Appetizers

Seafood Feuillete with Chardonnay

Escargot with Angel Hair Pasta

Hot Antipasto Shrimp Dijon

House Smoked Filet of Trout

Scallops Wrapped in Bacon

Soft Shell Crab Meuniere

Mozzarella Marinara

Arugula Salad
with Stone Fruit, Poppy Seed Dressing, Spiced Macadamia Nuts & Camembert Cheese

Caesar Salad


Entrees

Italian Feast
Scampi, Shrimp, Scallops and Mussels with Marinara Sauce over Linguine

Seafood Fettuccine
Sweet Red Bell Pepper Pasta tossed with Scallops, Shrimp, Mussels and Lobster Chardonnay Cream

Pasta Putanaise
Sweet Red Pepper Fettuccine with Shrimp and Cayenne Cream

Linguine with Clam Sauce and Scampi

Potato Gnocchi
with Sauteed Shrimp, Broccoli and Cream

Sweet Red Pepper Fettuccine
with Rabbit Sausage, Shiitake Mushrooms, Sundried Tomatoes, Herbs and Sweet Red Pepper Sauce

Egg Pappardelle Pasta
with Veal Bolognaise & Marinara Sauce, finished with Pecorino Romano

Spaghetti or Rigatoni with Meatballs or Sausage

Sauteed Medallions of Lobster with Rock Shrimp and Bay Scallops
over Pappardelle Pasta tossed with Red Onion, Peas and Tomato Aglio Olio

Pan Seared Chilean Sea Bass Putanesca
served with Peppers, Olives, Capers, Anchovy and Crushed Red Pepper finished with a Natural Tomato Reduction

Grouper in Potato Crust Sauteed in Extra Virgin Olive Oil
served with Lemon Garlic Butter

Pan Roasted Atlantic Salmon Served with Asparagus
and an Artichoke, Field Mushroom, Pearl Onion and Chardonnay Ragout

Scaloppini of Veal
with Shiitake Mushrooms and Madeira Cream Sauce

Scaloppini of Veal and Shrimp
Sauteed with Marinara Sauce over Linguine

Medallions of Veal
with Shiitake Mushrooms, Red Onion, Marsala Wine and Demi Glace

Medallions of Veal
with Sundried Tomatoes, Shiitake Mushrooms, Sweet Red Peppers, Sherry and Demi Glace

Horseradish Scented Veal Medallions Wrapped in Puff Pastry
with Wild Mushroom Ragout and Port Wine Pan Reduction

Medallions of Veal Rossini
with Shiitake Mushrooms and Foie Gras over Braised Spinach with Cabernet Wine, Thyme and Demi Glace

Grilled Long Bone Veal Chop
Sundried Tomatoes Shiitake Mushrooms, Basil, White Wine and Demi Glace

Long Bone Veal Chop Stuffed with Chevre and Melted Leeks
Pan Seared and Baked Sauced with Natural Jus, Shiitake Mushrooms and Fresh Sage

Long Bone Veal Chop- Pounded
Breaded & Baked topped with Tomato Coulis, Arugula and Balsamic Vinaigrette

Veal Steak- Breaded & Sauteed
topped with Lobster, Shrimp, Mushrooms and Poisson Sauce

Filet Mignon
Center Cut- Char-Grilled

Surf & Turf
Petite Filet of Char-Grilled Beef Tenderloin & an 8 oz South African Lobster Tail

Tenderloin of Beef with Lobster in Puff Pastry with Chardonnay Cream Sauce

Cold Smoked Filet Mignon- Char-Grilled
with Forest Mushrooms, Thyme, Cabernet Wine and Demi Glace

Filet of Beef au Poivre
sauce of Green Peppercorns, Cognac, Sherry and Demi Glace

Grilled Australian Lamb Rack
with Roasted Pearl Onions, Shiitake Mushrooms, Sweet Peas & Tomato Ragout


Entrees

In House Specialty Desserts