Deals & Coupons
Details
Parking:
Alcohol Type:
Takeout Available:
Catering Available:
Reservations:
Smoking Allowed:
Wheelchair Accessible:
Seating:
Music Type:
The chef’s daily selection of housemade stuffed pasta
Fresh squid in buttermilk batter fried crispy with marinara sauce
Mini phyllo pastry shells filled with jumbo lump crab, sweet peppers, mayo, fontina cheese
Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon, drizzled with mint vinaigrette
Alternating layers of roasted eggplant, fresh mozzarella, basil, balsamic reduction, tomato, herbs, brick oven baked, topped with Pecorino Toscano cheese, drizzled with lemon basil vinaigrette
Middleneck Clams, bell peppers, pancetta, diced onions, breadcrumbs
A combination of cured meats, cheeses and grilled vegetables; served chilled
Italian egg drop soup in chicken broth
Chef’s creation of the day
Mixed greens, strawberries, goat cheese, walnuts, grilled onions and strawberry vinaigrette
e Basilico A chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and balsamic vinegar, crowned with goat cheese and served with garlic crostini
Romaine lettuce, our housemade dressing, grated parmesan and croutons
Belgian Endive, Granny Smith apples, spicy walnuts, Gorgonzola cheese, caramelized onions, sherry walnut vinaigrette
Chunks of wild salmon, sweet peas, spring onions, bell peppers, roma tomatoes in a brandy cream sauce
Jumbo lump crab meat, garlic, chilies, tomato sauce, diced onions cream
Sea scallops and jumbo shrimp with classic puttanesca sauce
Crushed plum tomatoes, herbs, fresh mozzarella, white wine, olive oil
Housemade potato dumplings in your choice of either a pesto cream sauce or tomato sauce
Little neck clams, garlic, chilies, white wine, olive oil, herbs
Jumbo Shrimp, garlic, chilies, marinara sauce
Beef ragu, diced tomatoes, marinara sauce and a splash of cream
Tomato sauce, diced tomato, basil, roasted garlic
Filled with Ricotta cheese, in your choice of either a pesto cream sauce or tomato sauce
Veal Scallopini, lemon, capers, white wine; served with white and green asparagus
A Maryland-style jumbo lump crab cake served with marinated tomato and arugula salad
Grilled tuna steak cooked medium rare served with a mixture of tomatoes, red onion, capers, balsamic vinegar
Carnaroli rice, shrimp, scallops, crab meat, shrimp stock, tossed with butter, parmesan and romano cheese
Sliced eggplant, tomato sauce, parmesan, on housemade ciabatta roll
and capacola ham, mortadella, Genoa Salami and Fontina cheese, sliced tomato and onion, chopped olives;
Coarsely chopped rib eye steak, bell peppers, onions, provolone on housemade ciabatta roll
Grilled veal scallopini, seasoned with sea salt and ground pepper, lettuce, tomato on housemade ciabatta roll
Grilled marinated chicken breast, mushrooms, mozzarella, lemon butter, sweet Marsala wine on housemade ciabatta roll
Our tomato sauce, sliced tomatoes, fresh mozzarella, basil, extra virgin olive oil
An array of wild mushrooms, mozzarella, tomato sauce and basil
Shrimp, sliced tomato, mozzarella, fresh oregano
Our tomato sauce, hot Italian sausage, mozzarella
Our tomato sauce, pepperoni, mozzarella
Broccoli rabe or spinach with garlic and olive oil
Capellini or Tortiglioni pasta in tomato sauce
The Chef’s selection of seasonal vegetables
The Chef’s daily selection of housemade stuffed pasta
Fresh squid in buttermilk batter fried crispy with marinara sauce
Mini phyllo pastry shells filled with jumbo lump crab, sweet peppers, mayo, fontina cheese
Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon, drizzled with mint vinaigrette
Alternating layers of roasted eggplant, fresh mozzarella, basil, balsamic reduction, tomato, herbs, brick oven baked, topped with Pecorino Toscano cheese, drizzled with lemon basil vinaigrette
