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Chocolate cake base with a nutella mousse and cocoa nibs, topped with a chocolate sauce dome.
Pistachio mousseline, white chocolate raspberry ganache, toasted pistachio and fresh raspberries.
Twin crepes with vanilla gelato, nutella, caramel bananas and chocolate garnish.
Almond cornmeal cake with candied almonds, cherry compote almond sugar tuile and vanilla mascarpone.
Served with lemon curd, vanilla meringue, lemoncello mousse and a blueberry basil sorbet.
Strawberry lime compote, vanilla diplomat cream, white chocolate rice crispies.
Baby arugula, shaved mushrooms, parmigiana reggiano with lemon truffle oil.
Pan seared, served on brioche crouton with caramelized pears and a cider balsamic glaze.
Medley of scallops, shrimp, calamari and mussels tossed in a light marinade of lemon, olive oil, garlic, parsley and crushed red pepper.
Changing varieties of six freshly shucked oysters served on the half shell with raspberry-champagne mignonette.
Choose from our selection of imported artisan cheeses served with an assortment of crackers and bread.
Arugula, frise, oranges and fresh buffalo mozzarella dressed with mint, EVOO and lemon topped with shaved pecorino cheese.
Chopped romaine hearts and escarole tossed in a red wine caesar dressing with gaeta olives, garlic rosemary croutons and shaved parmigian.
Served with baby kale, cider vinaigrette, hazelnut coated goat cheese and pomegranate seeds
Roasted red grapes tossed with a balsamic vinaigrette, mixed greens and toasted walnut.
Served with kale, pancetta and sage, topped with shaved parmigiana.
House made ravioli topped with slow cooked red wine lamb and mushroom ragout.
Creamy italian rice with lobster meat, mussels and a medley of vegetables.
Garnished with parsley and bay scallops.
Rich chicken broth garnished with house made veal tortellini and vegetables.
Served with spaghetti squash, leek and parmigiana tart with roasted baby carrots and peas.
Traditional seafood stew with calamari, mussels, fish, crab, shrimp and white beans, flavored with tomatoes, garlic, leeks and saffron.
Organic salmon filet served topped with pistachio-basil pesto with "beet pasta" tossed with baby spinach and crumbled feta cheese.
8oz. pan seared filet served with a savory pancetta and gorgonzola bread pudding with caramelized brussels sprouts.
Served with rosemary, lemon and garlic over fregola sardaServed with eggplant, basil, oven roasted tomatoes and roasted garlic gravy.
16 oz. bone-in ribeye pan seared in garlic oil, served with parmigiana and toasted pine nut risotto with truffle essence and sauteed broccoli rabe, finished with a vincotto drizzle.
Choose from a variety of fresh ingredients
Served with fresh strawberries & whipped cream.
Poached egg on brioche crouton, topped with fresh maine lobster meat & chive hollandaise.
Tomato-basil salad, roasted beet & goat cheese salad, artisan cheese board including grana padano,gorgonzola picante & aged asiago. Served with crackers, breadsticks & traditional accompaniments.
Seasonal vegetables
Served with garlic, toasted pine nuts, organic extra virgin olive oil & shaved parmesan cheese.
Freshly made potato gnocchi prepared to order.
An extensive selection from executive pastry chef sam nahhas including:fresh seasonal fruit salad, assorted mini pastries, cakes, assorted moussecups, creme brulee, chocolate covered strawberries, cookies, breakfast pastries, danishes, crosissants, muffins, tea breads & much more.