Dinner Menu

APPETIZERS

 

Tuna Carpaccio with Lemon Ginger Sauce, Arugula, Caperberries and Celery

19-

 

Grilled Kabocha and Hawaiian Shrimp with Sherry Vinaigrette

18-

 

Tiger Shrimp Stuffed with Lump Crab Wrapped in Kataifi (Angel Hair Pastry Dough) with Trio Caviar Sauce

19-

Scallop Wrapped with Prosciutto and Creamy Risotto

17-

 

Oyster Beignets with Mustard Aioli

17-

 

Mozzarella Fritto with Arrabiata

15-

Pan Baked Asparagus with Parmigiano
14-


Asparagus Pizza with Bresaola
16-

SALADS

 

Mixed Greens with Corn, Hearts of Palm and Cherry Tomatoes in Basil Vinaigrette

12-

 

Insalata di Prosciutto Crudo with Watercress and Arugula, Golden Raisins, Pears and Apple Cider Vinaigrette

14-

 

Crab and Pasta Chip Napoleon with Creamy Basil Avocado Sauce
19-

 

Iceberg Wedge with Apple-Wood Smoked Bacon, Red Onion and Creamy Gorgonzola Vinaigrette

14-

Jumbo Grilled and Marinated Artichoke with Herb Aioli

14-

 

Caesar Salad with Parmesan Crisp and Garlic Puff

12-


Cannellini Bean Salad with Smoked Trout, Frisee and Citrus-Herb Vinaigrette
16-

 

SOUP

Soup of the Day
12-

PASTAS

 

Penne with Scampi, Edamame and Light Tomato Sauce

23-

 

Fettuccine with Filet Mignon Traditional Bolognese Sauce

22-

 

Risotto with Winter Crab, Garlic Chive and Butternut Squash Sauce
23-

Gnocchi of The Day (Chef's Choice)

21-

 

Capellini with Little Neck Clams, Arugula, Garlic and Olive Oil

23-

 

Smoked Chicken Ravioli with Asparagus in a Pink Sauce

22-

 

Rigatoni with Tomato Ragout, Peas and Lentils

20-

 

Lobster Linguine with Tomatoes in Parsley Garlic Sauce

28-

 

ENTREES

 

Veal Chop Wrapped with Smoked Apple-Wood Bacon, Sauteed Potato, Bietola and Black Pepper Vermouth Sauce

40-

 

Pan Seared Atlantic Bass with Crispy Potato Tart and Haricot Vert and Light Lobster Sauce

37-

 

Grilled Chicken with Fettuccine Vegetables, Mashed Potatoes and Lemon-Green Pepper Sauce

29-

 

Muscovy Duck with Orange Gremolata, Swiss Chard and Potato Pancake
36-

Grilled Lamb Chops with Mini Pillows and Rosemary Mirin Sauce
38-


Grilled Jumbo Diver Scallops with Asparagus, Mashed Corn and Creamy Ponzu
38-

Filet Mignon with Pomme Frites and Port Reduction
40-

Grilled Dover Sole with Seasonal Vegetables, Roasted Potatoes and Lemon Herb Sauce
42-

 

Sesame and Pepper Crusted Tuna with Arugula, Baby Radish, Crispy Kataifi and Ginger-Garlic Sauce
38-

Mixed Grilled Fish (Please Ask Your Server for Daily Special)
M.P.

 

CHEF’S “FIVE COURSE TASTING MENU”
2 PERSON MINIMUM
$95 PER PERSON

Chef Suzay Cha