Middleneck clams, bell peppers, pancetta, diced onions, breadcrumbs
A combination of cured meats, cheeses and grilled vegetables; served chilled
Italian egg drop soup in chicken broth
Chef’s creation of the day
Mixed greens, strawberries, goat cheese, walnuts, grilled onions and strawberry vinaigrette
A chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and balsamic vinegar, crowned with goat cheese and served with garlic crostini
our housemade dressing, grated parmesan and croutons
Granny Smith apples, spicy walnuts, Gorgonzola cheese, caramelized onions, sherry walnut vinaigrette
Chunks of wild salmon, sweet peas, spring onions, bell peppers, roma tomatoes in a brandy cream sauce
Jumbo lump crab meat, garlic, chilies, tomato sauce, diced onions cream
Sea scallops and jumbo shrimp with classic puttanesca sauce
Crushed plum tomatoes, herbs, fresh mozzarella, white wine, olive oil
Housemade potato dumplings in your choice of either a pesto cream sauce or tomato sauce
Little neck clams, garlic, chilies, white wine, olive oil, herbs
Jumbo Shrimp, garlic, chilies, marinara sauce
Beef ragu, diced tomatoes, marinara sauce and a splash of cream
Tomato sauce, diced tomato, basil, roasted garlic
Filled with Ricotta cheese, in your choice of either a pesto cream sauce or tomato sauce
Carnaroli rice, shrimp, scallops. crab meat, shrimp stock, tossed with butter, parmesan and romano cheese
Whole grilled fish, boned, lemon, olive oil, roasted ground fennel seeds, served with sauteed zucchini, pine nuts and raisins
Two Maryland-style jumbo lump crab cakes served with marinated tomato and arugula salad
Jumbo shrimp, scallops, little neck clams, mussels, lobster tail, langostino, tomato sauce over linguine
grilled with sauteed fennel, leeks and dill vinaigrette
Pan seared wild rockfish fillet, oyster mushrooms, cherry tomatoes, scallions, white wine, fumet, butter
Chicken breast, stuffed with mozzarella cheese, spinach, pine nuts, raisins, coppa ham, breaded and lightly fried
fowl roasted, garlic, rosemary, olive oil, lemon, roasted potatoes, Madeira wine sauce
Pan seared Magret duck breast with wild mushroom risotto and port cherry sauce
Braised rabbit, wild mushrooms, carrots, onions, herbs, white wine; served with white and green asparagus
Pork rib chop stuffed with fontina cheese, coppa ham, served with sweet potato dauphinoise served with apple cider reduction
Grilled, pepper crusted veal tenderloin, sauteed potatoes, wild mushrooms, Marsala jus
Lamb shank, slow roasted with tri-color bell peppers, porcini mushrooms, tomatoes, brandy and herbs; served over orzetto pasta
Dry aged "Hereford beef filet with your choice of a steamed South African lobster tail or jumbo lump crab cake served with sauteed wild mushrooms
bone-in "Certified Angus beef, rosemary roasted potatoes, green beans, fresh shaved horseradish
Veal Scallopini, Portobello mushrooms, black olives, diced roma tomatoes, Marsala wine, pesto; served with wild rice
Veal Scallopini, lemon, capers, white wine; served with white and green asparagus
di Rabe o Spinaci Aglio e Olio Broccoli rabe or spinach with sliced garlic and olive oil
Capellini or Tortiglioni pasta in tomato sauce
The Chef’s selection of seasonal vegetables
The Chef's choice of our housemade Semolina Ravioli, Filled with a seasoned mixture of ricotta cheese and the Chef's whim.
Tender whole baby squid cones, with tentacles removed, first stuffed with a mixture of chopped gulf shrimp, blue crab, scallions and basil bound with breadcrumbs, seasoned with fresh lemon juice and olive oil; then poached in white wine and pan seared in a toasted garlic marinara sauce.
