Weekly Specials

From: 01/18/19 to 01/24/19

 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.

Torta di Salmone e Patata 10
Salmon and potato cake with spring onions, capers, over mix greens.

La Salade de Chicon 10
Belgium endive, Roquefort cheese, walnuts, balsamic vinegar glaze.

 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.

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

Salmone al Finocchio 28
Salmon filet, julienned fennel and apple, creamy white wine sauce, glacé.

Pesce del Golfo Caprese 29
Mahi-mahi filet, baby shrimp, mushrooms, marinara sauce.

 Sogliola con Gamberoni 30
Flounder filet, jumbo shrimp, capers, beurre blanc. 

Cernia con Capesante 30
Baked grouper filet, sea scallops, zucchini, sweet red pepper sauce. 

Trota “Grenoblese” 28
Sautéed mountain trout, diced lemon, capers, petit croutons, lemon–butter sauce.

Medaglione di Maiale con Lampone 24
Roasted pork tenderloin with fresh raspberry sauce. 

Scaloppine di Vitello “Buon Gustaio”  22
Veal scaloppini, roasted sweet red pepper, mushrooms, brandy-cream sauce. 

Scaloppine di Vitello “Parma”  22
Veal scaloppini, prosciutto di Parma, mozzarella cheese, gratine. 

Medaglione di Manzo “Oscar” *  32
Beef medallions, jumbo lump crabmeat, asparagus, Hollandaise 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.”