Traditional Italian dishes ranging from calzones and pizzas to traditional pastas and oven-baked subs

Executive chef Vito Randazzo prepares elegant arrangements of Italian dishes such as chicken cacciatore or pork chop in hazelnut butter

Chef John Smiley uses family recipes to craft homestyle beef tips & smothered chicken served with three sides & a cup of banana pudding

Freshly made french toast, scrambled eggs & biscuits accompany penne Alfredo & chicken salad on upscale Sunday brunch buffet.

Pulled pork sliders and shrimp tacos delight diners, or trolley riders celebrate The Ferrari Club book with wine & cheese.

Chefs prepare sauces for comfort fare that ranges from blackened tilapia and fried catfish to poor boys, omelets, and six kinds of grits

Cooks crown plates of spaghetti with housemade meatballs & stuff veal rollitini with mozzarella & prosciutto.

Chefs craft New Orleans favorites, including jambalaya with andouille sausage, alongside steaks & fresh seafood.

Biscuits & english muffins cradle bacon, ham & eggs at breakfast while wraps, sandwiches & salads tout classic deli meats & fresh veggies.

Cooks brush barbecue sauce on racks of ribs & brisket & bake corn bread & fry okra in-house