View our current menus. Lunch Menu | Dinner Menu

The House Specialities

Cold Appetizers
Jumbo Colossal Crabmeat
Served with two sauces: a classic cocktail sauce and a dry mustard sauce.

Carpaccio
Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil.

Salads
Apple Salad
Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing.

Baby Arugula Salad
Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese.

Spring Baby Spinach
Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil.

Hot Appetizers
Stuffed Portabello Mushroom
A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.

Open Face Seafood Ravioli
A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce.

Sea Scallops
Large sea scallops sautéed is a touch of olive oil, then flambéed with brandy, sherry, white wine and a medley of vegetables
(red peppers, red onions, and mushrooms) served over a bed of caramelized radicchio with a reduction of aged balsamic vinegar.

Shrimp Reganati
Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color.

Entrees
Veal Chop
Butterflied T-Bone chop charbroiled with garlic, rosemary, and sage.

Veal Tenderloin
Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce.

Broiled Swordfish
A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers.

Grilled Chilean Sea Bass
Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini, green and black olives and a touch of oregano and fresh garlic)

Lobster Tettrazzini
Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato. The lobster is returned to the shell and served over a bed of al dente pasta.

Frutta di Mare with Al dente Paccheri Pasta
Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta.

Rack of Lamb with Toasted Walnuts and Gorgonzola Risotto
Baby rack of lamb is marinated with rosemary, garlic and sage, then grilled to perfection and served with risotto, baby arugula, shaved grana padano cheese and a drizzle of black truffle oil.

Surf and Turf
A duo of stuffed veal chop with prosciutto ham and grana padano cheese served in a reduction of madeira wine sauce and a stuffed swordfish with seasoned bread crumbs, pine nuts, raisins, fresh garlic and basil, broiled with olive oil and lemon juice.