chicken liver with polenta, balsamic, endive, radicchio

baked polenta in a cream of Gorgonzola and Fontina

baked eggplant with tomato sauce and mozzarella cheese

artichokes baked in alive oil and garlic

mussels in a spicy tomato broth

shrimp sautéed in olive oil, rosemary, fresh tomato sauce and cannellini beans

beef Carpaccio over arugula, shaved Parmigiano, olive oil

with fresh jumbo lump crab meat, zucchini over field salad

buffalo mozzarella, tomatoes, basil, roasted papers, olive oil

Calamari, Shrimp, Artichokes