CHEF'S SPECIALS
P R I M I
WILD MUSHROOM BISQUE SOUP
A RICH, VELVETY BISQUE OF WILD FOREST MUSHROOMS, FINISHED WITH A TOUCH OF CREAM AND FRESH HERBS
$12
BURRATA
HOMEMADE FRESH SOFT MOZZARELLA OVER MIXED GREENS, ROASTED PEPPERS, AND TOMATO, DRIZZLED WITH OLIVE OIL AND BALSAMIC, SEASONED WITH SALT, PEPPER AND OREGANO
$15
BABY STRING BEAN SALAD
STRING BEANS, BEETS, RED ONIONS, DICED TOMATOES AND AVOCADO, CRUMBLED BLUE CHEESE, LIGHT MUSTARD DRESSING
$16
BLUE POINT OYSTERS
BLUE POINT OYSTERS TOPPED WITH SMOKED SALMON AND PICKLED ONIONS, COCKTAIL SAUCE ON THE SIDE
$18
SMOKED SALMON CARCACCIO
FRESH SOFT-SHELL CRABS FRANCESE STYLE, SERVED OVER LINGUINI PASTA WITH SCALLIONS, DICED TOMATOES, CAPERS, WHITE WINE, LEMON, GARLIC, AND A TOUCH OF OLIVE OIL
$16
STUFFED BUTTERNUT SQUASH BLOSSOMS
FRESH BUTTERNUT SQUASH BLOSSOMS STUFFED WITH RICOTTA, APRICOTS, AND GOAT CHEESE, SERVED IN A MELTED GORGONZOLA CHEESE, PARMESAN ON THE SIDE
$16
SICILIAN ARANCINI BALLS
STUFFED WITH ITALIAN RISOTTO AND ANGUS GROUND MEAT, BREADED, SERVED WITH FRESH TOMATO SAUCE ON THE SIDE
$16
S E C O N D I
LOBSTER & CRAB MEAT RAVIOLI SCAMPI
FRESH HOMEMADE PASTA RAVIOLI STUFFED WITH LOBSTER AND CRAB MEAT, TOPPED WITH DICED FRESH ASPARAGUS, DICED SHRIMP, FRESH TOMATOES, AND SCAMPI SAUCE
$30
PAPPARDELLE LAMB RAGÙ
SLOW-COOKED LAMB RAGÙ, OVERNIGHT IN ITS OWN NATURAL JUICES, FRESH HERBS, OVER PAPPARDELLE PASTA, TOPPED WITH RICOTTA CHEESE
$26
POLLO TOSCANA
POUNDED CHICKEN BREAST, PAN FRIED, TOPPED WITH ESCAROLE, DICED ITALIAN SAUSAGE, WHITE CANNELLINI BEANS, HOT CHERRY PEPPERS, WHITE WINE GARLIC, A TOUCH OF LEMON JUICE
$32
VITELLO DI PALMA
POUNDED THIN VEAL SCALLOPINI, SAUTÉED WITH DICED HEART OF PALM, LIGHT CHERRY PEPPERS, FRESH DICED TOMATOES, AND DICED SHRIMP IN A LEMON WHITE WINE SAUCE
$34
NY STRIP STEAK ALLA VINO ROSSO
PAN ROASTED NY STRIP STEAK, 14 OZ, TOPPED WITH MELTED GORGONZOLA CHEESE, SERVED IN A RED WINE REDUCTION, GARNISHED WITH FRESH ASPARAGUS AND POTATO PURÉE
$48
WILD NORTH ATLANTIC HALIBUT PARMEGIANO ENCRUSTED
FRESH WILD HALIBUT PARMEGIANO ENCRUSTED, SERVED OVER POTATO PURÉE AND SEASONAL VEGETABLES, IN A WHITE WINE GARLIC LEMON SAUCE WITH A TOUCH OF CREAM AND FRESH HERBS
$45
SOFT SHELL CRAB FRANCESE
LIGHTLY FLOURED SOFT SHELL CRABS, FRANCESE STYLE, TOPPED WITH CAPERS AND FRESH TOMATOES, N A LEMON WHITE WINE SAUCE OVER LINGUINI PASTA
$40
WILD ALASKAN FLOUNDER PICATTA
TWO FRESH FILLETS OF FLOUNDER, PAN SEARED, TOPPED WITH CAPERS AND WILD CHERRY TOMATOES, SERVED OVER VEGETABLE RISOTTO IN A LEMON GARLIC WHITE WINE SAUCE
$40