TONIGHT'S CHEF 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

STUFFED RED BEETS RAVIOLI STYLE WITH MIXED CHEESES, OVER BABY ARUGULA, JULIANNA PEAR, TOASTED ALMOND SERVED WITH A CHAMPAGNE DRESSING

GOLDEN DIPPED FRIED CALAMARI TOSSED WITH SWEET AND SPICY SAUCE TOPPED WITH DICED TOMATOES, FRESH SCALLIONS IN A FIGS GLAZE

FRESH HOMEMADE SEAFOOD SHELLS STUFFED WITH LOBSTER MEAT, CRAB MEAT, JUMBO SHRIMP, TOPPED WITH MELTED FANCY SHREDDED CHEDAR CHEESE IN A BRANDY LOBSTER BISQUE SAUCE

HOMEMADE MAIN LOBSTER AND CRAB MEAT RAVIOLI TOPPED WITH GREEN PEAS, BACON, ONIONS, IN A CARBONARA SAUCE

MADE FROM SCRATCH PAPPARDELLE PASTA TOPPED WITH PULLED PORK OSSO BUCCO RAGU, MARINATED OVERNIGHT IN A NATURAL SAUCE AND FRESH HERBS, SHREDDED PARMEGIANO CHEESE ON TOP

POUNDED CHICKEN TENDERLOIN, TOPPED WITH IMPORTED GOUDA CHEESE, SUN DRIED TOMATOES, TWO JUMBO SHRIMP IN A LIGHT PESTO CREAM SAUCE

POUNDED THIN VEAL SCALLOPINI SAUTÉED WTH WILD MUSHROOMS, SUN DRIED TOMATOES, DICED FRESH ASPARAGUS, IN A LIGHT GORGONZOLA SAUCE, TOUCH OF CREAM

PAN ROASTED PRIME RIB VEAL CHOP OVER WILD MUSHROOMS RISOTTO, SERVED IN A WOODFORD RESERVE BOURBON CREAM SAUCE

TWO FRESH FILET OF WILD CHILEAN SEA BASS FRANCESE STYLE, SERVED OVER LINGUINI PASTA, TOPPED WITH CAPERS, FRESH TOMATOES, SCALLIONS, IN A WHITE WINE LEMON GARLIC

FLOUNDER FILLET STUFFED WITH CRAB MEAT, SPINACH, ROASTED PEPPERS, BROILED, SERVED IN A ROASTED TOMATO CHILE SAUCE, TOPPED WITH ASPARAGUS SPEARS, SERVED OVER A POTATO PUREE