Served with creamy mozzarella, vine-ripened heirloom yellow and red tomatoes and finally drizzled with extra virgin olive oil and garnished with basil

Lightly grilled shrimp and calamari in olive oil prepared with a hint of garlic and parsley and enhanced with a touch lemon

Fried golden brown and crispy. Served with the chef's spicy Marinara sauce or a horseradish orange marmalade.

Served with a cilantro pesto dip.

Served in a hot, sizzling bowl with leeks, white wine and roasted garlic cream

Portobella mushroom grilled over aromatic mesquite and served with fresh hydroponic greens. Finished with a drizzling of soy sherry vinaigrette and batuta

With a combination of parmesan, mozzarella, gorgonzola and cambozola in a creamy sauce.

Fresh sauteed mussels, clams, calamari and fish in your choice of a garlic cream or marinara sauce

Layers of fresh pasta with ricotta cheese, spinach, mushrooms and beef in our homemade tomato sauce

Artichoke hearts, green peas, olive oil and garlic topped with freshly grated parmesan cheese. A delight for vegetarians!

A light oil and garlic dish, with a touch of cream. Served with sautéed chicken, broccoli and topped with crunchy pine nuts

This exciting fisherman's stew is full of mussels, lobster and catch of the day served in a Pernod and tomato broth

Perfectly grilled fresh snapper topped with a caper black olive marinara sauce

A blending of tomato, mozzarella and parmesan with the easy-going taste and texture of pasta.

A sautéed breast of chicken with morel mushrooms and roasted red peppers in a demi-glace with a touch of cream.

A mouthwatering tenderloin of beef wrapped in bacon, topped with an generous serving of cambozola cheese and red wine demi-glace

Freshly made pizza dough and a delicious homemade tomato sauce

Veal scaloppine which is topped with mushrooms in a creamy marsala sauce

Marinated and grilled salmon filet brushed with zesty mango and lime sauce. Served with roasted potatoes and seasonal vegetables.