Via Italian Table Menu (2025 Update)

Sweet and sour glaze.

With marinara sauce.

Roasted red pepper and goat cheese coulis and fresh basil.

Marinated red and yellow tomatoes, kalamata olives, basil, grana padano Parmesan on grilled tuscan loaf.

Fresh thin sliced prosciutto, lobster meat, tomatoand fresh mozzarella, basil and balsamic reduction.

Arugula, gorgonzola cheese, walnuts, pickled appleand fig essence.

Grilled crostini and local honey.

Braised spice encrusted pork belly over a carrot puree with sweet peas and roasted cipollini onions.

A selection of house baked pastry: blueberry cake, olive oil cake and chocolate chip bread.

Thinly sliced smoked salmon served with grilled tuscan bread, red onion, capersand mustard sauce.

Seasonal fresh fruit.

Italian donuts fried to order, tossed with cinnamon sugar and served with warm chocolate sauce.

Homemade spumoni granola with pistachios, dried cherries and chocolate chips with vanilla Greek yogurt.

Arugula topped with cannellini beans served warm with lemon vinaigrette.

Plum tomatoes, capers, mixed greens, goat cheese and Dijon vinaigrette with fresh via focaccia bread.

Diced salami, ham, chicken, provolone, red peppers, feta, celery, black olives, capers, tomato, red onion with Dijon vinaigrette.

Kale, chopped plum tomatoes, cucumbersand feta cheese tossed in a honey-truffle vinaigrette and tuscan croutons.

Grilled North Atlantic salmon over baby arugula, strawberries, sunflower seeds, crumbled feta cheese, radish and local honey.

Over a chilled farfalle and spinach salad with grape tomatoes, capers, red onionsand housemade creamy Italian dressing.

On spaghetti marinara, shaved ricotta salata and micro basil.

Rich meat sauce of beef, pork, sausageand a touch of tomato and cream.

Pulled roasted chicken, wild mushrooms, peas, pesto, shallots, tomatoand prosciutto in herbed Parmesan cream.

Asparagus and peas tossed with a lemon, white wine butter sauce with casarecce pasta, feta cheeseand mint.

Shrimp, scallops. Mussels and calamari tossed with orecchiette pasta in a roasted garlic-lemon basil butter sauce.

Pan seared shrimp tossed with grape tomatoes, parsley and garlic in white wine lemon butter sauce served over spaghetti.

Slowly roasted pork, meatball, beef, chickenand sausage, over ziti.

Lightly breaded and sauteed chicken breast served over spaghetti with marinara, melted fresh mozzarella and Parmesan cheese.

Sauteed boneless chicken breast with a white wine-lemon caper butter sauce, served over broccolini with oven roasted tomatoes.

Sirloin that is pounded thin, rolledand stuffed with diced carrots, onionand Parmesan cheese, then slow roasted in a sauce of tomato, prosciuttoand peas. Served with tuscan roasted potato and whole baby carrots.

Crisp slices of hand-breaded Italian eggplant stacked with mozzarella, provoloneand marinara, then baked in casserole with polenta.

Duck confit tossed with black Mission figs, shaved fennel and cavatelli pasta in a marsala cream sauce with a drizzle of fig essence.

Baked, served with tuscan roasted potato and green beans sauteed with garlic and cherry tomatoes.

Over herb roasted zucchini, red bell pepper and cipollini onion tossed with fregola in a lemon herb sauce.

Over roasted asparagus with toasted almonds and a spiced romesco sauce.

Over sauteed spinach, garbanzo beans, roasted red peppers, smokey bacon and spring leeks topped with a honey balsamic vinaigrette.

Butter poached lobster meat with asparagus over spring leek and wild mushroom risotto topped with crispy fried leeks.

Red wine braised tuscan potatoes, garlicky spinach and pepperonata.

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Mussels, shrimp, calamariand haddock in a mildly spiced tomato stew, fennel, shaved garlic, fresh basil, pesto toast.

Pan roasted salmon with tomatoes, red onion, kalamata olives, roasted new potatoes.

Marinara cream, touch of pesto with ground sweet sausage.

Tomato, mozzarella, provolone.

Housemade meatballs with marinated plum tomatoes, 4 Italian cheeses and micro basil.

Asiago, ground sweet sausage, hot capicola ham, black olives, fresno chilies.

Over potato gnocchi, tossed with toasted walnuts, shiitake mushroomsand arugula in a light, gorgonzola cream sauce.

Grilled New York sirloin over whipped yukon gold potatoes with sauteed kale, veal demi-glace and a horseradish compound butter.

Sirloin of veal, sliced thin, sauteed with marsala wine, wild mushroomsand prosciutto, served with sauteed broccolini and mushroom risotto.

Hand cut 8 Ounces filet with asparagus, crimini mushrooms, charred onions, grilled tuscan bread, gorgonzola dolce and marsala demi.

Dusted with cinnamon.

Housemade mascarpone cheesecake with an almond biscotti crust. Topped with tart cranberries, whipped creamand sliced, toasted almonds.

Whipped mascarpone frosting, white chocolate shavings and a limoncello reduction.

Two housemade brownies enriched with espresso powder, chocolate chips and espresso frosting. Served with a scoop of gelato, whipped cream and chocolate sauce.

15 housemade crepes layered with a cream cheese and mascarpone filling. Drizzled with a chocolate garnish and imported Amerena cherries.

An Italian layered dessert of lady fingers soaked in rum and espresso with sweet whipped mascarpone cheese.

Flourless chocolate torta served with raspberry sauce and fresh raspberries.

Traditional vanilla cannoli garnished with chocolate chips and powdered sugar.

6 miniature cannoli; 3 filled with Italian cherry and chocolate chip filling, 3 filled with vanilla ricotta dipped in toasted pistachios with a drizzle of local honey.

An Italian classic, 2 scoops of vanilla gelato, hazelnutand chocolate stuffed pirouline cookies with hot espresso.

Peanut butter chocolate chip, strawberry, pistachio, chocolate, vanilla, salted caramel, cappuccino, amarena cherry.

Limoncello, blood orange.