HOT APPETIZERS    

ZUPPA DEL GIORNO 8
soup of the day

LOBSTER BISQUE 14
heavenly, rich and creamy

HOMEMADE MEATBALLS 19
two pan fried meatballs accompanied with roasted red
and hot peppers, topped with marinara, shaved reggiano and ricotta cheese

BAKED CLAMS AL FORNO 18
clams stuffed with jumbo lump crabmeat, bacon, peppers, onion and garlic

MUSSELS (red or white) 19

 

FRIED CALAMARI 18
with zucchini and marinara

SAUTEED CALAMARI FRA DIAVOLO 19

BROCCOLI RABE AND ITALIAN SAUSAGE 18
garlic and oil

EGGPLANT ROLLANTINI 16
eggplant stuffed with ricotta and mozzarella cheese and topped with marinara

GNOCCHI small 16 large 25

PAN SEARED SCALLOPS OVER SPINACH 18

     
COLD APPETIZERS
   

AHI TUNA SASHIMI 18
peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with asian slaw

TUNA OR CRAB TOWER 19
fresh avocado, cilantro, diced tomatoes, onions, scallions and lime juice with choice of jumbo lump crabmeat or seared ahi tuna

 

CLAMS ON THE HALF SHELL 14
local clams served over cracked ice

OYSTERS ON THE HALF SHELL 16
Long Island blue points, served over cracked ice

     
SALADS
   

NAPA VALLEY WALNUT SALAD 19
dried cranberries, fresh apples, Danish bleu cheese, walnuts, tomatoes concasse’ and mixed field greens tossed with prickly pear vinaigrette

CAESAR CLASSICO 10
hearts of romaine, shaved reggiano, classico dressing

 

BEET SALAD 16
fresh golden and red beets, diced tomatoes and onion, tossed with arugula in white balsamic, then topped with crusted pistachio goat cheese

WEDGE SALAD 11
hearts of iceberg lettuce topped with bleu cheese dressing, crumbled danish bleu and bacon

     
ENTREÉS
   

CHICKEN ROBERTO 35
boneless breast of chicken stuffed with jumbo lump crabmeat and topped with artichokes and red peppers “franchaise style”, served with mixed vegetable medley and red bliss potatoes

ORGANIC FREE RANGE CHICKEN BREAST 29
grilled on a soft parmesan polenta, touch of demi glace, grilled asparagus

CHICKEN MARSALA 25
boneless breast of chicken sautéed with marsala wine and mushrooms, served with a side of rigatoni

CHICKEN CACCIATORE 25
boneless breast of chicken sautéed with peppers, onions and mushrooms, your choice of red or white, served with a side of pasta

 

VEAL VENTURA 34
sautéed with center cut medallions, jumbo shrimp, fresh spinach and capers in a lemon, white wine and butter sauce,
accompanied with a side of rigatoni

VEAL MARSALA 29
center cut medallions of veal, sautéed with marsala wine and mushrooms, served with a side of rigatoni

VEAL PARMIGIANA 28
center cut medallions of veal breaded & topped with cheese and marinara with a side of cappellini

     
HOUSE SPECIALTIES
   

BABY RACK OF LAMB 42
slow roasted to perfection, served with mashed potatoes
and vegetable medley

CERTIFIED BLACK ANGUS FILET MIGNON 10 oz. 52
center cut filet mignon, served with red roasted
potatoes and vegetable medley

 

OLD BUTCHER STYLE NEW YORK STRIP
“Certified Aged Black Angus”  12 oz. 48

center cut grilled or Pittsburg, served with red roasted
potatoes and vegetable medley

     
SEAFOOD
   

SESAME CRUSTED SALMON 28
served on a bed of baby greens with a citrus ginger dressing and red bliss potatoes

JUMBO LUMP CRABCAKES 39
baked jumbo lump crab cakes on a rich lobster sauce with roasted red bliss potatoes and vegetable medley

SCAMPI RISOTTO appetizer 18 entree 24
shrimp, olive oil, lemon, paprika, garlic and parsley

 

FRESH CATCH OF THE DAY
market price

AHI TUNA SASHIMI 32
peppercorn crusted and pan seared rare, chilled and sliced with soy sauce, wasabi and pickled ginger, served with asian slaw

     
PASTA
   

FLOUNDER FRANCHAISE E GRANCHIO 38
sautéed in egg batter, topped with jumbo lump crabmeat and served in white wine lemon sauce with same sauce over a side of cappellini pasta

SHRIMP ALA VODKA 30
shrimp sautéed with crimini mushroom, sundried tomato, basil and shallots, flamed in vodka, then simmered in marinara and finished with a touch of cream, served over penne pasta

SHRIMP PARMIGIANA 28
breaded shrimp topped with cheese and marinara, choice of pasta
 
LINGUINI AND CLAMS 28
(red or white)

 

CIOPPINO 38
sautéed shrimp, scallops, calamari, clams, mussels, fire roasted tomato and garlic in a spicy clam broth over pasta
 
PAPPARDELLE BOLOGNESE 27
homemade pasta ribbons in a traditional meat sauce

BUCATINI ALL’ AMATRICIANA 26
onion, guaciale and tomato sauce

GLUTEN & DAIRY FREE PASTA OR WHOLE WHEAT FETTUCCINE AVAILABLE ADDITIONAL CHARGE 6