pan seared sea scallops deglazed with dry vermouth in a crab stock & saffron reduction
with roasted beet quenelles
jumbo shrimp with traditional cocktail sauce
an old world delicacy. italian white eggplant filled with imported cheeses and fresh plum tomato sauce topped with fresh mozzarella
jumbo shrimp with traditional cocktail sauce
colossal shrimp cocktail, pacific oysters, rhode island littleneck clams, jumbo lump crab meat salad & new zealand mussels served with three sauces
with baby capers, bermuda onions, toast points & yogurt based tartar sauce on a bed of field greens
chopped boston lettuces, vine ripened tomato, french beans, cannelini beans & roasted peppers in a balsamic vinaigrette
warm potato salad with french beans, goat cheese & chives dressed with extra virgin olive oil & wine vinegar
wrapped in english cucumber with a light grape seed oil vinaigrette
with baby romaine & house-made classic caesar dressing
poached ferrel pear layered with frisee, crisped parmesan wafers and gorgonzola, drizzled with a pomegranate glaze
hand made fettucine with chanterelle, plurette, porcini and shitake mushrooms in a veal stock, mascarpone and sage sauce
house made saffron linguine with clams, mussels, shrimp and scallops in an herbed crab stock
stuffed with california flat leaf spinach mozzarella & ricotta cheese in a fresh plum tomato & mascarpone sauce
done the right way
hand made half moon shaped pasta with fresh herbs in a duck stock reduction
seasoned and dusted with horseradish & peppercorns, over crab succotash
in french pastry with root vegetable & lump crabmeat stuffing, with a vermouth ginger mustard sauce
baked in phyllo dough on fresh asparagus in a chenin blanc sauce
served on a bed of wild rice with reduced duck stock infused with vin santo
boneless breast of chicken pan-roasted and tossed with potatoes, cherry peppers & duck sausage, splashed with port wine & balsamic vinegar in a puff pastry rim
breast of free range chicken in a parmigiano batter sauteed with white wine, lemon & fresh peas
wrapped in double-smoked bacon and served with caramelized apples in calvados sauce
with black truffle mashed potatoes and bearnaise sauce
splashed with cointreau and served with rosemary roasted potatoes
roasted tenderloin of veal in a veal stock & port wine reduction infused with wild swedish lingobeans
tenderloin of veal, pounded, layered with grilled cairo eggplant & bel paese cheese in a reduction of veal stock and diced vine-ripe tomatoes
with a touch of garlic and butter
vegetable of the day
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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.