Seared ahi tuna served rare with balsamic reduction.
Grilled polenta with crumbled sausage in a tomato sauce.
Sauteed chicken breast with garlic, fresh herbs, white wine and crushed red pepper.
Home-made spaghetti with shrimp, artichokes and mushrooms in a light tomato and cream sauce.
Baked little neck clams topped with seasoned bread crumbs.
Filet mignon with a fresh cracked pepper sauce.
Sauteed chicken breast with peppers, mushrooms and sausage.
Radicchio, endive, romaine, pear and Gorgonzola.
Arugula, radicchio, endive, apples and shaved parmigiano.
Grilled salmon filet with a Dijon mustard drizzle.
Roasted rack of lamb with rosemary and garlic.
Grilled baby lamb chops.
Roasted duck in a raspberry port wine reduction.
Shrimp, clams, mussels, calamari and a half tail of lobster served over linguine in a light tomato sauce.
Culatello, capicola, hot soppressata, salami biellese, parmigiano cheese and olives.
Home-made fettuccine with mushrooms, prosciutto and a light cream sauce.
Jumbo shrimp cocktail.
Slow braised veal shank served with risotto.
Home-made ravioli stuffed with fontina cheese and truffle in a butter sage sauce.
Sauteed fresh clams in a delicate tomato garlic sauce.
Sauteed battered lemon sole filet with scallions in a lemon sauce.
Home-made tortelloni filled with roasted veal, served with ossobuco reduction and topped with shaved parmigiano.
Home-made lobster ravioli in a pink tomato sauce.
Roasted veal chop with sauteed mushrooms.
Rich risotto with assorted wild mushrooms.
Roasted seasoned chicken on the bone with a garlic and rosemary sauce.
Veal scaloppine with sauteed mushrooms in a mascarpone cream sauce.
Baked eggplant rollatine.
Risotto with shrimp, peas and diced tomatoes.
Grilled shrimp over fresh grilled vegetables.
Bow tie pasta in vodka sauce.
16 oz black Angus New York strip steak.
Mixed baby greens, strawberries, almonds and goat cheese with a raspberry dressing.
Fresh made spaghetti with tomato basil sauce.
Sauteed shrimp with garlic, lemon and herb sauce.
Veal scaloppine with prosciutto and sage over spinach.
Veal scaloppine with wild mushrooms and shrimp in a cognac reduction.
Whole wheat spaghetti with black olives, capers and a light tomato sauce (available with gluten-free pasta).
Chicken breast topped with tomato and mozzarella in a white wine reduction.
Seared tuna with caramelized onions, roasted tomato and a balsamic reduction.
Breaded lamb chops milanese with sage butter.
Baked clams, stuffed eggplant, shrimp scampi and cenzino meatballs.
Fried calamari, tomato basil sauce.
Veal in a marsala wine sauce with mushrooms or a light lemon sauce with capers.
Sauteed lemon sole filet with scallions in a lemon sauce.
Rigatoni with crumbled sausage and mushrooms with bolognese sauce.
Home-made ravioli filled with fontina cheese and truffle in a butter sage sauce.
Baked eggplant rollatini.
Veal in a marsala wine sauce with mushrooms or a light lemon sauce with capers.
Grilled polenta served with crumbled sausage in a tomato sauce.
Grilled lamb chop over spinach.
Ripe tomato with fresh mozzarella and roasted peppers.
Seared tuna with caramelized onions in a balsamic reduction.
Whole wheat spaghetti, white wine, diced fresh tomato and crab meat.
Classic Caesar salad.
Arugula, radiccio, endive, apple and shaved parmigiano.
Grilled shrimp over vegetables.
Chicken breast topped with eggplant, prosciutto and mozzarella in a tomato sauce.
Home-made gnocchi with tomato basil sauce topped with grated parmigiano.
.sauteed chicken breast with peppers, mushrooms, garlic and sausage.
Veal scallopine with prosciutto and sage in a white wine sauce.
Rustic white bean soup.
Grilled salmon fillet with Dijon mustard drizzle.
Sauteed fresh clams in a delicate tomato and garlic sauce.
Mixed baby greens, strawberries, almonds, corn and goat cheese with raspberry dressing.