Open the red door, step in and straight ahead is the blackboard with our weekly specials.

Sometimes I get in a soup mode and offer my Wild Mushroom Soup or the Asparagus Leek. No soup? No problem. As a starter try the Grilled Marinated Shrimp, Steamed Penn Cove Mussels or Roasted Asparagus Bundles Wrapped in Prosciutto.

Entrée specials give us a chance to introduce seasonal favorites like our Butternut Squash Ravioli, or Braised Lamb Shank with Red Wine and Rosemary. Without warning you may find we have crossed borders and discovered surprisingly flavorful combinations such as our Cajun Risotto and Poblano Chicken Penne.

We don't do pizza, and haven't offered a Lasagna yet but there are many classic Italian dishes I do love to prepare. Eggplant Parmesan, Spinach Ricotta Gnocchi and, of course, a comforting plate of Roasted Italian Sausages and Peppers with Rapinni.

Fan favorites? Most in demand? Probably my Pistachio Chicken Ravioli with a Sherry Cream Sauce or "Rudy's Red" with Ribs. That's right, succulent pork baby back ribs simmered in my red sauce. There are many more and many more to come. Hey, it's pasta! The possibilities are endless!

Entree Specials:
Lamb Shanks Braised in Red Wine and Rosemary
Roasted Italian Sausage with Peppers
Cajun Risotto, Shellfish Risotto, Sausage and Wild Mushroom Risotto
Spinach Ricotta Gnocchi
Braised Red Pepper Chicken
Eggplant Parmesan
Sherry Chicken Pistachio Ravioli
Swiss Chard Smoked Mozzarella Ravioli
Butternut Squash Ravioli
Poblano Chicken Penne