Dinner

SERVED WITH SWEET MARINARA OR SPICY DIABLO SAUCE WITH LEMON WEDGES

SILVER DOLLAR MUSHROOM CAPS STUFFED WITH SEASONED LUMP CRAB MEAT

MIDDLE NECK CLAMS STUFFED WITH ITALIAN BACON, ITALIAN BREADCRUMBS & ROASTED GARLIC

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

MADE WITH LUMP CRAB MEAT, OLD BAY, FINISHED WITH AMANGO SALSA

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

BLUE POINT OYSTER FILLED WITH SPINACH, SWEET ONIONS, CELERY, AND A TOUCH OF PERNOD

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.0. AND LEMON

BABY SPINACH, TOPPED WITH CANDIED WALNUTS, FRESH STRAWBERRY, SLICED CUCUMBER AND FINISHED IN A RASPBERRY VINAIGRETTE

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 IN ACHIANTI WINEBACON-BRAISED BEEFRAGU, TOPPED WITH CRUMBLED CROSTINI AND FRESH RICOTTA

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

FRESH PASTA FILLED WITH RICOTTA CHEESE AND PEAR, FINISHED IN A WALNUT CREAM SAUCE SPRINKLED WITH CHOPPED CHIVES AND SHAVED PARMESAN

WHITE GULF SHRIMP AND HOMEMADE FETTUCCINE TOSSED IN BUTTER WITH A GORGONZOLA CREAM, PECORINO ROMANO AND GAETA OLIVES

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

FIVE OUNCE BRAZILIAN LOBSTER TAIL, ECUADORIAN WHITE SHRIMP, SAUTEED HEIRLOOM TOMATOES IN OLIVE OIL AND GARLIC WITH ATOUCH 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

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

TENDER SLICES OF VEAL SAUTEED 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 STUFFED WITH PROSCIUTTO, RICOTTA CHEESE, ASPARAGUS, LUMP CRAB MEAT & LEMON ZEST COMPLIMENTED WITH A PARMIGIANO REGGIANO RISOTTO

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

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

PEPPERCORN CRUSTED, TOPPED WITH LOBSTER MEAT AND FINISHED IN A BRANDY DEMI-GLAZE, COMPLEMENTED WITH MASHED POTATOES AND ASPARAGUS

GRILLED AND FINISHED WITH A ROASTED SHALLOT PORCINI MUSHROOM DEMI-GLAZE COMPLIMENTED WITH MASHED POTATOES AND VEGETABLES

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