Flash friend calamari and smelts (family of small fish), served with hot and sweet peppers.
Cultivated white water clams and mussels of New Zealand in an herbed broth with fresh tomato.
A jumbo shrimp duet of sherry, tomato and basil alongside a brandy cream sauce with shiitake mushrooms.
Served in a tomato regular.
Imported Norwegian smoked salmon served on herbed toast points with a mascarpone citrus vinaigrette.
An assortment of imported cheeses, olives, cured meats and grilled seasonal vegetable.
Puree of veal, celery and carrot, rolled in an egg crepe and baked with a bolognese bechamel (1 piece).
Sherry cream.
Ring-shaped noodle with pan sauteed bay scallops and wild mushrooms in a sherry tomato cream sauce.
Long noodle with mussels, clams and shrimp in a shellfish broth with tomatoes and mushrooms.
Prepared at the 40th Inaugural Ball. Smoked salmon, Parmigiano Regiano and cracked black pepper.
Ham, peas, Romano, fontinella, Parmigiano and blue cheese tossed in a cream sauce.
Puree of veal, celery and carrot, rolled in an egg crepe and baked with a bolognese bechamel.
Homemade flat noodles, rich bolognese, dollop of fresh ricotta.
Homemade capellini with freshly chopped Roma tomato sauce, basil and freshly grated Parmigiano.
Homemade dumpling noodles stuffed with veal, finished with shitaki mushrooms, ham and fresh peas in a sherry cream sauce.
Whole wheat penne with sauteed fresh seasonal vegetables, vegetable stock, light tomato cream sauce finished with roasted pine nuts.
Short, tubular noodles with San Marzano tomato, Italian bacon, sweet onion, aged Percorino cheese and sweet basil.
Veal medallions sauteed in Marsala wine with shallots, mushrooms and sweet red peppers.
Medallions of veal, shallots, wild mushroom, Marsala wine and sweet red peppers.
9 oz. boneless breast pan sauteed, finished in an orange champagne cream over baby sauteed spinach.
16 oz. Grilled to perfection.
16 oz. veal chop broiled and finished with a black truffle sauce.
Veal chop, Parmigiano style.
Rack of lamb, marinated with olive oil, garlic and rosemary, lightly breaded and broiled.
9 oz. prime filet marinated in fresh herbs, finished in a red wine reduction with chopped mushrooms and shallots.
Pan sauteed pork loinchop filled with prosciutto di Parma, roasted peppers and fontina cheese, finished with a wild mushroom citrus.
Chicken breast rolled with prosciutto, Asiago cheese and spinach, dusted in bread crumbs, finished with shitaki, shallots and a white wine sauce.
Chef’s veal creation of the day.
Chunks of South African lobster tail sauteed in a brandy cream reduction with shallots and mushrooms.
Skewered jumbo gulf shrimp marinated with Pugliese olive oil, then lightly breaded and grilled.
Served with fresh oregano and garlic, finished with light white wine, shitaki and citrus.
Served over a sherry cream sauce.
Mixed greens, vinaigrette, Italian cheeses, salami, sweet onion.
Fried baby eggplant, Buffalo mozzarella, tomato and arugula.
Baby Spinach with walnuts, cranberries, gorgonzola, and crispy pancetta in a while balsamic vinaigrette.
Sweet cherry tomatoes, mozzarella di Buffalo, basil, pesto, drizzled with balsamic vinaigrette.
Traditional Caesar with Parmigiano crostini and slivers of anchovies.
Over arugula and figs with San Daniel prosciutto.
Mixed greens, red peppers, red onion and crumbled blue cheese with slices of grilled tenderloin tossed in our homemade balsamic vinaigrette.
Mixed greens, thinly sliced chicken breast, grapes, spicy pecans, Gorgonzola, with herb vinaigrette.
Romaine and Iceberg lettuces with ham, Swiss cheese, and croutons.
Mixed greens, roasted red peppers, red onion and Parmesan cheese tossed in our homemade balsamic vinaigrette.
Homegrown tomatoes and Buffalo mozzarella layered between breaded eggplant topped with arugula and pecorino in balsamic vinaigrette.
Mixed greens with tomatoes, toasted bread, red peppers, onions and Buffalo mozzarella.
Mixed greens, thinly sliced chicken breast, grapes, spicy pecans, gorgonzola, herb vinaigrette.
Hand made flatbread topped with homemade Alfredo sauce, butter roasted chicken and spinach.
Butter toasted chicken, fresh tomato basil sauce, crispy prosciutto flakes, Parmigiano.
Large filet of fresh cod covered in breadcrumbs served on a brioche bun with homemade fries.
Classic corned beef, Swiss cheese and sauerkraut served on marbled rye bread with a side of homemade fries.
Creamy burrata, prosciutto di Parma, arugula, homegrown tomatoes, pesto mayonnaise.
Comes with smoked Gouda cheese and caramelized onion.
Applewood bacon, homegrown tomatoes, provolone, avocado, mayonnaise, homemade chips.
Italian rice, seasonal vegetables, vegetable stock, light tomato cream.
Homemade pasta sheets layered between our bolognese, fresh ricotta and mozzarella
Fresh tomato ricotta and pesto.
Homemade dumpling noodle finished in a light sherry cream, mushroom, fresh peas and ham.
Classic preparation served with Italian style peas.
Topped with tomato relish served with sauteed baby spinach.
Fresh salmon in white wine, citrus reduction served over sauteed baby spinach and a side of seasonal vegetable.
Bone-in thick cut pork chop in a Maderia wine reduction with wild mushrooms served with garlic mashed potatoes and hericot verts.
Breaded chicken covered in our homemade tomato sauce and melted mozzarella and Parmesan cheese. Served homemade olive oil and garlic angel hair pasta.
Roasted with fresh herbs, homemade chips.
White wine, citrus, served over sauteed baby spinach.
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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