chilled maine oysters on the half shell
chilled rhode island little neck clams
pan fried mozzarella in anchovy sauce
buffalo mozzarella, sliced red onions and tomatoes, basil, olive oil
stuffed tender baby artichokes, garlic, parsley, parmigiano, breadcrumbs
east coast fried squid, with fresh lemons or combination of tomato sauce & vermouth-hot cherry peppers sauce
shrimp wrapped in imported speck, sauteed with garlic and served on a bed of shiitake and oyster mushrooms
hudson valley grade a foie gra pan roasted, top with smoke sea salt, with guanciale and onion strudel, fig marmalade
grilled octopus served with a medley of grilled vegetables, tomato confit olive oil and lemon
clams, mussels, shrimp, andouille sausage, oil & garlic, diced tomatoes
watercress, mango, apples, asian pears, onions & fresh tomatoes in a figs balsamic vinaigrette
asparagus, canellini beans, diced tomatoes, onions and mozzarella, in lunello's vinaigrette
baby arugula, walnuts, julienne apples and maytag blue cheese
baby arugula, pecorino cheese, fresh lemon, extra virgin olive oil, smoke sea salt and shaved garlic
sliced fennel, red onions, mandarin segments, shaved parmigiano in a lemon and truffle oil vinaigrette
crisp hearts of romaine lettuce, anchovies, lemon, garlic and parmigiano
endives with apples, walnuts and gorgonzola dolce, light vinaigrette
shrimp salad, tomatoes, cilantro, red onions, oil and vinegar
meat filled tortellini in a double chicken broth
imported cannellini beans, fresh tomato and pasta
fresh open little neck clams, garlic, parsley and a pinch of hot pepper
squiggly shape pasta, guanciale (pancetta), onions, fresh tomato
ear shape pasta, ground sausage and broccoli rabe, oil, garlic and hot pepper
ricotta and spinach dumplings in fresh tomato sauce
spaghettini pasta, lump crabmeat, fresh tomato, oil and garlic
home made combed penne, eggplant, fresh tomato, capers and black olives
fresh flat pasta with porcini and fresh mushrooms, truffle oil, touch of cream
home made fettuccine, artichoke hearts, sliced shrimp, tomato, oil & garlic
veal medallions, black truffles, imported speck, truffle butter and served with sauteed spinach
veal medallions, shiitake mushrooms, white wine and melted muenster cheese
baked veal cutlet, tomato sauce and muenster cheese
breast of chicken, breadcrumbs, oil, garlic, balsamic vinegar, sausage, long hot peppers, broccoli rabe and onions
crispy organic free range chicken pieces on the bone, with garlic, rosemary, sage and lemon
half semi boneless chicken, cooked under brick, rosemary, garlic, lemon and fennel dust
pounded thin veal, grilled in natural juice, served with arugula salad
slightly breaded veal cutlet, pan sauteed, drizzle with demi-glaze
tripe in light tomato sauce served with polenta
sweetbread sauteed with shallots, brown butter and capers
double cut plum de veau , center cut loin veal chop grilled to perfection (18oz)
creek stone farm short ribs braised in red wine and beef broth
chilled maine oysters on the half shell
chilled rhode island little neck clams
pan fried mozzarella in anchovy sauce
buffalo mozzarella, sliced red onions and tomatoes, basil, olive oil
stuffed tender baby artichokes, garlic, parsley, parmigiano, breadcrumbs
east coast fried squid, with fresh lemon or tomato sauce
grilled octopus served with a medley of grilled vegetables, tomato confit olive oil and lemon
sweetbread sauteed with shallots, brown butter and capers
clams, mussels, shrimp, andouille sausage, oil & garlic, diced tomatoes
watercress, mango, apples, asian pears, onions & fresh tomatoes in a fig balsamic vinaigrette
asparagus, canellini beans, diced tomatoes, onions, lunello's vinaigrette
baby arugula, walnuts, julienne apples and maytag blue cheese
baby arugula, pecorino cheese, fresh lemon, extra virgin olive oil, smoke sea salt and shaved garlic
sliced fennel, red onions, mandarin segments, shaved parmigiano in a lemon and truffle oil vinaigrette
crisp hearts of romaine lettuce, anchovies, lemon, garlic and parmigiano
shrimp salad, tomatoes, cilantro, red onions, olive oil and vinegar
meat filled tortellini in a double chicken broth
imported cannellini beans, fresh tomato and pasta
fresh open little neck clams, garlic, parsley and a pinch of hot pepper
squiggly shape pasta, guanciale (pancetta), onions, fresh tomato
ear shape pasta, ground sausage and broccoli rabe, oil, garlicand hot pepper
ricotta and spinach dumplings in fresh tomato sauce
spaghettini pasta, lump crabmeat, fresh tomato, oil and garlic
home made combed penne, eggplant, fresh tomato, capers and black olives
home made fettuccine, artichoke hearts, sliced shrimp, tomato, oil & garlic
veal medallions, shiitake mushrooms, white wine and melted muenster cheese
baked veal cutlet, tomato sauce and muenster cheese
breast of chicken, breadcrumbs, oil, garlic, balsamic vinegar, sausage, long hot peppers, broccoli rabe and onions
half semi boneless chicken, cooked under brick, rosemary, garlic, lemon and fennel dust
breast of chicken, oyster mushrooms, grounded sausage and cherry peppers in a madeira wine sauce
veal medallions, roasted peppers, melted mozzarella, sherry wine-demi glaze
pounded thin veal, grilled in natural juice, served with arugula salad
slightly breaded veal cutlet, pan sauteed, drizzle with demi-glaze
tripe in light tomato sauce served with polenta
sweetbreads sauteed with shallots, brown butter and capers
creek stone shell steak, sliced, topped with compound butter (10 oz)
sauteed with burn butter, finely sliced red onions, capers, baby arugula
braised short rib with tallegio cheese on a baguette
sauteed veal, shiitake mushrooms, francese sauce, melted munster cheese on a grilled baguette
veal lightly breaded, sauteed in olive oil, thin sliced tomatoes, broccoli rabe and pecorino cheese
rare yellow fin tuna, sliced red onions, thin sliced tomato, cucumber, celery leaf, lemon oil, green horse radish, soy sesame vinaigrette, sea salt
lightly breaded filet of sole, mustard and topped with arugula, tomatoes and onions
grilled black angus shell steak thin sliced on a baguette, with port wine, smothered shallots and gorgonzola dolce
scrambled eggs, with peppers, onions, cheese and truffle butter, a pinch of hot pepper and ketchup
with sweet onion marmalade
with or without shreded long hot peppers
with truffle vinaigrette
with honey mustard sauce
with vermouth sauce
with lemom burre blanc
with black truffles
on skewer
in a basket
in season only
with gorgonzola and walnuts and fig balsamic glaze ( in season only)
with honey mustard
miniature meat and spinach pies
wrapped in imported speck and lightly sauteed
assorted prime cold cuts and grana padano cheese
with vegetables on skewer
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.