(Changed on a Weekly Basis)

Grilled Luganica Sausage

Served with sautéed broccoli rabe

Rock Shrimp Arrabiata

Rock shrimp in a garlic, lemon and white wine sauce with a touch of crushed red pepper

Arugula & Gorgonzola Salad

With granny smith apples imported gorgonzola cheese and toasted macadamia nuts

Mesclun & Mango Salad

With sweet red onions, toasted macadamia nuts and goat cheese

Baby Greens & Asian Pear Salad

With rouqfort cheese, toasted pignoli nuts, blackberries and a tangerine vinaigrette

Wild Forest Mushroom Risotto

With peas and a white truffle essence

Shellfish Risotto

(scallops, clams and mussels) with lemon, garlic, red bell peppers, scallions and brandy

Risotto Nero

Made with crabmeat, calamari, squid ink, sun-dried tomatoes and shitake mushrooms

Crispy Soft Shell Crabs & Shrimp Scampi

With red bell pepper and broccoli rabe risotto

Sesame Seed Crusted Yellowfin Tuna

Served rare, over mache salad; topped with a ginger, teriyaki and mandarin glaze and frizzled leeks; accompanied by spicy chili oil and wasabi

Herb-Crusted Chilean Sea Bass

Served over sautéed spinach and topped with a cherry tomato beurre blanc and fried shoestring potatoes

Grilled Yellowfin Tuna

Served over smoked salmon and arugula risotto and drizzled with a creamy pesto sauce

Pan-Seared Talapia Filet

Served over sautéed fennel, sun-dried tomatoes and black olives, then topped with a Gran Manier and orange reduction

Oven Roasted Long Island Duck Breast

Topped with an orange and Grand Manier reduction, then served with sautéed spinach and whipped red bliss potatoes

Chicken Rollettini

Tender chicken breast stuffed with spinach, mozzarella, prosciutto, mushrooms and red peppers, then topped with a creamy porcini mushroom sauce and served with whipped potatoes and sautéed asparagus

Grilled Veal Rib Chop

Topped with roasted potatoes, hot peppers and broccoli rabe

Grilled New York Strip Steak

Topped with sautéed portobello mushrooms and served with whipped red potatoes and sautéed spinach