Dinner
Starters
- FRIED CALAMARI
SERVED WITH SWEET MARINARA OR SPICY DIABLO SAUCE WITH LEMON WEDGES
- STUFFED MUSHROOMS
SILVER DOLLAR MUSHROOM CAPS STUFFED WITH SEASONED LUMP CRAB MEAT
- CLAMS CASINO
MIDDLE NECK CLAMS STUFFED WITH ITALIAN BACON, ITALIAN BREADCRUMBS & ROASTED GARLIC
- STUFFED ARTICHOKE
STUFFED WITH SEASONED BREADCRUMBS, PARMIGIANNO REGGIANO, COPPEA' WHITE WINE SAUCE
- CRABCAKE
MADE WITH LUMP CRAB MEAT, OLD BAY, FINISHED WITH AMANGO SALSA
- GRILLED OCTOPUS
CHAR-GRILLED OCTOPUS SERVED OVER A BED OF ARUGULA, FINISHED WITH A BALSAMIC GLAZE, E.V.O.0 AND FRESH SQUEEZED LEMON
- OYSTER ROCKAFELLER
BLUE POINT OYSTER FILLED WITH SPINACH, SWEET ONIONS, CELERY, AND A TOUCH OF PERNOD
- ROYAL BURRATA
HOMEMADE MOZZARELLA & STRACCIATELLA, PROSCIUTTO DI PARMA, AND FRESH ARUGULA, TOPPED WITH HEIRLOOM TOMATOES, FRESH BASIL, IMPORTED EXTRA VIRGIN OLIVE OIL & BALSAMIC GLAZE OF MODENA
Salads
- CAESAR SALAD
ROMAINE TOPPED WITH PARMIGIANO REGGIANNO, HOMEMADE CROUTONS AND CAESAR DRESSING
- TRI-COLORED SALAD
RADDICHIO, BABY ENDIVE, AND ARUGULA, TOSSED IN E.V.O.0. AND LEMON
- SPINACH SALAD
BABY SPINACH, TOPPED WITH CANDIED WALNUTS, FRESH STRAWBERRY, SLICED CUCUMBER AND FINISHED IN A RASPBERRY VINAIGRETTE
Soups
- LOBSTER BISQUE
OUR RENOWNED FAVORITE, MADE WITH CHUNKS OF LOBSTER TAIL
- FRENCH ONION SOUP
CARAMELIZED ONION, BEEF BROTH, CROUTON, GRUYARE CHEESE
Pastas
- GNOCCHI SORRENTINO
HOMEMADE GNOCCHI TOSSED WITH PARMIGIANO REGGIANO & FRESH MOZZARELLA TOPPED WITH BASIL AND FRESH TOMATO SAUCE
- RAVIOLI OF THE DAY
CHEF SPECIALTY OF THE DAY
- PAPPARDELLE WITH SHORT RIB RAGU
PAPPARDELLE IN ACHIANTI WINEBACON-BRAISED BEEFRAGU, TOPPED WITH CRUMBLED CROSTINI AND FRESH RICOTTA
- STUFFED RIGATONI VODKA
CLASSIC ROMAN PASTA STUFFED WITH RICOTTA AND FINISHED IN OUR RENOWNED VODKA SAUCE
- BEGGAR'S POUCH
FRESH PASTA FILLED WITH RICOTTA CHEESE AND PEAR, FINISHED IN A WALNUT CREAM SAUCE SPRINKLED WITH CHOPPED CHIVES AND SHAVED PARMESAN
Inspired By The Sea
- FETTUCCINE ALLE CENERE WITH SHRIMP
WHITE GULF SHRIMP AND HOMEMADE FETTUCCINE TOSSED IN BUTTER WITH A GORGONZOLA CREAM, PECORINO ROMANO AND GAETA OLIVES
- SCALLOPS AMALFI
PAN SEARED DIVER SCALLOPS, COMPLIMENTED WITH PARMIGIANO RISOTTO AND CHEFS' VEGETABLES
- LOBSTER AND SHRIMP PESCATORE
FIVE OUNCE BRAZILIAN LOBSTER TAIL, ECUADORIAN WHITE SHRIMP, SAUTEED HEIRLOOM TOMATOES IN OLIVE OIL AND GARLIC WITH ATOUCH OF WHITE WINE SERVED OVER LINGUINI
- SALMON
FARROE ISLAND SALMON PREPARED CHEFS' STYLE OF THE DAY
- SHRIMP SCAMPI or FRA DIAVOLO
JUMBO SHRIMP IN YOUR CHOICE OF SAUCE, SERVED OVER LINGUINI
- LINGUINI & CLAMS POSITANO
LITTLE NECK CLAMS, SAUTEED IN FRESH GARLIC AND IMPORTED EXTRA VIRGIN OLIVE OIL WITH A TOUCH OF TOMATO SAUCE
- BRANZIANO
FILET OF ITALIAN SEABASS PREPARED CHEFS' STYLE OF THE DAY
- CRAB POSITANO
JUMBO LUMP CRAB MEAT SAUTEED WITH HEIRLOOM TOMATOES, FRESH GARLIC AND BASIL OVER CAPELLINI
Inspired By The Land
- VEAL MARSALA
TENDER SLICES OF VEAL SAUTEED WITH WILD MUSHROOMS, MARSALA WINE, AND SUN- DRIED TOMATOES COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES
- VEAL SALTIMBOCA
TENDER SLICES OF VEAL SAUTEED TOPPED WITH SAGE PROSCIUTTO, SPINACH, AND FRESH MOZZARELLA COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES
- CHICKEN PARMIGIANA
BREADED CHICKEN CUTLET TOPPED WITH TOMATO SAUCE & MOZZARELLA SERVED WITH PENNE PASTA
- CHICKEN VALENTINO
THINLY SLICED CHICKEN BREAST SAUTEED WITH HEIRLOOM TOMATOES, MUSHROOMS, ASPARAGUS, SHERRY WINE TOPPED WITH FRESH MOZZARELLA, COMPLIMENTED WITH ROASTED POTATOES AND VEGETABLES
- LEMON CHICKEN
THINLY SLICED CHICKEN BREAST STUFFED WITH PROSCIUTTO, RICOTTA CHEESE, ASPARAGUS, LUMP CRAB MEAT & LEMON ZEST COMPLIMENTED WITH A PARMIGIANO REGGIANO RISOTTO
- BERKSHIRE PORK CHOP
PREMIUM PORK CHOP PAN SEARED WITH RED ONIONS, WILD MUSHROOM, TOPPED WITH A CHIMI CHURRO SAUCE, COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES OF THE DAY
- AUSTRALIAN RACK OF LAMB
ENCRUSTED WITH ITALIAN BREAD CRUMBS AND FRESH ROSEMARY, COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES
- FILET MIGNON
PEPPERCORN CRUSTED, TOPPED WITH LOBSTER MEAT AND FINISHED IN A BRANDY DEMI-GLAZE, COMPLEMENTED WITH MASHED POTATOES AND ASPARAGUS
- 16 OZ BONE IN PRIME RIB EYE
GRILLED AND FINISHED WITH A ROASTED SHALLOT PORCINI MUSHROOM DEMI-GLAZE COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES
- VEAL OSSO BUCCO MILANESE
VEAL SHANK OSSO BUCCO, BRAISED AND SLOW COOKED FOR 12 HOURS WITH CARROTS CELERY, ONIONS AND PLUM TOMATOES, SERVED OVER SAFFRON RISOTTO TOPPED WITH GREMOLATA, A GARLIC, PARSLEY, AND LEMON ZEST SPOONED OVER THE OSSO BUCCO