| Pan Seared Duck & Brie |
$10.99 |
Duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce |
| Calamari |
$10.50 |
Battered in rice flour with ginger-horseradish-soy dipping sauce |
| Jumbo Lump Crab Ricotta Cake |
$10.99 |
With fried artichokes in a lime-avocado-arugula salsa and scotch bonnet sundried tomato oil |
| Caprese Salad |
$8.99 |
Tomato and fresh mozzarella over a bed of mixed greens with black olives and grilled eggplant in a balsamic and parsley oil dressing |
| Caesar Salad |
$8.99 |
Romaine lettuce tossed with home made dressing and garlic croutons |
| Warm Spinach Duck |
$9.50 |
Fresh baby spinach with roasted duck breast, goat cheese and pecans in a warm mango vinaigrette |
| Angel Hair Checca |
$8.50 |
Tossed with garlic, shrimp and cherry tomatoes in a mildly spicy tomato sauce |
| Linguine with Mushrooms |
$11.50 |
Tossed with fresh mushrooms, garlic, extra virgin olive oil and Parmesan cheese |
| Farfalle Alfredo |
$10.50 |
Bowtie pasta in an alfredo sauce |
| Penne Vodka |
$11.95 |
Penne pasta tossed with roasted shallots in a vodka-aurora sauce |
| Lobster Ravioli |
$14.99 |
Saffron ravioli filled with lobster, sauteed with leeks, garlic and fresh herbs in a lobster broth |
| Chicken Breast Saltimboca |
$13.99 |
Sauteed chicken breast topped with fresh sage and prosciutto in a butter-white wine sauce |
| Veal Scallopini |
$16.99 |
Sauteed with asparagus, artichokes, pine nuts, diced tomatoes and garlic in a white wine-butter parsley sauce |
| Veal Parmiggiano |
$14.00 |
Lightly breaded veal loin topped with mozzarella, parmesan cheese and tomato sauce, served with angel hair pasta |
| Boneless Pork Chop Marsala |
$11.50 |
With sauteed mushrooms in a marsala wine sauce |
| Salmon Puttanesca |
$14.99 |
Seared salmon filet in a spicy tomato-garlic-black olive-caper and anchovy sauce |
| Hai Tuna Loin |
$14.99 |
Crusted with white and black sesame seeds in a wasabi-sour cream and balsamic reduction |
