Weekly Specials

From: 11/08/19 to 11/14/19


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
Ripe Hass avocado with jumbo lump crabmeat, creamy white wine sauce glace’ .

Insalata Mista  10
Mesclum salad, bacon, mushrooms, tomatoes,  French vinegrette.


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.

Penne Sorrentina   19
Penne pasta, eggplant, tomato, garlic, basil and fresh mozzarella.

Sogliola Veronica   32
Flounder filet, seedless grapes, fresh basil, creamy white wine sauce, glace’.

Salmone “St. Lucia”  28
Salmon filet, avocado, roasted red pepper, beurre blanc.

Pesce del Golfo con Capesante   31
Mahi-mahi filet, sea scallops, asparagus, sweet red pepper sauce.

Cernia con Spinaci   32
Grouper filet dusted with almond-citrus flakes over baby spinach.

 Trota con Gamberetti   30
Sautéed mountain trout, baby shrimp, diced tomatoes, spring onions, lemon-butter sauce.

Scaloppine di Vitello Americo Vespucci  22
Veal scaloppini, variety of mushrooms, truffel-brandy cream sauce.

Scaloppine di Vitello con Gamberoni  26
Veal scalloppini, jumbo shrimp, Fontina cheese, gratine’.

 Medaglione di Manzo “Liguria” *  28
Beef medallions, sun-dried plum tomatoes, balsamic vinegar-cream 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.”