| Tuna Caviar |
|
Bed of puree avocado topped with cream, chives and fresh glasiar american caviar. Garnish with smoke salmon |
| Clams Posillipo |
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Fresh littleneck clams steamed with fresh basil, garlic and white wine |
| Shrimp Sardinia |
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Fresh shrimp and fresh crabmeat wrapped with home made pasta sheets and prepared in a light dijon mustard sauce with dill |
| Buffalo Mozzarella |
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Served with fresh roasted peppers and zucchini, fresh basil and beefsteak tomatoes |
| Polenta |
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Italian cornmeal topped with melted fontina cheese and wild mushrooms |
| Oysters alla Rock |
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Fresh malpak oysters on a half shell baked in the fire with white wine, a touch of chopped fresh spinach, topped off with two cheeses lightly under cooked |
| Mussels Possilipo |
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Fresh new zealand mussels steamed, saute with plum tomatoes, white wine, garlic and fresh herbs |
| Beef Capriccio |
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Made with fresh fillet mignon topped with paper thin shavings of regiano parmigiana cheese and naturals truffle oil |
| Portobello Mushrooms |
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Wild, wild portobello mushrooms grilled; topped with fresh buffalo mozzarella lightly melted and topped off with natural juices of the portobello and a touch of truffle oil |
| Agnolotti Amore |
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Fresh handmade ravioli stuffed with fresh lobster and prepared with fresh cognac, a touch of fresh plum tomatoes |
| Rigatoni alla Grappa |
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Rigatoni prepared with grappa, fresh challets, fresh chopped plums tomatoes and a touch of cream with italian sausage |
| Fettuccine Acappella |
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Fresh handmade pasta made with porcini mushrooms, fresh hearts of artichoke, sundrie tomatoes and white wine |
| Bandiera Italia |
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A combination of three pastas, fusilli pesto, porpadelle boscaiola and paglia fieno, fresh plum tomatoe and basil |
| Veal Monti |
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Scaloppini of veal prepared with chestnuts, dry vermouth and a touch of cream |
| Veal Chop Mt. Etna |
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Triple cut veal chop grilled and prepared with italian cherry peppers, bell peppers and balsamic vinegar |
| Lamb Bella Vita |
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Double cut lamb chop pounded thin lightly breaded then pan fried in extra virgin olive oil, topped with wild mushrooms, cognac and fresh plum tomatoes |
| Branzino |
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Fresh italian sea bass steamed in foil with fresh combination of seafood in a light wine and garlic |
| Tuna Acqua Pazza |
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Fresh yellowfin tuna blackened then seared and prepared with scallions, mushrooms and light wine |
| Veal Chop Cappricciosa |
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Thinly pounded veal chop prepared in extra, extra virgin olive oil and topped off with fresh arrugula tomatoes and bermuda onions |
| Pollo Martini |
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Thinly pounded chicken breast coated with reggiano cheese then prepared in a light white wine |
| Pollo Alla Sausage |
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Morsels of chicken and sweet italian sausage, heart of artichoke, wild mushrooms, sundried tomatoes, cherry peppers, white wine lemon and garlic |
| Salmon Tartufo |
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Fresh norwegian salmon glazed with black truffles and prepared with wild, wild mushrooms and a touch of cream |
