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Asparagus with Parmesan
Organic mixed greens and sliced d’Anjou pears topped with toasted walnuts and gorgonzola cheese in a ginger lemon dressing
14 Oz. orime boneless ribeye steak served with asparagus and garlic mashed potato
Cupid's Cocktail | Tito's vodka, fresh lemon juice, fresh blackberry puree
14 Oz. bone-in filet mignon tossed with creamy gorgonzola sauce served with asparagus and roasted potatoes
Sauteed broccoli with garlic
Bruschetta with chopped tomatoes, feta cheese and basil
Angel hair pasta with chopped tomatoes, garlic, and fresh basil
Fresh mozzarella cheese served with heirloom tomatoes and basil
Fresh heirloom tomatoes, Italian basil & fresh Mozzarella cheese stacked& drizzled with evoo & balsamic glaze
Sautéed baby carrots and green beans
Thinly sliced raw filet mignon topped with capers and shaved Parmesan cheese, served on a bed of micro arugula
Swordfish, ahi tuna, and wild salmon with lemon dressing, capers, and shaved Parmesan cheese
Hand made ricotta cheese Dumplings with diced chicken and sundried tomato in a pink brandy sauce
Romaine lettuce hearts, croutons, and shaved Parmesan cheese tossed in our famous traditional Caesar dressing
Grilled local fresh halibut with garlic, mustard, and leeks flamed over champagne. Served with garlic mashed potato and seasonal vegetables
Served with French fries
Chillean Seabass grilled and finished with chopped tomatoes, green onions, capers, and lemon in a white wine sauce. Served with garlic mashed potato, green beans and roasted carrots
Mediterranean Seafood stew with shrimp, scallops, mussels, Manila clams, swordfish, Ahi tuna, and salmon in a vegetable broth with a hint of Marinara sauce
Chilled organic romaine lettuce hearts, homemade herb croutons & shaved Parmesan tossed in our famous traditional Caesar dressing
Linguini pasta with jumbo lump crab meat, garlic, and diced tomatoes in our homemade Marinara sauce
Organic mixed greens, goat cheese, caramelized walnuts, sundried tomatoes in balsamic dressing
Organic mixed greens with carrots, fennel, leeks, and tomatoes in a raspberry red wine vinaigrette
Fettuccine pasta, grilled chicken, classic Alfredo sauce
8oz Filet Mignon topped with a creamy gorgonzola sauce. Served with grilled asparagus and roasted fingerling potatoes | Upgrade to 14oz Bone-In Filet Mignon
8 Oz. filet mignon in a tricolor peppercorn sauce served with sautéed spinach
8 oz. Filet mignon in a Porcini mushroom sauce served with seasonal vegetables
Fried crispy calamari, and vegetables served with spicy red sauce
Jumbo shrimp and scallops grilled and topped with lemon juice and fresh herbs
Large black tiger shrimp with provolone cheese and pancetta, topped with a garlic herb cream sauce
Potato Dumplings sautéed in a gorgonzola cream sauce
Imported Italian meat and cheese board served with an assortment of Italian olives, fig jam, and mixed nuts
Fresh octopus, cherry tomatoes, celery, capers, and Italian parsley in a citrus dressing over a bed of romaine lettuce
New Zealand lamb chops grilled to perfection and served with a fresh rosemary brown sauce
Authentic Northern Italian lasagna with meat ragout and bechamel sauce
Linguini pasta with garlic, Manila clams, crushed chili, in a white wine sauce
Maine lobster tail, scallops, and shrimp tossed with fettuccine pasta in our homemade Sicilian pesto sauce made with pistachio nuts
Maine Lobster Tail, scallops, and shrimp tossed with fettuccine pasta in our creamy homemade vodka sauce
Homemade lobster ravioli with saffron creamy sauce
Rolled grilled eggplant filled with mozzarella, Marinara sauce and basil
Traditional Italian mixed vegetable soup
Combination of Italian cold cuts, gourmet cheeses and marinated vegetables
An assortment of fresh grilled fish, mussels, and clams served over a bed of linguini pasta in a slightly spicy Marinara sauce
Heirloom tomatoes, Italian basil, and fresh burrata mozzarella cheese topped with parma prosciutto and a touch of evoo, salt and pepper
30 Oz. prime long bone-in ribeye grilled to perfection topped with sage infused butter
Veal shank braised with chopped vegetables in a red wine sauce and served over saffron risotto
Large ribbon pasta with jumbo shrimp and dungeness crab meat in a pink vodka sauce
Tuscan style white bean soup with pasta
Roasted rosemary potatoes
Penne with leeks, asparagus diced salmon in a pink vodka sauce
Organic chicken breast cutlets topped with fresh mozzarella and Marinara sauce
Broiled chicken breast stuffed with mozzarella, ricotta and fresh spinach, rolled in prosciutto. Served over mashed potatoes and topped with a creamy mushroom sauce
Roasted garlic mashed potatoes
Ricotta cheese and spinach ravioli with Marinara sauce
Rigatoni sautéed with green onions and mushrooms in a Marinara sauce topped with sliced filet mignon
Canaroli rice with shrimp, scallops, mussels, Manila clams, swordfish, ahi tuna and salmon in a red sauce
Canaroli rice with shrimp, scallops, mussels, Manila clams, swordfish, Ahi tuna and salmon in a red sauce
Grilled red Wild King Salmon topped with capers and shallots in a brandy worcestershire sauce and served with seasonal vegetables
Veal cutlets baked in Marinara sauce topped with fresh mozzarella and Parmesan cheese
Veal cutlets sauteed in a lemon caper sauce
Chillean seabass grilled and finished with chopped tomatoes, green onions, capers, and lemon in a white wine sauce. Served with garlic mashed potato and seasonal vegetables
Spaghetti with homemade meatballs in Marinara sauce
Spaghetti with Italian bacon, eggs and Parmesan
Fresh gluten and egg free spaghetti with walnuts, green onions, and chili flakes
Homemade meatballs in Marinara sauce
Fresh gluten and egg free spaghetti with sauteed julienne vegetables, garlic and micro arugula
Organic baby spinach with sliced mushrooms and crispy parma prosciutto in balsamic dressing
Fresh spinach sauteed with garlic
Grilled sliced filet mignon on a bed of organic baby arugula, chopped tomatoes, and shaved Parmesan cheese in a balsamic reduction sauce
Fresh fettuccini pasta with meat ragout and wild mixed mushrooms
Freshly hand cut fries drizzled in truffle oil
Grilled and topped with porcini mushrooms and truffle oil in a brandy beef stalk reduction
Sauteed black mussels and Manila clams with garlic, white wine and fresh chopped tomatoes
