Specials

Appetizers • Sweet & Spicy Brussels Sprouts • Refreshing Watermelon Salad Mains • Surf & Turf – Grilled NY Strip Steak & Lobster Tail, over tri-colored carrots, topped with our lobster velouté sauce • Ossobuco – Braised to perfection, served over saffron risotto with grilled asparagus, finished with a Barolo red wine sauce

Appetizers -Gazpacho Soup -Sweet & Spicy Crispy Brussels Sprouts -Watermelon Salad Mains -Lobster Bisque -Whole Black Sea Bass -Doversole Milanese -Grilled Tomahack Steak

Tonight’s Specials Restaurant Week — $45 Lunch | $60 Dinner Appetizers • Watermelon Salad • Hamachi over Salmon Roe, Raspberry Vinaigrette, Crispy Onions Entrées • Veal Chop Parmesan • Veal Chop Milanese • Eggplant Parmesan over Pasta • Soft Shell Crab Francese over Pasta • Pan-Seared Sea Scallops over Risotto, Clams, Mussels & Shrimp Lobster Velouté Sauce • Lobster Tail, Shrimp, Clams, Mussels & Octopus Fra Diavolo over Pasta • Porterhouse Steak (for Two or Individual)

Tonight’s Specials • Restaurant Week: $45 Lunch, $60 Dinner • Crispy Brussels Sprouts: sweet and spicy • Watermelon Salad • Soft Shell Crab Francese: over pasta, white wine lemon sauce • Pan-Seared Scallops & Shrimp over chickpea pesto, lobster bolognese sauce • Pan-Seared Chilean Sea Bass with shrimp, clams & mussels • Porterhouse for two (or not) • Eggplant Parmesan over pasta • Lobster tail over couscous, shrimp, clams, mussels, topped with lobster sauce

Appetizers - Watermelon Salad - Cauliflower Salad - Sweet & Spicy Brussels Sprouts - Gazpachio Soup - Sautéed Baby Cauliflower Mains - Vealchop Milanese Or Parmesan - Doversole - Porkchops - Lobster Bisque Soup - Lasagna Classica

Today’s Specials Appetizers Butter Nut Squash Soup Grilled Asparagus Topped with egg & shaved Parmesan Poached Pear Salad With goat cheese, candied walnuts & arugula Sweet & Spicy Brussels Sprouts ⸻ Entrees Ravioli Filled with pumpkin, butternut squash & toasted bread crumbs Crispy Pork Chop Potato-flake-crusted pork chop served with bacon mashed potatoes, white asparagus, and a maple-syrup demi-glace. Baked Dover Sole Oven-baked Dover sole with basil pesto mashed potatoes, tricolor cauliflower, and Dijon mustard cream sauce. Grilled Skirt Steak Over roasted fingerling potatoes, asparagus, and brandy cream sauce. Veal Chop Parmesan on the Bone Pounded, breaded, topped with pomodoro sauce and melted mozzarella cheese over pasta. Veal Chop Milanese On the bone, pounded, breaded, served with mixed green salad and balsamic glaze

Appetizers • Crispy Brussels sprouts sweet & spicy • Poached pear salad with arugula, candied walnuts and goat cheese • Butternut squash soup • Leek & potato soup Entrées • Pumpkin ravioli, homemade topped with butternut squash & sage sauce • Tagliatelle pesto with option of shrimp, chicken or salmon • Veal chop Parmesan with pasta • Veal chop Milanese with mixed green salad • Grilled veal Porterhouse for 1 or for 2 • Soft shell crab Francese with pasta • Half roasted chicken with mashed potatoes & asparagus • Whole lobster with shrimp, clams & mussels fra diavolo sauce • Osso buco over saffron risotto, grilled asparagus with dill sauce

Appetizers • Crispy Brussels sprouts sweet & spicy • Poached pear salad with arugula, candied walnuts and goat cheese • Butternut squash soup • Leek & potato soup Entrées • Pumpkin ravioli, homemade topped with butternut squash & sage sauce • Tagliatelle pesto with option of shrimp, chicken or salmon • Veal chop Parmesan with pasta • Veal chop Milanese with mixed green salad • Grilled veal Porterhouse for 1 or for 2 • Soft shell crab Francese with pasta • Half roasted chicken with mashed potatoes & asparagus • Whole lobster with shrimp, clams & mussels fra diavolo sauce

