AVANTI BREAD: A loaf of Italian bread baked in the oven topped with tomatoes, zucchini, and onions sautéed in olive oil, garlic, and butter then topped with Romano cheese.

MUSSELS MARINARA: Fresh mussels served in a marinara sauce.

BAKED CLAMS AVANTI: Clams diced up with Panchetta bacon, roasted red peppers, scallops and scallions, put back in their shell and baked.

SALMON LIVORNESE: Salmon sautéed in a white wine marinara sauce with mushrooms onions and capers.

PORK CHOP GIAMBOTTA: Two eight ounce grilled pork chops topped off with roasted peppers, potatoes, and onions.

CHICKEN CHAMPAGNE: Boneless, skinless chicken sautéed with sundried tomatoes, mushrooms, and champagne sauce.

ROASTED PEPPERS& MOZZARELLA: Sweet red roasted peppers topped with mozzarella cheese and baked in the oven.

AVANTI BREAD: A loaf of Italian bread baked in the oven topped with tomatoes, zucchini, and onions sautéed in olive oil, garlic, and butter then topped with Romano cheese.

ARTICHOKES FRANCAISE: Imported Italian artichokes dipped in a lightly seasoned egg batter sautéed in white wine and lemon.

RACK OF LAMB: A rack of lamb roasted in olive oil and garlic with rosemary and basil, served in its natural juices with roasted potatoes.

TILAPIA FRANCAISE A mild white flaky fish egg battered and sautéed with lemon and white wine.

VEAL NORMANDY: Slices of veal lightly floured and sautéed in a brandy cream sauce with sliced mushrooms.

MUSSELS AND CLAMS CORLEONE: Prince Edward mussels and little neck clams sautéed in a spicy red clam sauce.

FRIED CALAMARI MEZZALUNA: Calamari fried and topped with diced tomatoes, white wine sauce.

ASPARAGUS ROLLANTINI: Fresh asparagus spears wrapped with Prosciutto and Mozzarella, baked and topped with diced tomatoes and seasoned breadcrumbs.

RACK OF LAMB: A rack of lamb roasted in the oven with its natural juices served with roasted potatoes.

FILET PORCINI: A Filet mignon grilled and topped with a garlic cream sauce made with Porcini mushrooms and diced tomatoes.

STRIPPED BASS SICILIANO: Striped bass sautéed with onions, zucchini and potatoes, olive oil, garlic and white wine.

VEAL VALENTINO: Slices of veal lightly floured and sautéed in a light cream sauce with asparagus.

RIGATONI BOLOGNESE: Bite size rigatoni tossed with a meat sauce of beef, pork and veal with a marinara sauce.

RIGATONI CALABRESE: Bite size rigatoni pasta sautéed in white wine and garlic with fresh mozzarella cheese,