Weekly Specials

From: 05/17/19 to 05/23/19


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.

Avocado Imperiale  12
Hass avocado with jumbo lump crabmeat, creamy white wine sauce, glace’.

Insalata Mista con Lardone 10
Mesclum salad, tomatoes, bacon, julienne apple, 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.

Fettuccini con Pollo  23
Angel hair pasta, breast of chicken, mushrooms, broccoli, Panna sauce.

Sogliola con Granchio  30
Flounder filet, crabmeat, diced tomato, zucchini, sweet red pepper sauce.

Salmone con Avocado  28
Salmon filet, avocado, almonds, creamy white wine sauce, glace’.

Pesce del Golfo al Dattero  30
Mahi-mahi filet, fresh dates, feta cheese, balsamic-light sauce. 

Cernia con Capesante  30
Baked grouper, sea scallops, diced asparagus, touch of garlic, white wine sauce. 

Molecche all’ Erbe 34
Two jumbo soft shell crabs sautéed, fresh herbs, shallot-butter sauce.

 Trota alla Pepperonata   30
Sautéed mountain trout, roasted bell peppers, garlic, capers, olive oil.

Scaloppine di Vitello Saltimbocca  22
Veal scaloppini, prosciutto, sage, garlic, light demi-glace sauce. 

Scaloppine di Vitello “Corsica”  22
Veal scaloppini, roasted red pepper, black olives, Fontina cheese, gratinee. 

Medaglione di Manzo al Vino Rosso*  29
Beef medallions, shiitake mushrooms, asparagus, Barolo wine 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.”