APPETIZERS

CRAB BISQUE
A CREAMY LOBSTER ENHANCED SOUP
FINISHED WITH SHERRY, CRABMEAT

SPRING ASPARAGUS & CRAB SOUP

HOUSE ANTIPASTO PLATE
SOPPRESATTA, Di LUSSO SALAMI,AGED PROVOLONE CHEESE
ITALIAN OLIVES, PEPPERS, GRILLED ARTICHOKES

GRILLED ASPARAGUS & PEPPER RAVIOLI
WILTED ARUGULA, SUN – DRIED TOMATO CREAM SAUCE

CRISPY CALAMARI
MARINARA DIPPING SAUCEL

PRINCE EDWARD ISLAND MUSSELS
ROASTED GARLIC, FRESH HERBS, CHARDONNAY WINE

SAUSAGE SAUTEE
SAUTÉED ROASTED PEPPERS, BROCCOLI RABE, GARLIC, EVOO

GRILLED SHRIMP
FENNEL, BRUSSEL SPROUTS, SUN – DRIED TOMATOES, OLIVE OIL

SALADS

CAESAR SALAD
HEARTS OF ROMAINE, RADICCHIO
HOUSE MADE DRESSING, ROASTED PEPPERS, PARMIGIANA CROUTON

STRAWBERRY SALAD
SLICED STRAWBERRIES, SHAVED ASIAGO, TOASTED ALMONDS,
FIELD GREENS, RASPBERRY DRESSING

FRESH MOZZARELLA CHEESE & TOMATO SALAD
ARUGULA, ITALIAN OLIVES, PESTO DRESSING

LOCAL ROASTED BEET SALAD
ROASTED BEETS, SMOKED BLEU CHEESE, SHAVED FENNEL, FIELD GREENS
HONEY BALSAMIC DRESSING

SEAFOOD / FRESH FISH

SEAFOOD TRIO
TENDER SHRIMP, CRABMEAT, DIVER SCALLOPS, ROASTED PEPPERS
ASPARAGUS, BASIL – CHARDONNAY WINE SAUCE, TRENETTI PASTA

PESTO CRUSTED SALMON
YUKON MASH, STRING BEANS, HERBAL CREAM SAUCE

CRAB TOMASSO
JUMBO LUMP CRABMEAT, ROMA TOMATO, BASIL-GARLIC
BLUSH WINE, TOSSED WITH CAPPELINNI

FRESH FISH
CHEF’S PRESENTATION

SIGNATURE PASTAS

BAROLO BRAISED SHORT RIB RAGU
SHORT RIB, TOMATOES, BAROLO WINE, SHAVED ASIAGO, RIGATONI PASTA

SWEET PEA TORTOLONI
JUMBO LUMP CRABMEAT, ROASTED RED PEPPERS, SNOW PEAS, CREAM SAUCE

RICOTTA GNOCCHI & SAUSAGE
BROCOLLI RABE, PLUM TOMATOES, OLIVE OIL, GARLIC

RUSTIC ZITI & CHICKEN
BRUSSEL SPROUTS, SHALLOTS, ASPARAGUS TIPS,
CHARDONNAY WINE, ROMANO CHEESE

MEATS / CHOPS

PAN SEARED PORK CHOP
FIG– DEMI – GLACE, MASH POTATOES, VEGETABLE

GRILLED 14OZ. VEAL CHOP
GREEN PEPPERCORNS, MUSTARD CREAM SAUCE
MASHED POTATOES, VEGETABLES

LOBSTER STUFFED CHICKEN
ASPARAGUS RAVIOLI, SUN – DRIED TOMATO CREAM SAUCE, FRESH STRING BEANS

14OZ. DRY AGED RIB – EYE
SAGE MARSALA MUSHROOM SAUCE, FINGERLING POTATOES, VEGETABLE

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