on truffled potato, veal reduction
with creme fraiche on buckwheat blini
sesame crust, ginger and "wasabi"
on the half shell
prawns sauteed in garlic, tomato & white wine
with capers, onions and horseradish creme
raw filet of beef served with onions, capers and dijon mustard
endive petals filled with yellow corn relish, sweet mustard & shallot vinaigrette
with orange slices, candied almonds fennel, galbini gorgonzola, champagne vinaigrette
mushrooms and roasted pine nuts aged balsamic vinaigrette
with parmigano riggiano
on bed of braised endive with chopped hazelnuts and balsamic syrup
with herbed croutons and camanzola cheese
mosto extra virgin olive oil & fresh basil
with yellow corn pudding souffle
with clams in a robust red sauce
spinach mazzaluna filled with cheese, sundried tomatoes, roma tomatoes, and satueed spinach
with sea scallops and gulf prawns in light basil cream sauce
angel hair pasta with ripe tomatoes, basil and garlic
(heavenly arborio rice) chef's selection
medallions lamb with napa champagne mustard sauce
pan-roasted, cracked pepper and brandy
flame grilled, porcini mushroom sauce
port wine reduction
dark plum glace
accented with fresh apples and calvados brandy
chicken breast with assorted forest mushrooms
dixon rack of lamb finished with wine, natural jus and essence of mint
with sherry and tarragon
baked with fresh tomatoes, basil, lemon and white wine
sweet butter saute, lemon, shallots and cognac
delicately sauteed until golden
seasonal sauce
prawns sauteed in garli, lemon, and white wine
sauteed demiglace with mushrooms
a fantasy of creme & liquor, espresso drenched lady fingers, cocoa powder dusting
with caramelized banana sauce
almond cream & apricot icing
(allow 15 minutes) molten chocolate center, espresso gelato
fresh blueberry compote
for two (allow 30 minutes)
peach, lemon, mango or coconut
with choice of sorbet or gelato
vanilla bean or expresso
with garlic and croutons
with aged balsamic vinaigrette, goat cheese and pine nuts
with chopped onions, wasabi and lemon
special of the day
chefs daily preparation
with apple chutney
with prosciutto, mozzarella cheese and marsala wine
served with yellow corn polenta
sautéed with meyer lemon and sweet butter
pan sautéed chicken breast with capers and white wine
angel hair pasta with rock shrimp, roasted red and yellow pepper, sundried tomato, garlic and virgin olive oil
served a la mode with vanilla bean gelato
rum and espresso-dipped lady finger cookies layered with mascarpone
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.