Manzo Bocconcini

Strips of AAA Sterling Silver strip loin, mushrooms & stringless sugar snap peas seared in a mild spicy sundried tomato sauce finished with bocconcini and diced tomatoes on fettucini.

Seafood Medley

Mussels, scallops, prawns, Ahi tuna, salmon & halibut tossed in a creamy blush sauce on your choice of lemongrass basmati rice or fusilli noodles finished with parmesan cheese.

Bolognese

Italian sausage & beef in a mild to medium spiced tomato sauce finished with fresh made Gnocchi, fresh basil, parmesan cheese and shaved Black Truffles.

Known as the diamonds of the culinary world, truffles are prized all over the world for their earthy, subtle aroma, and a taste once described as mixture of “chocolate and earth”.  A short growing season makes truffles all the more valuable, causing farmers across Italy and France to go into a truffle frenzy to find these delicious tubers.  France is most famous for its black truffle, or the Perigord Truffle.  This subterranean mushroom is found within the living roots of chestnut, oak, hazel, and beech trees.

The Italiano

½ breast of grilled chicken, cherry tomatoes, red onion, garlic, artichokes, capers, feta cheese, fresh basil & oregano on your choice of basmati rice or fettucini noodles

Spanish Saffron Prawn

Jumbo prawns & asparagus tossed in a Spanish saffron lobster stock cream sauce with bacon & baby spinach with your choice of lemongrass basmati rice or fusilli noodles.

Garden Pesto Pasta

Fresh basil pesto and extra virgin olive oil with sauteed zucchini, red peppers, snap peas, asparagus, spinach & red onions finished with fresh tomatoes,  feta cheese & pinenuts on rotini.

Indian Butter Chicken (Murgh Makhani)

Authentic in house made sauce of butter, spices, tomato and ginger garlic mix with pieces of chicken breast to produce the most popular dish in the world, served with naan bread & basmati rice.

Of all the spices in added to the dish from Northwestern India it is dried fenugreek leaves (Hindi: kasuri methi) that makes the greatest contribution to the characteristic flavor of the dish.  Fenugreek is used both as a herb (the leaves) and as a spice (the seed).  It is cultivated worldwide as a semi-arid crop and is frequently used in curry.  The name fenugreek is from Latin for “Greek Hay” due to the plant’s similarity to wild clover.