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served with homemade country sausage and fresh fruit
three egg omelet with zucchini, ricotta, and fresh tomato, served with hash browns
three egg omelet with gorgonzola, mushrooms, basil, and white truffle oil, served with hash browns
poached eggs on toasted English muffin, with sliced veal steak and grilled vegetables, served with hash browns
grilled asparagus tips with sunny side up eggs and pancetta, drizzled with a touch of Demi-glaze, garnished with caramelized yams
poached eggs over breaded veal medallions, served with steamed spinach and hash browns
poached eggs on toasted English muffin, with smoked salmon and Hollandaise, served with hash browns
grilled breast of chicken with Portobello mushrooms, and fresh mozzarella, over mixed greens
homemade miniature ravioli stuffed with spinach and fresh ricotta, in a fresh tomato-basil & mascarpone reduction
angle hair pasta tossed with fresh seasonal vegetables, in fresh garlic, and extra virgin olive oil
assorted wild mushrooms, sautéed with garlic, balsamic vinegar and extra virgin olive oil
salmon carpaccio with lemon oil, chives and herb toast tips
beef carpaccio, arugula, capers, and shaved Parmigiano
poppy crusted fried calamari with a cherry pepper-Chardonnay
eggplant timbale stuffed with spinach and ricotta and baked with mozzarella, tomato and basi
romaine lettuce, oyster mushrooms, sundried tomatoes and shaved parmigiano
spinach, mushrooms and sesame seeds in a mixed berry dressing
arugula, chopped tomato, and sautéed Portobello
mixed lettuce, tomatoes, mozzarella, calamata olives and pignoli
orange sections, fennel, sweet onions, olives, and pignoli
grilled breast of chicken, with Portobello mushroom and fresh mozzarella over mixed green
chilled poached salmon, grilled Gulf shrimp and asparagus tips, served over chopped tricolore salad tossed in a white balsamic vinaigret
mixed grilled vegetables, baby field green and shredded mozzarella
sliced NY strip steak, Portobello mushrooms, sweet onions and field greens
grilled shrimp, calamata olives, radicchio and Romaine hearts
with avocado, fresh mozzarella, and tomato
with bacon, tomato, arugula, and herb mayonnaise
smoked mozzarella, grilled radicchio, wild mushrooms, broccoli rabe and Roma tomatoes
breaded veal, roasted peppers, fresh mozzarella, and mixed greens
tomato, mozzarella, and black olives
sautéed wild mushrooms
fresh basil and prosciutto
mild gorgonzola dolce and asparagus tips
julienned eggplant and roasted peppers
onion, garlic, fresh tomato, and basil
penne and farfalle tossed with chicken, sundried tomatoes, black olives and arugula
manila clams, garlic and extra virgin olive oil
vodka, peas, and prosciutto in a pink sauce
homemade veal ravioli, fresh tomato, and shiitake mushrooms
homemade lobster ravioli, in a butter sage sauce
assorted wild mushrooms, garlic, arugula, and fresh tomato
black and white spaghetti tossed with tender calamari and shrimp in a mildly spicy cherry pepper-lobster consommé
chicken scaloppine layered with eggplant, prosciutto, spinach and melted mozzarella in a savory light sauce
potato crusted filet, served over a Cognac laced asparagus mushroom puree
sautéed veal scaloppine with spinach, shiitake mushrooms, tomatoes and fresh mozzarella
American baby lamb chops from the rack, grilled chef’s style
Prince Edward Island mussels poached with a cumin and ginger seasoned tomato infusion, garnished with garlic crisps
baked fresh mozzarella, wrapped with prosciutto, plum tomato and herb pesto
salmon carpaccio, topped with lemon-oil, chives and herb toast tips
beef carpaccio, topped with fresh arugula, capers and shaved Parmigiano
grilled marinated shrimp kebab, served over a seasoned barley pilaf
polenta with Gorgonzola cheese, topped with sautéed exotic mushrooms and garnished with roasted peppers
imported baby octopus grilled with white truffle oil and served over mixed field green salad
poppy crusted fried calamari, served with a cherry pepper-chardonnay dipping sauce
eggplant timbale stuffed with spinach and ricotta, baked with mozzarella, tomato and basil
imported Belgium endives, tossed with julienned Anjou pears and crushed pecans, dressed in a Gorgonzola vinaigrette
spinach and button mushrooms served with a sesame and mixed berry dressing, topped with pancetta
orange sections, fennel, sweet onions, olives and pignoli
arugula, endive and radicchio
mixed lettuce, tomatoes, mozzarella, calamata olives and pignoli nuts
arugula, with chopped tomatoes and sautéed Portobello mushrooms, topped with imported Parmigiano
fresh mozzarella, garden ripe tomatoes, grilled zucchini, drizzled with extra virgin olive oil, basil and fresh oregano
pasta tossed with onion, garlic, chopped tomato and fresh basil
penne and farfalle with chicken, sundried tomatoes, black olives pignoli and fresh arugula
ear shaped pasta with green and yellow zucchini, cherry tomatoes and fresh mozzarella
black and white spaghetti tossed withtender calamari and shrimp in a mildly spicy cherry pepper lobster consommé
grilled asparagus tips, shredded radicchio and julienned tomatoes in a light Gorgonzola cream sauce
homemade veal ravioli, fresh tomato, garlic and shiitake mushrooms
angel hair pasta tossed with fresh crabmeat, Alaskan king crab legs and grilled asparagus tips in a garlic and extra virgin olive oil-lobster consommé
imported manila clams, fresh garlic, and extra virgin olive oil
tossed with seasoned pork “Bolognese” ragu in a light tomato and basil sauce garnished with fresh ricotta
vodka, peas and prosciutto in a pink sauce
homemade lobster ravioli with a touch of tomato in a butter sage sauce
manila clams, gulf shrimp, scallops, calamari and Prince Edward Island mussels in a tomato-infused lobster consommé served over spaghetti
spaghetti tossed with baby octopus and manila clams in a tomato infused-lobster consommé with fresh basil
assorted exotic mushrooms, garlic, arugula and grilled artichoke bottoms
homemade ricotta dumplings tossed with a fresh arugula-tomato pesto and topped with a dollop of imported goat cheese
oven roasted free range baby chicken rubbed with fresh herbs, drizzled with lemon-sage and served with wild rice pilaf
boneless breast of chicken sautéed with lemon, Chardonnay, capers and tomato, served over sautéed spinach
grilled salmon filet with fresh dill, lemon-chardonnay and toasted almonds, served over seasoned barley pilaf
potato crusted salmon filet, pan-seared and served over cognac laced asparagus & mushroom puree
fire-grilled porterhouse pork chop, served with a poached pear Demi-glaze
plum de veau chop grilled with natural juices, served with exotic mushrooms
fresh seafood selection of the day
sautéed veal scaloppine with spinach, shiitake mushrooms, tomatoes and mozzarella
medallions of certified Black Angus filet mignon, served with a Chianti horseradish wine sauce
certified Black Angus shell steak grilled with fresh herbs, and served with shoestring French fries
baby American lamb chops off the rack, grilled chef’s style
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