(Changed on a Weekly Basis)

Zuppa di Clams & Mussels

with chorizo, garlic, and fresh basil

Personal Brick Oven Pizza

white pie w/ ricotta & mozzarella, topped w/ chopped arugula and tomato bruschetta

Shrimp Arrabiata

shrimp in a garlic, lemon and white wine sauce with a touch of crushed red pepper

Arugula & Gorgonzola Salad

With granny smith apples imported gorgonzola cheese and toasted macadamia nuts

Mesclun & Mango Salad

With sweet red onions, toasted macadamia nuts and goat cheese

Baby Greens & Asian Pear Salad

With rouqfort cheese, toasted pignoli nuts, blackberries and a tangerine vinaigrette

Wild Forest Mushroom Risotto

With peas and a white truffle essence

Lobster and Shrimp Scampi Risotto

Herb Crusted Salmon

served w/ a creamy dijon mustard sauce and an arugula & roasted pepper risotto

Carciucco (spicy fish stew)

with a dried aged smoked chorizo, lobster, shrimp, scallops, clams, mussels, and calamari

Pan Seared Chilean Sea Bass

topped w/ crabmeat and a lemon caper beurre blanc; served w/ sauteed spinach and whipped potatoes

Angry Monkfish w/ Shrimp and Scallops

served over sauteed broccoli rabe

Grilled Double Cut Porterhouse Veal Chop

topped w/ sauteed wild mushrooms and served w/ sauteed broccoli rabe and whipped potatoes

Chicken Rollettini

Tender chicken breast stuffed with spinach, mozzarella, prosciutto, mushrooms and red peppers, then topped with a creamy porcini mushroom sauce and served with whipped potatoes and sautéed asparagus

Grilled Filet Mignon and Lobster Tail

served with sauteed spinach and whipped potatoes

Grilled Rib-Eye Steak

topped w/ sauteed onions, mushrooms, and sweet cherry peppers; served w/ sauteed spinach and whipped potatoes