Juicy beef tenderloin cuts with sun-dried tomatoes, served on a basil pesto risotto.

In a flavorful blend of tomato cream, basil pesto, and sea broth with shrimp, squid, mussels, mushrooms, and green zucchini. Served with black olives and arugula.

Served in a delicate mushroom cream with portobello, and Paris mushrooms with mozzarella cheese. Topped with shiitake mushrooms.

Cooked in a white sauce of gorgonzola, parmesan, and smoked provolone cheeses. Garnished with cherry tomatoes and boconccini cheese.