fresh oysters (3), shrimp cocktail (2) and clams (3) served raw with fresh lemon
jumbo scallops pan seared with grilled hearts of romaine, dressed with warm pancetta, vinaigrette and goat cheese
flour coated fried calamari with spicy marinara sauce on the side
breaded buffalo mozzarella cheese, lightly fried and complemented with sauteed spinach in a fresh tomato basil sauce
thinly sliced beef tenderloin topped with baby greens and shaved grana padano cheese, drizzled with a black truffl e vinaigrette
mini crab cakes and baby greens complemented with roasted pepper ailloli
thinly sliced smoked salmon, chive creme fraiche and salmon caviar
grilled tuscan bread topped with marinated fresh tomato, basil and garlic
blue point oysters baked with spinach, parmesan cheese and breadcrumbs
thinly sliced prosciutto di parma served with petite salad of poached pear and baby greens dressed with a port wine vinaigrette
imported italian meats, italian cheeses and assorted grilled marinated vegetables
fresh fruit and assorted cheese plate
sliced buffalo mozzarella, plum tomatoes, fi re-roasted red peppers, dressed with extra virgin olive oil and basil
crisp romaine, parmesan croutons with classic caesar dressing
mixed greens served with sliced tomatoes, olives and a light balsamic vinegar dressing
assorted shellfi sh marinated in lemon olive oil served over mixed greens
fresh grilled calamari and sliced marinated artichokes served with baby arugola and shaved parmesan in a lemon caper olive oil drizzle
layered sauteed veal medallions, herb roasted plum tomatoes and buffalo mozzarella complemented with marsala veal jus and wilted spinach
sauteed milk-fed veal medallions topped with prosciutto di parma and fi nished with a sage and shallot scented sauce
veal medallions sauteed with porcini mushrooms, shallots and fresh sage in a white wine sauce, drizzled with white truffl e oil
sauteed boneless chicken breast topped with marinated fi re-roasted red peppers and mozzarella cheese, served with a barolo wine sauce
sauteed chicken breast with exotic and domestic mushrooms, topped with mozzarella cheese and fi nished with a marsala demi-glace sauce
thinly pounded grilled chicken breast topped with baby arugola, artichokes and shaved parmesan in lemon olive oil
sauteed duck breast, sliced over mushroom risotto, complemented with a port wine demi-glace and white truffl e oil
seared twin petite fi llet encrusted with black peppercorn and fresh rosemary, served over truffl e whipped potatoes, cognac barolo wine sauce and wilted spinach
grilled sirloin steak topped with portobello mushrooms, served with tuscan herbed fries and crispy shallots
grilled fourteen-ounce pork chop stuffed with broccoli rabe, roasted peppers and sharp provolone, complemented with madeira demi-glace
grilled rib eye steak aged 28 days
seared jumbo sea scallops served over arugola and sun-dried tomato risotto, drizzled with twenty-fi ve year old balsamic vinegar
grilled jumbo tiger shrimp, cannelini bean ragu, wilted baby spinach with piccata sauce
mediterranean prawns marinated in olive oil, grilled and complemented with baby greens, artichoke risotto and grilled asparagus
angel hair pasta folded into a sauce of jumbo lump crabmeat, san marzano tomatoes and white wine
lobster-fi lled black ravioli served in a blush sauce with a touch of cognac
linguine served with prince edward mussels, little neck clams, tiger shrimp and fresh calamari, simmered in a garlic marinara sauce
italian arborio rice folded into sauteed exotic and domestic mushrooms and fi nished with a touch of marsala wine and alba white truffl e oil
ricotta and spinach stuffed ravioli served in a fresh tomato and basil sauce
linguine sauteed with shell-less little neck clams, simmered with garlic, diced roma tomatoes and white wine
italian arborio rice folded into rock shrimp, maine lobster meat and peas in a tomato brandy sauce, fi nished with mascarpone cheese
pencil point pasta with ground veal, pork and beef, simmered in a san marzano tomato and wine
bowtie pasta with smoked salmon and red onion in a vodka cream sauce
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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.