| Selection Of Assorted Cured Meats |
$21.00 |
Imported cheeses and marinated vegetables |
| Beef Tenderloin Carpaccio |
$18.00 |
With truffle and dijon dressing, marinated artichokes, parmesan cheese basket with an arugula salad |
| Mozzarella Caprese of Buffalo |
$19.00 |
And vine ripe tomatoes and basil julienne with evoo |
| Tartar of Fresh Ahi Tuna |
$21.00 |
With vegetable salad, capers, avocado in lemon dressing |
| Pan Seared Sea Scallops |
$18.00 |
Wrapped in bacon, served with arugula-fennel salad with cranraisins and citronette |
| Crispy Flash Fried Calamari |
$21.00 |
Shrimps, fresh zucchini and mushrooms with a spicy tomato sauce |
| Romaine |
$13.00 |
Arugula and frisse salad with balsamic vinegar dressing and plum tomatoes with carrot julienne |
| Radicchio |
$14.00 |
Endive and arugola salad with parmesan cheese, pine nuts and lemon dressing |
| Belgian Endive |
$15.00 |
And gorgonzola cheese salad with a dijon mustard dressing and toasted walnut |
| Spinach Salad |
$13.00 |
With goat cheese and crispy pancetta with wild berries vinaigrette |
| Caesar Salad |
$12.00 |
Of romaine heart lettuce add anchovies $2 add grilled chicken $5.00, add grilled salmon $6.00, add grilled shrimp $7.00 |
| Marinated Mediterranean Seafood Salad |
$18.00 |
Served in a vine ripe tomato and avocado |
| Soup of the Day |
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| Ravioli Stuffed |
$28.00 |
With beef short rib and spinach in a sauce of mushrooms and marsala wine |
| Spaghetti |
$25.00 |
With a classic slow braised bolognese meat sauce |
| Pappardelle with Mozzarella Cheese |
$22.00 |
Fresh basil in a tomato cream sauce |
| Potato Gnocchi |
$25.00 |
With a fresh diced tomato sauce, mozzarella cheese and basil leaves |
| Spinach and Ricotta Filled Pasta |
$26.00 |
Served in a butter and sage sauce with parmesan cheese shavings |
| Fettuccine with Olive Oil |
$30.00 |
Garlic and crushed red pepper with shrimp, scallops and roasted bell pepper |
| Penne Pasta |
$19.00 |
In a spicy tomato sauce finished with extra virgin olive oil |
| Linguine with Clams |
$26.00 |
Flavored with parsley and fresh tomato concasse |
| Little Ear Pasta |
$26.00 |
Barese style with broccoli and italian sausage |
| Traditional Saffron Flavored Risotto |
$32.00 |
with sauteed mushrooms |
| Risotto of the Day |
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| Chef Alessandro Fresh Fish of the Day Selection |
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| Pan Seared Atlantic Salmon Stuffed |
$36.00 |
With crabmeat, topped with a seascallop in a brandy lobster sauce |
| Grilled Swordfish |
$34.00 |
Served with sicilian caponata and white wine, tomato, capers and black olives sauce |
| Italian Seafood Chowder |
$32.00 |
Served with garlic focaccia crostini |
| 9oz Chairman Reserve' Beef Tenderloin |
$65.00 |
With 5oz. florida lobster tale served with sauteed mixed veggies and roasted potatoes |
| Braised Veal Shank Ossobuco |
$46.00 |
With saffron risotto |
| 14 oz. Veal Lightly Breaded |
$43.00 |
With arugula and cherry tomato salad in a balsamic vinegar dressing |
| Sauteed Veal Scaloppini |
$36.00 |
With a lemon caper sauce served with a potato timbale and asparagus |
| Grilled and Thinly Pounded Chicken Breast |
$28.00 |
Topped with a roma tomatoes, marinated artichockes and kalamata olive salad |
| Oven Roasted |
$38.00 |
Truffle flavored lamb chops served with sauteed mixed mushrooms with smoked bacon |
| Grilled 9oz. Chairman Reserve |
$46.00 |
Beef tenderloin with grilled portobello mushroom, swiss chard and gorgonzola demi-sauce |
| Grilled 14 oz Pork Chop |
$34.00 |
In a sweet vermouth sauce with golden raisins served with cabbage-onion slaw |
| Classic Italian Tiramisu of Mascarpone |
$13.00 |
Cheese and espresso soaked lady finger biscuits |
| Soft Chocolate Souffle Cake |
$13.00 |
With ice cream and chestnut honey |
| Vanilla Creme Brule |
$13.00 |
With raspberry sorbet |
| Sicilian style Cannoli |
$13.00 |
With sweet ricotta and chocolate chips served with pistacchio ice cream |
| Napoleon Puff Pastry |
$13.00 |
With zabajone cream and mixed berries |
| Bavarian Cream |
$13.00 |
Filled profiteroles pastry covered with dark chocolate |
| Italian Gelati |
$10.00 |
Vanilla, chocolate or strawberry & sorbet, raspberry or lemon |
| Caprese, Tomato, Portabella & Mozzarella Salad |
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Sliced heirloom tomatoes, marinated portabella mushrooms and fresh mozzarella. drizzled with extra virgin olive oil, balsamic vinegar and garnished with fresh basil |
| St Louis Style Spinach & Artichoke Dip |
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Spinach & artichokes mixed with a st louis provel cheese sauce, topped with parmesan and served hot with toasted pita triangles |
| Seared Tuna Platter |
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Our house special seared ahi tuna resting on a nest of asian seaweed salad and calamari salad, served with wasabi and our own sesame seed sauce |
