Mother's Day Menu


Cold Antipasto: fresh tomatoes, mozzarella cheese, prosciutto, fresh basil, artichoke heart and roasted pepper  16.95
Calamari Fritti: fried calamari served with marinara sauce                                                         13.95
Spiedini Romana: bread and mozzarella, lightly battered with egg and parmesan, in a light anchovy caper lemon sauce        9.95
Coconut Shrimp: shrimp coated in coconut served over mixed green salad with apricot sauce                                                                                                                                                
Crab Cake: crab cake over soleslaw in a light dijon sauce                                                       
Clams Oreganata: stuffed baked clams in a white wine lemon butter sauce                         
Shrimp Cocktail: jumbo gulf shrimp in a cocktail sauce                                                           
Caesar Salad: romaine, parmesan cheese, homemade croutons and caesar dressing        
Chop Chop Salad: fresh arugula, endives, radicchio, tomato and mozzarella cheese in an olive balsamic vinaigrette                                                                                                                        


Lobster Ravioli: ravioli stuffed with lobster puree, ricotta cheese in arrabiata sauce          
Rigatoni Verona: rigatoni pasta with artichoke hearts, fresh tomatoes, garlic, basil and melted mozzarella cheese                                                                                                                          
Linguini Adriatico: linguini pasta with clams, mussels, calamari, scallops and shrimp with a choice of red or white sauce                                                                                                                                              25.95
Chicken Albanoti: rolled chicken breast stuffed with prosciutto and mozzarella cheese in a light champagne pink sauce 24.95
Chicken Saltimboca: breast of chicken topped with spinach, mozzarella cheese and prosciuto in a sherry wine sauce 22.95
Veal Toscana: veal scaloppini topped with thinly sliced eggplant, mozzarella cheese and sliced tomatoes in a light marsala wine
Veal Palermo: veal scaloppini sauteed with shiitake mushroom, sun dried tomatoes and asparagus in a light sherry wine sauce 24.95
Rack of Lamb: New Zealand rack of lamb in a ligh glaze Borolo wine sauce                           
Prime Rib: slow roasted prime rib marinaed in chef's recipe in an Anjou sauce 33.95
Steak Au Poivre: N.Y. sirloin cut with white black peppercorn ina Chianti wine sauce                            
Stuffed Salmon: salmon stuffed with seasoned lump crab meat in a light scampi sauce sauteed with fresh asparagus, garlic, cherry tomatoes and basil                                                      
Chilean Sea Bass: sea bass topped with Japanese bread crumbs sauteed with fresh saffron in a light white wine sauce served over creamy risotto                                                                 
Tuna: yellow-fin tuna topped with sesame seeds, seared in a balsamic reduction                          

Buon Appetito