APPETIZERS

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SHELLFISH BISQUE 

Garnish with lobster, calamari, and crab meat.

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CRAB CAKE 

Crabmeat mixed with breadcrumbs, garlic, and scallions, drizzled with a trio of aiolis.

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OYSTER ROCKEFELLER

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

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ENTREES 

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PAGLIA E FIENO

Homemade green and white fettuccine, seared sea scallops, braised leeks, and tomato-cream sauce. 

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OSSOBUCCO CON RISOTTO 

Slowly braised beef shank served over parmesan risotto. 

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SURF N' TURF

Filet mignon topped with roasted garlic herb butter, lobster tail, melted butter on the side, and sauteed Brussels sprouts.

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BRANZINO AI FORNO 

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