14 oz certified Angus beef NY strip steak finished with a maker's mark bourbon balsamic glaze and grilled scallions.
8 oz center-cut certified Angus beef tenderloin finished with jalapeno compound butter, shaved prosciutto, and sweet corn puree
Traditional Caesar dressing with romaine hearts, Parmesan reggiano and anchovy.
Mixed greens with red peppers, tomato, english cucumber, Gorgonzola cheese with house balsamic vinaigrette.
Iceberg topped with dried cranberries, toasted pecans, and diced tomatoes. Served with Gorgonzola dressing.
Fried squid and zucchini. Served with a spicy habanero, lime, cilantro, tomato, and roasted red pepper sauce
Grilled Italian rope sausage with peppers, white wine, and fresh oregano.
Seared U-10 sea scallops over sweet potato puree, with crispy prosciutto, toasted almonds, and Brussels Sprouts slaw
Baked rolls of eggplant with ricotta and marinara.
Thinly sliced raw certified Angus beef tenderloin. Served with sea salt, arugula, burrata, and caramelized shallots.
Baked clams stuffed with Chorizo, garlic, basil, red bell pepper, lemon, celery, and breadcrumbs over a spicy clam sauce
Goat cheese, oyster mushrooms, roasted red pepper, and white truffle oil.
Cast iron seared isle of skye Scottish sustainable salmon with a Kentucky mint tarragon compound butter, served over carrot puree with roasted red pepper coulis
Veal shank slow cooked in red wine with mire poix. Served over saffron risotto with fresh rosemary.
Crispy roasted half-duck served with baby spinach and roasted potatoes, topped with an Italian agro dolce sauce with golden raisins and toasted almonds.
Certified Angus beef short ribs braised in Jim Beam bourbon, rosemary, pomegranate juice, oranges, banana peppers, and veal stock
Grilled pork ribeye served over parmesan potato gnocchi and sauteed spinach, finished with a mixed olive and white wine butter sauce
Sautéed with prosciutto, sage, and mozzarella in a white wine butter sauce.
Sautéed in a sweet Marsala sauce with shiitake mushrooms.
Sautéed in a white wine lemon sauce with capers.
Lightly breaded and topped with tomato sauce and mozzarella. Served with pasta marinara.
House-made lumache pasta in a sausage, tomato, cream, basil, and Parmesan reggiano sauce.
House-made mafalde pasta tossed with certified Angus beef, toasted pine nuts, mire poix, Parmesan, and white wine.
Baked lasagna with sausage, beef, and ricotta.
House-made pappardelle pasta tossed with mushrooms, bacon, in a demi-glace cream sauce.
Capellini pasta and shrimp in a basil, garlic, and white wine lemon cream sauce.
Fruit of the sea. Shrimp, scallops, sea bass, salmon, mussels, and clams in a spicy white wine tomato sauce.
House-made gemelli pasta in a traditional Italian meat sauce with red wine and tomatoes.
House-made ricotta ravioli and green peas in a creamy tomato vodka sauce.
Heath toffee pieces in a vanilla cheesecake base on an Oreo crust
Lady fingers soaked in espresso, layered with Frangelico cream, dusted with cocoa powder
La Rosa's cannoli shells filled with sweet ricotta, chocolate chips, and candied fruit filling, rolled in toasted pistachio
Bittersweet chocolate brownie, served with vanilla ice cream, bourbon caramel, and salted candied pecans
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.