Long Hot Peppers stuffed with sausage, ricotta, and breadcrumbs; drizzled with Marinara sauce

Grilled Octopus over a bed of Escarole and Beans

Slow-cooked short ribs with mushrooms in a brown gravy sauce

Stuffed shrimp, scallops, and cod baked with light breadcrumbs; Served with mixed vegetables and mashed potatoes

Grilled chicken, pork loin and sausage; served over sautéed escarole and white beans with garlic and oil

Shrimp and scallops sautéed with fresh tomatoes, asparagus, portobello mushrooms, garlic and oil; served over rigatoni

Braised veal shank in a vegetable gravy sauce; Served over paradelle