Norwegian smoked salmon filled with seasoned goat cheese, sun dried tomatoes and fresh herbs; garnished with red onions and capers. Served with rounds of housemade Tuscan bread.
A fresh petit Branzino fillet lightly seasoned and pan roasted with Mediterranean Cockles, finished in a lemon basil broth with oven dried tomatoes, sweet pearl onions and garlic crostini.
Country style duck liver pate served with olive tampanade, sundried tomato puree, capers and crostini.
Jumbo shrimp, sea scallops and Calamari first marinated in olive oil with lemon and fresh herbs, then grilled and served over a bed of arugula.
Fresh Chincoteague oysters on the half shell topped with a mixture of spinach, sweet onion and Pernod; crowned with imperial sauce and a sprinkling of grated Reggiano Parmesan cheese, then baked in our brick oven.
Cherrystone clams on the half shell, topped with a mixture of seasoned breadcrumbs, diced onions, sweet bell peppers and pancetta, then baked in our brick oven.
Thinly sliced Prosciutto di Parma ham served with black pepper studded Pecorino Romagna cheese and fresh California figs.
One dozen New England "middleneck clams" steamed in white wine with fresh chives and served with clarified butter.
Thinly sliced Prosciutto di Parma ham served with shards of Asiago cheese and fresh slices of Cantaloupe and honeydew melon.
Large ravioli filled with minced lobster meat and topped with a creamy lobster sauce.
Jumbo gulf shrimp grilled on a skewer, and sauced with a mixture of pancetta, sweet onion and white wine.
Slices of vine ripened tomato topped with fresh mozzarella, basil and extra virgin olive oil.
Thin slices of eggplant rolled around seasoned ricotta cheese, topped with both our homemade tomato sauce and mozzarella cheese, then baked in our brick oven.
Pan seared sea scallops served with garlic crostini over a beurre blanc sauce.
Jumbo gulf shrimp steamed and shelled; then chilled in a marinate of flat leaf parsley, garlic, shallots, extra virgin olive oil and lemon juice. Served with our spicy cocktail sauce.
Alternating layers of goat cheese, roasted red peppers, grilled baby eggplant, Roma tomato and sweet onion, first baked in our brick oven; then set atop a bed of fresh field greens tossed in a Saba vinaigrette dressing.
A pair of "Salt Cod" fritters prepared with fresh herbs and toasted pignoli nuts; flash fried and served with a seasoned lemon garlic remoulade.
A plump California Artichoke stuffed with seasoned breadcrumbs, sprinkled with Pecorino Romano cheese, drizzled with extra virgin olive oil, and then steamed until moist and tender.
Crisp "Heart of Romaine" lettuce topped with a creamy buttermilk based dressing prepared with Imported "Gorgonzola Dolce cheese, and topped with roasted pignoli nuts and orange segments.
A fresh chilled salad cocktail of mini red grape and yellow pear tomatoes, sweet onion and basil tossed with extra-virgin olive oil and twenty year old balsamic vinegar, crowned with fresh goat cheese and served with garlic crostini.
A 4oz. Blackened Sashimi grade tuna steak served over a bed of field greens topped with a chilled mixture of cannellini beans, chopped red onions, aged balsamic vinegar and extra virgin olive oil.
A chilled timballo of Farro grain, Alborio rice, orzetto pasta, chopped European Cucumber, red and yellow bell peppers, basil, garlic and shallots moistened with lemon juice and extra virgin olive oil; set atop a bed of micro rainbow greens.
Tender young Mizzuna and baby red romaine lettuce tossed with sun-dried pears and currants in extra virgin olive oil and 12 year-old balsamic vinegar; sprinkled with cracked pistachio nuts and imported gorgonzola cheese.
