August menu

Soup Of The Day

Caesar Salad

Beet Salad

with pistachios, ricotta salata and balsamic vinaigrette

Fried Shrimp

with sweet chili sauce

Roasted Peppers

sautéed with garlic, anchovies and capers topped with aged asiago cheese

Potatoes And Egg

with chorizo

Artichoke Hearts

sautéed with sundried tomato, white beans, spinach and drizzled with unfiltered extra virgin olive oil

Pan Seared Sea Scallops

with mixed greens and basil with lime ginger vinaigrette

Aunt Lena’s Cheesecake

an old family recipe! very light cream cheese cake dusted with cinnamon

Affogato

vanilla ice cream served in a shot of espresso and topped with sambuca whipped cream

Choc Truffle Torte

rich flourless choc cake served with a dollop of fresh whipped cream and raspberry sauce

Kahlua Crème Brulee

traditional crème brulee with a hint of kahlua

Banana Bread Pudding

made with crusty italian bread ripe bananas and chocolate chips served warm with vanilla ice cream

Rigatoni Bolognese

a classic italian tomato sauce with ground beef and veal

Roasted Chicken

rosemary roasted chicken breast with mashed potatoes and sautéed zucchini

Fresh Fettucini Pasta

with portabella mushrooms,arugula and toasted walnuts sauteed with butter, cracked black pepper, black truffle cheese finished with a touch of cream

Penne Pasta With Jumbo Shrimp

shrimp sautéed with garlic, white beans, and asparagus in extra virgin olive oil with a touch of spicy marinara

Pan Seared Tilapia

with lime pepper sauce on cilantro, scallion risotto and sautéed spinach

Beef Involtini

beef rolled with pecorino romano cheese, spinach, garlic and fresh herbs, braised in tomato basil sauce and served with cavatelli pasta

Farfalle Pasta

jumbo lump crab, porcini mushrooms and sun dried tomato in a light cream sauce

Veal Milanese

breaded veal cutlet with lemon parsley sauce, saffron risotto and sauteed spinach

Filet Mignon

pepper crusted filet with red wine demi glace, mashed potatoes and french green beans