Mixed baby greens with crumbled Roquefort, pears, grapes, and spiced pecans, citrus vinaigrette.
Asparagi al Gorgonzola
Poach grilled asparagus served with grilled polenta, gorgonzola fondue.
Carpaccio di Manzo
Thin-sliced beef tenderloin, topped with shaved parmesan cheese, arugula, and a lemon/Dijon vinaigrette.
Funghi Misti (Vegetarian)
Mixed wild mushrooms seared with garlic, fresh herbs, extra virgin olive oil over baby greens.
Combo alla Griglia (Vegetarian)
Grilled asparagus, tomato, mozzarela served with mixed roasted bell peppers, capers, and anchovies fondue.
Capesante
Mexican diver sea scallops wrapped in angel hair, lightly deep fried served with lobster sauce and basil oil.
Antipasto della Casa
Combination of marinated roasted peppers, lightly deep-fried green olives stuffed with gorgonzola, prosciutto, salami, marinated artichokes, mushrooms, and hummus crostini.
Crab Cakes
Stone crab cakes stuffed with buffalo mozzarella, red and yellow bell peppers, jalapeno and cayenne citrus sauce. Served with mesculin salad.
Calamari Fritti
Calamari and zucchini squash lightly deep fried with spicy arrabbiata sauce.
Pasta e Secondi Piatti
Cappellini al Basilico e Pomodoro
Angel hair sauteed with fresh tomato, basil, and extra virgin olive oil.
Penne alla Vodka
Penne sautéed with shallots, tomatoes, basil, and creamy vodka sauce.
Fettuccine Alfredo
Traditional green and white fettuccine sautéed in Alfredo sauce.
Rigatoni alla Matriciana
Rigatoni sautéed with pancetta, rosemary, onions, fresh tomato, and pecorino cheese.
Gnocchi alla Salentina
Potato dumpling sautéed with tomato, basil, and mozzarella.
Spaghetti Puttanesca
Spaghetti with tomato, Kalamata olives, capers, garlic, basil, and pecorino cheese.
Fettuccine all'Aragosta
Jurassic shrimp sautéed with white fettuccine in a creamy lobster sauce.
Risotto Asparagi e Salmone
Italian arborio rice slowly cooked with asparagus, smoked salmon and fontina.
Ravioli di Granchio
Large ravioli stuffed with stone crab and shrimp in a creamy lobster sauce.
Pollo alla Capricciosa
Pounded and breaded chicken breast, pan seared served with marinated diced tomato and mozzarella.
Pollo Champagne
Pan seared chicken breast with shallots, sun-dried tomatoes, and champagne cream sauce.
Pollo alle Erbe
Grill marinated chicken breast with fresh herbs, garlic citrus sauce.
Scaloppine alla Pizzaiola
Veal scaloppini with capers, Kalamata olives, fresh tomato, and basil.
Scaloppine Piccata
Veal scaloppini with lemon, capers, piccata style.
Cernia ai Capperi
Grouper fillet sautéed with lemon and capers sauce.
Salmone al Rosmarino
Grilled Norwegian salmon fillet with shitake mushroom rosemary sauce.
Battuta di Manzo
Grilled marinated beef tenderloin fanned out over wilted arugola and mixed marinated, roasted bell peppers.
Ossobuco alla Milanese
Braised veal shank served with a choice of vegetables or risotto Milanese.