From: 03/20/2020 to 03/26/2020

 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 Patate   10
Salmon and potato cake with capers, spring onions over arugula salad.

Insalata Mista  10
Mesclum salad, julienne appeles, feta cheese, tomatoes, French vinaigrette.

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.

Fettuccini con Pollo  23 
Fettuccini pasta, breast of chicken, broccoli, roasted sweet red peppers, Panna sauce.

Pesce del Golfo con Granchio   32
Mahi-mahi filet, crabmeat, diced tomatoes, spring onions, lemon-butter sauce.

Sogliola con Gamberetti  32
Flounder filet, baby shrimp, mushrooms, creamy white wine sauce, glace’.

Salmone con Spinaci  28
Salmon filet dusted with almond-citrus flakes over a bed of baby spinach.

Cernia con Capesante  32
Baked grouper, sea scallops, black olives, marinara sauce.

Trota  con Funghi  30
Mountain trout, variety of mushrooms, capers, garlic, parsley, white wine sauce.

Scaloppine di Vitello Normande  22
Veal scaloppini, apples, mushrooms, brandy cream sauce.

Scaloppine di Vitello con Zucca  22
Veal scaloppini, grilled zucchini, black olive pesto, mozzarella cheese, gratinee’ .

Medaglione di Manzo “Liguria”   28
Beef medallions, sundried plum tomatoes, balsamic vinegar cream sauce.

Foie de Veau Dijonnaise * 22
Fresh calf’s liver, pancetta, onions, Dijon mustard, cream.