Tender calamari sautéed with a wine and lemon reduction with sun-dried tomato and roasted garlic aioli

Round of chevre ringed by spicy marinara, baked & served with bruschetta points

Fresh clams in a lemon herb garlic broth with bruschetta points

Romaine, parmesan, our housemade caesar dressing, tomato and seasoned croutons

Fresh spinach, chèvre, toasted almonds and a raspberry jalapeño dressing

Shrimp and scallops sautéed with tomato, shallots and spinach in a parmesan alfredo sauce over fresh pasta

Spicy tomato herbed broth with shrimp, scallops, halibut and clams over fresh pasta

Fresh clams, white wine herb broth, lemon and garlic over fresh pasta

Locally made pasta with a spicy mixture of roasted garlic, onions, mushrooms, sun-dried tomatoes, kalamata olives and fresh basil

Our own four-cheese ravioli simmered with housemade marinara and mushrooms

Our housemade four-cheese ravioli with shallots, garlic, proscuitto, fresh tomato and spinach in a sherry alfredo sauce

House made marinara, fresh pasta, parmesan and fresh basil

House made alfredo, fresh pasta, parmesan and fresh basil

Sautéed chicken with garlic, white wine, lemon, capers, fresh chicken stock, butter and basil. Served with potato and vegetable

Sautéed chicken breast, onion, tomato, garlic and sherry in a creamy porcini demi glace. Served with polenta and vegetable

Duckling half, boned, sauced with classic orange sauce with a hint of brandy served with potato and vegetable

Shrimps, scallops, salmon, and halibut sautéed with mushrooms, fresh tomatoes and spinach, with a parmesan alfredo sauce, then rolled in a deli-cate french crepe served with fresh vegetable

Tender calamari sautéed with a lemon garlic wine reduction and capers served with potato and vegetable

Chef's daily preparation

Sautéed onion, peppers and garlic in marinara over polenta. Served with vegetable

Grilled filet mignon with a pan hunter sauce (mushrooms, shallots, garlic, tomato and brandy) or maître'd butter. Served with roasted potato and vegetable

Veal scaloppini sautéed with fresh mushrooms and shallots in a marsala demi glace. Served with roasted potato and vegetable

Tender veal pan seared, topped with proscuitto, served over fresh spinach and fin-ished with a white wine and lemon demi reduction. Served with roasted potato and vegetable

Pork loin rubbed with chili and espresso with a maple brandy red pepper reduction. Served with roasted potatoes and vegetable