Baked portobello mushroom topped with warm herbed goat cheese, served on a bed of mixed greens salad with Gaeta olives, dressed in a raspberry vinaigrette

 

Lentil Cavatelli

Spaghetti with littleneck clams, Italian hot sausage meat and escarole in a garlic white wine sauce

Spinach and cheese filled ravioli in a pomodoro basilico sauce, topped with fresh ricotta

Chicken, artichoke hearts, peas and sundried tomatoes in a pink brandy sauce

Broiled Norwegian salmon Livornese - capers, Gaeta olives and Spanish onions in a marinara sauce, served over linguini pasta

Pollo Pompeii - chicken breast topped with grilled eggplant, roasted peppers and melted mozzarella in a mixed mushroom and lemon white wine sauce, served with sautéed broccoli and carrots

Tiramisu - lady fingers soaked in espresso with kahlua and mascarpone, served with fresh whipped cream and blueberries