Appetizers Capesante Provinciale Pan seared diver scallops finished in a light wine fresh herb tomato sauce. Ostriche Ripiene Oysters topped and roasted with a cream sambuca spinac lobster filling. Frutti di Mare Assorted seafood marinated in E.V.O.O., lemon juice, and vinegar. Served over greens with toasted Tuscan bread. Pizzette con Carne di Granchio Pan seared lump crab cakes, accompanied with a tartar sauce. Calamari Frutti Pan fried baby squid tossed with E.V.O.O., lemon juice, hot ring peppers, and fresh mint. Crostini di Polenta con Funghi di Bosco Pan fried Parmesan polenta topped with a wild mushroom ragu, parmesan, goat cheese, and basil. Mozzarella Caprese Imported Buffalo mozzarella served with vine ripe tomatoes, fresh basil, and drizzled with E.V.O.O. Bruschetta al Pomodoro Grilled Tuscan bread topped with grape tomatoes, fresh basil, oregano, garlic, crumbled goat cheese, and drizzled with E.V.O.O. Insalata con Finocchio ed Arancia Orange segments topped with shaved fennel, bermuda onions, walnuts, E.V.O.O., and lemon juice. Antipasto Freddo Marinated whole artichoke hearts, fire roasted yellow and red peppers, and parma prociutto. Insalata Ischitana Cherry tomatoes, celery, Italian red peppers, sweet onions, poached potatoes, basil, mozzarella, tossed in E.V.O.O. And served over baby greens with Focaccia bread. Pizza alla Griglia Thin grilled pizza topped with crushed San Marzano tomatoes, oregano, basil, mozzarella, E.V.O.O., then baked until crispy. Prosciutto e Mellone Sliced cantaloupe and honeydew melon topped with parma prosciutto, garnished with fresh mint and limes. Soups Pasta a Fagioli Authentic neapolitan soup made with vegetables, cannellini beans, chicken broth, and tubettini pasta. Crema di Aragosta A rich, creamy soup with lobster meat, garnished with finely diced tomatoes, cream fresh, and chives. Minestrone Chef Calise's famous fresh hearty vegetable soup. Crema al Pomodoro A soup with a beautifully sweet tomato flavor. Zuppa di Lenticchie Authentic neapolitan style soup made with vegetables, tomatoes, potatoes, chicken broth, lentils, and pasta. Crema di Asparagi A light, creamy soup with a delicious asparagus flavour. Pasta Tagliatelle con Aragosta e Granchio Tagliatelle pasta tossed in a light creamy parmesan sauce with roasted tomatoes, scallions, lobster and crab meat tossed with parmesan cheese and cracked black pepper. Gnocchi di Patate Potatoes dumplings prepared in a light tomato basil sauce with parmesan cheese and melted mozzarella cheese. Spaghetti alla Carbonara Spaghetti pasta tossed in a light creamy parmesan cheese sauce with pancetta, leeks, peas, and cracked black pepper. Agnolotti di Aragosta Chef Calise's homemade ricotta and lobster filled half moon shaped pasta, tossed in a light lemon butter cream sauce. Cappellini al Filetto di Pomodoro Cappellini pasta tossed in a light San Marzano tomato basil sauce. Paccheri con Rucola e Promodorini Large tube shaped pasta tossed in a light garlic and oil sauce with cherry tomatoes, shallots, cannellini beans, arugola, and topped with parmesan cheese. Crespelle al Buon Gustaio Chef Calise's home made crepes filled with ground beef, mushrooms, prosciutto, mozzarella, parmesan, and basciamelle. Baked in a light tomato cream sauce and topped with a shaved parmesan cheese. Stracci di Pasta Boscaiola Strips of pasta tossed in a light fresh herb cream sauce with leeks, porcini mushrooms, peas, topped with parmesan cheese and drizzled with truffle oil. Pasta di Gragnano con Melanzane e Ricotta Imported neapolitan half rigatoni shaped pasta tossed in a light tomato basil sauce with roasted eggplant, mozzarella, and topped with shaved aged ricotta cheese and julienne cut basil. Linguine con Frutti di Mare Linguine pasta tossed in a light tomato sauce with little neck clams, shrimp, calamari, mussels, and drizzled with E.V.O.O. Entrees Arrosto di Manzo Oven roasted beef tenderloin prepared in a port wine reduction. Arrosto di Maiale con Mele Oven roasted pork loin with glazed apples. Costate di Agnello Pan seared marinated New Zealand rack of lamb. Prepared in a cracked black pepper, honey mint glaze. Pollo alla Cacciatore Slow braised marinated organic split chicken with fresh herbs, wild mushrooms, cherry tomatoes, onions, white wine, and hot chili flakes. Arrosto di Vitello Oven roasted veal loin with fresh herbs, wine, and vegetables. Arrosto di Pesce Oven roasted whole fish of your choice in E.V.O.O., lemon juice, and fresh herbs. Tonno con Caponata e Fagioli Pan seared tuna, served over cannellini beans and topped with caponata. (sauteed eggplant, olives, capers, tomatoes, and a touch of balsamic vinegar) Branzino in Acqua Pazza Seabass roasted in a light cherry tomato wine broth with shrimp and little neck clams. Involtini di Pesce Very thin sliced fish of your choice stuffed and rolled with a seafood and tomato risotto, oven roasted and served in a light creamy wine butter fish broth sauce. Grigliata di Pesce Assorted marinated and grilled seafood of your choice. Served over Boston lettuce with an E.V.O.O. Lemon fresh mint dressing. Dentice al Rosmarino e Limone Oven roasted red snapper with rosemary lemon and E.V.O.O. Sogliola con Spinaci Pan seared filet of sole served over sauteed spinac, topped with finely diced tomatoes, caper, jiulienne arugola, E.V.O.O., and lemon juice. Side Dishes Finocchio Arrosto con Parmigiano-Reggiano Roasted fennel with parmesan and olive oil. Broccoli Rabe Sauteed broccoli rabe with olive oil and garlic. Zucca al Forno Roasted butternut squash. Carote al Marsala Marsala glazed carrots. Spinaci in Padella Sauteed spinac with olive oil, garlic and lemon juice. Asparagi Gratinati Oven baked asparagus with parmesan cheese, bread crumbs, and olive oil. Patate al Forno Potatoes roasted with garlic, onions, rosemary, and olive oil. Patate all'Italiana Italian style mash potatoes with olive oil and butter. Desserts Pasticcino di Cioccolato Individual chocolate cake with fresh raspberries. Tiramisu Traditional Italian mascarpone lady fingers espresso cake. Crespelle di Nutella con Gelato Nutella-filled crepes with vanilla gelato. Frutti di Bosco alla Fiamma Assorted fresh berries and bananas, flambe with banana and berry liquor. Served over vanilla gelato. Budino di Pane Bread pudding topped with vanilla gelato. Tartufo al Cioccolato Italian style chocolate truffle ice cream filled with cream and wild cherries. Sorbetto di Limone con Lampone Italian lemon sorbet combined with raspberry sauce.