for two - imported goose liver pate with truffles

served on shaved ice with garnishes & toast points. fresh imported Russian

cotuit oysters

native littlenecks

paper thin slices of black angus in seasoned marinade over a bed of greens

native oysters baked with spinach cream sauce, fragrant pernod and reggiano- parmigiano

clams broiled in shell with garlic and butter

stuffed with seasoned bread crumbs, capers, roasted peppers and parmigiano

sauteed with white wine, garlic, lemon juice, capers and tomatoes concasse

large pasta tubes in pink sauce folded with fresh and smoked mozzarella, gorgonzola and parmigiano-reggiano

pasta ‘ears’ sauteed with broccoli, sun-dried tomatoes, white wine, basil and garlic

creamy Arborio rice folded with a medley of seafood and cherry tomatoes

meat-filled pasta rings with ham, peas, mushrooms and cheese in cream sauce

bowtie pasta tossed in sauté of baby shrimp, plum tomatoes, garlic and fresh Arugula

light pasta dumplings tossed with housemade mozzarella in marinara sauce

fresh filet blackened and served with raspberry sauce

fresh native lobsters served any way you like them

fresh deep sea scallops served over sliced zucchini with Arugula, pesto and baby mixed greens

sauteed with white wine, garlic, lemon juice, capers and tomatoes concasse

medley of fresh seafood sauteed with olive oil and garlic, white wine, fresh basil and cherry tomatoes

butterflied shrimp sautéed with diced tomatoes and braised winter vegetables in sauce of garlic, lemon and white wine. served over Angel hair pasta

flattened angus sirloin stuffed with prosciutto, porchetta, crumbs. braised in white wine and tomatoes

tenderloin baked in pastry crust with truffles and pate

double tenderloin garnished with bouquetierre of vegetables - for two

flattened and sauteed with vinegar peppers, garlic, Rosemary, white wine and demi- glace

medallions sautéed in sauce of butter, dried cherries, port wine and balsamic. Topped with Braesola and Asiago cheese

painted with fragrant dijon glaze. served with Chinese vegetables

pan-seared and finished with shiitake mushrooms, barolo wine and juniper berries

filet mignon flambéed with mushrooms, shallots and brandy

semi-boneless baby pheasant sauteed with black truffles, shallots and shiitake mushrooms. Finished in Madeira wine sauce

flattened chicken breast marinated and grilled with fresh herbs. served with baby spring lettuce

boneless, skinless breast flattened, sauteed and topped with sliced eggplant, fresh mozzarella, prosciutto and pomodoro

flattened chicken breast sautéed with two grilled shrimp in demi-glace, white wine and Taragon. Topped with asparagus

New Orleans’ style blackened breast finished in glaze of honey and balsamic vinegar. Served with peapods and julienne of vegetables

veal Scaloppine sauteed with fresh lobster in veal demi-glace, white wine and taragon. Topped with asparagus

milk-fed veal Scaloppine topped with mozzarella and marinara sauce

veal medallions sautéed with black truffles, fresh baby artichokes, shallots, green onions, diced tomatoes and sherry wine

provimi Scaloppine sautéed with imported porcini mushrooms, peas, and sun-dried tomatoes in wine sauce

medallions of veal tenderloin sautéed with butter, sage, porcini mushrooms, black truffles, cherry tomatoes and madeira

grilled provimi veal tenderloin sliced and served in flavorful sauce of roasted garlic, red wine and demi-glace