Prawns sautéed in a garlic butter bordelaises sauce with a touch of red wine suggested wine pairing: ruffino, pinot grigio.
New zeeland mussels and clams sautéed with olive oil garlic fresh tomatoes in a shrimp broth suggested wine pairing: ruffino, chianti.
Thin sliced fillet mignon served over arugula, diced tomatoes & cilantro balsamic sauce it’s delizioso suggested wine pairing: sebastiani, chardonnay.
Pan seared scallops, diced tomatoes, dijon mustard sauce.
Grilled calamari served w/fresh tomatoes, pepperoncini peppers, shaved garlic, black olives, capers & touch of garlic butter.
Escarole sauteed with garlic , Italian sausage and navy beans, white wine and diced tomatoes.
Fresh baked clams, panceta, garlic, casino butter.
Fresh arugula, pears, dry figs & goat cheese, cranberries, caramelized pecans, passion fruit vinaigrette.
Sliced tomatoes, avocado, sweet red onions, buffalo mozzarella and fresh basil, red italian vinaigrette.
Gold & red beets, carrots, mixed greens, caramelized pecans, and gorgonzola cheese served with beet & bleu cheese dressing.
Iceberg wedge served with crispy pancetta sweet red onions, cucumbers and tomatoes, radicchio, vinaigrette and gorgonzola dressing.
Fresh spinach served with a hard boiled egg, mushrooms in a warm balsamic mustard & bacon vinaigrette.
Penne pasta served with sautéed chunks of chicken, spinach, pancetta, fresh tomatoes in a white wine cream sauce.
Black angel hair served with sautéed shrimp scallops, red and green bell peppers, mushroom w/a champagne cream lobster reduction sauce.
Homemade fresh made ravioli filled with spinach, fresh ricotta cheese served with a light butter sage sauce.
Ravioli stuffed with chicken,spinach and artichokes served in a arrabiata sauce.
Linguini served with shrimps, scallops, mussels, clams, shaved garlic and basil in a marinara sauce.
Large prawns served sautéed with mushrooms and bell peppers in a bordelasies sauce touch of cream.
Homemade gnocchi served with chunks of filet mignon broccoli , shaved garlic sundried tomatoes mushrooms in a olive oil sauce.
Homemade ravioli filled with chunks of lobster meat, ricotta cheese, fresh basil sundried tomatoes with lobster cream sauce.
Penne pasta served with sautéed shaved garlic, basil, tomatoes and pancetta in a arrrabiata sauce.
Arborio served with wild mushrooms & goat cheese.
Arborio served w/ prawns, shaved garlic, fresh tomatoes, spinach, and touch of tarragon.
Pasta served sauteed with middle neck clams, garlic, parsley and white wine.
Veal scaloppini served broiled with portobello mushrooms, in a bordelaises garlic sauce.
Bone in porterhouse broiled and served with apricot brandy sauce.
Veal medallions & zucchini dipped in egg wash then sautéed & served with a white wine.
Veal chop lightly pounded and lightly dusted in seasoned bread crumbs with a light wine sauce.
Stuffed medallions with provolone cheese, spinach, served with artichokes, diced tomatoes and bordalaise sauce.
Veal medallions served with porcini mushrooms and regular mushrooms in a champagne cream reduction sauce.
Medallions of veal served sauteed with julienne vegetables sweet sherry wine cream sauce.
Breast of chicken served sauteed to a crisp with butter sage and a touch of bordelaise sauce.
Pounded breast of chicken served sautéed with a lemon butter garlic and caper sauce.
Sauteed breast and thigh with lemon butter, oregano, garlic and white wine sauce.
Broiled chicken breast served with plum tomatoes, white zinfandel cream sauce.
Served broiled with porccini and regular mushrooms touch of bordelaise sauce and a touch of cream.
Served broiled with portable mushrooms and bordelaise sauce.
Beef short ribs braised served with Cabernet and bordailase sauce over soft polenta al fungi and sun dried tomatoes.
Fillet of salmon served broiled with a dijon mustard, glaze, julian vegetables, in a sesame ginger vinaigrette.
Grilled tilapia, scallops, shrimp, red & green bell peppers, fresh tomatoes, touch of garlic, fresh tomatoes & touch of garlic butter over pasta.
Served sauteed with lemon caper butter sauce and julienne vegetables.
Sauteed scallops, cherry tomatoes, basil, white wine, touch of garlic butter over vermicelli.
DINING AL FRESCO: TUESDAY TO SUNDAY.