Aroma on 3rd Menu

Fried Calamari in a sweet and spicy chili sauce

Artichokes stuffed with romano and parmigiano cheese, mint, and garlic, lightly fried and finished in a white wine sauce

Crispy pasta "purses" stuffed with mascarpone cheese and shrimp served with tomato dipping sauce

Chef's selection of an assortment of Italian specialty meats, cheese, and vegetables

Grilled Octopus with pureed ceci beans and sundried tomatoes, finished with olive oil and balsamic glaze

Prosciutto and fontina cheese rolled and fried, finished with roasted pepper cream sauce

Grilled romaine with pancetta, truffle oil, and shaved parmigiano reggiano cheese

Hearts of lettuce with tomatoes and shaved parmigiano reggiano with limoncello dressing, served with garlic and cheese crostini

Grilled shrimp with walnuts and grilled pears over arugula with a sherry cream dressing

Prosciutto wrapped shrimp, fresh spinach and gorgonzola cheese topped with warm smoked mozzarella, finished with a sherry cream dressing

Potato gnocchi served with Chef Tony's Bolognese sauce

Mascarpone gnocchi sautéed with lobster, finished with a touch of tomato and cream

Spinach mascarpone gnocchi in a gorgonzola cream sauce

Pasta stuffed with truffle and ricotta, topped with arugula wild mushrooms and shaved parmigiano reggiano with a touch of cream, demiglace and truffle oil

Risotto with chef's selection of seafood

Fettuccine with shrimp, clams, jumbo lump crabmeat, zucchini and artichokes in a white wine sauce

Squid ink fettuccine with shrimp and crab meat, served in a cheese bowl with white wine sauce

Mixed pasta with sausage, short ribs, peas, mozzarella, and bolognese sauce, wrapped in a sheet of homemade pasta, baked, then topped with tomato sauce on one half, and alfredo sauce on the other

Risotto with wild mushrooms, radicchio, and other assorted vegetables, mixed with mascarpone cheese

Pasta with pancetta, onion, and marinara with a touch of red pepper

Veal medallions topped with shrimp, crab, and lobster, finished in a white wine sauce with spinach, cherry tomatoes and mushrooms

Veal chop stuffed with prosciutto and Fontina cheese, topped with porcini mushrooms and truffle oil

Veal medallions rolled with prosciutto, spinach and mozzarella topped with artichokes and mushrooms in a demiglace tomato sauce

Breaded veal chop topped with arugula, tomato and onion, finished with olive oil and lemon

Grilled chicken breast topped with sautéed mixed vegetables, finished with olive oil

Chicken breast topped with ricotta, spinach, and mozzarella, finished in a demiglace sauce

Sirloin steak, grilled and finished with a sauce of Barolo wine, fig and gorgonzola

Braised pork osso bucco in a light demiglace sauce with a touch of truffle oil

Lamb chops marinated in garlic and rosemary, grilled to perfection

Chef's seafood medley in a spicy tomato sauce with homemade crostini

Whole fresh fish

Sauteed with garlic and olive oil

Sauteed with garlic and olive oil

Grilled asparagus

Fried potatoes with parmigiano cheese and truffle oil

Coke or Diet Coke

Homemade Desserts and Gelati