Weekly Specials

From: 02/24/17 to 03/02/17

 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.

Faggioli e Gamberetti  10
 Navy beans, baby shrimp, spring onions, tomatoes, basil, garlic,
balsamic vinegar, olive oil.

Insalata Mista 9
Mesclum lettuce with apples, bacon, tomatoes, feta cheese, honey cherry vinaigrette.

 ENTREES

Linguine all’ Aragosta, Half  26 / Whole  48
Linguini pasta, Maine lobster, garlic, light tomato sauce.

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

Capellini Gratinate 19
Angel hair pasta, ham, mushrooms, Alfredo sauce, parmesan cheese, gratine.

Capesante “Mandorlata” con Rapini *  28
Sautéed sea scallops dusted with citrus almond flakes over broccoli rabe,
balsamic glaze.

Salmone con Granchio 28
Salmon filet, crabmeat, zucchini, tomatoes, lemon-butter sauce.

Trota con Pepperoni 27
Mountain trout, roasted sweet red pepper, black olives, capers, garlic, olive oil. 

Pesce del Golfo con Gamberoni 28
Mahi-mahi, jumbo shrimp, asparagus, sweet red pepper sauce.

Sogliola “Veronica” 28
Flounder filet, marinated red seedless grapes, basil, creamy white wine sauce, glacé.

Cernia alla Nizzarda 28
Baked grouper, baby shrimp, tomatoes, black olives, basil, beurre blanc.  

Scaloppine di Vitello “Saltimbocca”  22
Veal scaloppini, prosciutto, sage, garlic, light sauce.

Scaloppine di Vitello con Asparagi  22
Veal scaloppini, asparagus, mozzarella cheese, gratinee. 

Medaglione di Manzo “Forestiere” *  28
Beef medallions, variety of mushrooms, garlic, parsley, white wine sauce.

 Foie de Veau Dijonnaise *  20
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.”