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

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

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

FRIED ZUCCHINI STICKS, CHIPOTLE AIOLI ON THE SIDE

FRESH HOME-MADE LINGUINI SQUID INK TOPPED WITH LOBSTER TAIL, MANILLA CLAMS, MUSSELS, SERVED IN A FRA DIAVOLO SAUCE

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

POUNDED CHICKEN TENDERLOIN ROLLED WITH FRESH CRAB MEAT, FRESH ASPARAGUS, MOZZARELLA CHEESE, SERVED IN A BRANDY PINK SAUCE

POUNDED THIN VEAL SCALLOPINI, SAUTÉED WITH FIGS, APRICOTS, GRAPES, FRESH PLUMS, IN A PORT WINE SAUCE, WITH A TOUCH OF CREAM

PAN ROASTED ANGUS RIB EYE STEAK OVER FRESH ASPARAGUS AND MASHED POTATOES, SERVED IN A PEPPERCORN AU POIVRE SAUCE

FRESH WHOLE BUTTERFLIED YELLOWTAIL SNAPPER, PAN SEARED, TOPPED WITH WILD CHERRY TOMATOES, CAPERS, GREEN OLIVES, ARTICHOKE HEARTS, SCALLIONS, GARLIC, WHITE WINE LEMON SAUCE OVER POTATO PUREE AND BABY SPINACH

FRESH FILET OF FLOUNDER TOPPED WITH TWO JUMBO SHRIMP, OVER LINGUINI PASTA, IN A FRA DIAVOLO SAUCE, TOUCH OF VIRGIN EXTRA OLIVE OIL