Easter Menu


Oyster Cocktail: blue point oysters topped with caviar in a cocktail sauce                             14.95

Calamari Fritti: fried calamari served with marinara sauce                                                        11.95

Caprese: fresh mozzarella, fresh tomatoes, roasted pepper and basil                                     10.95

Spiedini: italian bread and mozzarella, lightly battered with egg and parmesan, in a light anchovy caper lemon sauce                                                                                                                           


Coconut Shrimp: shrimp coated in coconut served over mixed green salad with apricot sauce                                                                                                                                                 12.95

Crab Cake: crab cake over soleslaw in a light dijon sauce                                                        12.95



Caesar Salad: romaine, parmesan cheese, homemade croutons and caesar dressing          7.95

Chop Salad: fresh chopped tomatoes, arugula, endives, radicchios, roasted pepper and mozzarella cheese                                                                                                                             




Pasta e Fagioli: cannelini beans, celery, carrots, onions, pasta                                                  6.95

Manhattan Clam Chowder: chef's recipe                                                                                     6.95



Lasagna Bolognese: homemade lasagna in bolognese sauce                                               16.95

Fettuccini Pesto: fettuccini pasta, chopped shrimp in chef's pesto sauce                              23.95

Lobster Ravioli: ravioli stuffed with lobster puree, ricotta cheese in arrabiata sauce            19.95

Cheese Ravioli: ravioli stuffed with cheese in a marinara sauce                                              18.95



Pollo Albanoti: chicken breast, stuffed with prosciutto, mozzarella cheese in champagene pink cream sauce                                                                                                                                    


Veal Portobello: veal scaloppini sauteed with shallots, two shrimp, cherry tomatoes, chopped asparagus and sliced portobello, in a demy glaze sauce                                                           


Steak Au Poivre: N.Y. sirloin cut, whole black peppercorn in a chianti wine sauce                30.95

Rack of Lamb: New Zealand rack of lamb in a light glaze barolo wine sauce                        32.95

Sea Bass: sauteed with cherry tomatoes and asparagus in a white wine lemon sauce         29.95

Salmon Special: Norwegian salmon stuffed with crab meat in a scampi sauce                     29.95

Tuna: tuna fish topped with sesame seed in a balsamic reduction                                           28.95



Spaghetti and meatballs in marinara sauce                                                                           12.95


Chicken fingers and fries

Buon Appetito