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Beef carpaccio with arugula, oven roasted tomatoes and Parmesan.
Smoked salmon served with onions, capers, parsley and warm pizza points.
Crab stuffed artichokes in a gorgonzola crust, fine herbs and honey aioli.
Tender calamari with tomatoes spicy sauce dip.
Fresh mozzarella, tomato, basil, and balsamic olive oil.
Toasted bread, garden tomatoes, basil and olive oil.
Sicillian sweet and sour eggplant with peppers, onions and oven roasted tomatoes.
Exotic greens with fresh herbs, chicken, cucumber, roasted garlic dressing and shaved Parmesan cheese.
Chopped romaine lettuce tossed with croutons, Parmesan cheese, garlic and Caesar dressing.
Mix green lettuce tossed with shrimp, tomatoes, Portobello, mushroom with balsamic dressing.
Anjou Pear with romaine lettuce, tomato, onion, caramelized walnuts, Gorgonzola cheese and balsamic-honey dressing.
Spinach salad with tomato red vinaigrette, cucumbers, tomato, avocados, pepperoncini and fetta cheese.
Poched salmon in pinot grigio, asparagus, tomatoes and raspberries dressing.
Traditional Bean and Pasta Soup.
Tomato bread bisque with basil essence.
Angel hair pasta with fresh tomato, garlic and basil.
Penne pasta with calamari, shrimp, scallops, clams and mussels, in a light white wine sauce.
Green and white angel hair pasta with chicken ragu and rosemary.
Mushrooms ravioli in a brandy cream, with chives, pancetta, and Gorgonzola.
Roasted chicken breast with fettuccini, walnuts and basil, in vodka tomato sauce.
Lobster ravioli in a shrimp creamy sauce with fresh chives.
Rotini pasta, smoked salmon, broccoli, and basil in a light creamy garlic sauce.
Linguini pasta in a roasted tomato spicy garlic sauce with shrimp or pollo.
Pan seared mahi mahi fillet with vegetables of the day in a lemon caper butter sauce.
Tilapia fillet egg dipped and braised, in a light white wine sauce with vegetables of the day.
Pan seared salmon fillet with a traditional Italian pesto sauce, and balsamic dressed field greens.
Seared sea scallops prosciutto, sage, truffles and roasted garlic artichokes flan.
Veal cutlets with aged cured Italian ham, sage and butter.
Braised chicken with potatoes, saffron, thyme, oregano, mustard and pinot grigio.
Open flame roasted chicken with olives, anchovies, tomatoes and herbs.
Egg dipped pork loin with assorted peppers on a bed of onion risotto.
Beef tenderloin brochette with artichokes, tomato field greens.
Calamari stuffed with prosclutto, thyme, ricotta, and roasted garlic, in a delicate spicy plum tomato sauce.
Pan seared shrimp with portabello, pizza points and warm balsamic vinaigrette.
Sambucca braised mussels with roasted tomatoes and mint.
Layered vine-ripened tomatoes portabella and goat cheese drizzled with aged balsamic vinegar.
Polenta crab cakes with a flamingo compote
Cappuccino lobster shooters with moscato D'asti.
Toasted romano bread, with basil tomato, caponata and portabella mushrooms.
Traditional bean and pasta soup.
Orange salad with pine nuts red onions, pears and mix greens.
Fresh buffalo mozzarella, tomato, basil and olive oil.
Summer fruit granita with melon and a Campari drizzle.
Romaine lettuce in a cheese crust, with mustard and garlic crouton.
Spinach, ricotta, and basil dumplings with a sweet tomato sauce.
Portabello ravioli with smoked apple wood bacon, chives, cream, and grappa essence.
A blend of house noodles with duck, fennel seeds, tomatoes and rapini.
Stuffed cheeses purse pasta with sun dried tomatoes and pesto sauce.
Shrimp sautéed with basil, walnuts, and vodka flame served on a bed of homemade flat pasta.
Assorted seasonal mushrooms and truffles with braised rice, shallots, and Asiago cheese.
Arborio rice, gulf shrimp, dill, asparagus, onions and crème.
Seared salmon filet with goose liver, and apple risotto with a a porcini mushroom sauce.
Baked sea bass, basil leaves, capers, pepper and olives with scorched mozzarella and warm caponata.
Pan seared Maine lobster served with straw & hay pasta, bacon, peas, nutmeg, eggs, pecorino romano, and grana padana cheese.
Eggplant and duck lasagna with summer herbs, green peppercorn ricotta cheese and duck leg confit.
Braised rabbit with olives, garlic and potatoes.
Roasted free range chicken braised with saffron, pinot grigio and croquettes potatoes.
Vermouth marinated pheasant breast on a bed of leeks and puff pastry served with a Tuscan red wine sauce.
Open flame broiled pork loin with a fig berries and ginger sauce, polenta and grilled tomato.
Beef tenderloin napoleon with portobella, and a light tarragon onion sauce and whipped potatoes.
Barolo braised lamb osso bucco with a saffron risotto.
Veal chops with spaghetti squash, prosciutto, caper berries, garlic and Campagna herbs.
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