Our choice of our "Fresh Catch selection of a whole 1 ½ lb. to 2 lb. fish, first cleaned and boned; then seasoned with fresh lemon juice, ground roasted fennel seeds, sweet butter and a pinch of sea salt, rubbed with herbed olive oil and chargrilled until moist and tender. Served with saffron and scallion rice.
A 16oz. "free range veal rib chop grilled to temperature and topped with a veal demi-glace; accompanied by roasted cippolini onions. Served with a warm wax bean and potato salad.
A 22oz. center cut hine shank section of veal, braised for hours in a mixture of fresh garden vegetable juice and herbs, then served over creamy gorgonzola polenta.
A dry aged 16oz. center-cut "Certified Angus New York strip steak grilled to temperature and topped with a Barolo wine sauce; accompanied by freshly shaved horseradish. Served with red roasted rosemary potatoes.
A dry aged 16oz center-cut "Certified Angus" New York strip steak, first rubbed with a mixture of ground espresso beans, sugar and spices then grilled to temperature, accompanied by freshly shaved horseradish. Served with brick oven roasted garlic potatoes and baby carrots.
A dry aged 16oz center-cut "Black Angus" New York strip steak grilled to temperature then topped with a fresh porcini mushroom sauce. Served with freshly shaved horseradish, mini rapini and fontina cheese quiche.
A dry aged 16oz center-cut "Certified Angus" New York strip steak grilled to temperature and topped with a green peppercorn brandy sauce, accompanied by freshly shaved horseradish. Served with fried potatoes and flat green beans.
A 14oz. portion of "double cut fresh domestic lamb rib chops grilled to temperature and topped with a pomegranate demi-glace seasoned with fresh sage, rosemary, garlic and a dash of balsamic vinegar. Served with roasted root vegetables.
A generous combination of jumbo shrimp, sea scallops, cold water lobster tail and jumbo lump crabmeat baked in a terrine with a rich brandy parmesan cream sauce. Served with sweet peas and pancetta.
A fresh whole 16oz. Maryland Rockfish first boned and stuffed with a mixture of spinach, roasted pingoli nuts and seasoned breadcrumbs; then oven baked and topped with a spumante mustard sauce. Served with sauteed baby zucchini and squash.
A 16 oz. center cut pork rib chop first butterflied and pounded thin; then breaded, flash fried and topped with a fresh salad of arugula, red onion, vine ripened tomatoes and golden delicious apple tossed with extra virgin olive oil and a dash of aged balsamic vinegar.
Two jumbo Maryland style crab cakes prepared with a seasoned mixture of fresh Jumbo Lump crabmeat and creamy mayonnaise; each broiled to a golden brown. Served with cocktail sauce and a medley of grilled vegetables.
A generous portion of tender veal sweetbreads sauteed with fresh Porcini mushrooms and shallots in a rich sherry cream sauce. Served with sun-dried tomato Arancini.
A fresh 14oz. center cut North Atlantic swordfish steak, first marinated in a mixture of olive oil and garlic, then grilled and topped with a rosemary white wine sauce. Served with Yukon gold garlic mashed potatoes.
A fresh whole 16 oz. rainbow trout first boned and stuffed with garlic, diced plum tomatoes and seasoned breadcrumbs, then oven baked and topped with a tarragon white wine sauce. Served with sauteed baby carrots.
A 12-oz veal tenderloin paired with a petite 4oz cold water lobster tail, both marinated in a mixture of fresh herbs and extra virgin olive oil then grilled to temperature and topped with a Maderia wine sauce. Served with scalloped parmesan potatoes.
An Italian fish stew combining red snapper, black bass, fresh oysters, mussels and Maine lobster claws with an array of fresh garden vegetables in an aromatic saffron broth seasoned with thyme. Served with garlic crostini.
A pair of 6 oz. South African cold water lobster tails (the sweetest and most tender of all), both crowned with jumbo lump crab imperial and broiled to perfection; served with clarified butter and green beans almondine.
