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

DICED FRESH ASPARAGUS OVER RED BEETS, TOPPED WITH GOAT CHEESE, SERVED IN A CHAMPAGNE DRESSING

FRIED ZUCHINI STICKS, CHIPOTLE AIOLI ON THE SIDE

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

FRESH MAINE LOBSTER MEAT AND CRAB MEAT, MIXED VEGGIES, PAN FRIED, SERVED OVER MIXED GREENS, CHIPOTLE AIOLI SAUCE ON THE SIDE

BRAISED PORK OSSO BUCO RAGU, PULLED, SERVED OVER FRESH HOMEMADE PAPPARDELLE PASTA, TOPPED WITH SHREDDED CHEESE

HOMEMADE CRAB MEAT AND LOBSTER RAVIOLI TOPPED WITH BAY SCALLOPS, GREEN PEAS, FRESH TOMATOES, SERVED ALLA VENEZIA, PINOT GRIGIO WHITE WINE SAFFRON SAUCE

POUNDED CHICKEN BREAST ENCRUSTED WITH WALNUTS, PANKO BREAD CRUMBS AND PARMEGIANO CHEESE, TOPPED WITH MELTED BRIE CHEESE, SERVED N A MARSALA WINE REDUCTION AND DICED SHRIMP

SLICED VEAL, POUNDED THIN, SAUTÉED WITH WILD MUSHROOMS, SAGE, PORCINI MUSHROOMS, SERVED IN A MARSALA SAUCE, TOUCH OF WHITE TRUFFLE OIL

RACK OF PORK, PAN ROASTED, SAUTÉED WITH ONIONS, MUSHROOMS, HOT AND SWEET PEPPERS, ITALIAN SAUSAGE, GOLDEN POTATO CHIPS, IN ITS OWN NATURAL JUICES

PAN SEARED WILD CHILEAN SEA BASS OVER BABY SPINACH, POTATO PUREE, TOPPED WITH TOSCANA BEANS, FRESH TOMATOES, LIGHT CHERRY PEPPERS, IN A WHITE WINE LEMON GARLIC SAUCE

SEARED FRESH FILET OF FLOUNDER, TOPPED WITH CAPERS, FRESH TOMATOES IN A MUNIERE SAUCE