HOT APPETIZERS  

ZUPPA DEL GIORNO 7
soup of the day

LOBSTER BISQUE 12
heavenly, rich and creamy

OYSTERS FLORENTINE 19
stuffed with fresh spinach, jumbo lump crabmeat,
topped with cheese sauce

HOMEMADE MEATBALLS 17
two pan fried meatballs accompanied with roasted red
and hot peppers, topped with marinara,
shaved reggiano and ricotta cheese

BAKED CLAMS AL FORNO 18
clams stuffed with jumbo lump crabmeat, bacon,
peppers, onion and garlic

MUSSELS 18
(red or white)

FRIED CALAMARI 18
with spicy peppers and marinara

SAUTEED CALAMARI FRA DIAVOLO 18

BROCCOLI RABE AND
ITALIAN SAUSAGE 17
garlic and oil

EGGPLANT ROLLANTINI 15
eggplant stuffed with ricotta and mozzarella cheese
and topped with marinara

5 CHEESE GNOCCHI small 16 large 25
 

PAN SEARED SCALLOPS OVER SPINACH 18

   
COLD APPETIZERS
 

AHI TUNA SASHIMI 17
peppercorn crusted and pan seared rare, chilled
and sliced with soy sauce, wasabi and pickled ginger,
served with asian slaw

TUNA OR CRAB TOWER 19
fresh avocado, cilantro, diced tomatoes, onions,
scallions and lime juice with choice of
jumbo lump crabmeat or seared ahi tuna

CLAMS ON THE HALF SHELL 14
local clams served over cracked ice

OYSTERS ON THE HALF SHELL 16
Long Island blue points, served over cracked ice

   
SALADS
 

NAPA VALLEY WALNUT SALAD 15
dried cranberries, fresh apples, maytag bleu cheese,
walnuts, tomatoes concasse’ and mixed field greens
tossed with prickly pear vinaigrette

WEDGE SALAD 9
hearts of iceberg lettuce topped with bleu cheese
dressing, crumbled danish bleu and bacon


CAESAR CLASSICO NUOVO  small 9 large 12
hearts of romaine, shaved reggiano, classico dressing

ANTIPASTO FREDDI 22
imported di parma prosciutto, aged provolone,
imported buffalo mozzarella, red roasted peppers,
marinated artichoke and gaetta olives,
drizzled with virgin olive oil

   
ENTREÉS
 

All entrees come with house salad $8.00 SHARING CHARGE

CHICKEN ROBERTO 34
boneless breast of chicken stuffed with jumbo
lump crabmeat and topped with artichokes and
red peppers “franchaise style”, served with mixed
vegetable medley and red bliss potatoes

CHICKEN SALTIMBUCA 26
chicken layered with parma prosciutto,
fresh mozzarella cheese, sage in a demi glace,
served with a side of rigatoni

ORGANIC FREE RANGE
CHICKEN BREAST 28
grilled on a soft parmesan polenta,
touch of demi glace, grilled asparagus

VEAL VENTURA 32
sautéed with center cut medallions, jumbo shrimp, fresh spinach and capers in a lemon, white wine and butter sauce, accompanied with a side of rigatoni.

VEAL MARSALA 28
center cut medallions of veal,
sautéed with masala wine and mushrooms,
served with a side of rigatoni

VEAL PARMIGIANA 26
center cut medallions of veal breaded & topped
with cheese and marinara with a side of cappellini

 

   
HOUSE SPECIALTIES
 

BABY RACK OF LAMB 37
slow roasted to perfection, served with Yukon gold
mashed potatoes and vegetable medley

CERTIFIED BLACK ANGUS FILET MIGNON
7oz. 36   -   10oz. 48

center cut filet mignon, served with red roasted
potatoes and vegetable medley

OLD BUTCHER STYLE NEW YORK STRIP
“Certified Black Angus”
9oz. 34    -   12 oz. 45
center cut grilled or Pittsburg, served with red
roasted potatoes and vegetable medley

 

   
SEAFOOD
 

SESAME CRUSTED SALMON 27
served on a bed of baby greens with a citrus
ginger dressing and red bliss potatoes

JUMBO LUMP CRABCAKES 38
baked jumbo lump crab cakes on a rich lobster sauce
with roasted red bliss potatoes and vegetable medley

SALMON OSCAR 36
poached and topped with jumbo lump crabmeat,
fresh asparagus and hollandaise sauce with yukon
gold mashed potatoes

FRESH CATCH OF THE DAY
market price

SOUTH AFRICAN COLD WATER LOBSTER TAIL
market price
(8 oz.) with drawn butter, vegetable medley
and roasted potatoes

AHI TUNA SASHIMI 30
peppercorn crusted and pan seared rare,
chilled and sliced with soy sauce,
wasabi and pickled ginger, served with asian slaw

   
PASTA
 

FLOUNDER FRANCHAISE
E GRANCHIO 37
sautéed in egg batter, topped with jumbo lump
crabmeat and served in white wine lemon sauce
with same sauce over a side of cappellini pasta

JUMBO SHRIMP AURORA 29
jumbo shrimp sautéed with crimini mushroom,
sundried tomato, basil and shallots, flamed in vodka,
then simmered in marinara and finished with a touch of cream, served over penne pasta

SHRIMP PARMIGIANA 27
breaded shrimp topped with cheese
and marinara, choice of pasta

LINGUINI AND JUMBO
LUMP CRABMEAT 38
(red or white)

CIOPPINO 36
sautéed shrimp, scallops, calamari, clams,
mussels, fire roasted tomato and garlic
in a spicy clam broth over pasta

PAPPARDELLE BOLOGNESE 26
Homemade pasta ribbons in traditional meat sauce

GLUTEN & DAIRY FREE PASTA
OR WHOLE WHEAT FETTUCCINE
AVAILABLE
additional charge 6