Weekly Specials

From: 01/17/2020 to 01/23/2020


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.

Melanzane alla Parmiggiana 10
Roasted eggplant with tomato, oregano, parmesan cheese baked in a casserole.

Insalata Mista  10
Mesclum lettuce, apples, roasted sweet red pepper, feta cheese, 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.

Ravioli di Granchio 24
Ravioli stuffed with eastern shore blue crabmeat, capers, lemon-butter sauce.

Pesce del Golfo con Gamberetti 30
Mahi-mahi filet, baby shrimp, sweet red peppers, capers, tomato sauce.

Sogliola “Veronica” 32
Flounder filet, marinated red seedless grapes, basil, creamy-white wine sauce, glacé.

Salmone con Granchio 30
Salmon filet, jumbo lump crabmeat, spring onions, julienned carrots, champagne sauce.

Cernia “Mandorlata” 29
Baked grouper dusted with citrus almond flakes, mango glaze.

Trota con Gamberoni 30
Mountain trout, jumbo shrimp, garlic, parsley, olive oil.

Costolette di Agnello al Dattero 28
Lamb chops with dates, feta cheese, balsamic vinegar brown sauce.

Scaloppine di Vitello al Limone 22
Veal scaloppini, capers, lemon-butter sauce.

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

Medaglione di Manzo con Portobello 28
Beef medallions, portobello mushrooms, garlic, parsley, light 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.”