Dress Code: Casual
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MENU
First Course
De Stefano’s Crab Cakes
This sautéed classic is handmade exclusively from a unique blend of tangy spices and sweet tender crab meat Served over shaved fennel with chipotle aioli.
Mozzarella De Crustino
Fresh mozzarella breaded and sautéed until tender served on top of a blend of sautéed mushrooms.
Short Rib Rolls
Tender succulent beef, julienne carrots and chive mashed potatoes deep fried in a crisp, paper thin wrapper.
Asparagus Bundles
Fresh asparagus spears wrapped in bacon and roasted to tenderness.
Pear, Arugula and Pancetta Salad (Fig vinaigrette dressing)
Roasted pears intermingled with baby arugula and pancetta topped with thin slices of ricotta salata cheese.
Spinach Salad (Balsamic and Bacon vinaigrette)
Fresh spinach, mushrooms, red onions and tomatoes with our own smoky bacon dressing.
Roasted Beet Salad (Raspberry-lime vinaigrette)
Roasted beets, chopped pears, toasted walnuts, and crumbled blue cheese on a bed of mixed greens.
Classic Caesar Salad
Topped with imported shaved parmesan cheese and served with our home made Caesar dressing.
House Salad (Old Fashioned Italian Dressing)
Mixed greens, tomatoes, onions, carrots, cucumbers, celery and olives
French Onion Soup
Deeply caramelized onions, slowly simmered, infusing their flavors in a rich beef broth, topped with melted gruyere cheese to create a soup which is both mature and mellow.
Soup Du Jour
Soups are seasonal and made in house by one of our chefs using only the freshest ingredients.
Entrees
Porcini Mushroom Ravioli
Porcini Ravioli in a delicate sauce of Cream Basil and Cherry Tomatoes.
Native Lobster Ravioli
Our lobster ravioli are filled with bite size pieces of lobster. These gourmet ravioli are served in a lobster infused cream sauce.
12 oz Filet Mignon
Seared and Roasted to perfection this “king of steaks” is served with mashed potatoes and maple glazed carrots.
24 oz. Rib Eye Steak
Our signature dry aged rib eye is enhanced with the sweet anise flavor of sautéed fennel-a fabulous compliment to the Rib Eye.
40 oz. Porterhouse Steak for Two
Dry Aged to perfection and simmering in its own juices, this meat lover’s cut is best served medium rare but the chef --- to his despair – will prepare it to your taste.
Lamb Chops with Pistachio Nut Crust
Baby Rib Lamb Chops rubbed with garlic and herbs and grilled to perfection. Finished with nut butter and toasted pistachios for flavor and texture. Served with garlic mashed potatoes and carrots.
20 Oz. Veal Chop
Rapidly becoming a customer favorite, this double thick French cut chop combines with mushrooms, sherry, bacon and red onion to create a dish that is guaranteed to please.
Skirt Steak a La Brasciole
Skirt Steak stuffed with a blend of ground veal, aromatics and crushed pistachios. Oven roasted and served with garlic mashed potatoes and maple glazed carrots.
Hangar Steak with Pomegranate Reduction
The sweetness of the pomegranate combines with smoked paprika to create a unique flavor that enhances the steak without overpowering it. Served with choice of potato and vegetable.
8 Oz. Kobe Burger
An American Kobe Style Burger created from genetic lines of Japanese Wagyu beef to ensure tenderness and juiciness. Served with sautéed mushrooms and onions, and steak fries.
Chicken Cordon Bleu
Sautéed Chicken breast stuffed with Ham and Alpine Lace Cheese drizzled with a white truffle sauce. Served with garlic mashed potatoes and maple glazed carrots.
Chicken de Madelena
Tender chunks of sautéed chicken breast served over artisinal pasta with tomatoes and garden peas in a white cream sauce finished with truffle oil.
Sides
Individual
Sauteed Spinach in Garlic and Oil Broccoli Rabe and Sweet Peas Maple Glazed Carrots
Family
Garlic Mashed Potatoes and Chives Oven Roasted Potatoes Steak Fries