Pesce & Pasta Italian Fusion Cusine

Whole Mediterranean sea bass roasted in sea salt crust with aromatic herbs.

Served with sliced avocado marinated tomato, alfalfa sprout, and chipotle mayo.

Homemade ravioli stuffed with porcini mushrooms in a creamy champagne sauce with black truffles.

Fresh chesapeake bay crab and shrimp risotto.

Soda.

A mixed mushroom of porcini oyster and portobello with a hint of cream.

Homemade and simmered with a touch of brandy.

Canelli beans with rosemary garlic tomato sauce.

Spianch and egg in a chicken broth

Thinly sliced filetto di manzo with roasted pinenuts, shaved parmesan cheese, and baby arugula.

Sauteed mussels in marinara sauce.

Served with sliced avocado marinated tomato, alfalfa sprout, and chipotle mayo.

Thinly sliced salmon with white truffle oil, lemon, capers, cornichons, and baby arugula.

Homemade burrata served zucchini grilled to perfection, prosciutto, asparagus, and red vine ripe tomatoes.

Light fried to golden brown.

With roasted red peppers, prosciutto, ricotta, and topped with munster cheese.

Marinated in chili sauce served with Kalamata red pepper dipping sauce.

Fresh and crisp hearts of romaine lettuce, with homemade garlic croutons, and white anchovies.

Organic baby field green and fresh tomato with balsamic dressing.

Beets, roasted walnuts, goat cheese over baby arugula with homemade beets, and extra virgin olive oil dressing.

Mixed green tossed with raspberry, goat cheese, and candied walnuts dressed in toasted walnut raspberry vinagrette

Fresh baby arugula salad with shaved parmesan cheese.

Fresh mozzarella, red vine ripe tomatoes with aged balsamic vinegar, and extra virgin olive oil.

Marinated cold octopus with lemon, vinegar, extra olive oil, peppers, onions, and fresh herbs in a green banana edible basket.

Zaffron infused risotto with asparagus and green peas.

Fresh chesapeake bay crab and shrimp risotto.

Parmesan crusted lamb chop serve with rosemary potatoes with garlic rosemary demi glaze.

Grilled eight ounce tenderloin marinated. Served with grilled asparagus and parmesan risotto.

Juicy center cut pork loin. Served with sweet potatoes puree, sauteed with green beans, and garlic with an apple balsamic reduction.

Thirty day aged rib eye grilled. Served with fried onions and mixed mushroom demi sauce with a garlic roasted mashed potatoes.

Veal sauteed in lemon butter and white wine served with vegetables.

Lightly breaded veal topped with arugula marinated tomatoes with aged balsamic.

Chicken breast sauteed with lemon and white wine topped with touch of lemon zest. Served with side of vegetable.

Chicken breast in marsala wine and mushrooms. Served with broccoli.

Veal sauteed with marsala wine and mushrooms. Served with broccoli.

Tender veal cutlet with tomato sauce, parmesan cheese, and melted mozzarella. Served with spaghetti.

Chicken breast pounded, lightly breaded with parmesan, and mozzarella cheese cooked to perfection. Served with spaghetti.

Italian sausage, bite size chicken, Kalamata olives pepperoncini peppers, mushrooms sauteed with garlic, white wine, and hint of red wine vinegar. Served with linguine.

Filet of red snapper with steamed vegetables.

Filet of salmon in white wine and lemon butter. Served over risotto champagne.

Whole pan. Served with lemon butter sauce.

Filet of mahi sauteed in san marzano tomato sauce with roasted red peppers and capers. Served over rosemary potatoes.

Whole Mediterranean sea bass roasted in sea salt crust with aromatic herbs.

Shrimp, clams, and scallops sauteed in an spicy marinara sauce. Served with linguine.

Thin spaghetti with traditional meat sauce.

Linguine with shrimps, asparagus, garlic, fresh tomato in garlic, and olive oil sauce.

Perfectly cooked linguine with baby clams, garlic, chili, and white wine sauce.

Homemade ravioli stuffed with porcini mushrooms in a creamy champagne sauce with black truffles.

Lobster ravioli. Served with sage garlic sauce.

In creamy panna rosa sauce and premium Italian sausage.

Spagheti with chopped pancetta, fresh pecorino romani cheese with homemade tomato sauce.

Penne pasta with Kalamata olives, fresh tomatoes, capers, and anchovies cooked in olive oil and tomato sauce.

Homemade ravioli stuffed with spinach and fine herbs with signature pink sauce.

Black and white linguine toasted with clamp, shrimps, bay scallops, and lump crab meat with a pink sauce.

Thinly sliced filetto di manzo with roasted pinenuts, parmesan cheese and baby arugula.

Served with sliced avocado marinated tomato, alfalfa sprout and chipotle mayo.

Sautéed mussels in marinara sauce.

Thinly sliced salmon with white truffle oil, lemon, capers, cornichons and baby arugula.

Light fried to golden brown served with spicy or regular tomato sauce.

Marinated in chili sauce served with kalamata red pepper dipping sauce.

A mixed mushroom of porcini oyster and Portobello with a hint of cream.

Homemade and simmered with a touch of brandy.

