House-crafted fresh mozzarella & cherry tomatoes, 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.

Spicy marinara and Italian pepperoncini.

Butternut squash, mushrooms, arugula, and Talegio cream sauce.

Prince Edward Island Mussels sauted with fennel, shallots and pancetta in a white wine cream sauce with crispy shallots.

Served in a limoncello-caper broth, dried Roma tomatoes and grilled foccaccia.