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Imported buffalo mozzarella cheese and tomato drizzled with rugola and sun-dried tomato pesto
Fresh cubes of raw tuna with lime infusion, black olives and capers served over spelt
Fresh seafood salad with artichokes and champignon Mushrooms
Imported Italian San Daniele curried ham with fresh pears, lightly drizzled with a saba, olive oil dressing
Fresh "Blue Point" oysters stuffed with crabmeat in a brandy sauce topped with hollandaise
Fresh cuttle fish with peas in a light tomato sauce
Stuffed hearts of fresh artichokes
Fresh Prawn and Shitaki mushrooms grilled with a warm herb dressing
Buck-wheat sprouts, upland cress, and micro rugola in a toasted walnut and mustard dressing with Tuscan pecorino di Pienza cheese
Mache, Belgium endive, radicchio Trevisano with balsamic honey truffle dressing
Fresh baby string bean salad with tear drop tomatoes, potatoes and fresh corn
Fresh farmer’s salad with tomato, bell peppers, sweet corn, red onions, cucumbers and basil
Homemade ricotta gnocchi in a light tomato Sauce and basil pesto
"Calabrese" fusilli with tomato puree (Antonio’s farm grown) and grated, Calabrese sheep’s Milk ricotta cheese
Homemade rectangular pasta with bits of prosciutto in a creamy porcini mushroom sauce
Lentil and potato soup
Bean soup with tubettini pasta
Fresh twist pasta in a basil pesto with thinly sliced potatoes, baby string beans and pignoli nuts
Fresh Linguine pasta with smoked Nova Scotia salmon, sevruga caviar, in a champagne sauce, sprinkled with grains of poached eggs
Cheese filled tortelloni in a gorgonzola cheese and walnut
Fresh egg noodles in a three meat "Bolognese" sauce with mascarpone cheese and fresh peas
Filet of Chilean sea bass over cannellini beans and broccoli rabe
Fresh Ahi tuna with a mixed peppercorn crust in a brandy sauce
Fresh half shelled lobster, fresh prawns and scallops in a creamy oyster mushrooms sauce
Crispy pan-seared filet of Mediterranean sea bass over Italian borlotti beans and dandelions, with a fresh herb infusion
Scallops in a crust of julienne potatoes over fresh tomato & basil sauce
Filet of wild salmon incrusted in pistachios, almonds and walnuts served with zucchini and tomato gratin
Filet mignon stuffed with gorgonzola, provolone cheese and walnuts, wrapped in smoked prosciutto ("Speck") served with polenta
Braised filet mignon in a pomegranate sweet and sour sauce, with grilled portobello mushroom, cipollini onions and califlower timbal
Roasted rack of Berkshire pork with apples dried cranberries and cherries in a "mosto" wine reduction sauce
Braised center cut veal shank with saffron risotto
Thinly pounded medallions of veal, breaded and topped with rugola, fresh tomatoes and red onions with Parmigiano cheese shavings
Thinley pounded piallard of veal served with sautéed mixed mushrooms and spinach
Medallions of veal tenderloin topped with eggplant, coppa, tomato and mozzarella cheese, served with asparagus tips
Roasted half of organic chicken with roasted potatoes and sautéed onions
Sliced rack of lamb, pan-seared, in a "Dijon" mustard, brandy sauce, served with roasted radicchio "Veronese"
Imported buffalo mozzarella cheese and tomato drizzled with rugola and sun-dried tomato pestos
Fresh seafood salad with artichokes and champignon mushrooms
Imported Italian San Daniele curried ham with fresh Pears, lightly drizzled with a saba olive oil dressing
Fresh grilled Prawns and Shitaki mushrooms with a Warm herb dressing
Homemade ricotta gnocchi in a light tomato sauce and basil pesto
Red and white cannellini bean soup with tubetti
Fresh twist pasta in a basil pesto with thinly sliced potatoes, baby string beans and pinoli nuts
Fresh linguini pasta with smoked Nova Scotia salmon, sevruga caviar, in a champagne sauce, sprinkled with grains of poached eggs
Fresh Ahi tuna with a mixed peppercorn crust in a brandy cream sauce
Fresh shelled half lobster, fresh prawns and scallops in a creamy brandy sauce and oyster mushroom sauce
Crispy pan-seared filet of Mediterranean sea bass over borlotti beans & dandelions drizzled with warm herb infusion
Scallops in a crust of julienne potatoes over fresh velvety tomato and basil sauce
Braised filet mignon in a pomegranate sweet and sour sauce, with grilled portobello mushroom, cipollini onions and cauliflower timbal
Thinly pounded tenderloin of veal, breaded and topped with rugola, fresh tomatoes and red onions with Parmigiano cheese shavings
Broiled veal t-bone served with sautéed mixed mushrooms and spinach
Sliced Colorado rack of lamb, pan-seared, in a "Dijon" mustard, brandy sauce, served with roasted radicchio "Veronese"
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