Pasta
La pasta quattro formaggio del forno
Penne with fontine, Parmesan, provolone and mozzarella all baked together for ooey gooey goodness
Orecchiette
With sausage and broccoli rabe
Crispelle
Crepes stuffed with prosciutto and a fresh farmers cheese topped with béchamel and baked
Five Cheese Tortellini with Tomato and Spinach Pasta
Grana Padano, fontina, swiss, pecorino romano and ricotta with ground nutmeg
Mediterranean Vegetable Ravioli
Spinach, roasted portobello, red pepper, roma tamatoes, and garlic with mozzarella and ricotta cheeses
Three Cheese Ravioli
Ricotta, Parmesan and Romano cheeses with basil
Roasted Butternut Squash Ravioli
With brown sugar, spices, Parmesan and Grana Padano, mixed with Amaretti cookies in a sage pasta
Veal and Sage Ravioli
Blended with ricotta and Parmesan
Orzo
Mixed with garbanzo beans, red onion, basil and a touch of mint
This can also be served as an excellent salad
Bowtie Pesto Pasta
With fresh basil pesto, sundried tomatoes, kalamata olives, artichoke hearts and feta
Side Dishes
Grilled Seasonal Vegetables
Marinated in fresh herbs and extra virgin olive oil
Polenta
Served wonderfully creamy or cut into squares and pan-fried
Tomato Vegetable Casserole
Baked with sweet onions, peppers, carrots, pototoes, and squash then seasoned with Italian bread crumbs
and Parmesan cheese
Roasted Baby Red Potatoes
With fresh herbs and a touch of garlic
Fruit Platter
A beautiful display of seasonal varieties
