Borgo Italia

Tomato sauce, mozzarella and fresh basil. Vegetarian.

Mozzarella, provolone, Pecorino Romano and gorgonzola. Vegetarian.

Tomato sauce, mozzarella, spinach, artichokes, mushroom and sun-dried tomatoes. Vegetarian.

Mozzarella, mushroom and truffle oil. Vegetarian.

Tomato sauce, mozzarella, prosciutto, black olives, salami and spicy sausage.

Mozzarella, pancetta, onions and hot pepper flakes.

Mozzarella, prosciutto di Parma and arugula.

Tomato sauce, mozzarella, sausage, mushrooms, and Romano cheese.

Mozzarella, goat cheese, sundried tomatoes and artichokes. Vegetarian.

Mozzarella, sausages, potatoes and rosemary.

Fresh buffalo mozzarella, cherry tomatoes and fresh basil. Vegetarian.

A daily assortment of the Chef’s selections of imported Italian meats, cheeses, sun-dried tomatoes, and Italian olives, walnuts, and USA honey. A perfect antipasti platter to share.

Fresh tomatoes and sliced mozzarella topped with basil and our homemade balsamic glaze. Vegetarian.

Oven toasted bread topped with fresh seasoned tomatoes and shredded parmesan.

Buffalo mozzarella and prosciutto served on a bed of arugula and cherry tomatoes accompanied by flatbread.

Bread crostini topped with sauteed mushrooms and crumbled goat cheese. Vegetarian.

Toasted bread knots topped with garlic, parmesan, and parsley, accompanied by marinara dipping sauce. Vegetarian.

Ripe cantaloupe with prosciutto drizzled with our signature balsamic reduction.

Bread crostini topped with Scottish smoked salmon, fresh butter, parsley and Sicilian capers.

Velvety lobster bisque served with oven-baked bread.

Romaine lettuce, crumbled goat cheese, smoked bacon, olives and sun-dried tomatoes, served with our homemade balsamic glaze.

Romaine lettuce with shredded parmesan and smoked bacon served with our homemade balsamic glaze.

Fresh baby arugula with shredded aged parmesan, served with a homemade lemon & extra virgin olive oil dressing. Vegetarian.

Romaine lettuce, fresh tomatoes and mozzarella, served with our homemade balsamic vinaigrette. Vegetarian.

Fresh baby spinach with goat cheese, walnuts and cranberries, served with our homemade balsamic glaze. Vegetarian.

Fresh baby spinach, pears, walnuts and crumbled gorgonzola, served with our homemade balsamic glaze. Vegetarian.

Linguine with our traditional 100% Angus beef sauce, plum tomatoes and herbs.

Spaghetti in a spicy homemade marinara with smoked bacon and parmesan.

Rigatoni tossed in our carbonara sauce made with gently simmered light cream, egg yolk, crispy pancetta, black pepper, and parmesan. Available Roma style, without cream.

Rigatoni in a creamy porcini mushroom and sherry sauce with Romano cheese. Vegetarian.

Spaghetti with sautéed mussels and clams, spicy marinara, garlic and fresh parsley.

Penne with spicy homemade marinara, black olives, garlic, Sicilian capers and Romano cheese. Vegetarian.

Penne with fresh tuna in EVOO, garlic, parsley and parmesan.

Creamy Italian risotto with a porcini mushroom cream and Romano cheese, finished with truffle oil. Vegetarian.

Linguine tossed in a spicy wine and olive oil stock with calamari, octopus, clams, mussels and shrimp. Also available with marinara.

Penne tossed with basil pesto and fresh cherry tomatoes. Vegetarian.

Italian risotto simmered in a buttery lobster cream and topped with 3 pan seared large shrimp.

Orecchiette pasta with pan-seared sausages and broccoli in a garlic sauce topped with Romano cheese.

Our made from scratch signature lasagna layered with traditional meat sauce and topped with marinara, mozzarella and parmesan.

