Spicy tuna tartar with seaweed & avocado.

Littleneck clams baked with shiitake & bell pepper finished with brandy.

Prosciutto di parma with melon.

Seared sea scallops with radicchio, toasted almonds, sliced fennel & orange, honey & sherry wine vinaigrette.

Pan-seared jumbo shrimp with toasted sweet corn & avocado salad in a citrus dressing.

Crab cakes with homemade tartar sauce, baby mustard greens in a dijon vinaigrette & mustard seeds.

Duck & fig sausage over french lentils.

Arugula, olives & capers with mozzarella di bufala.

Penne with onion, tomato & pancetta.

Hand cut pappardelle bolognese.

Whole wheat penne with roasted beets, gorgonzola & walnuts.

Linguine with clams.

Angel hair pasta with shrimp & fresh tomato sauce.

It comes with braised cherry tomato, roasted garlic, basil, chives finished with Parmigiano cheese.

Pasta and bean soup.

Toasted barley & shiitake mushroom soup.

San marzano tomato & herbs soup.

Radicchio with golden raisins, toasted almonds & garlic-anchovy vainigrette.

Goat cheese & roasted beet salad w/crispy shallots.

Veal scaloppine over fennel hash.

Sliced filet mignon with fresh herbs, olive oil & vegetables.

Prime ny strip with crushed potato & cipollini.

roasted free-range half chicken with green beans, celery root & rosemary sauce.

Lemon glazed breast of free-range chicken stuffed with fennel, accompanied by wild rice & savoy cabbage.

Slow-cooked wild salmon with chickpea cake, homemade dill sauce, topped with cucumber & cherry tomato salad.

Pan-roasted over sofrito & tomato.

Grilled shrimp with chef's dipping sauce & vegetables.