Menu - Primavera

thin sliced filet mignon + arugula; extra virgin olive oil; lemon & shaved reggiano parmigiano cheese

rhode island little neck clams stuffed + bread crumbs & garlic

vegetable soup

mixed baby greens + sliced tomato & gorgonzola cheese

diced baby vegetables & baby greens + fresh mozzarella; roasted holland peppers & tomato

homemade potato dumplings + a classic veal bolognese sauce

linguine + white / red clam sauce

traditional cesare salad + shaved parmigiano

penne + shallots; fresh tomato + a touch of cream & a splash of vodka

baked clams; grilled shrimp; stuffed eggplant + ricotta cheese & mozzarella

pan seared over rissoto in a champagne sauce

fresh homemade pasta filled + duck; leaks & asparagus finished in a roasted pepper walnut sauce + a touch of grand marnier

rigatoni bologanese + a touch of cream; tomatoes & green peas

boneless breast of chicken + fresh tomato & melted mozzarella

spiral pasta + eggplant; fresh tomato; basil; olive oil & garlic topped + fresh mozzarella

homemade cheese ravioli in a light tomato sauce

boneless dark meat; garlic; white wine; lemon + cherry peppers

with grand marnier sauce

a hearty pasta & bean soup

pan fried fresh mozzarella served + light american marinara sauce

veal scaloppine topped + prosciutto; spinach & melted mozzarella in a shrimp sauce

fresh homemade pasta filled + spinach & riccota finished in a pink sauce

grilled jumbo shrimp + garlic; herbs & lemon served + risotto

grilled boneless breast of chicken topped vidalia onions; fresh diced tomato & basil; served on a bed of spinach

jumbo shrimp egg battered + white wine & lemon

jumbo shrimp pan fried served + fresh tomatoes topped + mozzarella

arugula; endive radicchio; beats & avocado + balsamic reduction dressing

jumbo shrimp in a spicy marinara sauce

with garlic; oil; gorgonzola & roasted peppers

jumbo shrimp cocktail

squid ink linguini + lobster meat; crab meat & shrimp in a cognac sauce + a touch of tomato

veal scaloppine dipped in egg butter; topped + crab meat; fontina cheese; asparagus tips in a pernod sauce + rissoto

veal scallopine + parmigano cheese crust + artichoke hearts in a lemon white wine sauce

veal scaloppine + porcini; shitake & portobello mushrooms in a cognac & light brown sauce

breast of chicken + roasted peppers; topped + fontima cheese & cognac in a light brown sauce on a bed of sauteed spinach

breast of chicken + hearts of artichoke; fontina cheese; crab meat; in pernod sauce + asparagus rissoto

roasted rack of lamb

pounded veal chop; pan fried topped + arugula; onions & cherry tomato

grilled double cut veal chop

choice os tomato & basil; bianco / fra diablo