Grilled zucchini and squash, roasted asparagus, oven-dried tomatoes, prosciutto di Parma, marinated olives, roasted red beets, caper berries and prosciutto and parmigiano stuffed hot cherry peppers.

Diced plum tomatoes, red onions and sweet basil, tossed with balsamic vinegar and extra virgin olive oil, served on toasted Artisan bread with aged provolone

Prosciutto di Parma, sopresatta, dried chorizo, Manchego, marinated olives, caper berries, pickled carrots, cauliflower, port wine fig jam, crostini and grissini.

Seasoned with fresh cracked black pepper, served with horseradish marinara and pepperoncini peppers

Prince Edward Island Mussels- wood-fire roasted, served with tomato basil sauce, crushed red pepper, and roasted garlic bread

limoncello-caper broth, heirloom tomatoes, fresh basil, grilled foccacia.

served with tomato dipping sauce.