APPETIZERS

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SHELLFISH BISQUE

Shellfish soup, topped with calamari                                and crabmeat crostini.

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CARPACCIO DI POLPO

Thinly sliced pouched octopus, topped with julienned hearts of palm, celery, bell peppers, cucumbers and drizzled with lemon dressing.

 

​OYSTER ROCKEFELLER

Wood oven-baked oysters topped with creamy spinach, bacon, and seasoned breadcrumbs.

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ENTREES 

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RAVIOLI CON ARAGOSTA E ZAFFERANO

Lobster and crab stuffed home made ravioli,                  tossed with lobster saffron cream sauce.

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RISOTTO CON CAPESANTE 

Aged organic Carnaroli rice simmered                            in shellfish  broth,                                                            seared sea scallops, cherry tomatoes and marjoram.

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STINCO DI AGNELLO 

Slowly braised lamb shank served over mashed potato and red wine reduction.

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BRANZINO AI FORNO 

Wood oven-roasted Mediterranean Seabass filet,      served with asparagus, mashed potato                          and lemon butter capers sauce.