| Stuffed Portabello Mushroom |
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A 3 inch in diameter portabello mushroom is stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection |
| Open Face Seafood Ravioli |
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A combination of orange roughy, lobster and shrimp in a brandy cream sauce, served between two large thin layers of ravioli shells and topped with a touch of sauce. |
| Sea Scallops |
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Large sea scallops sauteed is a touch of olive oil, then flambéed with brandy, sherry, white wine and a medley of vegetables |
| Shrimp Reganati |
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Butterflied large gulf shrimp sautéed in butter, brandy, garlic and topped with seasoned breadcrumbs and broiled to the golden color. |
| Jumbo Colossal Crabmeat |
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Served with two sauces: a classic cocktail sauce and a dry mustard sauce. |
| Carpaccio |
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Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula, shaved grana padano cheese and drizzled with extra virgin olive oil. |
| Apple Salad |
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Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive oil dressing. |
| Baby Arugula Salad |
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Fresh baby arugula tossed with diced red onions, grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and shaved grana padano cheese. |
| Spring Baby Spinach |
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Spring baby spinach tossed with toasted pine nuts, cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra virgin olive oil. |
| Veal Chop |
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Butterflied bone chop charbroiled with garlic, rosemary and sage. |
| Veal Tenderloin |
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Tenderloin of veal in a black truffle sauce with brandy, black peppercorn, and a barolo wine sauce. |
| Broiled Swordfish |
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A 1 1/2 inches thick center cut fresh swordfish, seasoned with paprika, lemon, olive oil and a touch of white wine, topped with diced red onions and capers |
| Grilled Chilean Sea Bass |
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Chilean sea bass grilled over an open fire and served over a bed of pasta puttanesca |
| Lobster Tettrazzini |
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Two six ounce cold water lobster tails are removed from the shell and cut into bite size pieces then sautéed in a brandy based cream sauce with a touch of garlic and tomato |
| Frutta di Mare with Al dente Paccheri Pasta |
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Lobster, shrimp, calamari, mussels and clams sautéed in a touch of garlic, olive oil, white wine and served with fresh cherry tomatoes and al dente paccheri pasta. |
| Rack of Lamb |
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Baby rack of lamb is marinated with rosemary, garlic and sage, then grilled to perfection and served with risotto, baby arugula, shaved grana padano cheese and a drizzle of black truffle oil. |
| Surf and Turf |
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