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Salad:
Roasted Beet Salad
Appetizer:
White Clam Crostini
Store made Crostini topped with our fresh White Clam sauce.
Entrees:
Melanzane Gondolas
Half a fresh Eggplant hollowed out and stuffed with Ground Beef, Plum Tomatoes, Roasted Red Peppers, Parmesan Cheese and a medley of fresh Herbs. These eggplant "boats" are then topped lightly with Plum Tomato sauce and Mozzarella Cheese and baked. Served with a side of Penne pasta.
Fettuccini tossed with Asparagus Frittata
We've taken a brunch classic and deconstructed it into a decadent dinner entree. A Frittata containing Eggs, Bacon crumbles and Asparagus spears has been broken up and tossed with Fettuccini pasta, Garlic & Oil.
Stuffed Calamari
Dessert:
Chocolate Peanut Butter Cake
Cannoli