| Fresh Little Neck Clams and Tagliarini | 21 |
| Fresh tagliarini tossed with Little Neck Clams steamed in white wine, butter, garlic and parsley. |
| Cavolo Nero | 15 |
| Organic Italian black kale makes a delicious bright green pesto (without nuts).
Tossed with farfalle pasta. |
| Spaghetti and Meatballs | 19 |
| Meatballs simmered in marinara sauce and served with spaghetti. |
| Penne with Sausage and Chianti Sauce | 21 |
| Sweet Italian sausage and Chianti wine give this slow cooked red sauce its
hearty flavor, mellowed by a bit of cream. Tossed with penne pasta, green peas,
and Parmesan Reggiano cheese. |
| Wild Mushroom Pasta | 23 |
| Fresh mushroom mezzaluna tossed in with a cremini, shiitake, oyster and portabello
mushroom cream sauce, asparagus and topped with pesto and herb goat cheese. |
| Fillet of Salmon with Leeks | 21 |
| Sautèed salmon fillet served on a bed of butter-braised leeks topped with creme
frâiche enriched buerre blanc. |
| Shrimp Batu | 23 |
| Sautèed gulf shrimp, topped with chunky, rustic tomato and onion sauce and feta cheese.
Served in casserole. |
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* Notice: These items may be raw, undercooked or cooked to order. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
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| *Ahi Tuna | 29 |
| Sashimi-grade tuna, thick-cut, grilled with a crust of black sesame seeds, served with wasabi butter, sugar snap peas and coconut-cilantro basmati rice. |
| Blackened Salmon with Portabello Ravioli | 23 |
| A chili-rubbed and goat cheese stuffed salmon fillet served atop a bed of baby spinach and portabello
ravioli with marinara sauce. |
| Lobster Ravioli | 29 |
| Lobster filled ravioli served in creamy cognac, tarragon sauce and topped with
sautèed scallops and gulf shrimp. |
| "Whole Fish" en Papillote (when available - ask your server) | 29 |
| Whole Fish of the day baked in parchment with Asian flavors. Served with coconut-cilantro rice and sautéed zucchini. |
| Herb Rubbed Bricked Roasted Chicken with Lemon Garlic Sauce | 22 |
| Half free range chicken rubbed in fresh herbs, topped with lemon garlic sauce.
Served with Yukon Gold garlic mashed potatoes, braised leeks and grilled asparagus. |
| *Chimichuri Tango | 23 |
| Grilled flat-iron steak, served with Argentinean Chimichuri sauce, roasted potatoes. |
| *Grilled Lamb Chops a la Turque | 26 |
| New Zealand lamb chops marinated in extra virgin olive oil and fresh herbs - mint, oregano, garlic. |
| *Filet Mignon with Red Wine Sauce | 29 |
| Served on bed of sautéed wild mushrooms, with Yukon Gold mashed potatoes and
sautéed sugar snap peas. |
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