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Jumbo gulf shrimp sautéed with pancetta, garlic and diced tomatoes in light white wine lemon sauce served over crostini toast |
Sliced eggplant stuffed with ricotta cheese and fresh mozzarella baked and topped with our pomorolla sauce |
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Jumbo gulf shrimp sautéed with garlic, extra virgin olive oil and lemon juice served with cocktail sauce |
Mussels and clams sautéed with garlic white wine in red or white sauce served with crostini toast |
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Marinated portobello mushrooms grilled and topped with balsamic vinegar reduction and sundried tomato |
Combination of breaded shrimp, scallops, calamari and zucchini fried and served with our marinara sauce |
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Large sea scallops sautéed with shallots, truffle oil and creamy champagne sauce |
Breaded mozzarella slices and garlic bread, deep fried served with anchovy sauce |
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Combination of mesclun greens, rome tomatoes, bermuda onions and heart of palm served with our house vinegar dressing |
Fresh baby spinach tossed with sliced mushrooms, heart of palm and julian provolone cheese in bacon dressing |
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Romaine lettuce tossed with our caesar dressing, croutons and shredded parmigiano reggiano |
Combination of fresh mozzarella, sliced tomatoes, roasted peppers and fresh basil served with seasoned extra virgin olive oil |
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Arugula greens tossed with roasted tomatoes and bermuda onions in balsamic vinegar dressing |
Combination of shrimp, scallops, calamari and crab meat tossed with diced tomatoes and seasoned vegetables in lemon dressing |
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Rigatoni pasta sautéed with garlic, sundried tomatoes, sausage and creamy parmigiano cheese sauce |
Rigatoni pasta sautéed with diced eggplant, capers, calamata olives and tomato sauce topped with fresh mozzarella and baked |
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Cheese filled tortellini sautéed with garlic sundried tomatoes, peas, pancetta and mascarpone cheese sauce |
Penne pasta sautéed with diced prosciutto, onions, tomatoes, basil and creamy Vodka sauce |
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Combination of trio mushrooms; portobello, cremini, shitake sautéed with garlic, shallots and truffle oil with a touch of pomorolla sauce over linguini pasta |
Spinach fettuccini pasta served with creamy parmigiano reggiano cheese and nutmeg sauce |
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Porcini mushrooms filled ravioli sautéed with creamy mushroom sauce |
Angel hair pasta served with san marzano plum tomato sauce and fresh basil |
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Penne pasta sautéed with diced onions, pancetta and tomato sauce with a touch of red wine |
Fettuccine pasta sauteed with onions, pancetta and romano chesse sauce |
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Combination of gulf shrimp, sea scallops sautéed with garlic, white wine pesto sauce and marinara sauce over a bed of linguini |
Fresh ocean squid sautéed with shallots, escarole, peas, white wine and marinara sauce served with black fettuccini |
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Combination of shrimp, mussels scallops, clams and lobster tail sautéed with garlic, white wine and marinara sauce over linguini |
Little neck clams sautéed with garlic and white wine in red or white sauce served with linguini pasta |
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Jumbo lump crab meat sautéed with onions, brandy and marinara sauce over a bed of fettuccine |
Jumbo shrimp sautéed with diced red bell peppers, peas, mushrooms, scallions and creamy cognac sauce over fettuccine |
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Lobster filled ravioli served with creamy lobster sauce |
Jumbo gulf shrimp sautéed with hot cherry peppers, white wine and marinara sauce served with linguini |
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Tender slices of veal served with roasted peppers, artichoke hearts and red wine demiglace sauce |
Tender breaded veal topped with Arugula salad |
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Tender slice of veal served with capers in light white wine lemon sauce |
Milk fed veal scaloppini served with black olives, capers, and fresh rosemary in white wine sauce |
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Tender slice of veal scaloppini sautéed with cremini mushroom and marsala wine sauce |
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Two breasts of chicken rolled and stuffed with prosciutto, provolone cheese and asparagus served with port wine sauce |
Two boneless breasts of chicken topped with slices of eggplant and provolone cheese served with white wine sauce |
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Two breasts of chicken sautéed with shallots and cremini mushrooms served with Romano cheese sauce |
Two grilled breasts of chicken topped with sundried tomatoes and fresh mozzarella over sautéed escarole or spinach |
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Breast of chicken served with shitake and portobello mushrooms and artichoke hearts with white wine sauce |
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Atlantic salmon filet topped with tomatoes, black olives, fresh basi,l baked and served with lemon white wine sauce |
Pan sautéed filet of salmon served with citrus sauce |
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Center cut sword fish grilled and served with rosemary sauce |
Fresh filet of sea bass sautéed with garlic and herbs served with mussels and clams in light marinara white wine sauce |
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Filet of fresh sole with sautéed capers, black olives and artichoke hearts with white wine marinara sauce |
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