| Du Jour |
|
(Priced daily) |
| Gnocchi alla Romana |
$5.00 |
Potato Dumpling with a light Tomato Sauce with Parmesan |
| Prosciutto di Parma |
$8.75 |
Parma Ham with Seasonal Sweet Melon or Avocado |
| Petite Lump Crabcake Silo |
$12.50 |
Served with Horseradish Remoulade |
| Shrimp Cocktail |
$11.50 |
Served with a Bloody Mary Sauce and Celery |
| Calamari Fritti, Fra Diavolo |
$8.95 |
|
| Avocado Appettitoso |
$14.50 |
Avocado, Mozzarella, Smoked Wild Sockeye Salmon, and a Crab and Shrimp Diced Mixture |
| Involtini di Salmone |
$12.50 |
Lump Crabmeat and diced Shrimp Mixture in a Smoked Salmon Parcel, served with Apple Horseradish Sauce |
| Mushroom Strudel |
$9.50 |
Wild mushrooms and Gruyere Cheese, wrapped in Phyllo and served with Creme Fraiche and "Cabernet Syrup" |
| Insalata Tricolore |
$6.50 |
Avocado, Mozzarella and Tomato |
| German Cucumber Salad |
$5.50 |
Thinly sliced Cucumbers in a Sour Cream Dressing served on a Bed of Greens |
| Grilled Beetroot Salad |
$6.00 |
With Blue Cheese Crumbles and Roasted Walnut Vinaigrette |
| Caesar Salad |
$10.50 |
Prepared tableside |
| Melanzane Imbottite |
$16.50 |
Southern Italian Egg Plant stuffed with Rice, Onions, Mushrooms, Roasted peppers and Ricotta Cheese, served on a bed of pine Nuts, Currants and Sauteed Spinach |
| Wild Alaskan Sockeye Salmon |
$26.00 |
Served with fresh Pesto Sauce |
| Lobster Thermidor |
$35.00 |
Two Six Ounce Lobster Tails |
| Camberoni a la Monte Carlo |
$27.00 |
Sauteed Jumbo Shrimp with Pancetta, fresh Tomato, Garlic and Bell Peppers |
| Jumbo Lump Crabcake Silo |
$28.00 |
Served with Horseradish Remoulade |
| Flounder Whitehall |
$24.50 |
Flounder accompanied with Baby Shrimp on a bed of Spinach, surrounded by Piped Potatoes served with Marie Rose Sauce |
| Rack of Lamb |
$28.50 |
Rosemary Encrusted or Mint Glazed |
| Chicken Breast Asiago |
$18.50 |
Sauteed, served with Gnocci, and a Sage Brown Butter and Asiago Cream |
| Chicken Piccata |
$18.50 |
Chicken Scallopine with a Lemon, Caper and White Wine Sauce |
| Jaeger Schnitzel |
$25.00 |
Breaded and Sauteed Veal Escalope, served with a Mushroom Red Wine, Sauce |
| Saltimbocca alla Romana |
$26.00 |
Veal Scallopine with Prosciutto, Mozzarella and Sage |
| Vitello Piccata |
$25.00 |
Veal Scaloppine with a Lemon, Caper and White Wine Sauce |
| Beef Penne |
$16.95 |
Penne with thinly sliced Beef Tenderloin, tossed with Diced Roasted Roma Tomatoes and fresh Herbs |
| London Broil |
$16.95 |
Thinly Sliced Flank Steak, Pan Seared, served with a Mushroom Red Wine Sauce over Fettuccine |
| Tournedos Montanara |
$26.50 |
Medallions of Tenderloin of Beef with Wild Mushrooms and a Red Wine Sauce |
| Fillet Oscar a la Whitehall |
$35.00 |
Chargrilled, topped with Lump Crabmeat Savory Zabaglione |
| Chateaubriand |
$89.00 |
Marinated Tenderloin of Beef served with Bordelaise and Bearnaise Sauces, Mushrooms, and Tomatoes stuffed with Crabmeat and Potato du Jour (For Two) |
