Oven-Baked

Question 1

8 piece of cheese ravioli breaded and stuffed with Romano, ricotta, parm, and fontina cheeses and baked with pomodoro sauce mozz and Romano cheeses

Answer 1

Baked Rav Parm

Question 2

Wide flat fresh pasta, layered 5 with mozza ricotta, Romano cheeses, bologna se and pomodoro sauces then baked. 2 sauces+3 cheeses= 5 layers

Answer 2

LASAGNE

Question 3

cavatappi pasta tossed with lobster meat , fontina, Romano, mozza and goat cheese with a sauce of onions pancetta white wine crushed red pepper and heavy cream. Topped with crouton crumbs.

Answer 3

LOBSTER MAC

Question 4

Two 4oz piece of boneless chicken breast coated with mama mandola breadcrumbs, sautéed in olive oil topped with pomodoro sauce Romano cheese and melted mozza. Served with cavatappi amatriciana. Small portion 4oz

Answer 4

CHIX PARM

Question 5

Linguine pasta tossed with sautéed shrimp and bay scallops and cooked in tomato cream marinate and vodka sauce. Garnished with a basil flower.

Answer 5

Shrp/scalp LING

Question 6

Cavatappi pasta tossed with wood grilled chicken tomato cream sauce, mushrooms, sundried tomatoes and topped with scallions and ricotta salata cheese.

Answer 6

Cava Martino

Question 7

Cavatappi pasta mixed with Alfredo sauce with goat, fontina, mozza, parm and Romano cheeses. Add wood grilled chicken for additional

Answer 7

Cava Formg

Question 8

Garlic Mash, seasonal veggies, cavatappi amatriciana, grilled asparagus, and fettuccine Alfredo

Answer 8

SIDES