mozzerella di bufala and imported mushrooms with demi-glaze sauce on a sauteed spinach
portobello mushroom cap served over burratina, beefsteak tomatoes and prosciutto di parma with light balsamic vinaigrette reduction and truffle oil
giant shrimps grill to perfection in bed of saffron risotto
little neck clams(1 dozen) with bread crumbs and oregano
saute eggplant fillet with ricotta cheese, prosciutto and roasted peppers
little neck clams(1 dozen) with bread crumbs and oregano
steamed mussels with garlic and wine sauce
thin slice of salmon and sea bass marinate with truffle oil and fresh lemon in a bed of watercress
fried calamari with zucchini
artichoke stuffed with a blend of bread crumbs, garlic, capers, anchovies, pepper, parmesan cheese ad baked with chicken broth
soup of the day
lobster bisque
three types of salad rucola, radicchio and endivia in a balsamic reduction vinaigrette topped with sliced of grana padano
beets with chopped boiled eggs and secret carrots
sliced fresh buffala mozzerella, tomatoes, and basil with extra virgin oil
pouched pear in red wine with goat cheese over watercress salad with chef special dressing
house salad with avocado, slice tomatoes, red onions in a balsamic reduction vinaigrette
homemade pasta with fresh imported porcini mushrooms and truffle oil
homemade agnolotti stuffed with spinach, ricotta cheese and walnuts served in a creamy fresh tomato sauce
homemade spinach raviolini filled with veal moose and raviolini filled with mushroom in a creamy fresh tomato sauce
homemade gnocchi served with a creamy four cheeses percorino romano, grana padano, burratina, and gorgonzola
homemade crespelle filled with ricotta cheese, spinach and walnuts, bechamel, and served with creamy tomato sauce
linquini pasta carbonara style, with sauteed smoked italian bacon
penne rigate sauteed with fresh tomatoes and fresh burratina mozzerella, basil
linguine pasta sauteed with clams in red or white sauce
rigatoni pasta sauteed with onions, eggplant, fresh tomatoes, and basil
imported arborio rice with baby calamari ink in a creamy black sauce
imported arborio rice with fresh porcini mushrooms, truffle oil and parmagiano
imported arborio rice with shrimps, clams, mussles, scallops and calamari and truffle oil
with chimichurri sauce.
tenders scallopini of veal sauteed with white wine, lemon and capers
tenders scallopini of veal sauteed in flours, eggs, lemon, and white wine
tenders scallops of veal sauteed with fresh mushrooms, shallots, and imported marsala wine
tenders scalopini of veal covered with prosciutto, salvia and white wine sauce
colorado roasted rack of lamb with truffle oil essence and rosemary sauce
grilled veal chop with portobello mushrooms, roasted peppers sauteed
pounded veal chop breaded sauteed alla milanese served with mix three color of salad
chicken sauteed with olive oil, garlic, black olive, porcini and italian sausage
breast of chicken sauteed wih white wine and capers
breast of chicken covered with flour, egg, and lemon and white wine
breast of chicken sauteed with fresh mushrooms, shallots, and imported marsala wine
fish of the day
tuna steak grilled to perfection
stuffed with lump crab meat served over lobster risotto
a variety of seafood served
salmon steak with white grape and radicchio with a white wine sauce
pouched pear in white wine or champagne served with sambaglione e mascarpone cheese
chocolate mousse souffle topped with a hot chocolate sauce
traditional tiramisu made with mascarpone
a small apple tartlette served with whipped cream an vanilla ice cream
with cream cheese.
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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.
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