Calamari
(Fried calamari with baby arugula and balsamic vinaigrette)
-or-
Chorizo con Queso fundido
(Chorizo, poblano pepper, and melted cheese)
-or-
Caprese
(Grilled portobello, tomato, fresh mozzarella, pesto sauce and vinegar)
-or-
Insalata Caesar
(Romaine lettuce, homemade dressing, parmigiano reggiano cheese. And garlic croutons)

SECOND COURSE:

Orecchiette al Ragu d’ Agnelo
(Specialty shell pasta with lamb ragu)
-or-
Cheese tortellini al pesto
(Fresh basil, pine nuts, garlic, extra virgin olive oil, and pecorino romano cheese)
-or-
Lasagna alla Bolognese con besciamella
(Baked pasta layered with authentic bolognese meat, sauce, mozzarella cheese, and besciamella sauce)
-or-
Pennette alla romana
(Pennete pasta with eggplant, fresh tomato, ricotta salata, and fresh basil)
-or-
Farfalle alla boscaiola
(Bowtie pasta with imported porcini mushrooms and cream sauce)
-or-
Fajitas de pollo
(Tricolored bell peppers, onions, sautéed chicken sliced into thin strips)
-or-
Enchiladas rojas
(Tortilla filled with cheese, topped of with our homemade red sauce)
-or-
Honey mustard salmon
(Filet salmom sautéed with garlic and honey mustard)
-or-
Petto di pollo alla Toscana
(Chicken breast sautéed with white wine and capers cream)
-or-
Petto di pollo alla Contadina
(chicken breast sautéed in olive oil, white wine, topped with porcini mushroom and cream sauce)

THIRD COURSE:

Mexican Flan
(Caramelized custard made from condensed milk)
-or-
Tres Leches
(Yellow sponge cake soaked in condensed milk)