Weekly Specials

From: 03/24/17 to 03/30/17

 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.

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

Insalata con Avocado 10
Mesclum lettuce, Hass avocado, fresh mozzarella, bacon, raspberry 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.

Gnocchi con Mozzarella Fresca 18
Potato dumplings, fresh mozzarella cheese, basil, marinara sauce.

Salmon “Margaux”  27
Salmon filet, crabmeat, Hass avocado, roasted sweet red pepper, beurre blanc.

Pesce del Golfo con il Noci Americane 28
Mahi-mahi dusted with pecans, garlic, mango glaze.

Sogliola “Fiorentina”  28
Flounder filet, spinach, creamy white wine sauce, glacé.

Cernia con Mais 28
Baked grouper filet with a fresh salsa of roasted corn, shallots, cilantro,
and sweet red pepper.  

Trota con Gamberetti 27
Mountain trout, baby shrimp, tomatoes, spring onions, beurre blanc. 

Capesante con Spinaci  28
Sautéed sea scallops over fresh baby spinach, balsamic vinegar glaze.

Scaloppine di Vitello “Ducale”  22
Veal scaloppini, pearl onions, mushrooms, zucchini, sage, light sauce. 

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

Medaglione di Manzo “Bonaparte” *  28
Beef medallions, pate foie gras, Truffle-Madeira 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.”