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Pasta
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Exotic Mushroom Ravioli
Served in a porcini mushroom sauce.
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Penne Marinara
Fresh tomato and basil sauce.
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Linguine with Seafood
An array of fresh seafood consisting of shrimp, scallops, clams and mussels in a garlic fresh tomato basil sauce.
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Orecchiette
Hat-shaped pasta sautéed with sweet sausage, Tuscan beans, broccoli rabe and a touch of tomato.
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Fusilli Primavera
Sautéed with chicken in a melody of seasonal vegetables and herbs in a light garlic tomato basil sauce.
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Mediterranean Fettuccini
Sautéed spinach and garlic with fresh plum tomato and feta cheese in a light chicken broth.
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Rigatoni Con Vodka
Tomato and basil sauce with a touch of Absolute Vodka and cream.
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Lobster Ravioli
Served in a pink sauce, garnished with steamed lobster meat and tri-color pepper.
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New York Style Lasagna
Homemade pasta sheets layered with meat and cheese.
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* We will be glad to accommodate all of your dietary needs upon request! |
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Seafood
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Baked Chilean Sea Bass
encrusted with horseradish breadcrumb crust.
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Atlantic Salmon
garnished with mussels and clams served in a lemon juice.
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Grilled Swordfish
over wilted spinach and sundried tomato.
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Stuffed Sole
with lump Maryland crabmeat.
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Seared Tuna
over broccoli rabe and citrus sauce.
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Grilled Snapper
over a creamy white bean Provencal.
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Marinated Shrimp
grilled with fresh basil, scallion and lemon.
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Snapper Marcherria
sautéed in a plum tomato basil broth.
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Chicken
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Free Range Chicken
Sautéed with fresh herbs, served over a wild mushroom risotto.
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Chicken Chanterelle
Sautéed chicken breast over polenta with a sundried tomato exotic mushroom sauce.
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Sautéed Chicken Breast
Topped with Maryland jumbo crabmeat, asparagus, roasted pepper and mozzarella.
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Chicken Marsala
Sautéed with mushrooms in a marsala wine sauce.
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Stuffed Chicken Breast
With spinach and lobster in a garlic lemon sauce.
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Meat (USDA Prime)
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Filet Mignon
grilled and served with wild mushroom.
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Stuffed Filet Mignon
with spinach and fontina cheese in a demi-glace.
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Blackened Ribeye Steak
with red chile onions.
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Prime Angus New York Sirloin
topped with Roquefort cheese butter.
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Rack of Lamb
encrusted with parmesan herb crust.
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Veal Chop Campagnole
sautéed onions, vinegar peppers, potatoes in a garlic white wine.
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Veal Marsala
served with wild mushrooms in a marsala wine brown sauce.
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Veal Pieré Scallopine
of veal, chanterelle mushrooms, in a cognac cream sauce.
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Veal Roulade Stuffed
with Parma prosciutto, mozzarella and spinach.
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Pork Tenderloin Oven
roasted, thinly sliced with ratatouille, smashed potato in a
moral mushroom sauce.
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