CARPACCIO DI MANZO
Thinly sliced filet mignon over arugula, topped with shaved parmigiano reggiano cheese.
Bufala mozzarella, marinated grilled eggplant, roasted peppers, heirloom tomatoes, and fresh basil.
POLPO ALLA GRIGLIA
Grilled octopus with cannellini beans, roasted pepper and tomato salad
Baked little neck clams.
CALAMARI FRITTI CON ZUCCHINI
Fried calamari and zucchini.
CAPESANTE E GAMBERI
Diver sea scallops and grilled shrimp with asparagus, in a black truffle lobster bisque.
Stuffed with gorgonzola cheese and served with Italian sausage, porcini mushrooms, and tomato ragu.
Battered lobster with avocado and tartar sauce.
Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese.
INSALATA D’ ENDIVA
Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar.
INSALATA DI TRICOLORE
Arugula, dates, radicchio, shaved fennel, and chia seeds with bleu cheese dressing.
INSALATA DI CESARE
Traditional Caesar salad.
INSALATA DI BARBABIETOLE
Red and golden beets, vine tomatoes, arugula, and red onions in a green apple horseradish dressing, topped with crumbled goat cheese.
INSALATA DI POMODORI
Tomato, feta cheese, cucumber, pickled red onion, black olives, and capers.
Gluten free and whole wheat option available upon request
PENNE ALLA VODKA
Fresh tomato sauce, a touch of cream, basil, scallions and a splash of vodka.
GNUDI DI RICOTTA
Ricotta cheese gnocchi with a filet mignon ragout.
PAPPARDELLE VEAL BOLOGNESE
Homemade pappardelle in a veal bolognese sauce.
Ravioli stuffed with lobster and crab topped with shrimp in a fresh tomato tarragon sauce.
Mixed seafood with light tomato.
LINGUINE CON FRUTTI DI MARE
Sautéed lobster, crabmeat, shrimp, and fresh herbs in a plum tomato fra diavolo sauce.
CAVATELLI CON BROCCOLI RABE
Broccoli rabe and sausage in garlic and oil.
Artichoke hearts, roasted cherry tomatoes, asparagus, and wild mushrooms served in a pesto sauce.
Strips of chicken topped with asparagus, shrimp and garlic in a brandy sauce.
Oven roasted chicken breast with cherry peppers, spicy smoked sausage, and roasted cipollini onions in a cognac garlic sauce.
POLLO AL TARTUFO
Roasted chicken breast in a black truffle crust served with braised endives and radicchio in a balsamic sauce.
COSTOLETTA DI MAIALE
Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes.
FILETTO DI MAIALE
Pork tenderloin wrapped in double smoked bacon with a port wine reduction served with rosemary mixed beans and wilted spinach.
AGNELLO ALLA VALBELLA
Lightly breaded scaloppini of lamb with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
Filet mignon topped with gorgonzola cheese and Barolo wine sauce, caramelized onions, potatoes, and baby carrots.
Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus.
Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes.
COSTOLETTA DI VITELLO
Double cut veal chop stuffed with burrata cheese with a fig vinsanto sauce served with asparagus.
MEDAGLIONI DI VITELLO
Veal filet in porcini mushroom sauce served with spinach and roasted potatoes.
COSTOLETTA ALLA CAPRICCIOSE
Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions.
BLACK ANGUS SHELL STEAK
Charbroiled to your desire and served with sautéed mushrooms, roasted potatoes and julienne vegetables.
BLACK ANGUS FILET MIGNON
Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and julienne vegetables.
COSTOLETTA DI AGNELLO
Baby rack of lamb, roasted to perfection and served with julienne vegetables and mashed potatoes.
COSTOLETTA DI VITELLO
Double cut veal chop, tender and delicious, served with sautéed mushrooms, roasted potatoes and julienne vegetable.
Domestic and imported, only the best the market has to offer
Our pastry chef will be delighted to serve you his famous European desserts.
“Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risk of foodborne illness”