Tender fried shrimp, calamari, sepia and red snapper served with basil leaves and pesto vinaigrette
Baby clams and PEI mussels steamed with garlic, diced tomatoes, aromatic herbs and fresh fennel
Pan seared fresh sardines served with fresh lemon, tomatoes, capers and fresh oregano
Warm grilled vegetable tower with zucchini, eggplant, yellow squash, heirloom tomatoes, sharp provolone and filetto di pomodoro sauce
Braised tenderized baby octopus in a citrus ragu served with soft polenta
Chef inspired soup of the day
Shaved Prosciutto di Parma, seasonal melon and strawberries with fresh mint
Chefs selections of cured meats and imported cheeses with micro green salad
Colossal shrimp cocktail served with pesto rosso cocktail sauce and horseradish mignonette sauce
Pepper crusted beef carpaccio with baby arugula, capers, shaved Parmiggiano Reggiano cheese, capers and truffle oil
Handmade mozzarella ball with prosciutto, baby arugula and pesto drizzle
Belgium endive, crisp radicchio, Gorgonzola cheese, fresh pears and a lemon caper dressing
Baby arugula, endive, radicchio, caramelized apples and sun dried cranberries with a fig dressing and shaved Parmigiano reggiano cheese
Grilled Romaine stalk topped with a classic Caesar dressing and garlic croutons finished with toasted pine nuts and sun dried tomatoes
Roasted beets served with goat cheese, micro greens, candied walnuts, champagne vinaigrette
Fresh seafood salad with diced red onions, fresh fennel, fresh lemon, aromatic herbs and extra virgin oil
Home made lobster ravioli with fresh shrimp and jumbo lump crab meat in a cognac lobster sauce
Homemade triofe pasta sautéed with sun dried tomatoes, pesto and pecorino romano cheese
Arborio rice sautéed with diced fresh tomato, baby spinach, Gorgonzola cheese and candied walnuts in a light cream sauce
Fresh broad noodle pasta in an authentic bolognese ragu with sweet green peas and a dollop of Cambro ricotta
“Butterfly” pasta sautéed with diced eggplant, sun dried tomatoes, capers, fresh basil, gaeta olives and white anchovy filet
Veal scaloppine served with wild mushrooms and roasted peppers in a Marsala demi glace served with grilled asparagus tips
Grilled fillet mignon served with Truffle mashed potatoes & julienne vegetables
Double thick Pork chop oven roasted with cippolini onions, Brussels sprouts, crispy pancetta and finished with a chianti demi-glace
Oven roasted free-range boneless half chicken with garlic roasted potatoes and green beans
Charcoal grilled milk fed veal chop served with a porcini mushroom and barolo wine demi and saffron risotto
Pan seared Mediterranean Sea Bass served with mix mushrooms saute, truffle sauce and garden spring salad
Oven roasted fresh red snapper served with caramelized onions, olives and tomato puree’
Striped bass served with crab risotto and finished with lobster reduction
Pan seared North Atlantic salmon served with fennel puree, roasted tomato and fresh lemon caper sauce
Whole roasted Mediterranean sea bream with herbs, seasonal vegetables and garlic roasted potatoes
with roasted garlic and extra virgin olive oil
with diced shallots
with roasted almonds
Hours of Service:
Friday: 5:00pm - 10:00pm
Monday: 5:00pm - 10:00pm
Sunday: 5:00pm - 10:00pm
Tuesday: 5:00pm - 10:00pm
Saturday: 5:00pm - 10:00pm
Thursday: 5:00pm - 10:00pm
Wednesday: 5:00pm - 10:00pm
(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.