fresh oyster cocktail
steamed jumbo shrimp (chilled)
alaskan king crab legs (chilled)
seafood mix platter: 6 oysters, 4 clams, 4 shrimp, 1 lobster, 2 king crab legs, and 2 black mussels
creamy sliced lobster with pink aurora sauce served in a pastry shell over an asparagus sauce
prosciutto san daniele with melon
mozzarella tomatoes, basil and oregano with fried zucchini
thin sliced veal tenderloin carpaccio served with ricotta cheese mousse and baked parmigiano
beef tenderloin tartar with apples served with parsley pesto sauce
diced marinated venison tenderloin served with tomato vinaigrette
fried calamari and breaded zucchini
baked langostinos with a crab sauce served over tomato fondue
medallions of steamed lobster mousse served with an asparagus and rosemary pesto sauce
baked vegetables served gratin over a spinach sauce
fried layers of butternut squash with shrimp and goat cheese mousse
pan seared scallops with chick pea polenta served over a red wine reduction with pecorino cheese
butternut scuash with green swiss chard
soup of the day
rucola salad tossed with estra virgin olive oil served with asiago cheese, toasted walnuts and raisins
caesar salad
baby greens and parmesan cheese
all homemade pastas are made on the premises
homemade cocoa pappardelle sautéed with shrimp, clams, scallops and black mussels out of the shell in a light tomato sauce
delicious homemade pasta filled with veal and parmesan in a pesto cream sauce
linguine with shrimp, garlic and olive oli in a light tomato sauce, garnished with a scallop
homemade pasta sauteed with crab meat, lobster and shrimp with a touch of tomato
risotto parmigiana with arugula and shaved black truffles
homemade rosemary pasta sauteed with langostinos, tomatoes and chives
homemade cocoa and rucola fettuccine sautéed in a roasted yellow bell pepper sauce and garnished with a touch of pesto
homemade ravioli filled with ricotta cheese and water cress sauteed with tomatoes and basil
homemade pasta with lobster meat and baby shrimp in a light tomato sauce
pan seared mediterranean bass with white wine, capers and spinach
pan seared sword fish over braised eggplant and mushrooms
pan seared tuna steak with artichokes in a balsamic reduction
chilean sea bass pan seared with white wine, lobster meat, fresh tomatoes, basil and a touch of cream, garnished with leeks
oven baked, two pound maine lobster with olive oil and lemon juice
for parties of six or more, a service charge of 18% will be added
mixed grilled lobster, sea bass, shrimp, calamari and langostinos
grilled chilean sea bass served with braised bell pepper and oregano pesto sauce
grilled escolar served over sautéed balck olive, zucchini and spinach
grilled salmon filet served over pear puree’ and orange sauce
filet of fish may have bones
pan seared filet mignon in a barolo wine and truffle sauce, with portobello mushrooms
grilled veal chop over a grape and red wine sauce
grilled beef filet mignon
pan seared veal t-bone with white wine, rosemary, and potatoes with onions
grilled american baby double cut lamb chops brushed with a garlic, olive oil and rosemary marinade
for an extraordinary culinary delight be sure to treat yourself to our splendid continental sunday brunch served from 10am until 2:30pm - reservations strongly suggested - for parties of six or more, a service charge of 18% will be added.
jumbo shrimp sauteed with a light white wine and tomato broth
griled half chicken served with sauteed mushrooms, garlic and parsley
breaded veal chop filled with fontina cheese, served over a barolo wine and fontina cheese fondue
homemade maccheroni filled with meat, served gratin with crescenza cheese and pesto
pan seared herb crusted sea bream filet with potatoes, white wine and artichokes
a succulent lobster, shrimp, mussels, clams and scallops served over linguine in a spicy tomato sauce