Calamari fried or baked
Baked clams & shrimp oreganata
Creamy fresh cheese encased with mozzarella OR mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers
Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil
Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil
Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil
Chef’s inspiration of the day
Romaine lettuce with traditional Caesar dressing served with croutons
Shaved fennel with oranges, red onions, Gaeta olives, lemon and olive oil
Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and olive oil
Baby kale, with strawberries, almonds, craisons and goat cheese; with a balsamic vinaigrette
Spaghetti , with fresh tomato sauce, basil, and parmigiano
Homemade fresh short rigatoni pasta with traditional ragu meat sauce
Fresh ravioloni with burrata cheese and wild mushrooms
Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil
Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce
Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil
Spaghetti tossed in a cheese sauce with fresh cracked black pepper
Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms
Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg.
Grilled Scottish salmon or in( Cognac sauce with heavy cream leeks, green and pink peppercorn)
Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries
Whole Mediterranean sea bass, deboned table side, with sun dried tomato and caper berry sauce oil
Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused
Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto
Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions
Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese
Certified 16 oz. Angus bone in rib eye steak served with onion rings
46 oz. tomahawk steak for two, served with shoe string fried potatoes with fresh herbs and truffle oil and sautéed
Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese
Sauteed broccoli garlic and oil
Truffle oil shoe string French fries with roasted garlic
Seasonal sautéed mixed vegetables
Rosemary and garlic roasted mixed herbs and fingerling potatoes