Beef filled ravioli with pan-seared sausage pieces in a spicy marinara.

Lobster stuffed ravioli in a light and smooth cheese sauce with a hint of nutmeg.

Egg fresh tagliatelle with a light cream of lemon and parmesan, topped with goat cheese and walnuts. Vegetarian.

Wild mushroom filled ravioli in a porcini mushroom and sherry cream sauce with parmesan and black truffle oil. Vegetarian.

Potato dumplings with gorgonzola cream and walnuts. Vegetarian.

Potato dumplings tossed in our homemade basil pesto and marinara with Romano cheese. Vegetarian.

Cheese-filled tortellini with smoked bacon and crumbled gorgonzola.

Egg fresh tagliatelle with cream of artichokes and topped with crumbled goat cheese. Vegetarian.

Homemade manicotti filled with ricotta cheese, topped with melted mozzarella and our homemade marinara. Vegetarian.

Egg crepes filled with spinach, melted ricotta and mozzarella blend and baked in our homemade Alfredo sauce. Vegetarian.

Homestyle eggplant parmesan with a light breading, marinara, melted mozzarella and parmesan. Vegetarian.

Egg fresh tagliatelle with cream of porcini mushroom and parmesan. Vegetarian.

Full chicken breasts with our Sicilian amber marsala wine and mushroom.

Full chicken breasts with chablis wine and fresh lemon topped with capers.

Tender chicken breast strips sautéed in white wine, EVOO, garlic, lemon, parsley and fresh tomatoes.

Chicken breasts oven-baked with sherry wine, topped with crispy prosciutto, melted provolone.

Tender pork loin cut in strips sautéed in sherry wine, olive oil, fresh rosemary and finished with our signature balsamic glaze.

Classic large 100% Angus beef meatballs with our homemade marinara and topped with parmesan.

Thin sliced top round beef, coated in Italian style breadcrumbs and pan-fried to perfection with a hint of fresh lemon.

Whole butterfly trout lightly coated with flour and pan-seared with lemon, garlic, and parsley

Large European seabass fillets baked “al cartoccio” with fresh cherry tomatoes, freshly squeezed lemon, EVOO, Sicilian sea salt and black pepper. Responsibly and ethically sourced.

Fettucine with our vegan plant-based bolognese sauce seasoned with tomatoes and herbs.

Large vegan plant-based meatballs covered with marinara sauce and fresh basil.

Vegan chicken strips sautéed with white wine, EVOO, parsley, garlic, lemon and fresh tomatoes, served with roasted potatoes and vegetables.

Penne pasta tossed with vegan tuna, garlic, olive oil, lemon and fresh parsley.

Vegan chicken strips pan-seared with fresh rosemary, sherry wine, and our balsamic reduction, served with roasted potatoes and vegetables.

Our vegan plant-based lasagna with vegan ground meat, spinach and vegan cheese.

Rigatoni pasta tossed with broccoli, spinach, mushroom, artichokes in a white wine and garlic oil-based sauce.

Thin crust pizza with vegan cheese, mushroom and spinach, drizzled with truffle oil.

Thin crust pizza with vegan cheese, marinara sauce and fresh basil.

Puff pastry filled with vanilla cream and covered in a dark chocolate mousse.

Ladyfinger cookies layered with whipped mascarpone and espresso and topped with cocoa powder. A real Italian tradition.

Hand whipped creamy egg custard with vanilla aroma and topped with caramelized sugar.

Crispy pastry shells dipped in dark chocolate and filled with sweet ricotta cheese and topped with Belgian dark chocolate

Sweet limoncello soave sponge cake layered with mascarpone cheese and topped with white chocolate shavings.

Dark chocolate sponge cake layered with dark chocolate mousse and topped with dark chocolate shavings.

Thick and creamy cheesecake soaked in Amaretto liqueur and topped with toasted almonds

Frozen lemon and white chocolate mousse.

Coconut and blueberries frozen cake.