La Griglia

Served with a black truffle dijonaise

Shrimp, crabmeat, calamari, scallops, olive oil

Asian marinade, toasted sesame, mango, cucumber, salmon roe

Raw filet mignon, arugula, parmigiano reggiano, black truffle vinaigrette

Italian meats, cheeses, roasted vegetables, olives

Tomatoes, roasted peppers, basil-olive oil

Extra virgin olive oil, garlic, white wine

Lump crabmeat, chardonnay-butter sauce

Served either posillipo or brodetto

Served either posillipo or brodetto

Fried calamari, balsamic, garlic, cajun spices, tomatoes, scallions

Radicchio, arugula, endive, tomatoes, red onions, parmigiano reggiano, balsamic vinaigrette

Baby mache greens, candied walnuts, gorgonzola, dijon vinaigrette

Hearts of romaine, parmigiano reggiano, gratineed garlic crostini

Coach farms goat cheese rolled in olive tapenade and parsley, with mesclun greens, crispy pancetta, toasted pignoli nuts, roasted peppers, sun dried cherries, orange cittronette

Served over a caesar salad with parmesan cheese and garlic croutons

Served over mesclun greens with extra virgin olive oil and balsamic vinegar

Lightly breaded and topped with arugula, tomato and bermuda onion salad

Eggplant, zucchini, portabella mushrooms and tomatoes, served over a roasted pepper salad

Served over radicchio, arugula and endive tossed with a balsamic vinaigrette

Served over fresh spinach with plum tomatoes and bermuda onions in a balsamic vinaigrette

Served over arugula, with gorgonzola cheese, roasted peppers and pignoli nuts

Served with sausage, onions, vinegar peppers, mushrooms, artichoke hearts and potatoes

Sweet italian sausage, roasted garlic, extra virgin olive oil

Served with roasted garlic breadcrumbs, fresh herbs, over escarole, topped with madiera glace

Chardonnay butter sauce

Jumbo lump crabmeat, plum tomatoes, saffron, white wine

Crispy potato crust, sautéed spinach, chardonnay beurre blanc

Crispy lobster gnocco, king oyster mushrooms, cippolini onions, roasted pepper jus, fried basil

Porcini mushroom marinade, cherry tomatoes, mache greens, lump crabmeat, lemon-basil vinaigrette

Potatoes, onions and hot or sweet peppers

Portabella mushrooms, peppers, port wine-marsala glace

Served with red or white clam sauce

Three meat ragu, besciamella, fried parsley

Shrimp, broccoli rabe, sun dried tomatoes, roasted garlic, extra virgin olive oil

Plum tomato, basil, garlic, parmesan cheese, cream, gulf shrimp, vodka

Porcini mushrooms, peas, crispy prosciutto, light cream, parmigiano reggiano, white truffle oil

Shrimp, clams, mussels, calamari, scallops, white wine, plum tomato

Tomatoes, asparagus, arugula, zucchini, eggplant, roasted garlic, yellow tomato coulis, extra virgin olive oil

Vine ripe tomatoes, roasted peppers and extra virgin olive oil

Genoa salami, sopressata, provolone, tomatoes and radicchio

Broccoli rabe and melted mozzarella

Roasted peppers, fresh mozzarella and arugula

Eggplant, roasted peppers and fresh mozzarella

Served with goat cheese, roasted peppers and mesclun greens

Served with vine ripe tomatoes, mesclun greens and tartar sauce

Arugula, bermuda onions, tomatoes, balsamic vinaigrette

Sauteed wild mushrooms and bermuda onions

Our famous fried calamari sauteed with balsamic vinegar, garlic, shallots and cajun spices topped with diced tomatoes and scallions

Angel hair pasta with fresh lobster and shrimp, sauteed with plum tomatoes, fresh basil and arugula

Made with jumbo lump crabmeat and finished with a lemon butter white wine sauce

Served with a crispy potato crust, served over sauteed spinach, in a chardonnay beurre blanc sauce

Our famous 24 oz. double-cut loin chop served over sautéed escarole, topped with a wild mushroom saute

Fresh apples, pears and cranberries, baked with a light buttery crumble and served with cinnamon gelato.

A non-traditional cheesecake made with mascarpone cheese, then baked in a graham cracker crust and garnished with fresh berries.

Fresh brioche, mixed with a banana-chocolate custard, baked with chocolate chips and served with Tahitian vanilla gelato.

French vanilla custard topped with carmelized sugar.

Warmed chocolate cake with a brownie-like crust and pudding-like center. With fresh berries and garnished with white chocolate-raspberry gelato.

Tahitian vanilla gelato, nestled between chocolate chip cookies, enhanced with peanut butter and butterscotch morsels. Then garnished with fresh whipped cream and drizzled with chocolate sauce.

Lemon, blood orange, coconut, raspberry, strawberry, mango, pineapple

Tahitian vanilla, chocolate overload, white chocolate-raspberry, dulche de leche, lemon- mascarpone, cinnamon