Canelli beans with rosemary garlic tomato sauce.

Spinach and egg in a chicken broth.

Fresh and crisp hearts of romaine lettuce, homemade garlic croutons & white anchovies.

Organic baby field green, fresh tomato with balsamic dressing.

Beets, roasted walnuts, goat cheese over baby arugula with our homemade beets and extra virgin olive oil dressing.

Mixed green tossed with raspberry, goat cheese and candied walnuts dressed in toasted walnut raspberry vinaigrette.

Fresh baby arugula salad with shaved parmesan cheese.

Fresh mozzarella and red vine ripe tomatoes with aged balsamic vinegar and extra virgin olive oil.

Marinated cold octopus with lemon, vinegar, extra olive oil, peppers, onions and fresh herbs in a green banana edible basket.

Thin spaghetti with our traditional meat sauce.

Linguine with shrimps, asparagus, garlic and fresh tomato in garlic and olive oil sauce.

Perfectly cooked linguine with baby clams, garlic, chilli and white wine sauce.

In creamy panna rosa sauce and our premium Italian sausage.

Spaghetti with chopped pancetta, fresh pecorino romano cheese with our homemade tomato sauce.

Penne pasta with kalamata olives, fresh tomatoes, capers and anchovies cooked in olive oil and tomato sauce.

Thinly sliced salmon with white truffle oil, lemon, capers, cornichons and baby arugula.

Homemade burrata served zucchini grilled, prosciutto, asparagus & red vine tomatoes.

Sautéed mussels in marinara sauce.

With roasted red peppers, prosciutto, ricotta and topped with munster cheese.

Marinated in chili sauce served with kalamata red pepper dipping sauce.

Thinly sliced filetto di manzo with roasted pinenuts, parmesan cheese and baby arugula.

Light fried to golden brown served with spicy or regular tomato sauce.

Served with sliced avocado marinated tomato, alfalfa sprout and chipotle mayo.

Baked with a hint of cream and topped with parmesan cheese.

A mixed mushroom of porcini oyster and Portobello with a hint of cream.

Homemade and simmered with a touch of brandy.

Canelli beans with rosemary garlic tomato sauce.

Spinach and egg in a chicken broth.

Fresh and crisp hearts of romaine lettuce, homemade garlic croutons & white anchovies.

Organic baby field green, fresh tomato with balsamic dressing.

Beets, roasted walnuts, goat cheese over baby arugula with our homemade beets and extra virgin olive oil dressing.

Mixed green tossed with raspberry, goat cheese and candied walnuts dressed in toasted walnut raspberry vinaigrette.

Fresh baby arugula salad with shaved parmesan cheese.

Fresh mozzarella and red vine ripe tomatoes with aged balsamic vinegar and extra virgin olive oil.

Marinated cold octopus with lemon, vinegar, extra olive oil, peppers, onions and fresh herbs in a green banana edible basket.

Zaffron infused risotto with asparagus & green peas.

Fresh chesapeake bay crab and shrimp risotto.

Thin spaghetti with our traditional meat sauce.

Linguine with shrimps, asparagus, garlic and fresh tomato in garlic and olive oil sauce.

Perfectly cooked linguine with baby clams, garlic, chilli and white wine sauce.

Lobster ravioli served with sage garlic sauce.

Black and white linguini tossed with clams, shrimps, bay scallops, lump crab meat with a pink sauce.

In creamy panna rosa sauce and our premium Italian sausage.

Spaghetti with chopped pancetta, fresh pecorino romano cheese with our homemade tomato sauce.

Penne pasta with kalamata olives, fresh tomatoes, capers and anchovies cooked in olive oil and tomato sauce.

Homemade ravioli stuffed with spinach and fine herbs with our signature pink sauce.

Grilled 8 ounce tenderloin marinated served with grilled asparagus and parmesan risotto.

Grilled to perfection served with garlic sage potatoes.

Half roasted duck served with homemade pappardelle, roasted peppers wild mushroom demi glaze.

30 day aged rib eye grilled and served with fried onions, mixed mushroom demi sauce with a garlic roasted mashed potatoes.

Veal sautéed in lemon butter and white wine served with vegetables.

Lightly breaded veal topped with arugula marinated tomatoes with aged balsamic.

Veal sautéed with marsala wine and mushrooms served with broccoli.

Chicken breast pounded and lightly breaded with parmesan and mozzarella cheese cooked to perfection served with spaghetti.

Chicken breast sautéed with lemon, white wine topped with touch of lemon zest served with side of vegetable.

Chicken breast in marsala wine and mushrooms served with broccoli.

Tender veal cutlet with tomato sauce, parmesan cheese, melted mozzarella served with spaghetti.

Italian sausage, bite size chicken, kalamata olives pepperoncini peppers, mushrooms sautéed with garlic, white wine, hint of red wine vinegar, served with linguine.

Pasta with Clamps on a White Wine Sauce

Filet of red snapper prepared with your choice of two different style; livornese or francese with steamed vegetables.

Whole Mediterranean sea bass roasted in sea salt crust with aromatic herbs.

Filet of mahi sautéed in San Marzano tomato sauce with red peppers served over potatoes.