SUBSCRIBE | RESERVATIONS

DINNER MENU

Download Menu Appetizers

 

Chilled Gulf Prawns In Bloody Mary Cocktail Sauce / 17
chilled jumbo gulf prawns with spicy bloody mary cocktail sauce

Pacific Lobster And Shrimp Martini Salad / 16
tossed with hearts of palm, avocado, pink grapefruit, and creamy citrus dressing

Hawaiian Ahi Tuna Tartare in Lime-Ginger Vinaigrette / 15
garnished with a fresh mixed herb salad, avocado, ginger and marinated cucumbers

Braised Short Rib Polenta / 14
slow braised short rib served over soft creamy polenta

Calamari Fritti / 11
golden fried tender calamari with spicy tomato-roasted garlic sauce

Antipasto Italiano / 16
prosciutto, soppressata salami, aged parmesan, manchego & smoked mozzarella with assorted vegetables

Arancine Alla Siciliana / 13
arborio rice cones filled with a rich meat sauce and peas with a melted mozzarella center on a bed of marinara sauce

Garlic And Lemon Shrimp Scampi / 18
on a bed of mashed potato in a lemon garlic butter sauce sprinkled with straw potatoes

Spicy Eastern Mussel “Arrabbiata” / 13
black and green mussels simmered in a spicy tomato, roasted garlic and sweet basil sauce

Portobello Mushroom Tower / 15
grilled and marinated zucchini, yellow squash, red pepper and beefsteak tomato stacked on top of mixed baby greens and topped off with a Portobello mushroom. Balsamic reduction drizzled on top.

 

Salads

 

Farmer’s Market Mixed Baby Greens / 9
with zucchini, carrot, and tomato tossed in aged balsamic vinaigrette

Hearts Of Romaine A La Caesar / 10
tossed with creamy garlic-parmigiano dressing and crispy ciabatta croutons

Baby Iceberg Wedge Salad / 12
topped with crisp, pecan wood smoked bacon and tomato alla checca in an herb and blue cheese dressing

Heirloom Tomato Salad With Creamy Burrata / 14
assorted organic tomatoes, roasted vidalia onion, arugula and balsamic vinaigrette

Port Wine Poached Pear Salad / 14
mixed greens, maui onions, and candied walnuts tossed in a balsamic vinaigrette, and topped with crispy goat cheese

A Chopped Salad Of Marinated Grilled Vegetables / 14
zucchini, squash, eggplant and bell pepper with blue cheese and walnuts, creamy aged balsamic vinaigrette

 

Soups

 

Pasta E Fagioli / 7
country style tuscan cannelloni bean soup with tubetti pasta and prosciutto

Baby Lentil Soup / 7
chopped baby winter vegetables simmered with lentils

Tomato Bisque / 7
garnished with capellini pasta

 

Pastas And Risotto

 

Rigatoni With Roasted Eggplant And Fresh Mozzarella / 15
roasted eggplant, fresh mozzarella, roasted garlic, and plum tomato

Potato Gnocchi Piemontese / 15
potato dumplings with sausage bolognese, pioppini mushroom and pecorino romano

Linguine (Black & White) With Clams And Baby Cherry Tomatoes / 17
manila clams simmered in white wine, garlic and fresh herbs with baby cherry tomatoes

Penne With Chicken Pesto Sauce / 16
penne pasta with sauteed chicken in basil pesto sauce

Penne With Chicken Alla Vodka / 17
diced chicken breast in a creamy pink vodka sauce

Bucatini With Straccetti Of Filet Mignon Roman Style / 17
hollow spaghetti with strips of filet mignon, sweet onion, pancetta, tomato, and pecorino cheese

Spaghetti With Sicilian Meatballs / 16
spaghetti pasta tossed with fresh marinara, topped with homemade sicilian meatballs

Risotto With Imported Porcini Mushroom / 17
creamy risotto with porcini mushroom and truffle oil

Fettucine (Green & White) Al Salmone / 19
fettuccine pasta with slices of fresh broiled salmon in a light pink sauce

Fettuccine Carbonara / 15
fettuccine pasta in a creamy garlic parmesan sauce with onions and pancetta

Lobster Ravioli / 18
lobster ravioli with shrimp and radicchio in our signature vodka sauce

Ricotta and Spinach Tortellini alla Caprese / 16
cheese stuffed spinach and egg pasta with an heirloom cherry tomato, fresh basil, and garlic sauce

Veal Ragout / 18
fettuccini tossed with a homemade veal ragout and forest mushrooms

 

Entrees

 

Seafood Cioppino / 36
assorted fresh fish, clams, mussels, calamari, shrimp, crab legs, lobster and scallops in a tomato-garlic broth

Scottish Loch Duart Salmon Fillet In Crispy Potato Crust / 25
served over a garlic-infused lobster sauce alongside seasonal vegetables

Sand Dabs Fillet Almondine / 22
with cranberries, golden raisins, and almonds; served with asparagus and roasted roma tomatoes

Imported Dover Sole Meuniere / 40
baked whole and filleted table-side, with seasonal vegetables and brown butter-lemon sauce

Miso Marinated Chilean Seabass / 34
served over green beans and braised red cabbage with a lemongrass coconut ginger broth

Pan Roasted Free Range Half Chicken / 22
with peruvian potatoes and mixed vegetables in a garlic white wine thyme sauce

Chicken Parmigiana / 26
breast of chicken pounded thin, panko-parmesan crusted and topped with marinara and melted mozzarella, served with spaghetti marinara, also available Milanese style

Roasted Crispy Half Duck / 32
served in a port wine-cherry reduction alongside broccoli and sweet potato purée

Elephant Ear Veal Parmigiana / 42
bone in veal chop pounded thin, panko-parmesan crusted, topped with a tomato-basil sauce and melted mozzarella. served with spaghetti marinara

Eggplant Parmigiana / 22
oven baked tender slices of eggplant layered with marinara and mozzarella cheese

Certified Angus Prime New York Steak Tagliata / 40
certified angus new york strip, sliced with a cognac peppercorn sauce, served with sauteed spinach and roasted potato

Certified Angus Garlic Roasted Filet Mignon / 38
certified angus beef, in a forest mushroom sauce, served with scalloped potato and grilled asparagus

Roasted Rack Of Lamb Riviera / 42
colorado lamb served in a red wine-tarragon sauce alongside saffron-infused jasmine rice and asparagus

Pork Florentine / 34
12 oz. bone-in kurobuta pork chop pounded thin, panko-crusted & folded over spinach, mozzarella cheese and mushrooms, oven roasted and topped off in a Marsala wine sauce, served with sweet potato puree and broccoli