Fresh buffalo mozzarella, served with tomato, roasted peppers, and fresh basil.

Grilled octopus served with sundried tomato oil and pesto over baked potatoes.

Seared ahi tuna served with mosh salad and honey mustard ginger sauce.

Fried calamari.

Jumbo lump crab cake served with whole-grain Dijon mustard & pepper oil.

Baked little neck clams.

Danish lobster tail sautéed with Grand Marnier served over baked Brie crusted with almonds.

Thinly sliced filet mignon over arugula, topped with shaved Parmigiano Reggiano cheese.

Sea scallops served with a grape relish, extra virgin olive oil, and lemon.

Baby greens served with tomatoes and onions, in a balsamic vinaigrette, topped with Parmigiana Reggiano cheese.

Baby arugula, radicchio, and endives served in a lemon vinaigrette dressing.

Traditional caesar salad.

Heirloom tomatoes, feta cheese, lettuce, cucumber, red onion, black olives, and capers.

Beet salad served with pear, tomatoes, onions, arugula, feta cheese, extra virgin olive oil and balsamic.

Tomato vodka sauce served with scallions and a splash of cream.

In a veal ragù sauce topped with diced mozzarella.

With braised baby Osso Bucco.

Stuffed with salmon, served in a roasted pepper sauce with a touch of cream.

Sautéed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra Diavolo sauce.

Ground sausage in a spicy tomato sauce.

Julienne vegetables, in a garlic and oil sauce.

Come with shrimp, asparagus, and truffle oil.

Strips of chicken and shrimp sautéed with a splash of lemon and white wine served with asparagus and mushrooms.

Organic chicken breasts served with cherry peppers and Andouille sausage in a cognac sauce.

Pounded chicken breast topped with arugula, diced tomatoes and onions.

Grilled pork chop served with hot and sweet cherry peppers and sliced potatoes in a brown sauce.

Lamb chops almond crust, served in a champagne and lemon sauce.

Duck breast served in an orange glaze.

Lightly breaded scaloppini of veal with Parmigiano Reggiano in a lemon and white wine sauce served with seasonal vegetables and roasted potatoes.

Veal scaloppini topped with prosciutto, eggplant, and fontina cheese, served in a brown sauce.

Breaded veal chop, pounded thin and topped with arugula, diced tomatoes, and onions.

Filet mignon stuffed with prosciutto, roasted peppers and parmigiana cheese in a port wine sauce.

Lobster tails.

Dry-aged Shell steak served with sautéed mushrooms, roasted potatoes, and seasonal vegetables.

Prime aged filet mignon grilled, served with sautéed mushrooms and roasted potatoes.

Roasted baby rack of lamb served with seasonal vegetables and mashed potatoes.

Double cut veal chop grilled, served with sautéed mushrooms, roasted potatoes, and seasonal vegetables.