Trittico D’Antipasti
- Volovant stuffed with porcini mushroom over a four cheese sauce
- Tiger prawns served with Dijon mustard & cognac sauce
- Bresaola (cured beef) stuffed with goat cheese in an Italian extra virgin olive oil

Insalata di Spinaci ai sapori di frutta
- Baby spinach with fresh fruits served in a homemade balsamic vinegar dressing


Ravioli d’Argosta allo Champagne e Gamberetti
-Ravioli stuffed with lobster, served with creamy Champagne sauce and bay shrimp

Malloreddus Fenice
- Malloreddus pasta served with New York steak strip, sundried tomatoes, mushroom, onions, in a Chianti red wine sauce

Gnocchetti di Spinaci Alle Mele e Gorgonzola
- Spinach gnocchi with apples and gorgonzola cheese


Pesce Branzino
-Fresh Chilean Sea Bass filet baked over large grained couscous, with Calamari, Crabmeat, Scallops in a fresh tomato white wine sauce

Filetto al Pate d’Oca
-Angus Fillet Mignon with Duck Pate in a Port Wine Sauce

Costolette D’Agnello
-Roasted Rack of Lamb served over polenta with fresh green beans, finished in a black truffle & cognac demi-glace

Lasagnette di Verdure
-Lasagna with spinach, artichoke, asparagus, zucchini, bechamel over marinara sauce

Dolce dello Chef
- Chef’s Valentine dessert