Breaded, creamy, and fried fresh mozzarella cheese. Served with crispy prosciutto, arugula, cherry tomatoes, pomodoro sauce, pesto, and Parmigiano-Reggiano cheese.

Pasta filled with blue crab and Italian cheeses, in a special creamy pesto truffle sauce. Topped with grilled shrimp.

Slow-braised boneless short ribs. Served over mascarpone mushroom polenta, topped with shaved white truffle, microgreens, and finished with chili-infused olive oil.

Pan-seared swordfish served on a Cedar board. Accompanied with grilled broccolini, baby sweet peppers, and lemon butter sauce with capers, Kalamata olives, and parsley.

Italian vanilla custard with a tart black cherry compote.