the chef’s daily selection of housemade stuffed pasta

fresh squid in buttermilk batter fried crispy with marinara sauce

mini phyllo pastry shells filled with jumbo lump crab, sweet peppers, mayo, fontina cheese

brick oven baked chesapeake bay oysters, spinach, sweet onions, pernot, crowned with imperial sauce, parmigiano-reggiano

an old favorite prepared with fresh garden vegetables

white anchovies, mint, almonds, moscato raisins, with roasted garlic vinaigrette

fresh-shaved fennel, red onion, capers, orange segments, lemon vinaigrette and shaved Pecorino-Toscano

chunks of North Atlantic salmon, sweet peas, spring onions, bell peppers, roma tomatoes in a brandy cream sauce

jumbo lump crab, garlic, chilies, tomato sauce, diced onions and a splash of cream

sea scallops and jumbo shrimp with classic puttanesca sauce

cauliflower, garlic, onions, pancetta, white wine, chicken stock, butter, tossed with parmesan cheese

housemade potato dumplings in your choice of either our pesto cream sauce or tomato sauce

little neck clams, garlic, chilies, white wine, olive oil, herbs

swordfish loin, grilled, served with white bean rosemary ragu

whole grilled fish, boned, lemon, olive oil, roasted ground fennel seeds, served with sauteed zucchini, pine nuts and moscato raisins

two maryland-style jumbo lump crab cakes served with marinated tomato and arugula salad

chicken breast, stuffed with mozzarella cheese, spinach, pine nuts, moscato raisins, coppa ham, breaded and lightly fried, served with saffron rice and marsala wine sauce

half guinea fowl roasted, garlic, rosemary, olive oil, lemon, roasted potatoes, madeira wine sauce

ripiena pork rib chop stuffed with provolone cheese, coppa ham, served with sweet potato dauphinoise, brussel sprouts, apple cider reduction

pepper-crusted veal tenderloin, sauteed potatoes, wild mushrooms, marsala jus

slow roasted with tri-color bell peppers, porcini mushrooms, tomatoes, brandy and herbs, served over orzetto pasta

dry-aged beef filet, grilled, pepper crusted, balsamic glazed, served with horseradish potato gnocchi and sauteed wild mushrooms

broccoli rabe or spinach with sliced garlic and olive oil

capellini or tortiglioni pasta in tomato sauce