Weekly Specials

From: 08/17/18 to 08/23/18


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.

Les Moules Marinieres 10
Fresh mussels steamed in white wine, shallots and parsley.

Insalata Mista 9
Mesclum lettuce with bacon, tomatoes, fresh mozzarella, French vinaigrette.


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.

Capellini “Imperiale”  24
Angel hair pasta, crabmeat, asparagus, Alfredo sauce, parmesan cheese, gratine.

Molecche all’ Erbe 32
Two jumbo soft-shell crabs sautéed, fresh herbs, shallot-butter sauce. 

Saumon en Robe des Champs 27
Salmon filet incrusted with potatoes, chives, beurre blanc.

Pesce del Golfo con Capesante 28
Mahi-mahi filet, sea scallops, garlic, parsley, olive oil.

Sogliola “Alassio” 28
Flounder filet, baby shrimp, sliced fresh artichoke heart,
creamy white wine sauce, glacé. 

Cernia con Gamberoni 30
Baked grouper filet, jumbo shrimp, julienne asparagus, carrots, white wine sauce. 

Trota “Blackened” 27
Sautéed mountain trout dusted with southern spices, fresh tomato salsa,
balsamic glaze. 

Scaloppine di Vitello “Carciofo”  22
Veal scaloppini, sliced fresh artichoke hearts, mushrooms, light sauce. 

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

Medaglione di Manzo “Pizzaiola” *  28
Beef medallions, fresh oregano, capers, marinara 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.”