CHEF'S SPECIALS

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

STRING BEANS, BEATS, 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

BED OF BABY ARUGULA TOPPED WITH DICED SHRIMP, AVOCADO, RED ONIONS, TOMATOES, IN A LIME AND EXTRA VIRGIN OLIVE OIL VINAIGRETTE DRESSING

STUFFED LONG HOTS WITH FRESH SAUSAGE, TOPPED WITH MELTED MOZZARELLA CHEESE, SERVED IN A PLUM TOMATO SAUCE

ITALIAN RISOTTO STUFFED WITH FOUR CHEESES, TOPPED WITH MELTED GORGONZOLA SAUCE

SERVED OVER MIXED GREENS, CHIPOTLE AIOLI ON THE SIDE

RAVIOLI PASTA STUFFED WITH VEAL AND FILET MIGNON, SAUTÉED IN A LIGHT CHERRY WINE REDUCTION WITH PANCETTA, LEEKS, FRESH TOMATO, TOUCH OF CREAM

FRESH HOMEMADE STUFFED RIGATONI GARNISHED WITH SHRIMP, MUSHROOMS, BACON, GARDEN PEAS, SERVED IN A BRANDY PINK SAUCE

POUNDED CHICKEN TENDERLOINS TOPPED WITH PROSCIUTTO, EGGPLANT, FRESH MOZZARELLA, IN A MARSALA WINE DEMI GLAZE SAUCE, FRESH SAGE

SLICED VEAL, POUNDED THIN, TOPPED WITH IMPORTED GOUDA CHEESE, SUN DRIED TOMATOES, TWO JUMBO SHRIMP, IN A LIGHT PESTO CREAM SAUCE

PAN ROASTED RACK OF LAMB AND FILET MIGNON OVER WILD MUSHROOM RISOTTO, SERVED IN A BRANDY COGNAC CREAM SAUCE

BAKED STUFFED FRESH HALIBUT WITH CRAB MEAT, ASPARAGUS, OVER POTATO PUREE, SERVED IN A WHITE WINE GARLIC LEMON SAUCE, A TOUCH OF CREAM, FRESH HERBS

FRESH FILET OF WILD FOUNDER, TOPPED WITH TWO JUMBO SHRIMP, OVER LINGUINI PASTA, SERVED IN A FRA DIAVOLO SAUCE, FRESH BASIL, A TOUCH OF EVOO