Alfano's at the Quail

from the island of Moui, poke is sushi grade tuna wrapped in a crispy wonton shell

lump crab seasoned with a tarragon vinaigrette served chilled in a radicchio bowl

sauteed single bone New Zealand rack of lamb with a rosemary brown sauce

three cheese sauce with tomato pesto and portabella relish

grilled quail with a raspberry sauce over mixed greens

ten quail legs served buffalo style with our homemade gorgonzola sauce

rhode island little neck clams baked in a casino butter with green and red peppers and prosciutto

lightly floured and fried with aoli

stellar bay oysters with cucumber sorbet and a wasabi caviar

oysters topped with a crab stuffing

sauteed chicken with water chestnuts and kaoreon chile sauce

sauteed in butter and garlic served over homeade faccaccio toast

spring mix with candied pecans, strawberries, raspberries, apples, crumbled, gorgonzola, wild raspberries vinaigrette

spinach with bacon, toasted pine nuts, feta and olives in a balsamic dressing

leaf lettuce, sliced onions and tomato with homemade dressing

romaine tossed with caesar dressing, anchovies, homemade croutons, romano cheese

baby iceburg lettuce and tomato topped with gorgonzola cheese dressing crumbled bacon and a vinaigrette.

imported tortellini cooked in a light cream sauce with roasted tomatoes and jumbo lump crab

imported pasta pillows in a gorgonzola cream sauce

our own hand rolled potato gnocchi with pink sauce

baked with a ginger, garlic, and black bean aoli

sauteed with ginger, garlic and cilantro glazed with a hawaiian sauce, poke style

sword fish crusted with three cheeses

shrimp with pineapple and coconut in the style of jannamico, sweet and spicy

butter poached lobster tail with lobster mashed potatoes

sauteed topped with crab and asparagus topped with a bearnaise

salmon stuffed with lumb crab meat

filet set atop a cool blue cheese sauce and topped with diced bacon and tomatoes

seasoned with ancho pepper and coffee rub, topped with a wild mushroom sauce

house cut delmonico broiled to your desired temperature topped with a compound butter

grilled in a balsamic glaze

sauteed with rosemary and served with italian sausage

veal layered with gorgonzola cheese crushed walnuts topped with an apple-slaw and cognac cream sauce

stuffed with homemade sausage and spinich, sauteed and topped with a rabbit demi-glace

14-16oz. black angus topped with a crab and asparagus blend drizzled with bearnaise

sauteed in a garlic extra virgin oil sauce topped with gorgonzola cheese

slow cooked with vegetables served with a veal demi glace