Burrata with roasted peppers topped with balsamic glaze

Calamari, shrimps, octopus, celery and lemon

Grilled octopus, celery, black and green olives with lemon and olive oil

Lamb meatballs, fresh herbs served in white wine and lemon sauce

Linguini with clams, mussels, calamari, shrimp, light red sauce

Spinach and chesses ravioli in butter and sage sauce

Fettuccini in meat sauce

Pounded breast of chicken, grated parmesan served over tuscan spinach, lemon and white wine

Veal scaloppini with roasted pepper, melted mozzarella, light brown sauce

Sliced steak served with fresh garlic, rosemary, arugula and cherry tomatoes

Filet of wild salmon with fennel, pernod sauce

Served with crabmeat in lemon and white wine sauce