CHEF'S SPECIALS

HOMEMADE FRESH SOFT MOZZARELLA, OVER MIXED GREENS, ROASTED PEPPERS, TOMATO, OLIVE OIL, BALSAMIC, TOUCH OF SALT, PEPPER, OREGANO

STRING BEANS, BEETS, RED ONIONS, DICED TOMATOES, DICED AVOCADO, CRUMBLED BLUE CHEESE, LIGHT MUSTARD DRESSING

BLUE POINT OYSTERS, SMOKED SALMON ON TOP, PICKLED ONIONS, COCKTAIL SAUCE ON THE SIDE

LARGE WEDGE OF CRISP ICEBERG LETTUCE TOPPED WITH BLUE CHEESE DRESSING, BACON CRUMBLES, CHOPPED FRESH TOMATOES, RED ONIONS

FRESH SQUASH BLOSSOMS STUFFED WITH RICOTTA, PARMEGIANO AND PECORINO ROMANO CHEESE, SERVED WITH A MELTED GORGONZOLA SAUCE ON THE SIDE

FRIED BURRATA OVER BABY GREENS IN A ROMESCO LIGHT SPICY SAUCE

SILVER DOLLAR MUSHROOMS, STUFFED WITH CRAB MEAT AND VEGGIES, MELTED MOZZARELLA CHEESE ON TOP, BRANDY PINK SAUCE

FRESH HOMEMADE TROFIE PASTA, SAUTEED WITH SHRIMP, ONIONS, BACON, FRESH TOMATOES, GARDEN SWEET PEAS, GARLIC, WHITE WINE OLIVE OIL, FRESH HERBS

FRESH HOMEMADE RAVIOLI PASTA STUFFED WITH FILET MIGNON MEAT, FRESH TOMATO AND BASIL SAUCE, TOPPED WITH BAKED PARMEGIANO AU GRATIN

POUNDED CHICKEN BREAST, TOPPED WITH CRAB MEAT, BACON, MELTED MOZZARELLA CHEESE IN A BRANDY PINK SAUCE

POUNDED THIN VEAL SCALLOPINI, SAUTEED WITH MIXED WILD MUSHROOMS IN A MARSALA WINE DEMI GLAZE SAUCE, TOUCH OF TRUFFLE OIL

BONE IN RIBS, BRAISED, MARINATED OVER NIGHT IN NATURAL JUICES, FRESH HERBS, SERVED OVER RISOTTO DE PARMEGIANO

LIGHTLY FLOURED SOFT SHELL CRAB, TOPPED WITH TWO JUMBO SHRIMP, OVER LINGUINI PASTA SERVED IN A FRA DIAVOLO SAUCE, FRESH BASIL, TOUCH OF OLIVE OIL

WILD CHILEAN SEA BASS TOPPED WITH A PISTACHIO CRUST, OVER HOMEMADE GONDOLA RAVIOLI, SERVED IN A WHITE WINE GARLIC LEMON SAUCE, A TOUCH OF CREAM, TOUCH OF EVOO

FRESH FILET OF FLOUNDER FRANCESE STYLE, TOPPED WITH CAPERS, FRESH TOMATOES, SCALLIONS, WHITE WINE GARLIC LEMON SAUCE, OVER LINGUINI PASTA