

Light and creamy lemon merengue pie

Fresh Cod fillet wrapped in parchment paper with potatoes, olives, capers, cherry tomatoes, white wine, fresh parsley, oregano and extra virgin olive oil

Pan seared salmon fillet topped with sea scallops in a mustard sauce served with a side of butter-thyme spinach ravioli

Red Snapper fillet sautéed with shrimp, asparagus, cherry tomatoes, parsley in a white wine sauce served over roasted pepper ravioli

Sea-salt crusted Rainbow Trout stuffed with asparagus, tomatoes and fresh herbs served with black lobster ravioli in champagne sauce

Mixed mushrooms, mozzarella, truffle oil with shaved Parmesan cheese

Mozzarella, tomato and basil

Chicken, avocado, mozzarella, peppers, tomato sauce and sour cream

annelloni stuffed with crabmeat in porcini sauce with mozzarella alla gratinata

Tricolor fettuccini pasta sautéed with chicken, shrimp and peas in aglio e olio sauce

Homemade fusilli pasta sautéed with string beans, Pignoli and diced potatoes in a pesto sauce

Spinach potato gnocchi with four cheese sauce or tomato sauce

Linguini pasta with prawns, New Zealand mussels and grape tomato with a touch of tomato broth

Homemade black ravioli filled with lobster and ricotta in seafood sauce with shrimp, calamari and scallops, garlic and olive oil

Ravioli stuffed with ricotta, Mascarpone and truffle in a creamy truffle sauce

Caesar salad tossed in an anchovy-caper mayonnaise dressing topped with seasoned croutons

Spinach, roasted butternut squash, walnuts and cranberries tossed with an apple dressing and Parmesan shaves

rugula, pears, Roquefort cheese, caramelized walnuts with balsamic vinegar and extra virgin olive oil

Mixed greens and tomatoes with house dressing

Mixed greens, fresh papaya slices, crabmeat and cherry tomatoes tossed with papaya-mustard-olive oil dressing