duck and brie mousse, coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
jumbo lump crab meat ricotta cake with fried artichokes in a lime-avocado-arugula salsa and Scotch Bonnet sun-dried tomato oil
battered in rice flour with a ginger-horseradish-soy dipping sauce
tomato and fresh Mozzarella over a bed of mixed greens with black olives and grilled eggplant in a balsamic and parsley oil dressing
fresh baby spinach with roasted duck, goat cheese, and pecans in a mango vinaigrette
romaine lettuce tossed with home made dressing and garlic croutons
tossed with fresh tomatoes, basil, garlic, and tomato sauce
bowtie pasta in an Alfredo sauce
saffron ravioli filled with lobster, sautéed with leeks, garlic, and fresh herbs in a lobster broth
sauteed with asparagus, artichokes, pine nuts, diced tomatoes, and garlic in a white wine butter parsley sauce
with sautéed mushrooms in a Marsala wine sauce
crusted with white and black sesame seeds in a wasabi-sour cream and balsamic reduction
tossed with fresh mushrooms, garlic extra-virgin olive oil and parmesan cheese
penne pasta tossed with roasted shallots in a vodka-tomato cream sauce
sautéed chicken breast topped with fresh sage and prosciutto in a butter-white wine sauce
lightly breaded veal loin, topped with mozzarella, Parmesan cheese and tomato sauce served with angel hair pasta
seared salmon filet in a spicy tomato-garlic-black olive-caper and anchovy sauce
fresh sushi grade tuna marinated with Stoli vodka and Florida citrus, stacked with cubes of fresh watermelon and cucumber, drizzled with chili aioli and topped with ginger candy
black truffle liver pâté with garlic toast points, wild berry jam, and white truffle oil
shrimp, scallops and colossal crab meat marinated in lemon-lime Tequila and fresh herbs, served with yellow corn chips
grilled ciabatta bread topped with fresh tomato, garlic, and fresh herbs
imported Prosciutto di Parma, artisan Felino salami, wild boar sopressata, bresaola, Castelvetrano olives, Parmigiano Regginao, Brie and Boursin cheese complemented with crackers and mustard
mixed wild mushrooms sautéed with shallots and fresh thyme, baked in a puff-pastry and served with a Mascarpone cheese-pesto sauce
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
battered in rice flour with a ginger-horseradish-soy dipping sauce
jumbo lump crab meat ricotta cake with fried artichokes in a lime-avocado-arugula salsa and Scotch Bonnet sundried tomato oil
seared 2 ounce Hudson Valley Grade A foie gras with French toast in a Cognac sauce, garnished with membrillo and fried leeks
please ask your server
cold tomato, red bell pepper and cucumber soup, served with garlic croutons and basil-lemon-black pepper granita
fresh baby spinach with roasted duck breast, goat cheese and pecans in a warm mango vinaigrette
with baby arugula, poached pear, Boursin cheese and candied pecans in a raspberry-apple cider dressing
Buffalo Mozzarella with fresh tomato and basil, drizzled with extra virgin olive oil
tossed with homemade dressing, garlic croutons and Parmesan cheese
filled with lobster and cheese in a fresh tomato-leek white wine butter sauce
served with angel hair pasta
ear shaped pasta tossed with roasted garlic, white anchovies, extra-virgin olive oil, broccoli rabe and shrimp, sprinkled with crushed red pepper flakes
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce, and served in a Parmesan cheese basket
please ask your server
roasted half-duck a l'orange
sautéed chicken breast topped with fresh sage and Prosciutto di Parma in a butter-white wine sauce
lightly breaded chicken breast topped with Mozzarella, Parmesan cheese and tomato sauce, served with angel hair pasta
seared pork tenderloin medallions in a shiitake mushroom-Marsala sauce
veal scallopini sautéed with garlic, asparagus, artichokes, pine nuts and fresh tomato in a white wine-butter sauce
veal scallopini sautéed with mushrooms and shallots in a Marsala sauce
lightly breaded veal loin topped with Mozzarella, Parmesan cheese and tomato sauce, served with angel hair pasta
seared bone-in veal loin in a Brandy-veal demi-glace reduction
grilled six ounce filet mignon layered with grilled portobello mushroom, roasted red bell pepper and topped with smoked Gouda cheese in a balsamic vinegar sauce and arugola-macadamia nut pesto
veal scallopini sautéed with capers in a lemon beurre blanc
grilled salmon filet with Sake-orange-ginger-soy glace, served with grilled vegetable kabob
pan seared diver scallops with dollops of pistachio Greek yogurt, drizzled with a sherry infusion, served with Buffalo mozzarella ravioli and grilled asparagus
pepper crusted sea bass in a lime-mustard sauce
grilled ahi tuna loin with fresh Mediterranean salsa, served with bok choy
93pts IWC
94pts WE
92pts RP
90pts RP
94pts RP
97pts WS
98pts RP
93pts WS
94pts WS
96pts WS
91pts IWC
100pts RP
94pts RP
96pts CG
98pts WA
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.