Starters • Leek & Potato Soup • Sautéed Shrimp — smoked paprika sauce, garlic, olive oil, cherry tomatoes • Poached Pear Salad — goat cheese, arugula, candied walnuts, balsamic black truffle vinaigrette • Sweet & Spicy Brussels Sprouts Pasta • Tagliatelle with Pesto Sauce — option of chicken, shrimp, or salmon • Soft Shell Crab Francese — white wine lemon sauce, served over pasta Entrées • Veal Chop Parmesan — on the bone, pounded and breaded, pomodoro sauce & melted mozzarella cheese, served over pasta • Veal Chop Milanese — on the bone, pounded and breaded, served with mixed green salad • Roasted Duck — over mashed potatoes, Swiss chard, raspberry demi-glace • Grilled Swordfish — over mashed potatoes & crispy Brussels sprouts, lobster velouté sauce • Grilled Tuna — over mixed mushroom risotto

Veal Chop Milanese, Striped Bass, and Duck Breast

• Halibut Wellington — Black Truffle Mashed Potatoes, Tri-Colored Carrots, Blood Orange Fumé Sauce • Trio of Fish — Branzino, Salmon, Salmon Roe, Chilean Sea Bass over Saffron Risotto, Squash, Green & White Asparagus, White Wine Basil Pesto on the Side • Pan-Seared Chilean Sea Bass — Salmon Roe, Shrimp, Clams, Mussels over Saffron Risotto, White Wine Basil Sauce on the Side • Veal Chop Parmesan (on the bone) — Pomodoro Sauce, Homemade Pasta • Veal Chop Milanese (on the bone) — Mixed Green Salad, Balsamic Reduction • Pan-Seared Duck — Mushroom Risotto, Crispy Brussels Sprouts, Raspberry Demi-Glace • Homemade Lasagna • Tagliatelle Pesto — “Add Your Protein”

🥗 Appetizers • Peach Salad – Poached peach, arugula, candied black truffle, balsamic vinaigrette • Dragon Fruit Salad – Mango, tuna, arugula, onions, crispy rice, carrot-ginger dressing • Butternut Squash Soup • Leek & Potato Soup ⸻ 🍝 Entrées • Tagliatelle Pesto – With shrimp or chicken • Pumpkin Ravioli – Filled with pumpkin, butternut squash, sage sauce • Half Roasted Chicken – Mashed potatoes and asparagus • Grilled Tuna – With wild rice, spinach, capers, white wine lemon sauce • Veal Chop Parmesan – With pasta • Veal Chop Milanese – With mixta salad • Grilled Veal Porterhouse – For 1 or for 2

Appetizers • Smoked Shrimp • Crispy Brussels Sprouts — Sweet & Spicy • Leek & Potato Soup • Butternut Squash Soup • Asparagus Soup Entrées • Soft Shell Crab Francese • Veal Chop Parmesan • Veal Chop Milanese • Grilled Swordfish • Grilled Tuna • Ossobuco • Whole Lobster with Mixed Seafood • Half Roasted Chicken

• Tuna, Dragon Fruit, Arugula, Mango, Crispy Rice A fresh and vibrant starter with tropical flavors and a crunchy base. • Watermelon Salad Refreshing mix of chilled watermelon, herbs, and light dressing — a bright beginning to your meal. ⸻ Entrées • Tagliatelle Pasta with Pesto Sauce Option to add shrimp or chicken for extra flavor. • Grilled Porterhouse Veal Chop Perfectly grilled, full of rich flavor. • Roasted Chicken Served with mashed potatoes and asparagus. • Veal Chop Parmigiana Breaded veal chop topped with tomato sauce and melted cheese, served over pasta. • Veal Chop Milanese Crispy breaded veal chop served over a bed of mixed green salad

Veal Chop Milanese or Veal Chop Parmesan, Duck Breast, Surf & Turf, Ossobuco, Crispy Brussels Sprouts & Lobster Soup

🥗 Appetizers • Peach Salad – Poached peach, arugula, candied black truffle, balsamic vinaigrette • Dragon Fruit Salad – Mango, tuna, arugula, onions, crispy rice, carrot-ginger dressing • Butternut Squash Soup • Leek & Potato Soup ⸻ 🍝 Entrées • Tagliatelle Pesto – With shrimp or chicken • Pumpkin Ravioli – Filled with pumpkin, butternut squash, sage sauce • Half Roasted Chicken – Mashed potatoes and asparagus • Grilled Tuna – With wild rice, spinach, capers, white wine lemon sauce • Veal Chop Parmesan – With pasta • Veal Chop Milanese – With mixta salad • Grilled Veal Porterhouse – For 1 or for 2