Weekly Specials
Crab Cake
(Topped w/ see scallops sun.tomatoe,spinach,mushroom,peppers & asparagus brandy cream sauce.)
(Sauteed with mushrooms, garlic and capers in a lemon white wine sauce.)
Grilled Octopus & Grilled Calamar
(Grilled Octopus & calamari on the bed of arugula, lemon dressing.)
Pear Salad
(Mixed greens, poached pears, gorgonzola cheese, roasted honey/sugar walnuts in raspberry vinaigrette.)
Blackened Ahi Tuna
(Pen seared tuna, prepared rare over sauted spinach or risotto.)
Chilean Sea Bass
(Chilean Sea Bass w/ shrimp, cherry tomatos, asparagus in lemon white wine sauce served over spinach or risotto.)
(Halibut with cherry tomatoes, capers, lemon white wune sauce, served over spinach or risotto)
Lobster Tail Fra Diavolo
(7 Oz Lobster tail ,shrimp mussels and clams over linguine in spicy marinara sauce.)
Softshell Crab Francese
Veal Chop Caprichosa
(Ponded,lightely breaded Veal chop topped with mixed green salad, tomatao, onions, and fresh mozzarella drizzled with homemade vinagerate dressing. )
Veal Chop Parmigiana
Veal Fontinella
(Veal scaloppini with grilled sliced tomatao fontina cheese, port wine reduction over sautéed spinach or pasta)
Veal Ragu
(Homemade pappardelle tossed with veal ragu and green peas.)
Lobster Ravioli
(Pink cognac sauce, roasted peppers & shitake mushrooms.)