| Carpaccio Di Manzo |
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Thinly sliced filet mignon over arugula, topped with shaved Parmigiano cheese. |
| Caprese |
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Roasted tri colored tomatoes, holland peppers and buffalo mozzarella with whipped mint sheep ricotta. |
| Fegato Doca |
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Seared hudson valley foie gras and figs with a port wine reduction, served over toasted brioche. |
| Vongole Oreganata |
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Baked little neck clams. |
| Calamari Fritti Con Zucchini |
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Fried calamari and zucchini. |
| Capesante |
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Diver sea scallops wrapped in Nueskes bacon, served over cannellini bean puree. |
| Polpettine Di Granseola |
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Crab and shrimp cake over braised leeks and roasted pumpkin. |
| Scampi Alle Mandorle |
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Almond crusted langoustine with a white wine butter sauce. |
| Insalata Valbella |
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Baby greens with balsamic vinegar and extra virgin olive oil, topped with parmigiano reggiano cheese. |
| Insalata D Endiva |
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Belgian endives, caramelized walnuts, poached pears and gorgonzola cheese with extra virgin olive oil and balsamic vinegar. |
| Insalata Di Cavolo Nero |
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Tuscan kale salad, grilled portobello mushrooms, pecorino toscano and pumpkin croutons with lemon black truffle olive oil. |
| Insalata Di Cesare |
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Traditional Caesar salad. |
| Insalata Di Barbabietole |
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Red and golden beets, vine tomatoes, arugula and red onions in a green apple horseradish dressing, topped with crumbled goat cheese. |
| Insalata Riccia |
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Heirloom tomatoes, avocadoes, hearts of palm, roasted peppers, artichokes and asparagus, served over a bed of frisee salad in a mustard tarragon dressing. |
| Penne Alla Vodka |
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Tomato vodka sauce with fresh basil, scallions and a splash of cream. |
| Gnudi Di Ricotta |
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Ricotta cheese gnocchi with a filet mignon ragout. |
| Parpardelle Alla Emigliana |
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Homemade parpardelle with sweet peas, porcini mushrooms and burrata cheese in a veal bolognese. |
| Trenette Al Nero Di Seppia |
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Homemade black trenette with fresh tomatoes, capers, arugula, lobster chunks and jumbo scallops in a brandy garlic oil sauce. |
| Risotto Con Scampi |
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Lobster bisque risotto with leeks and asparagus, topped with langoustine and sea bass. |
| Linguine Con Frutti Di Mare |
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Sauteed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce. |
| Cavatelli Con Broccoli Rabe |
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Broccoli rabe, sausage, sun dried tomatoes and cannellini beans tossed in garlic and oil. |
| Farfalle Verdure |
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Artichoke hearts, roasted cherry tomatoes, asparagus and wild mushrooms with roasted garlic and extra virgin olive oil. |
| Costoletta Dagnello |
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Baby rack of lamb, roasted to perfection, served with seasonal vegetables and mashed potatoes. |
| Costoletta Di Vitello |
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Double cut veal chop grilled to perfection, served with sauteed mushrooms, roasted potatoes and seasonal vegetables. |
| Black Angus Shell Steak |
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Charbroiled to your desire and served with sauteed mushrooms, roasted potatoes and seasonal vegetables. |
| Black Angus Filet Mignon |
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Generous filet of beef grilled to perfection, served with sautéed mushrooms, roasted potatoes and seasonal vegetables. |
| Pollo Ripieno |
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Chicken breast stuffed with prosciutto, fontina cheese and spinach in a morel mushroom sauce. |
| Pollo Diavolo |
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Oven roasted chicken breast with cherry peppers, spicy smoked sausage and roasted cipollini onions in a cognac garlic sauce. |
| Costoletta Di Maiale |
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Grilled double cut Berkshire pork chop topped with sautéed vinegar peppers, served with broccoli rabe and roasted potatoes. |
| Agnello Alla Caprese |
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Breaded lamb chops, seared and topped with eggplant, tomatoes and melted mozzarella in a balsamic reduction, served with braised lentils. |
| Scaloppine Martini |
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Lightly breaded scaloppini of veal with parmigiano reggiano in a lemon and white wine sauce, served with seasonal vegetables and fingerling potatoes. |
| Tournedos Alla Rossini |
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Medallions of filet mignon with foie gras and caramelized shallots in a Barolo demi glaze, served with truffle mashed potatoes. |
| Filetto Aragosta |
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Filet mignon topped with Cajun lobster tail in a lobster bisque reduction, served with grilled asparagus. |
| Costoletta Di Vitello |
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Medallions of veal tenderloin with French brie in a black truffle port wine sauce, served with sautéed spinach. |
| Costoletta Alla Capricciosa |
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Breaded veal chop, pounded thin and topped with arugula, diced tomatoes and onions. |
| Filetto Di Cervo |
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Venison filet in a pomegranate sauce, served with soft polenta and Brussels sprouts. |
