Homemade Chicken Soup with Cheese Tortellini's, Mini Meatballs and Escarole

House-made Creamy Tomato Basil Bisque, served with Mini "Carrozza Style" Fried Mozzarella Sandwiches.

Marinated Long-stem Roman Artichoke Hearts baked with a Garlic Herb Butter, Provolone Cheese and Italian Crumbs. Served over a bed of Imported Prosciutto di Parma with a drizzle of Sicilian Olive Oil and Aged Balsamic Glaze.

Lamb Shank slowly braised for Six Hours in Red Wine with Roasted Vegetables and Fresh Italian Herms. Served over a Creamy Risotto Milanese with Saffron and Sweet Peas.

Pan-seared Jumbo Sea Scallops served over a Creamy Fig and Gorgonzola Risotto then finished with an Amaretto Butter Sauce.

Slow-roasted Half Chicken simmered in a Sicilian Marsala Wine Sauce with Mushrooms, Hot Cherry Peppers and Black Olives. Served with a Creamy Parmesan Risotto.

An Italian version of this Traditional French Dessert, with Fresh Whipped Cream and Crushed Amaretti Cookies.

Homemade Bread Pudding made with Sweet Italian "Panettone" Bread. Drizzled with a Butterscotch Sauce and Served with Vanilla Gelato.