A fantasy of cold items.

Rosebud of smoked salmon with garni of shallots, olive oil and capers.

Baked artichoke bottoms filled with crab meat and scallops and glazed with lime Hollandaise.

Fresh chesapeake bay oysters with seasoned spinach, bacon and pernod with glazed Hollandaise sauce.

Arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce.

Choices of sauces, pesto alla genovese gorgonzola or marinara served with peas and prosciutto.

Arborio rice with saffron, tossed with wild mushrooms and freshly grated parmigiano reggiano.

Slices of fresh mozzarella cheese layered between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil.

The classic caesar of fresh romaine lettuce, herbed croutons and freshly grated parmesan cheese and prepared table side.

Kentucky limestone bibb lettuce with walnuts, goat cheese and orange supreme with champagne vinaigrette.

A medley of fresh lettuce with gorgonzola cheese topped with extra virgin olive oil and basalmic vinegar.

Linguine with fresh tomato sauce and fresh basil.

Pasta filled with wild mushrooms and marscapone cheese with grilled chicken and Spinach.

Spaghetti with lobster, baby shrimp, sun-dried tomatoes, asparagus tips, extra virgin olive oil, garlic and Italian parsley.

Delicate crepe wrapped around a blend of beef, veal and chicken baked in a bechamel glazed marinara.

Fettuccini pasta tossed with shrimp and crab meat in a sauce of white wine, basil, garlic and tomato concasse.

Whole wheat quill shaped pasta tossed with shrimp, grape tomatoes, garlic, olive oil and zucchini strips.

Duck breast in a melba-grand marnier sauce with walnut chutney.

Scaloppine of veal with fresh sage, thinly sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce.

Medallion of veal stuffed with figs & prosciutto in a port demi glaze.

Beef tenderloin stuffed with stilton cheese and wild mushrooms in a dry vermouth peppercorn sauce.

Rack of lamb incrusted with herbed bread crumbs for one served with a fresh rosemary and red wine and demi-glaze.

Scaloppine of veal rolled around seasoned spinach, pine nuts, and raisins with barolo wine sauce.

Scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, honeydew and cantaloupe melon.

Thick veal chop enhanced with fresh rosemary, roasted garlic cloves, grape tomatoes and spinach.

4 oz. prime center-cut strip loin enhanced with fresh rosemary.

Farm raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and gargonzola cheese.

Grilled north atlantic salmon with champagne dill sauce and oriental mushroom fennel.

Please order with entree.

Grilled large gulf shrimp served in a sauce of white wine & grilled vegetables.

5-course dinner created daily by chef agostino includes champagne with dessert, available for entire table per person.