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Fresh buffalo Mozzarella with sliced tomato, roasted peppers and prosciutto di Parma, topped with basil and tuscan olive oil
Roosted vegetables with fresh goat cheese and mixed baby greens served slightly warm
Shrimp sautéed with saffron, cannelini boans and fresh hebrs, with a touch of tomato and basil
Raw paper-thin sliced beef, topped with parmigiano shavings, white truffle oil and arugola
Tomato and basil sauce
Sausage and wild mushrooms in a light tomato basil sauce
Homemade pasta strips with fresh tomato, cream, vodka, snow peas and basil
Spicy tomato and basil sauce with Shiitake mushrooms
Prosciutto, Peas, Mushrooms and sundried tomatoes in a sherry laced cream sauce
Shrimp, asparagues & sundried tomatoes in a light brandy cream sauce
Cannelini beans with pasta, fresh oregano and a touch of plum tomato
Tortellini in a light chicken broth with julienne vegetables & black truffles
Spinach with roasted pear and imported Gorgonzola
Arugola, sun-dried tomatoes, roasted peppers, buffalo Mozzarella and fresh tomatoes with Balsamic vinegar and virgin olive oil
Fresh fennel, finely sliced, with Italian radicchio, Balsamic vinegar and Parmigiano shavings (seasonal)
Red snapper sautéed with fresh rosemary and garlic, garnished with wild mushrooms and asparagus
Red snapper sauteed with fresh herbs in a very light tomato sauce
Shrimp wrapped with pancetta, the topped with Reggiano and finished with porcini essence
Shrimp sautéed with shallots, imported proscuiutto, lemon and fresh basil
Filet of sole breaded with hazelnuts, lightly sautéed, topped with arugola, roasted peppers and fresh tomato
Striped bass with a delicate tomato broth, black olives, copers and white wine
Scallopine of veal topped with prosciutto, eggplant, Fontina and sliced tomato in a sage-infused wine sauce
Scallopine of veal sauteed with prosciutto, porcini mushrooms and balsomic vinegar
Tender pieces of chicken sautéed with white wine garlic and sausage
Breast of chicken sautéed with imported mushrooms in a light tomato sauce with sun-dried tomatoes
Grilled lamb chops with natural sauce accented with Balsamic vinegar
Fresh buffalo Mozzarella with sliced tomato, roasted peppers and prosciutto di Parma, topped with basil and Tuscan olive oil
Seared sea scallops in a light citrus sauce, garnished with radicchio and pignoli
Roasted vegetables with fresh goat cheese and mixed baby greens served slightly warm
Wild mushrooms breaded with Parmigiano, lightly sautéed with shallots, garlic and chopped tomatoes, in a reduced mushroom broth
Shrimp sautéed with saffron, cannelini beans and fresh herb, with a touch of tomato and basil
Raw paper-thin sliced beef, topped with Parmigiano shavings, white truffle oil and arugola
Steamed clams with white wine sauce, garlic and fresh herbs
Homemade pasta trips with fresh tomato, cream, vodka snow peas and basil
Spicy tomato and basil sauce with Shitake mushrooms
Hot cherry peppers, mushrooms, prosciutto and black olives in a light tomato sauce
Arugola & shrimp in a fresh tomato & basil sauce
Porcini mushrooms, scallops, champagne and fresh herbs
Prosciutto, peas, mushrooms and sundried tomatoes in a sherry laced cream sauce
Shrimp, asparagus & sundried tomatoes in a light brandy cream sauce
A delicate blend of seafood in a light tomato sauce with fresh thyme
Fresh fennel, finely sliced, with italian radicchio, Balsamic vinegar and Parmigiano shavings (seasonal)
Sautéed finely sliced mushrooms combined with baby greens, with a truffle vinaigrette
Red snapper sautéed with fresh herbs in a very light tomato sauce
Shrimp wrapped with pancetta, then topped with Reggiano and finished with porcini essence
Shrimp sautéed with shallots, imported prosciutto, lemon and fresh basil
Filet of sole breaded with hazelnuts, lightly sautéed topped with arugola, roasted peppers and fresh tomato
Grey sole sautéed with white wine, chopped fresh tomatoes, shallots and fresh basil
Pan-roasted salmon with a champagne mustard sauce
Striped bass with a delicate tomato broth, black olives, capers and white wine
A select combination of seafood in a light tomato sauce with saffron
Scallopine of veal sautéed with prosciutto, porcini mushrooms and balsamic vinegar
Veal chop pounded very thin, breaded with Parmigiano and bread crumbs, lightly sautéed topped with arugola, tomato and Parmigiano shavings
Veal chop cut from the rack, delicately seasoned, then grilled with rosemary and sage
Veal chop stuffed with Fontina, prosciutto and truffles in a Marsala wine sauce with artichoke hearts
Pan-seared veal chop with imported mushrooms, peppercorns, Cognac and Dijon mustard
Tender pieces of chicken sautéed with white wine, garlic and sausage
Medollions of filet mignon in white wine sauce with cherry peppers, wild mushrooms and copers with a touch of fresh tomato
Medallions of filet mignon with imported Gorgonzola, brndy and a touch of cream, topped with osporogus
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