Served with garlic, oregano, parsley, spices, bread crumbs & olive oil.

Imported snails with fresh garlic and herbs.

Fresh lemon and marinara sauce.

Served with a tomato basil sauce.

Asian coleslaw and sweet chili aioli.

Capers, red onion, and mustard aioli.

Chilled shrimp with traditional sauce.

Served with crisp onion and wasabi vinaigrette.

Shaved parmesan, capers, and mustard aioli.

Herb croutons and aged Parmigiano cheese.

Candied pecans, goat cheese, sherry vinaigrette.

Tomato, buffalo mozzarella, capers, basil, extra virgin olive oil, balsamic vinaigrette.

Iceberg lettuce with blue cheese dressing.

Served with goat cheese crostini, balsamic vinaigrette.

Candied walnuts & goat cheese, white balsamic & olive oil.

Served over house made tagliatelle pasta.

Black & white lobster ravioli with a sherry cream sauce & sauteed shrimp.

Penne pasta with sausage, cream & tomato sauce.

Served with shrimp, scallops & garlic wine sauce.

Sauce of fresh Roma tomatoes, garlic, basil and a touch of marinara sauce.

Ziti pasta, diced chicken, mushroom, onions, sun dried tomatoes and light pesto cream sauce.

Whole grain pasta, portobello mushroom, tomato, garlic, spinach & eggplant.

Sauteed chicken, shrimp, Italian sausage, vegetables, chili flakes, extra virgin olive oil & roasted garlic.

With whole wheat spaghetti & marinara sauce.

Pan seared and served with asparagus, roasted tomato, citrus butter sauce.

Lemon beurre blanc sauce.

Over polenta with roasted garlic cream sauce.

Sauteed chicken breast, roasted red & yellow peppers, tomato confit, pearl onions, sweet garlic, capers, and olives.

Sauteed spinach, cheese tortellini, tomato caper beurre blanc.

Jumbo shrimp, little neck clams, scallops, and fish in a tomato garlic broth.

Shiitake mushrooms, baby bok choy, sweet soy glaze.

Served with linguini marinara.

Sauteed veal scallopini, crab merus meat, asparagus, and bearnaise sauce.

Sauteed pork tenderloin with the blueberry port concoction.

With apricot reduction sauce.

Boneless chicken breast with portobello, shiitake & button mushroom sauce.

Breaded eggplant, mozzarella cheese, spinach & marinara sauce.

Served with lemon, butter, white wine & capers.

Served with creamy garlic sauce.

Over polenta cake and spinach with fig marsala reduction.

Crusted with may tag blue cheese, herb jus lie.

Rib eye beef with black peppercorn sauce.

Australian lobster tail & grilled filet mignon.

Roasted garlic bordelaise sauce.