Breakfast Items
Omelet Station; large variety of ingredients

Eggs Benedict


 Homemade Corned Beef Hash

Applewood Smoked Bacon

Sausage Links

Hashbrown Casserole

Antipasto Platter
Tomato Mozzarella Salad

Pasta Salad

Mixed Baby Lettuces

Fresh Fruit and Cheese Display

Lunch Items
Breast of Chicken Marsala

Rollatini de Pesce (crab stuffed white fish)

Gnocchi Fritto in bourbon cream sauce with roasted corn and peppers

Mashed Potatoes

Three Cheese Mac N’ Cheese

Mixed Sautéed Vegetables

Carving Station
Baked Virginia Ham with Golden Pineapple Sauce

Prime Rib of Beef with au jus and Horseradish Sauce

Rosemary and Garlic Roasted Lamb Rack Lollipops

Assorted Breakfast Pastries, Holiday Cakes, Pies, White Chocolate Mousse.

Adults $38.00

Children (10 or under) $14.00

Served from 10:00am until 3:00pm

Mother’s Day Menu

Antipasti (Appetizers)

Pizza di Durazno

Sliced Fresh Georgia peaches on a thin crust pizza with brie cheese, thin sliced prosciutto, fresh basil, topped with a balsamic reduction 15


Calamari Fritto

Dusted in Mesa’s special seasoned flour and fried crispy. Served with Marinara sauce 14


Capesante Sambuca

3 Jumbo pan seared scallops, blackened and served over a pink Sambuca Raspberry butter sauce 17


Carpaccio di Manzo

Paper thin slices of filet mignon with baby arugula, shaved Parmigiana Reggiano cheese, extra virgin olive oil, fresh ground black pepper and aged balsamic reduction 15


Antipasto Freddo

Parma Prosciutto, Genoa salami, vine ripe tomato and fresh mozzarella, Parmigiana Reggiano cheese, grilled marinated eggplant, marinated artichoke hearts, roasted red peppers, Greek olives and grilled fennel salad 15


Bruschetta al Pomodora

Toasted Italian bread topped with vine ripe tomatoes, fresh basil, extra virgin olive oil, sliced garlic and shaved Parmigiana Reggiano cheese 12

Zuppa (Soups)

Cup 5   Bowl 7


Pasta é Fagioli

Our own special blend of white beans, pasta, tomatoes and chicken broth


Portobello Griglia

Grilled Portobello mushrooms and fresh leeks simmered in a creamy vegetable broth



French onion style with a rich broth and bits of pork, garlic herb crouton and melted provolone cheese (Bowl only)

Insalata (Salads)


Spinach, vine ripe tomatoes, applewood smoked bacon, hard cooked egg, sliced red onion, Greek country olives, feta cheese and our house balsamic vinaigrette 11



Hearts of romaine lettuce, house made croutons, shaved Parmigiana Reggiano cheese, tossed in Caesar dressing 10



Baby arugula, spinach, radicchio, toasted pine nuts, mandarin oranges and orange basil vinaigrette 11


Caprese di Bufala

Imported fresh mozzarella, sliced vine ripe tomatoes, fresh basil, extra virgin olive oil, fresh ground black pepper, shaved Parmigiana Reggiano cheese and aged balsamic reduction 13


Insalata Del Casa

(House salad) Mixed baby lettuces, Greek olive, pear tomatoes, sliced red onions, pepperoncini pepper, and marinated artichoke hearts 8




Fiocchi alla Vodka

Roasted pear and gorgonzola pasta purses simmered in a vodka spiked plum tomato cream sauce with Imported Parma prosciutto and Spanish onion 25


Capellini de Notte

Breast of chicken, onion, pancetta, sundried tomatoes, wild mushrooms and fresh spinach in a rich chicken broth tossed with angel hair pasta 20


Rollatini Melanzana

Thinly sliced sautéed eggplant rolled with three cheeses and topped with marinara sauce. Served with Fettuccini Alfredo 19


Lasagna Bolognese

 Layers of fresh pasta with our house meat sauce, ricotta, parmesan and mozzarella 19


Salmone de Notte

Fettuccine Nero tossed in sherry cream sauce with sundried tomatoes, mushroom, scallions, and Salmon 32




Carne (Meats)



Wild mushrooms in a Marsala wine sauce, served over Capellini pasta
Chicken 20 Veal 29



White wine lemon butter sauce with capers and fresh basil, served over Capellini pasta

Chicken 20 Veal 29


Agnello Osso Buco

Center cut Lamb shank slow braised in a red wine sauce with vegetable ragout, over saffron risotto 34


Anatra Arrosto

Crispy tender young roasted duckling served over a blue Curacao cream sauce with shallots and cream. Accompanied by risotto Verde 30


Filetto alle Melle

8oz Black Angus filet mignon grilled and topped with grilled sliced red apple, finished with a honey bourbon glaze. Accompanied by a saffron risotto and grilled asparagus 37


Vitello Caprese

14oz center cut veal chop, pan seared and topped sliced tomato and fresh mozzarella cheese, finished with balsamic reduction. Accompanied by fried gnocchi in cognac-lemon cream sauce with pear tomato and red onion 44


Bistecca alla Figo

 12oz Ribeye filet grilled and topped with a Pinot Noir fig glaze. Accompanied by a quinoa rosso sautéed with spinach, mushroom, fennel, and balsamic reduction.




Pesce (Fish)


 Cernia Griglia

  8oz grilled Florida black grouper dusted with Caribbean spice. Served over spiralized carrots, zucchini, and yellow squash. Topped with a tropical grilled pineapple salsa 37


Mahi Piccata

Fresh Mahi filet sautéed in a white wine lemon butter sauce with artichoke hearts, capers and sundried tomatoes. Served over angel hair and sprinkled with toasted almonds 27


Branzino Benedetto

 8oz Chilean Sea Bass pan seared and topped with hollandaise sauce and a poached egg. Served over sweet pea Cajun risotto and finished with black caviar 45


Pollo e Gamberoni Pancetta

Breast of chicken and five shrimp sautéed in a garlic brown butter sauce with pancetta, sundried tomatoes and scallion, over angel hair pasta 28


Aragosta alla Paprica

Two Maine Lobster Tails pan seared and served over Capellini pasta in a smoked paprika sherry cream sauce 45


Linguini Pescatore

Jumbo scallops, shrimp, Mahi, clams, mussels and calamari simmered in a white wine plum tomato sauce, over linguini (Can be prepared in a white sauce) 35


Risotto Pescatore Nero

Scallops, shrimp, mussels and calamari sautéed in a garlic white wine sauce, tossed with black risotto 31


Mother’s Day hours of operation

11:00 am until 8:00 pm

Reservations can be made for any times during this period