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Five jumbo shrimp served with our house cocktail sauce.
Crispy breaded eggplant, buffalo mozzarella, San Marzano sauce and fried basil.
House Meatballs (Beef, Veal, and Pork) topped with whipped ricotta in a San Marzano sauce.
Fresh lobster meat with a lemon aioli served with baby white frisée.
Tender fried calamari served with an Arrabbiata sauce and baby frisée.
Steamed Mediterranean mussels in a garlic, cherry tomato, white wine, and parsley broth served with Focaccia crostini and Olio Verde.
Pan-seared giant black tiger shrimp with green peas, shallots, garlic and white wine.
Pan-seared sea scallops wrapped in prosciutto di Parma over sautéed spinach and served with an orange tartar.
Middle-neck clams on the half-shell topped with chopped lobster, breadcrumbs, scampi butter and fresh oregano.
Smoked tuna, swordfish, and salmon in a citrus fruit emulsion served with orange filets, cherry tomatoes, shallots and fresh chives.
Beef tenderloin in a balsamic-dijon mustard vinaigrette served with arugula, shaved parmesan and cherry tomatoes.
Beef tenderloin in a lemon-oil emulsion served with mushrooms, celery, baby frisee and shaved parmesan.
Baby mixed greens, cherry tomatoes and fennel slaw in a Pinot dressing.
Baby arugula, cherry tomatoes and shaved parmesan in a golden balsamic vinaigrette.
Romaine hearts with a parmesan dressing flavored with garlic and lemon. Garnished with marinated cherry tomatoes and Focaccia Crostini.
Chopped salad with organic mixed greens, fontina, soppressata, cucumber, red onion, roasted yellow pepper and corn in a Pinot dressing.
Maytag blue cheese, spiced pecans, dried cranberries, red onions, Prosecco shallot vinaigrette.
Vine tomatoes, Olio verde, balsamic and basil.
Baby spinach, gorgonzola cheese and walnuts in a raspberry vinaigrette.
Soup of the day.
Saffron risotto with lobster and zucchini the classic Sardinian way.
Risotto with beef tenderloin, porcini mushrooms and Barolo wine.
Grilled Atlantic salmon drizzled in truffle-honey-mustard served with steamed potatoes, marinated fennel and caramelized lemon.
Pan-seared Yellow fin tuna served with eggplant ratatouille, grilled artichokes and saffron potatoes.
Pan-seared domestic red snapper filet with capers, green and black olives in a San Marzano sauce and fresh oregano.
Pan-seared grouper filet with white wine, lemon zest, and capers served with veggie-basmati rice.
Grilled mediterranean sea bass served with a cherry tomato marinade over a bed of sautéed spinach.
Pan-seared Maine lobster tail stuffed with oreganata mix in a white wine garlic sauce served with corn, peas, and mint - basmati rice.
Marinated free-range chicken with rosemary and sage served over herb seasoned potatoes and caramelized lemon.
Breaded fresh veal chop seared and baked with San Marzano sauce and mozzarella cheese.
Short ribs marinated 24 hours in Barolo wine braised and served with whipped ricotta over roasted garlic mash.
(Chimichurri)
Layer of Mascarpone cream and espresso-soaked lady finger
Whipped Cream, Amarena Cherry
Ricotta Impastata with chocolate chip, lemon sorbetto
Chocolate and Vanilla bean Creme Anglaise
Vanilla Gelato and Creme Anglaise
Berries Conserva, Raspberry Sorbetto
A grand sampling of four chocolate dessert
Three Scoop in waffle cone
Choice of three | Served with Amarena cherry, poached pear, and cranberry marmellata | Dolce Gorgonzola (Lombardia) | Taleggio (Lombardia) | Pecorino Tartufato Tuscana | Parmiggiano Reggianno (Emilia-Romagna)
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