Weekly Specials

From: 03/22/19 to 03/28/19

 APPETIZERS

OYSTERS!!!
Half Shell 
* 11     Gratinee 12     Rockefeller 12

Cozze Caprese 10
Fresh mussels, light marinara sauce.

Asparagi all’ Agro 9
Fresh asparagus, vinaigrette.

Cozze Gratinate 10
Fresh mussels, breadcrumbs and garlic.

Asparagi Parmigiana 10
Hot asparagus, melted Parmesan cheese.

Gambe di Rana 12
Tender frog legs, flambé with brandy, parsley, garlic, white wine sauce.

Rucola alla Parmiggiana 9
Arugula salad, mushrooms, strawberries, julienned apples, shaved parmesan,
French vinaigrette.

 ENTREES

Linguine all’ Aragosta, Half  28 / Whole  55
Linguini pasta, Maine lobster, garlic, light tomato sauce.

Linguine Vongole 19
Linguini pasta, fresh little neck clams, garlic, white or red sauce.

Fettuccini con Gamberetti “Aurora” 23
Fettuccini pasta, baby shrimp, broccoli, basil, tomato-cream sauce.

Salmone “Margaux” 29
Salmon filet, jumbo lump crabmeat, Hass avocado, roasted sweet red pepper,
beurre blanc.

Pesce del Golfo con Gamberoni 30
Mahi-mahi filet, jumbo shrimp, capers, tomatoes, garlic, white wine sauce. 

Cernia con Spinaci 30
Baked grouper served over sautéed baby spinach. 

Sogliola con Capesante 30
Flounder filet, sea scallops, creamy white wine sauce, glacé. 

Trota con il Noci Americane 28
Sautéed mountain trout dusted with pecans, touch of garlic, balsamic vinegar glaze.

Scaloppine di Vitello “Parmiggiana”  22
Veal scaloppini, roasted eggplant, tomato, mozzarella cheese, gratinee. 

Scaloppine di Vitello “Americo Vespucci”  22
Veal scaloppini, variety of mushrooms, truffle Madeira sauce. 

Medaglione di Manzo “Liguria” *  29
Beef medallions, sun-dried tomatoes, balsamic vinegar-brown sauce.

Foie de Veau Dijonnaise *  22
Fresh calf’s liver, pancetta, onions, Dijon mustard, cream.

 * “May contain Raw or Uncooked Ingredients, Consuming raw or undercooked meats, poultry,  seafood, shellfish, or eggs may increase your risk of food borne illness especially if you have certain medical conditions.”