LOBSTER BISQUE

SCALLOPS WRAPPED IN BACON IN A CREAMY PESTO SAUCE

GRILLED T-BONE RIBEYE SAUTEED WITH CRAB MEAT IN A CREAMY GORGONZOLA SAUCE

FRIED CALAMARI, GOAT CHEESE, CHERRY PEPPERS, SIDE MARINARA

MAINE MUSSELS WITH GARLIC & SHALLOTS IN A WHITE WINE OR MARINARA SAUCE

EGG-BATTERED EGGLANT STUFFED WITH PROSCIUTTO, BABY SPINACH, MOZZARELLA CHEESE, BLUSH SAUCE

BABY OCTOPUS, ARTICHOKES AND RED ONIONS WITH A LEMON PESTO SAUCE

BURRATA CHEESE SERVED WITH PROSCITTO, ROASTED PEPPERS, OLIVES, CROSTINI BREAD

GRILLED ROMAN ARTICHOKES WRAPPED WITH SPECK OVER STRACIATELLA & ROASTED PEPPERS

ASK YOUR SERVER FOR THE BRUSCHETTA OF THE DAY

ITALIAN SAUSAGE RAGU, MIXED PEPPERS, ONIONS, CROSTINI IN LIGHT MARINARA SAUCE

BABY ARUGULA, RED & GOLDEN BEETS, GOAT CHEESE WITH E.V.O.O. DRESSING

SLICES OF TOMATO, LONG HOT PEPPER, MOZZARELLA & AVOCADO TOPPED WITH BASIL AND EXTRA VIRGIN OLIVE OIL

ROMAINE HEARTS WITH CAESAR DRESSING, CROUTONS & SHAVED PARMIGIAN

BABY SPINACH, PANCETTA, GORGONZOLA CHEESE, PINENUTS, RASPBERRY DRESSING

HEIRLOOM CHERRY TOMATOES, RED ONIONS, FETA CHEESE, RED PEPPERS IN A E.V.O.O—

MEZZI RIGATONI PASTA WITH PANCETTA IN A SPICY VODKA SAUCE

FETTUCINE PASTA IN A CREAMY SAUCE

CHEESE RAVIOLI, BABY SPINACH, SUNDRIED TOAMTOES, CREAMY TUSCAN SAUCE

HOMEMADE EGG-FETTUCINE PASTA, PECORINO & MEAT SAUCE

SPAGHETTI PASTA WITH EGGS, PANCETTA, BLACK PEPPER, AND GRATED PARMIGIANA CHEESE IN A LIGHT CREAM SAUCE

SPAGHETTI WITH PANCETTA, ONION, PECORINO IN A SPICY MARINARA

HANDMADE POTATO PASTA SERVED IN A CREAMY GORGONZOLA SAUCE

HANDMADE POTATO PASTA IN A PINK SAUCE WITH FRESH MOZZARELLA CHEESE

SPAGHETTI SAUTEED WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES IN LEMON CREAMY SAUCE—

LINGUINI WITH SHRIMP, CALAMARI, MUSSELS & CLAMS IN A GARLIC WHITE WINE SAUCE

PENNE PASTA SAUTÉED WITH JUMBO SHRIMP IN A BASIL-ROSE COGNAC BLUSH SAUCE SAUCE

SQUID INK LINGUINI SERVED WITH LOBSTER & CRAB MEAT IN A SPICY COGNAC BLUSH SAUCE

CHICKEN BREAST WITH PROSCIUTTO, SPINACH & MOZZARELLA IN A COGNAC DEMI-GLAZE

CHICKEN BREAST WITH MUSHROOM IN MARSALA DEMI-GLAZE SAUCE—

LIGHTLY BREADED PAN-SEARED CHICKEN CUTLET WITH ARUGULA, CHERRY TOMATOES AND SHAVED PARMESAN

EGG-BATTERED CHICKEN BREAST WITH CAPERS IN LEMON WHITE WINE OVER CAPELLINI—

BREADED CHICKEN CUTLET WITH MOZZARELLA CHEESE IN A MARINARA SAUCE WITH RIGATONI

VEAL MEDALLIONS WITH PORCINI MUSHROOMS & PROSCIUTTO, MOZZARELLA IN A COGNAC DEMIGLAZE

BREADED VEAL MEDALLIONS BAKED WITH MOZZARELLA CHEESE & MARINARA SAUCE WITH RIGATONI

EGG-BATTERED VEAL MEDALLIONS SAUTEED WITH CRAB MEAT & ASPARAGUS IN A COGNAC BRANDY BLUSH SAUCE

VEAL MEDALLIONS DIPPED IN EGG, SAUTÉED WITH CAPERS IN LEMON WHITE WINE SAUCE OVER CAPELLINI—

FILET OF SALMON SERVED WITH ONIONS, OLIVES AND CAPERS IN A LIGHT MARINARA

FILET OF BRANZINO SAUTÉED WITH ROMAN ARTICHOKES, BROCCOLI RABE, CAPERS, CHERRY TOMATOES IN A LEMON WHITE WINE WHITE WINE

WITH MIXED MUSHROOMS IN A CREAMY TRUFFLE SAUCE

SHRIMP IN A BASIL-ROSÈ COGNAC PINK SAUCE

SHRIMP, CALAMARI, MUSSELS & CLAMS IN A MARINARA OR GARLIC WHITE WINE SAUCE

SAUTEED IN GARLIC OLIVE OIL SAUCE

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