Carpaccio di barbabietole, roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette.
Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.
Crescione, pesce affumicato e uovo, house smoked fish dressed with sweet mustard and classic tartar vinaigrette topped with poached egg.
Insalata della casa, with sliced tomato, cucumber and red onion in chef gaetano's sweet mustard vinaigrette with caramelized.
Crabcake cannelloni dei cesari, baked and served with arugula dressed with ceci beans-anchovy sauce accented with garlic and parmigiano.
Datteri e polpettina al cocco, wrapped in pancetta and baked, served with coconut-tomato sauce accented with cumin, coriander.
Calamari ripieni al porto rosa, rolled with asparagus, topped with sun-dried tomato spicy shrimp sauce, served with soy-lime cintronette and borlotti aioli.
Calamari, shrimp, mussels and scallops poached in garlic-tomato fumet, served with garlic bruschettone.
Spicy shrimp bisque with house-made Italian sausage, Louisiana style mirepoix and rice suppli.
Tossed with chicken breast and shrimp, sauteed with garlic, white wine, tomato sauce, pesto sauce and a touch of.
An assortment of calamari, scallops, mussels, and shrimp sauteed with garlic E. V. O. oil, white wine, herbs, and tomato sauce.
House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with parmigiano and topped with goat cheese.
Calamari, shrimp and mussels with garlic in tomato fumet and a touch of cream.
Home-made ricotta gnocchi tossed with toasted pine nuts, imported Gorgonzola and a splash of cream.
Tossed with wild mushrooms, sauteed with garlic, shallots and white wine, finished with parmigiano.
Costine di manzo alla milanese, served over saffron risotto and dusted with gremolata.
Costoletta di maiale al granchio, stuffed with crab meat sauteed with garlic, shrimp and Gorgonzola fondue, over mashed potatoes.
Scaloppine ai funghi, sauteed with shallots, garlic, assorted wild mushrooms and marsala-white wine sauce, served over garlic mashed potatoes.
Scaloppine alla pizzaiola, sauteed with garlic, oregano, white wine and tomato sauce, topped with home-made mozzarella and baked.
Ribeye di manzo al fumo, with herb de provence and bay leaves, served with gaetano's horse radish sauce.
Scaloppine al limone, sauteed with butter-lemon sauce served over spinach and garlic mashed potatoes.