One half of a semi-boneless duckling oven roasted to a golden brown, then finished with a reduction combining its own pan juices, white wine and sweet Moscato raisins. Served with mini cauliflower and ricotta quiche.
An 18 oz. New Zealand lamb shank, slow roasted with tri-color bell peppers, fresh porcini mushrooms, Roma tomatoes, brandy and herbs; served over Orzetto pasta.
A generous combination of jumbo shrimp, sea scallops, littleneck clams, Black Mediterranean mussels, cold-water lobster tail and langostino all steamed in white wine with fresh herbs; served on a bed of linguine topped with a light marinara sauce.
A hunter's stew combining Pheasant, Duck and Rabbit, braised in game stock with red wine, tomatoes, bell peppers, carrots, mushrooms and herbs, placed in a terrine and topped with puff pastry. Served with creamed onion potatoes.
An 8 oz. center cut "Certified Angus" tenderloin filet grilled to temperature and paired with your choice of either a broiled 7oz. cold-water South African Lobster tail; or our broiled Maryland style jumbo lump crab cake. Served with an orzetto pesto timbalo.
A fresh grouper fillet midly seasoned with salt and pepper brushed with extra virgin olive oil and lemon juice then grilled and served atop a mixture of warm cannellini beans, red onion and sautéed arugula; finished with a basil citronette.
A fresh whole 14 oz boneless rainbow trout filled with a panzanella stuffing of crab, fresh herbs, seasoned bread crumbs and extra virgin olive oil; topped with a Beurre blanc sauce and served alongside grilled asparagus.
A 12 oz Halibut filet encrusted with pistachios oven roasted and set atop roasted winter vegetables, finished with a butter chive cream sauce.
Jumbo sea scallops wrapped in thinly sliced Pancetta, oven roasted then finished in a coulis of yellow tomatoes and roasted red peppers. Served with a Rissotto Timbolo and pea sprouts.
A generous combination of sweet South African lobster, jumbo gulf shrimp and plump sea scallops first steamed in white wine with herbs; served over linguine in marinara sauce.
A 16oz. center cut pork rib chop first marinated in a mixture of olive oil and rosemary then grilled to order and topped with an apple walnut chutney. Served with parmesan creamed spinach and scalloped potatoes.
A fresh North Atlantic salmon filet first wrapped in puff pastry, oven baked with sweet bell peppers and leeks, then topped with a strawberry-balsamic reduction. Served with grilled artichoke hearts.
A fresh fillet of red snapper first poached in a champagne cream sauce, then topped with diced plum tomatoes and scallions. Served with a seafood risotto timbalo.
Chunks of fresh roasted Grouper moistened with olive oil and lemon juice then folded into a sautee of basil butter, parmesan cheese, red onion, garlic, diced roma tomatoes, Roman beans and saffron rice.
A pair of semi-boneless Quail filled with a stuffing mixture of garlic, basil, parsley, prosciutto di parma ham and polenta; oven roasted in a cippolini onion jus. Served with garlic whipped potatoes and grilled asparagus.
Marinated strawberries, creamy egg custard, Marsala wine
A crisp pastry shell stuffed with sweetened mixture of Ricotta cheese, and chocolate chips
Housemade NY cheese cake tort over a honey cookie crust; served with a fresh berry puree
A light cream, Caribbean rum, and fresh vanilla, served with caramel sauce
Deeply chocolate, enrobed in chocolate and filled with dark chocolate truffle
Peanut butter crunch, light creamy chocolate, caramel, layered twice on brownie cake
A rich chocolate mousse, vanilla cream, crushed hazelnuts, dark chocolate
Italian Ladyfingers delicately soaked in espresso then topped with a mascarpone cheese and a dusting of cocoa.
Chocolate mousse topped with a light whipped cream
Italian ice cream available in a variety of flavors
Please confirm that this restaurant at this location is permanently closed...