Rings and tentacles sauteed in extra virgin olive oil with garden leaves, garlic and oregano.
Allegheny mountain, seared with black winter truffles, arugula and locatelli.
12 oz. all beef meatball stuffed with mozzarella, presented with plum tomato sauce and provolone.
Black mussels simmered in a sweet and spicy plum tomato sauce with long hots.
Stuffed with our veal and pork ground sausage, tomato sauce and provolone.
Braised escarole and white beans with house sausage and finished with shaved sharp provolone.
Wild mushrooms sauteed with raisins and currants in a sweet Marsala cream.
Milanese, pan fried, shaved cheeses and plum tomato.
Diced tomatoes, garlic, fresh basil, Buffalo mozzarella and modena vinegar.
Filet mignon, shallots, capers, arugula, truffles, lemon and Parmesan reggiano.
Fresh mozzarella, prosciutto wrapped and pan seared and aged balsamic.
The "elephant ear" is paddled, pan fried in clarified butter, baked in the oven, finished with kernels of colossal lump crab, toasted pignoli and lemon scallion butter.
Lightly braised to a medium temperature with house sausage, sweet and hot peppers, onions and plum tomato sauce with provolone.
Grilled to a medium temperature. Served with colossal lump crab and asparagus cream.
True center cut, roasted over hot coals. Char-grilled and finished with a sweet pepper Gorgonzola cream and port wine reduction.
This prime aged sirloin is chef Jonathan's favorite steak. All the flavor of a sirloin with a great texture. Char grilled and presented with caramelized onions and wild mushrooms in a light Worcestershire butter and finished with shaved locatelli.
South African lobster tail, scallops, clams, mussels, colossal lump crab, shrimp, hot peppers, tomatoes and alla familial style.
Mild black bass fillets crumb coated and oven broiled. Presented with kernels of colossal lump crab, toasted pignoli and a sage beurre noisette.
This premium black pearl double cut natural chop is paddled, pan fried, finished with imported Italian cheeses and plum tomato.
Organic chicken breast, pan fried Milanese, finished with petit diced tomatoes, fresh mozzarella, basil, frantoia drizzled extra virgin olive oil.
Milk fed veal, paddled to order and prepared your choice of, Marsala, piccata, or ala parmigiana.
Scallopini of veal finished with fresh mozzarella, colossal lump crab, arugula and toasted pignoli.
Patagonian tooth fish from the southern pacific. Char-grilled presented with colossal lump crab and roasted peppers in a while grain mustard cream sauce.
Chargrilled center cut, presented with black tiger shrimp and p.e.i. mussels. Finished with hot and sweet peppers, onions and a spicy plum tomato brodo.
Northern Atlantic king salmon will be char-grilled and presented with Indonesian blue crab kernels, pine nuts, steeped raisins, tomatoes, capers and finished in a lemon garlic extra virgin olive oil.
21 day dry aged New York. strip. Char-grilled, presented with roasted peppers, roasted potatoes, topped with rosemary lemon butter and shaved locatelli Romano.
Quadri Spaghetti, extra virgin olive oil, black pepper, sea salt and parmigiana reggiano.
House made, hand cut pasta with veal, beef, lamb and Emilia Romania style.
House made, savory Sicilian "gravy" with house ground sausage and slow braised pork shoulder.
Little neck and chopped clams, onion, garlic and oregano served with your choice of white or red.