SPECIALS September 17-19, 2021

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- Butternut Squash Ravioli

 Fresh pasta stuffed with whipped Butternut Squash, Mascarpone, and spice blend served in sage brown butter. 

- Veal Osso Bucco Ravioli

Fresh ravioli stuffed with Veal Shank seared and braised for 4 hours with Cabernet, carrots, celery, garlic and onion. 

- Lobster & Crab Cappellacci

Handmade pasta, Lobster Meat, Crab Meat, Mascarpone Cheese, Vodka marinara Cream Sauce.

- Shrimp Francese

7 to 8 Butterfly Shrimp lightly floured served over a bed of sautéed spinach. Light light lemon butter sauce. 

- Scallops & Asparagus 

4 U10 Sea Scallops, Lemon Butter Sauce, Steamed Asparagus. 

- Cioppino  

Cold water Lobster tail, Sea Scallops, Calamari, Shrimp, Clams, Mussels, Chilean Sea Bass, wine and tomato ragù and baby spinach. 

- Chilean Sea Bass

6 oz. Chilean Sea Bass Filet with light Lemon sauce, Capers, roasted Cherry Tomatoes over a bed of sautéed Spinach. 

- Braciole  

Flank Steak pounded and stuffed with seasoned Italian Breadcrumbs, toasted Pine Nuts, Dried Cranberries, Fontinella Cheese with meat sauce. 

- Veal Chop Siciliano

Veal chop, fresh Garlic, extra-virgin olive oil, White Wine, Italian seasoning, roasted Red Peppers and Vesuvio potatoes.

- Apricot Glazed Duck 

 Roasted 1/2 Duck (on the bone), French Apricot Glaze, Wild Rice 

- Soup: Tomato Bisque