assortment of fresh fruit, cheeses and prosciutto di parma
thin slices of smoked salmon, garni of shallots, olive oil and capers
served with a spicy marinara sauce
assorted vegetables served with a honey mustard sauce
rice balls filled with a savory meat and peas and taleggio served with tomato sauce
morsels of fresh snapper and in a piquant tomato shellfish stock
a medley of fresh lettuce with gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar
slices of fresh mozzarella between a fresh vine-ripened tomatos with olive oil, cracked pepper and fresh basil
crisp romaine lettuce, herbed croutons and freshly grated parmesan cheese tossed with the classic caesar dressing
chilled corkscrew pasta topped with strips of grilled chicken, artichoke hearts, sweet peppers, black olives and tomatoes in a champagne herbed garlic dressing
tender baby lettuce with fresh seasonal fruit, smoked pecans and strips of grilled chicken tossed in mango-vinaigrette
caesar salad with choice of smoked chicken or smoked salmon with tomato concasse and asparagus tips
garden greens with julienne of chicken, chopped eggs, avocado, bacon, cheese, tomato wedges and hearts of palm, choices of dressing
baby spinach, tomatoes, scallions, sliced mushrooms, toasted almonds, bacon bits, grilled shrimp, gently tossed in sherry vinaigrette
house salad with choice of dressing, accompanied with a grilled prosciutto and smoked gouda cheese sandwich
soup of the day and grilled cheese sandwich filled with avocado and accompanied with fresh fruit and chips
artisan bread, fresh mozzarella, sweet pickles, tomatoes, prosciutto and genova salami served with chips
turkey breast slices, bacon, ham, lettuce and tomato on toasted white or whole wheat bread with house chips and fresh fruit
thinly sliced flank steak marinated in a spicy root beer barbecue sauce served with fresh asparagus and starch of the day
risotto topped with seared sea scallops, baby peas and parmigiano reggiano
with a garden relish topping
served with salmoriglio sauce on a bed of pasta
breast of chicken with mushroom, onions, oregano in a rich marsala wine sauce
tossed with shrimp and mushrooms in a fresh herbs and cream sauce
fettuccini, bay scallops and shrimp tossed tomatoes and scallions in a savory red clam sauce
delicate crepes wrapped around a blend of beef, veal and chicken baked in a béchamel glazed marinara sauce
tenderloin beef, zucchini, onions, tomatoes and seasonal peppers in a rich bordelaise sauce
veal cutlet topped with fresh basil, tomato and mozzarella
scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, and lemon
tortellini pasta, fresh mushrooms and prosciutto ham in cream and parmesan cheese with a touch of marinara sauce
spaghetti with a rich meat ragu and wild mushrooms, topped with fresh parmesan shavings
baked lasagna with rich meat sauce layered with ricotta and parmesan cheese, topped with fresh mozzarella
fior di latte mozzarella
arborio rice with a medley of fresh seafood and petite shrimp tossed in a spicy red clam sauce
baked artichoke bottoms filled with crabmeat and scallops, glazed with lime hollandaise
chesapeake bay oysters with seasoned spinach, bacon, pernod with glazed hollandaise sauce
delicate creped wrapped around a blend of beef, veal, and chicken baked in a béchamel glazed marinara sauce
delicate slices of smoked salmon garnished with capers, shallots, extra virgin olive oil and lemon
pasta pillows filled with ricotta cheese served in a reggiano parmigiano cream sauce with prosciutto, peas and mushrooms
kentucky limestone bibb lettuce with walnuts, goat cheese and orange supreme with champagne vinaigrette
a medley of fresh baby lettuce with gorgonzola cheese tossed with extra virgin olive oil and balsamic vinegar
the classic caesar tossed with romaine lettuce, herbed croutons and freshly grated parmesan cheese
slices of fresh mozzarella cheese layered between a fresh vine-ripened tomato with olive oil, cracked pepper and fresh basil
linguine tossed in a light marinara sauce, with shrimp and zucchini
spaghetti with south african lobster tail, petite shrimp, sun-dried tomatoes and asparagus tips sautéed with extra virgin oilive oil, garlic and italian parsley
pasta filled with wild mushrooms and mascarpone cheese with grilled chicken and spinach
fettuccini pasta tossed with shrimp and crab meat in a sauce of white wine, basil, garlic and tomato concasse
grilled north atlantic salmon with champagne dill cream sauce, garnished oriental mushrooms
fresh seabass topped with vegetable caponata and garnished with king crab meat
whole dover sole pan seared and served with white wine, butter lemon and capers
large gulf shrimp sautéed in butter with chardonnay fish fume
scaloppine of veal with sage, thinly sliced prosciutto ham and fresh mozzarella cheese presented in a light white wine sauce
scaloppine of veal rolled around seasoned spinach, pine nuts, and raisins with barolo wine sauce
scaloppine of veal served in a delicate white wine sauce flavored with capers, sliced mushrooms, honeydew and cantaloupe melon
medallion of veal stuffed with smoked gouda and pancetta in madeira wine sauce
farm raised airline breast of chicken served with asparagus tips, sun-dried tomatoes and gorgonzola cheese
thick veal chop stuffed with prosciutto and fontina cheese finished in a sage enhanced sauce
9 oz filet grilled and stuffed with gorgonzola cheese, wild mushrooms glazed with bordelaise sauce
14 oz. prime center-cut strip loin enhanced with fresh rosemary and woodford reserve sautéed mushrooms
rack of lamb incrusted with herbed bread crumbs for one served with a fresh rosemary and red wine demi-glaze
berkshire pork tenderloin filled with a composition of wild mushrooms, walnuts, spinach, apples, and brie cheese, served in an evan williams single barrel reduction
five-course dinner created daily by chef agostino includes a glass of santa margherita prosecco and dessert. available for the entire table
please order with entrée
special risotto of the day
an assortment of leafy greens and vegetables tossed in our creamy caper-dijon dressing
scaloppine of veal with mushroom, black olives in a rich sicilian wine sauce
brochette of beef served with fresh zucchini and seasonal peppers
linguini tossed with shrimp, tomato, basil and garlic
crepes wrapped around a blend of beef, veal and chicken, baked and finished in a béchamel glazed marinara sauce
breaded chicken cutlet baked with tomato sauce, mozzarella and parmesan cheese
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.