Served with traditional condiments.
Homemade ravioli filled with braised short ribs in cream sherry sauce.
Two pan-seared jumbo sea scallops, served over corn relish and beurre blanc pesto sauce.
Served with toasted bread.
Served with homemade marinara sauce.
Made with Wagyu ground beef, served with homemade marinara sauce.
Sautéed with garlic, tomatoes, fresh basil and white wine sauce.
Served over corn salsa in prosecco mustard sauce.
Romaine and iceberg lettuce, cucumbers, feta cheese, red onions, tomatoes and pepperoncini tossed in our house balsamic vinaigrette.
Iceberg lettuce topped with crispy bacon, green onions, blue cheese dressing and crumbles
Crispy hearts of romaine with our homemade Caesar salad dressing and garlic croutons.
Spring greens tossed with oranges, strawberries, Fuji apples and feta cheese in a homemade mango vinaigrette.
Heirloom tomatoes tossed with fresh basil, balsamic vinegar, extra virgin olive oil and Mozzarella Di Bufala.
Gulf oysters topped with crispy pancetta, spinach and Parmesan cheese in a Pernod cream sauce.
Half shell oyster, served over ice.
Six jumbo shrimp, served with cocktail sauce.
Artichoke hearts, red onions and ricotta cheese.
Savory prosciutto, fresh arugula, with cherry tomatoes and mozzarella.
Fresh Roma tomatoes, mozzarella and basil.
Ham, pepperoni, pineapple, red onions, jalapeños and mozzarella.
Parmesan risotto topped with beef filet tips, mushrooms, tomatoes, zucchini, served with a cream pepper sauce.
Served in a bianco chive sauce.
Wagyu ground beef, served with three cheeses and homemade marinara
Stuffed with Reggiano, Manchego, Fontina and ricotta cheeses, tossed in Tito's vodka sauce.
Tossed with roasted corn cream sauce, topped with two jumbo shrimp, served over sautéed spinach and sundried tomatoes.
Sautéed shrimp, Chilean blue mussels, calamari and crabmeat, served with an arrabiata herb sauce.
Little neck clams tossed with garlic and extra virgin olive oil.
Seasoned vegetables with grilled chicken breast, served in an aglio e olio sauce.
With jumbo bacon-wrapped sea scallops over a corn relish with roasted Brussels sprouts and a bourbon demi-glaze.
Fried Mozzarella, Crabmeat, Marinated with Amber Beer
Crabmeat or Lobster Claw Béarnaise Sauce
5 oz filet mignon topped with peppercorn sauce, chicken Marvino topped with jumbo shrimp, served with fedelini pasta, and our homemade marinara sauce.
Lightly sautéed topped with jumbo lump crabmeat, capers, served in a bianco sauce.
Pan-seared chicken breast topped with gulf coast shrimp, artichoke hearts and mushrooms in a bianco sauce served with sautéed Italian green beans.
Topped with a sautéed seared scallop and served with a brown butter sauce.
Served over a bed of Parmesan risotto in a light cream pesto sauce.
Served with asparagus in a roasted lemon sauce.
10 oz yellowfin tuna, served with julienne vegetables and wasabi bianco sauce.
Served over Parmesan risotto topped with a cream sherry wine sauce.
Served with garlic mashed potatoes and Marsala cream sauce.
Served with fedelini and our homemade marinara sauce.
Coldwater Alaskan lobster tail broiled with sautéed jumbo shrimp served over fedelini with fresh peas and roasted cherry tomatoes in a lobster cognac sauce.
With sautéed mushrooms.
With mushrooms, artichokes, capers, in a beurre blanc sauce.
With capers and artichokes in a lemon butter sauce.