Pazzo

roasted portabello, sliced tomato, spinach, melted mozzarella cheese and sundried tomato pesto

arugula salad, grilled belgian endive and blood orange vinaigrette

grilled asparagus, sopressatta, marinated olives, baby mozzarella, grana padano cheese, roasted peppers and prosciutto

little necks stuffed with fresh oregano, bread crumbs and garlic

served with spicy tomato sauce

layers of eggplant, tomato, portabello and zucchini drizzled with roasted pepper vinaigrette

cooked in fresh garlic, white wine, tomato sauce and herbs

served with sesame hoisin dipping sauce

flash fried and served "rare" with soba noodles, spicy seaweed and asian plum dipping sauce

served with traditional cocktail sauce

homemade mozzarella wrapped in prosciutto, breaded and fried, topped with tomato, caper and olive sauce

with homemade pickled vegetables, fried wonton chips and wasabi soy mayo

topped with roasted peppers, melted mozzarella and pesto

stuffed with grilled chicken, artichoke and sundried tomato, served with frizee, grape tomatoes and honey balsamic dressing

with lemon and cocktail sauce

with lemon and mignonette sauce

wild mushrooms and peas in a tomato cream sauce

mixed vegetables in a garlic and herb cream sauce

stuffed with lobster and cheese with sauteed julienne vegetables and lobster bisque sauce

fresh rolled pasta tossed with broccoli rabe, sundried tomatoes, white wine and extra virgin oil

homemade spinach and white pasta with rock shrimp, prosciutto, peas and cream

tossed with roasted eggplant, capers, olives and tomato sauce

lobster meat, clams and shrimp in a spicy red sauce

mixed greens tossed with red onion, grape tomatoes and balsamic vinaigrette

chopped romaine tossed with parmesan dressing and toasted croutons

sliced homemade mozzarella, tomato, fresh basil and roasted peppers

radicchio, endive and baby arugula tossed with toasted walnut vinaigrette caramelized onions and crumbled goat cheese

calamari, octopus, shrimp and scungilli, tossed with lemon, garlic and extra virgin olive oil

New Zealand lamb over butternut squash, onion and mushroom hash drizzled with port wine reduction

thinly sliced veal browned and topped with marsala wine and mushroom reduction, spinach, pine nuts and potatoes au gratin

cooked with pancetta, mushrooms, toasted peppers, diced potatoes, white wine and melted fontina cheese

a 10oz cut served over sauteed spinach with truffle scented mashed potatoes and wild mushroom sauce

a 14oz. cut accompanied by grilled vegetables, roasted potatoes and homemade tuscan barbecue sauce

two semi-boneless breasts accompanied by sauteed spinach, garlic mashed potatoes and natural herb sauce

a 10oz. filet mignon and one 9oz. lobster tail served with sauteed broccoli rabe and truffle scented mashed potatoes

boneless breast dipped in egg and sauteed with lemon over rice with dried cherries

over caramelized apples, apricots and raisins, port wine and crispy potatoes

sauteed scallopine with capers, lemon, diced potatoes and spinach

prosciutto, roasted peppers and broccoli rabe with parmesan and herb polenta, lemon wine sauce

marinated in fresh herbs and garlic, served over a bed of saffron risotto, asparagus and chorizo

over fingerling potatoes, pearl onions, peas and pancetta

over sweet soy asian mixed vegetables and crispy rice noodles

over sweet roasted spaghetti squash, crispy potatoes and a seafood cream sauce

one 9oz. tail dipped in herb seasoned bread crumbs with a ragout of corn, asparagus and plum tomatoes

cooked with garlic, extra virgin olive oil and lemon, served over julienne mixed vegetables and white rice

10 bluepoint oysters and 10 clams on the half shell

1 1/4 lobster stuffed with crabmeat salad, 4 bluepoint oysters, 4 clams on the half shell and 4 cocktail shrimp

tossed in garlic and herb butter

served with spicy tomato sauce

little neck clams steamed in garlic and white wine

served any style

served over pancetta and herb polenta cakes, shaved fennel and lemon caper vinaigrette

served whole on he bone with lemon and garlic saffron broth

sauteed shrimp, zuppa di clams and 2 - 11/4 pound lobsters served fra diavolo or oreganato over linguine

served with caramelized onions, sauteed spinach and thinly cut fried potatoes