Silvestros - Cocoa Beach, FL

Jumbo lump crabmeat, Poblano peppers, candied pecans, and bacon vinaigrette

Fresh Mussels in a garlic, basil and white wine lemon broth

Italian herb encrusted filet topped with citrus oil & a white balsamic reduction

Fresh Middleneck clams, herbs, garlic and spinach stuffed in Jumbo Mushrooms and sauce with garlic clam au jus

Seared Filet, mangos, garlic, cilantro over crustini and honey balsamic reduction

Escargot, garlic, mushrooms, in a Chardonnay butter sauce, served with seasoned crustinis

Bleu Cheese stuffed meatballs, roasted green peppercorns, rosemary and cocoa demi

Homemade Tortellini stuffed with ricotta, goat cheese, reggiano, and fresh herbs and tossed in a Chardonnay cream sauce

Vine ripened tomatoes, fresh mozzarella and basil. Cold pressed with extra virgin olive oil and a honey balsamic reduction

Grilled romaine hearts reggiano crisp, garlic crustini with home-made caesar dressing and balsamic reduction

Gold & red beets tossed in an apple & truffle vinaigrette topped with candied sunflower seeds & goat cheese

Fresh Mussels, saffron, fleur de sel, and chive oil

Ask your server. Guaranteed to warm you up

Fettuccine with rendered prosciutto chip, crispy bacon and black pepper in a garlic cream sauce

Capellini in extra virgin olive oil with garlic, fresh basil, and Concasse tomato

Hand-rolled pasta stuffed with jumbo lump lobster, ricotta, tarragon and orange zest with a pink chardonnay sauce

Spaghetti with zesty pomodoro, homemade meatballs topped with mozzarella and reggiano

Middle neck clams over a bed of linguini in a savory wine & garlic broth. Choice of Bianco or Fra Diavlo style

Fettuccini in a rich Italian meat sauce

Grilled Chicken sundried tomatoes, capers, roasted peppers, and artichoke hearts

Pasta layered with reggiano & bolognese topped with a pomodoro & bechamel A Classic

Fresh catch, mussels, clams, shrimp & scallops served in a seafood garlic and tomato sauce. Served with grilled ciabatta

Sundried tomatoes, goat cheese, and spinach finished in a in a white wine caper sauce

Seared scallops, shrimp in a Key lime garlic cream sauce

Lamb marinated with rosemary and mint demi

Brined for 36 hours, grilled and finished with an apple veal reduction

Veal Scaloppini, prosciutto, and sage, in a Chardonnay sage butter

Veal Scaloppini with Cremini mushrooms and Marsala wine sauce

Prime cut 8 oz. filet, Fleur de Sel, Au Pouve Sauce, and roasted green peppercorns