This special menu will be offered February 14th, 2025.
In addition a holiday lunch menu will be served 11:30-2:30pm.
Polpette di Granchio | 26
Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.
Fritto di Calamari e Gamberetti | 23
Deep-fried baby calamari and rock shrimp with marinara.
Cocktail di Gamberi | 26
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce.
Capesante ai Porcini | 27
Pan-seared diver scallops topped with fresh chopped tomatoes and porcini mushrooms, finished in a white wine truffle sauce atop crispy polenta.
Insalata di Cesare | 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, | 6
The Wedge | 20
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata Passione | 22
Spinach tossed in a passion fruit vinaigrette with strawberries, avocado, red onion, bacon, herb croutons and feta cheese.
Penne Vodka con Porcini e Gamberoni | 39
Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.
Pappardelle con Funghi e Capesante | 41
Wide ribbon pasta with porcini, Shiitake, Portobello, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Cappellacci di Zucca | 36
Homemade hat shaped pasta filled with butternut squash, walnuts, Ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.
Spaghetti Portofino | 49
Calamari, rock shrimp, mussels, Manilla clams, a diver scallop and a jumbo prawn sautéed with Mediterranean pesto.
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal and pork, slow simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
Cioppino | 66
Fresh seasonal mussels, Manila clams, Jumbo prawns, calamari, fresh fish, Diver scallop, sautéed with roasted garlic in a zesty tomato sauce. Add pasta | 5
Capesante ai Pomodorini Secchi | 61
Pan-seared Diver scallops sautéed with red onion, pancetta, cherry and sundried tomatoes, cream and a touch of Cajun seasoning. Served atop risotto cakes and sweet corn relish.
Salmone del Giorno | 52
Teriyaki glazed King salmon over forbidden black rice with furikake, garlic broccolini and bay shrimp.
Pesce del Giorno | 68
Miso glazed Chilean Sea Bass served over Organic “Forbidden” rice with scallions. Finished with charred garlic broccoli, bay shrimp and a white wine Thai chili sauce, over "Forbidden" rice with a scallions. Finished with charred broccoli, bay shrimp and a white wine Thai chili sauce.\
Brasato di Carne | 70
Beef short rib with coffee and brown sugar rub, braised in a red wine demi-glace. Served over porcini and truffle cream risotto finished with onion relish and gorgonzola
*Served with seasonal vegetables and your choice
of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
*Add Lobster Tail | MP
Add Creamy Gorgonzola, Peppercorn or Mushroom cognac sauce | 7
*Prime NY Strip 16 oz | MP
*Prime Filet Mignon 8 oz | MP
*Choice Filet Mignon 10 oz | MP
*Prime Rib-Eye 20 oz | MP
*Choice Rib-Eye 20 oz | MP
Ask your server for today's selection.