Our Menu
Antipasti
Crab cake topped with chopped sautéed sea scallops, sundried tomato, and asparagus in brandy pesto cream sauce.
Vine-ripened tomatoes, fresh mozzarella cheese, tender basil, extra virgin olive oil, balsamic glaze.
Jumbo shrimp served with cocktail sauce.
Tender fresh greens, vine-ripened tomatoes, red onion, cucumbers, and carrots.
Sautéed garlic, broccoli rabe, and Italian sausage with chili flake olive oil.
Nicely seasoned pan-seared scallops served over wild mushroom risotto with balsamic glaze.
Romaine lettuce, gorgonzola cheese, crispy pancetta, fresh tomatoes, creamy parmesan dressing.
Sautéed fresh black mussels with garlic in a light spicy marinara sauce.
Romaine lettuce, shaved parmesan cheese, croutons, and Caesar dressing.
find mozzarella cheese topped with mushroom, prosciutto, red roasted peppers ina marsala wine sauce
Comfort Food
Gluten-Free Penne Available
Chopped chicken, crispy pancetta, sundried tomatoes in vodka pink sauce, served over penne.
Sautéed garlic, broccoli rabe, and Italian sausage, chili flake olive oil over linguine.
Lobster-filled ravioli topped with chopped shrimp, spinach, and sundried tomatoes in a cognac pink sauce.
Crispy eggplant lightly fried, topped with marinara sauce and mozzarella cheese. Served with spaghetti.
Fettuccine pasta, crispy pancetta, and sweet onion, tossed in a light cream sauce.
Fettuccine pasta with blackened shrimp in a light Alfredo cream sauce.
Homemade baked meat lasagna, topped with marinara sauce and mozzarella cheese.
Served over penne pasta, sautéed with chopped chicken, spinach, sundried tomatoes, asparagus, and freshly made creamy pesto sauce.
Dinner Salads
Seared Ahi Tuna over fresh mixed greens, cherry tomatoes, chopped red onions, capers, and balsamic glaze.
Chopped grilled chicken over fresh greens, fresh tomatoes, Kalamata olives, red onion, and feta cheese.
Sliced tender steak, mixed lettuce, cherry tomatoes, chopped red onion, gorgonzola cheese, and balsamic glaze.
Veal & Chicken
Medallions of veal with sautéed chopped lobster meat, Shiitake mushrooms, roasted red pepper, and artichoke hearts in a light brandy sauce. Served with a choice of pasta, potato, or spinach.
Scallopini of veal sautéed with capers and artichoke hearts in a lemon white wine sauce. Served with a choice of pasta, potato, or spinach.
Boneless breast of chicken topped with sautéed mushrooms in a Marsala wine sauce. Served with a choice of pasta, potato, or spinach.
Medallions of chicken with sautéed chopped lobster meat, Shiitake mushrooms, roasted red pepper, and artichoke hearts in a light brandy sauce. Served with a choice of pasta, potato, or spinach.
Boneless breast of chicken, sautéed with capers and artichoke hearts in a lemon white wine sauce. Served with a choice of pasta, potato, or spinach.
Scallopini of veal topped with sautéed mushrooms in a Marsala wine sauce. Served with a choice of pasta, potato, or spinach.
Veal egg-dipped and sautéed with a lemon butter sauce. Served with a choice of pasta, potato, or spinach.
Sautéed with mushrooms, onions, and roasted peppers, tossed in marinara sauce. Served with a choice of pasta, potato, or spinach.
Scallopini of veal topped with thin slices of prosciutto and fresh mozzarella cheese in a light brown Cognac sauce. Served with a choice of pasta, potato, or spinach.
Boneless chicken breast sautéed with shrimp, asparagus, capers, and sundried tomatoes in a lemon white wine sauce. Served with a choice of pasta, potato, or spinach.
Boneless breast of chicken, pounded, lightly breaded, topped with marinara sauce and mozzarella cheese. Served with spaghetti.
Boneless breast of chicken, topped with thin slices of prosciutto and fresh mozzarella cheese in a light brown Cognac sauce. Served with a choice of pasta, potato, or spinach.
Medallions of veal sautéed with shrimp, asparagus, capers, and sundried tomatoes in a lemon white wine sauce. Served with a choice of pasta, potato, or spinach.
Veal, pounded, lightly breaded, topped with marinara sauce and mozzarella cheese. Served with spaghetti.
Chicken breast dipped in eggs, sautéed with lemon butter sauce. Served with a choice of pasta, potato, or spinach.
Sautéed with mushrooms, onions, and roasted peppers, tossed in marinara sauce. Served with a choice of pasta, potato, or spinach.
Fish & Seafood
Pan-seared fresh salmon over sautéed Shiitake mushrooms, squash, and roasted peppers, topped with grilled asparagus, chopped tomatoes, feta cheese, and balsamic glaze.
Fresh Little Neck clams sautéed with garlic and chopped basil in a white wine sauce, served over linguine.
Two crab cakes topped with chopped, sautéed sea scallops, sundried tomato, and asparagus in a brandy cream pesto sauce.
Sautéed jumbo shrimp and scallops with fresh asparagus and sundried tomatoes in a light vodka pink sauce over penne.
Lobster-filled ravioli with chopped shrimp, spinach, and sundried tomatoes in a cognac pink sauce.
Filet of seabass over a bed of spinach with a lemon-caper white wine sauce, served with mashed potatoes and mixed vegetables.
Fresh filet of red snapper dipped in egg and sautéed in a caper-lemon white wine sauce with sautéed spinach.
Wild mushroom risotto with grilled shrimp and Parmesan cheese.
Sautéed shrimp, scallops, clams, mussels, and calamari in a light spicy marinara sauce over linguini.
Five sautéed jumbo shrimp with fresh garlic and capers in a lemon white wine sauce over linguini.
Sautéed jumbo shrimp with fresh garlic in a light spicy marinara sauce over linguini.
Wild mushroom risotto with grilled sea scallops and Parmesan cheese.
From the Grill
All steaks are served with a mixture of vegetables and the potato of the day.
14 oz. hand-cut NY strip topped with sautéed fresh garlic and mushrooms in a Jack Daniels sauce.
24 oz. bone-in ribeye nicely seasoned with smoked porcini and served with a light peppercorn sauce.
Prime hand-cut 8 oz. filet topped with sautéed chopped Portabella mushrooms in a light port wine sauce.
24 oz. dry-aged ribeye steak basted in herb butter, served with mashed potatoes and mixed vegetables.
14 oz. hand-cut sirloin steak nicely seasoned, topped with gorgonzola cheese, and grilled shrimp.
Prime hand-cut 8 oz. filet mignon with grilled half lobster tail and herb garlic butter.
New Zealand lamb with sautéed Shiitake mushrooms and browned figs in a light port wine sauce.
Desserts