Weekly Specials

From: 04/20/18 to 04/26/18


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.

Spinaci con Uova 10
Baby spinach, hard boiled eggs, mushrooms, Caesar dressing.

Insalata Mista 10
Mesclum lettuce, tomatoes, apples, bacon, feta cheese, French vinaigrette.


Linguine all’ Aragosta, Half  26 / Whole  48
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.

Molecche all’ Erbe  36
Two jumbo soft-shell crabs sautéed, fresh herbs, shallot-butter sauce. 

Saumon en Robe des Champs 27|
Salmon filet encrusted in potatoes, chives, beurre blanc.

Pesce del Golfo “Mandorlata”  28
Mahi-mahi filet dusted with citrus almond flakes, over baby spinach,
balsamic vinegar glaze. 

Sogliola con Gamberetti  28
Flounder filet baby shrimp, mushrooms, zucchini,
creamy white wine sauce, glacé. 

Trota con Granchio  28
Sautéed mountain trout, crabmeat, roasted sweet red pepper,
white wine sauce. 

Cernia con Capesante 29
Baked grouper filet, sea scallops, asparagus, creamy lobster sauce.

 Scaloppine di Vitello “Valdostana”  22
Veal scaloppini, ham, Fontina cheese, gratine. 

Scaloppine di Vitello “Saltimbocca”  22
Veal scaloppini, prosciutto, sage, garlic, light sauce. 

Medaglione di Manzo “Bonaparte” *  28
Beef medallions, pate foie gras, truffle-Madeira 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.”