Avanzare Italian Dining Menu

Baked mussels served in a zesty garlic wine sauce with a splash of our marinara.

Toasted italian garlic bread topped with freshly chopped tomato, onion, basil, and italian herbs.

Grilled portobella mushrooms topped with garlic white wine and served with mixed field greens.

Sauteed shrimp with garlic and crushed red pepper served with sauteed spring vegetables in a pesto sauce.

Crisp spinach, mixed field greens, beets, gorgonzola cheese, caramelized pecans all tossed in a balsamic vinaigrette.

Romaine & croutons tossed in our house caesar dressing. Finished with freshly grated parmesan cheese.

Ripe tomatoes topped with fresh mozzarella cheese, basil, purple onion and kalamata olives. Finished in a balsamic dressing.

Rigatoni pasta tossed with our spicy tomato sauce with homemade italian sausage, peas and a touch of cream.

Homemade pasta tossed with grilled chicken breast, garlic, and broccoli in our house Alfredo sauce.

Rigatoni pasta with shrimp, sundried tomatoes, roasted walnuts and rich goat cheese in our pesto cream sauce.

Eggplant lightly breaded and pan fried, topped with tomato sauce and mozzarella cheese. Served with spaghetti marinara.

Spaghetti with shrimp, calamari, scallops and black mussels in fresh marinara sauce with a touch of red pepper.

Ricotta cheese stuffed tortellini tossed with sweet peas, prosciutto ham, mushrooms, onions and cream.

With homemade italian sausage, on a bed of tomato cream sauce.

Pan seared center cut Filet Mignon crushed gorgonzola cheese, topped with porcini and mixed mushrooms. With a garlic white wine butter sauce. Served on a bed of parmesan cheese rissotto.

Marinated chicken breast sauteed with marsala wine and fresh mushrooms. Served with homemade mashed potatoes.

Marinated chicken breast sauteed in a balsamic vinegar reduction topped with melted Fontina cheese and diced tomatoes. Served with homemade mashed potatoes and sauteed spinach.

Pan seared center cut Filet in a Port wine reduction sauce. Served with homemade mashed potatoes, sauteed spinach, and garnished with sauteed shrimp.

Jumbo shrimp, jumbo scallops, and mixed mushrooms in a garlic white wine lemon herb sauce and garnished with diced tomatoes.

Pan Seared North Atlantic Salmon Filet sauteed with artichoke hearts, red bell peppers, and mushrooms in a garlic white wine sauce with a touch of cream. Served with pesto mashed potatoes.

Our traditional Tiramisu is made with imported mascarpone cheese with coffee liqeour, layered with lady finger cookies soaked in espresso.

Vanilla bean custard with caramelized sugar on top.

Spiced apples, with custard cream over a puff pastry tart. Served over caramel sauce and cinnamon ice-cream.

Stuffed with vanilla custard cream, and choice of mixed berries or chocolate bananas.

This well-balanced, elegant wine was aged in French oak barrels for one year, and will develop gracefully for many years to come.

Dark, dark red color with plum on the nose. Lots of black and red fruit, super lush and smooth. Hints of toast and long plum finish.

Gorgeous nose of black currant, freshly roasted coffee, with a powerful silky cassis, plum, blackberry, loam, mineral, dark chocolate and a superlong finish.

Thick and rich with vanilla cherry, clove & white pepper. Finishing with maple, nutmeg & brown sugar.

A standard vintage with regard to climate. First harvests in mid September. Very young, heavy fruit concentration. Currants, black­berries and forest fruits, with deep and elegant notes. Interesting tannins.

A young wine, it has so far been attributed a great 'Noblesse' by several French col­leagues, at an italian wine soiree in Paris. Very intense, it combines the complexity of a sticky plot with smooth, spiced tones.

Cabernet Sauv.49%, Pette Sirah 20%, Merlot 12%, Syrah 9%

A Blend of Merlot and Cabernet Sauv.

Cabernet Sauv. Merlot, Cabernet Franc, Melbec

Cabernet Sauvignon, Merlot, Cabernet Franc.