sushi grade tuna marinated with Stoli vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli and topped with ginger candy

grilled focaccia bread topped with fresh tomato, garlic, and fresh herbs

imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, bresaola, mixed pitted Italian olives, Parmigiano Regginao, Boursin cheese and duck liver pâté complemented with taralli and grisini

with grilled eggplant, roasted red bell pepper, tomatoes and basil drizzled with a cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil

mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served Mascarpone cream sauce

duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce

served with fried artichokes in an arugula-guacamole aioli

battered in rice flour with a ginger-horseradish-soy dipping sauce

please ask your server

tossed with cold-pressed extra virgin olive oil, bruschetta cherry tomatoes, baby beets, cannellini bean ragout and drizzled with a sherry vinegar reduction

fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette

spring mix, romaine, tomato, avocado, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette

tossed with homemade dressing, garlic croutons and Parmesan cheese
Add: white anchovies $2

tossed in shallots, white wine, fresh herbs and black truffle, drizzled with white truffle oil

linguine pasta tossed with clams, roasted garlic, fresh herbs and chopped clams au jus

bowtie pasta tossed with sun-dried tomatoes, garlic and mushrooms in a balsamic cream sauce

served with angel hair or penne pasta

tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce and served in a Parmesan cheese basket

filled with lobster, cheese and shallots in a fresh tomato-leek-white-wine-butter sauce and garnished with lobster meat

please ask your server
Italian arborio rice with ingredients of the day
M.P.

partially boneless roasted half duck in a triple sec orange glaze

double cut pork chop in a bourbon grade A maple syrup sauce

sautéed all-natural chicken breast and mixed mushrooms in a creamy aurora sauce

veal scallopini sauteed with garlic, asparagus, artichokes, pine nuts and fresh tomato in a white wine-butter-parsley sauce

seared 8 oz. peppercorn mélange crusted prime cut filet mignon in a port wine-Gorgonzola sauce
M.P.

Australian rack of lamb roasted with rosemary and garlic in a Chardonnay lamb stock reduction

seared elk chop with a fig-vanilla infused balsamic vinegar reduction and macadamia parsley pesto

seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle

pounded and breaded veal chop with Parmesan cheese Alfredo sauce
M.P.

seared Faroe Island salmon filet in a lemon-mustard cream sauce and honey-soy glaze

seared 8 oz. Chilean sea bass in a lemon beurre blanc sauce drizzled with elderberry infused white balsamic vinegar
M.P.

pan seared jumbo shrimp dusted with curry and rice flour in a ginger-soy sauce, served with julienned vegetable nest

pan seared diver scallops with dollops of pistachio Greek yogurt, drizzled with a sherry infusion, served with grilled asparagus

chocolate sponge cake filled with Nutella mousse and drizzled with chocolate sauce, served with honey whipped cream

Chef Massimo's classic recipe

served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce

Amaretto, ricotta, and mascarpone cheesecake in an almond biscotti crust drizzled with strawberry sauce

chocolate covered cannoli filled with pistachio mousse

vanilla whipped cream layered with homemade espresso-Kahlúa sorbet and garnished with brandied cherries

Crème de Framboise liqueur flavored custard in a chocolate cup garnished with fresh raspberries and whipped cream

served with fresh raspberries