| Escargot a la Bourguignonne |
$13.00 |
Traditional oven baked in garlic butter and parsley served with grilled toast |
| Salmon Fume |
$14.00 |
Scottish salmon smoked in house, olive oil, scallions, capers and Shitaki mushroom with Pumpernickel toast |
| Mediterranean Ceviche |
$14.00 |
Fresh jumbo scallops marinated in lime juice, served with Belgium endive, olive oil, capers, scallions, artichoke and grilled toast. |
| Brochette of Shrimp |
|
Skewer of three wild Jumbo shrimp marinated and grilled, served with a spicy sauce |
| Goat Cheese Salad |
$15.00 |
Belgium endive, micro greens, crumbled goat cheese, prosciuto di parma, roasted pine nuts, pistachios, and pecans topped with an orange blossom vinaigrette. |
| Garden Salad |
$6.00 |
Crispy garden greens, mushroom, vine ripe tomato and red onion with a balsamic vinaigrette |
| Caesar Salad |
$8.00 |
|
| Caesar Salad w/ Grilled Chicken |
$14.00 |
|
| Caesar Salad w/ 3 Grilled Jumbo Shrimp |
$17.00 |
|
| Caesar Salad w/ 3 Grilled Steak |
$25.00 |
|
| Crepe di Mare |
$23.00 |
Thin crepe filled with scallops, shrimp and mushrooms in a chardonnay bechamel sauce |
| Salmon Francaise |
$27.00 |
Grilled filet of scottish salmon topped with a lemon butter chardonnay wine sauce, served with jasmine wild rice and asparagus. |
| Lobster Sophie |
$37.00 |
8oz. Bahamian lobster tail sauteed in a creamy chardonnay wine sauce over linguine pasta |
| Dover Sole Meuniere |
$44.00 |
Imported, lightly floured, pan sauteed in butter and a touch of lemon, prepared table side, served with jasmine wild rice and a vegetable medley. |
| Veal Forestiere |
$30.00 |
Scallopini of veal sauteed in a brandy cream sauce with exotic mushrooms, served with jasmine wild rice and a vegetable medley. |
| Filet Mignon Au Cognac |
$36.00 |
Pan seared 8oz. center cut tenderloin of black angus beef topped with a cognac cream sauce served with truffle fries and a vegetable medley. |
| Entrecote Bearnaise |
$45.00 |
Creekstone farm grilled 16oz organic prime rib eye steak topped with a bearnaise butter served with truffle fries and a vegetable medley |
| Lamb au Porto |
$33.00 |
Grilled tenderloin of australian lamb topped with a port wine glaze, served with a creamy risotto and a vegetable medley |
| Grand Marnier Cheesecake |
$9.00 |
Homemade with sweet ricotta and cream cheese with orange liquor |
| Gateau De Mousse Au Chocolates |
$9.00 |
Tender dark chocolate mousse cake |
| Baba au Rhum |
$9.00 |
Rum sponge cake with sweet ricotta cream filling and rum raisins |
| Beef Carpaccio |
$13.00 |
Paper thin sliced, olive oil, scallions, shitaki mushroom and shredded parmesan |
| Calamari Fritti |
$13.00 |
Fresh tender rings fried served with a spicy marinara |
| Mozzarella Milano |
$13.00 |
Fresh cheese with micro greens, olive oil, caramelized onion, braised tomato and balsamic glaze |
| Garden Salad |
$6.00 |
Crispy garden greens, mushroom, vine ripe tomato and red onion with a creamy parmesan dressing |
| Di Mare Salad |
$18.00 |
Braised heart of romaine, artichoke heart, roasted pepper, Shitaki mushroom, hearts of palm, fresh mozzarella, topped with virgin oil and balsamic glaze |
| Lasagna |
$22.00 |
Made with lean tenderloin cuts of beef, baked with marinara and mozzarella cheese |
| Fettuccine Alfredo |
$23.00 |
Egg noodle pasta sauteed in cream, butter, sherry and parmesan cheese. Add grilled breast of chicken $6.00, 3 grilled jumbo shrimp $12.00 |
| Penne a la Vodka |
$23.00 |
Penne pasta sauteed in a vodka cream sauce with parmesan cheese. Add grilled breast chicken $6.00, 3 grilled jumbo shrimp $12.00, grilled steak $33 |
| Linguine Bolognese |
$23.00 |
Ground tenderloin of beef, celery, carrot & onion cooked in marinara sauce with herbs & red wine over linguine pasta |
| Linguine Vongole |
$24.00 |
Whole baby clams sauteed in garlic oil and chardonnay over linguine pasta |
| Chicken Parmesan |
$25.00 |
Boneless breast lightly battered, topped with Marinara sauce and baked with parmesan cheese, served with linguine pasta. |
| Shrimp Fra Diavolo |
$27.00 |
Wild blue diamond jumbo shrimp sauteed in a spicy marinara sauce over linguine pasta. |
| Veal Picatta |
$27.00 |
Scallopini of veal sauteed in lemon butter, green olives and capers, served with jasmine wild rice and a vegetable medley |
| Pork Chop San Remo |
|
Grilled twelve oz chop topped with a tricolor bell pepper, red onion, mushroom cream sauce served with angel hair pasta and vegetable medley |
| Risotto di Mare |
$33.00 |
Jumbo shrimp, sea scallops, virginia clams and mussels sauteed in a light chardonnay cream sauce over risotto. |
| Zuppa di Mare Luciano |
$49.00 |
Eight ounces bahamian lobster tail, jumbo shrimp, scallops, mussels and clams sauteed in garlic oil and chardonnay over linguine pasta |
| Tiramisu |
|
Sweet mascapone cheese, lady fingers and espresso coffee |
| Dulce de Leche Bread Pudding |
|
Blueberries, strawberries, white chocolate, coconut and dark rum topped with a caramel sauce |
| Bindi Italian Sorbet |
|
Lemon, pineapple and coconut in their own shell |
