Dinner

SERVED WITH SWEET OR SPICY MARINARA SAUCE WITH LEMON WEDGES

SILVER DOLLAR MUSHROOM CAPS STUFFED WITH SEASONED LUMP CRAB MEAT

MIDDLE NECK CLAMS STUFFED WITH, ITALIAN BREADCRUMBS, ROASTED GARLIC & PARMIGIANNO, FINISHED IN A WHITE WINE BUTTER SAUCE

STUFFED WITH SEASONED BREADCRUMBS, PARMIGIANNO REGGIANO, COPPEA' WHITE WINE SAUCE

MADE WITH SCUNGILI, CALAMARI, OCTOPUS, SHRIMP, E.V.O.0, FRESH LEMON JUICE

CHAR-GRILLED OCTOPUS SERVED OVER A BED OF ARUGULA, FINISHED WITH A BALSAMIC GLAZE, E.V.O.0. AND FRESH SQUEEZED LEMON

DICED SEA SCALLOPS, SPINACH, WHIPPED CREAM CHEESE, SERVED IN A SCALLOP SHELL WITH ROASTED GARLIC CROSTINI

HOMEMADE MOZZARELLA & STRACCIATELLA, PROSCIUTTO DI PARMA, AND FRESH ARUGULA, TOPPED WITH HEIRLOOM TOMATOES, FRESH BASIL, IMPORTED EXTRA VIRGIN OLIVE OIL & BALSAMIC GLAZE OF MODENA

ROMAINE TOPPED WITH PARMIGIANO REGGIANNO, HOMEMADE CROUTONS AND CAESAR DRESSING

RADDICHIO, BABY ENDIVE, AND ARUGULA, TOSSED IN E.V.O.O. AND LEMON

RADICHIO, ENDIVE, ARRUGULA, WALNUTS, GRANNY SMITH APPLES, SUN -DRIED CRANBERRIES, BALSAMIC GLAZE

OUR RENOWNED FAVORITE, MADE WITH CHUNKS OF LOBSTER TAIL

CARAMELIZED ONION, BEEF BROTH, CROUTON, GRUYARE CHEESE

HOMEMADE GNOCCHI TOSSED WITH PARMIGIANO REGGIANO & FRESH MOZZARELLA TOPPED WITH BASIL AND FRESH TOMATO SAUCE

CHEF SPECIALTY OF THE DAY

PAPPARDELLE PASTA IN A CHIANTI WINE BACON-BRAISED BEEF RAGU, TOPPED WITH CRUMBLED CROSTINI AND FRESH RICOTTA

CLASSIC ROMAN PASTA STUFFED WITH RICOTTA AND FINISHED IN OUR RENOWNED VODKA SAUCE

SIX OUNCE SICIALIAN MEATBALL MADE WITH GROUND BEEF, PIGNOLI NUTS, RAISINS, PARIGIANO REGGIANO TOPPED WITH A DOLLUP OF RICOTTA SERVED OVER RIGATONI WITH POMODORO AND SHAVED PARMIGIANO REGGIANO

SAUTEED GRAPE TOMATOE AND FRESH GARLIC, 2ALICE, CAPERS, GAETA OLIVES, CASTEL VELTRANO OLIVES, EQUADOR WHITE SHRIMP

PAN SEARED DIVER SCALLOPS, COMPLIMENTED WITH PARMIGIANO RISOTTO AND CHEFS' VEGETABLES

FIVE OUNCE BRAZILIAN LOBSTER TAIL, ECUADORIAN WHITE SHRIMP, SAUTÉED HEIRLOOM TOMATOES IN OLIVE OIL AND GARLIC WITH A TOUCH OF WHITE WINE SERVED OVER LINGUINI

FARROE ISLAND SALMON PREPARED CHEFS' STYLE OF THE DAY

JUMBO SHRIMP IN YOUR CHOICE OF SAUCE, SERVED OVER LINGUINI

LITTLE NECK CLAMS, SAUTEED IN FRESH GARLIC AND IMPORTED EXTRA VIRGIN OLIVE OIL WITH A TOUCH OF TOMATO SAUCE

FILET OF ITALIAN SEABASS PREPARED CHEFS' STYLE OF THE DAY

JUMBO LUMP CRAB MEAT SAUTEED WITH HEIRLOOM TOMATOES, FRESH GARLIC AND BASIL OVER CAPELLINI

VEAL SHANK OSSO BUCCO, BRAISED AND SLOW COOKED FOR 12 HOURS TOPPED WITH A BORDEAUX DEMI-GLACE SERVED OVER SAFFRON RISOTTO

TENDER SLICES OF VEAL TOPPED WITH ASPARAGUS & LUMP CRAB MEAT, FINISHED WITH HOLLAINDAISE SAUCE COMPLIMENTED WITH MASHED POTATO

TENDER SLICES OF VEAL SAUTEED WITH WILD MUSHROOMS, MARSALA WINE, AND SUN-DRIED TOMATOES COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES

TENDER SLICES OF VEAL TOPPED WITH SAGE PROSCIUTTO, SPINACH, AND FRESH MOZZARELLA COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES.

BREADED CHICKEN CUTLET TOPPED WITH TOMATO SAUCE & MOZZARELLA SERVED WITH PENNE PASTA

THINLY SLICED CHICKEN BREAST SAUTEED WITH HEIRLOOM TOMATOES, MUSHROOMS, ASPARAGUS, SHERRY WINE TOPPED WITH FRESH MOZZARELLA, COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES

THINLY SLICED CHICKEN BREAST FILLED WITH ASPARAGUS, PROSCIUTTO, RICOTTA, FRESH MOZZARELLA, CRAB MEAT, LEMON ZEST, COMPLIMENTED WITH PARMIGIANNO RISOTTO AND VEGETABLES

PREMIUM PORK CHOP TOPPED WITH CARAMELIZED GRANNY SMITH APPLES FINISHED WITH A BRANDY DEMI-GLACE COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES OF THE DAY

ENCRUSTED WITH ITALIAN BREAD CRUMBS AND FRESH ROSEMARY, COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES

THIN SLICES OF RIB-EYE FILLED WITH FRESH PARSLEY, PECORINO ROMANO, FRESH GARLIC, SALT & PEPPER, SLOW COOKED IN A SAN MARZANO TOMATO SAUCE, COMPLIMENTED WITH RIGATONI POMODORO & SHAVED PARMIGIANO

GRILLED AND FINISHED WITH A ROASTED GARLIC TRUFFLE BUTTER COMPOTE, COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES