Shrimp scampi, stuffed mushrooms, mussels, clams, eggplant rollatini and shoe string zucchini.
A classic selection of imported meats and cheeses over baby greens and anchovies.
With red onion, virgin olive oil, balsamic vinegar and fresh basil.
Baked with herb butter, peppers, shallots and bacon.
Tender rings sauteed with balsamic vinegar, garlic, shallots and cajun spices topped with fresh tomatoes and chives.
Baked with fresh lump crabmeat imperial.
One dozen clams or mussels sauteed in olive oil, fresh basil and plum tomatoes.
Thinly sliced, fried and sprinkled with fresh grated Romano cheese.
With a lemon, olive oil and roasted garlic dressing.
Filled with a blend of ricotta and parmesan cheese.
On a bed of white cannellini bean salad with tomato, cilantro and tuscan olive oil.
With french dijon mustard sauce.
Tender rings served with hot or sweet marinara.
Filled with a blend of ricotta and parmesan cheese.
Cheese filled rings of pasta in broth.
Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasonings.
Boston bibb lettuce with gorgonzola cheese, toasted pignoli nuts, tomatoes and mushrooms, tossed with a balsamic vinaigrette.
Baby spinach fresh pear tomatoes pecans goat cheese and mushroom balsamic vinaigrette.
Shrimp scallops calamari lump crab meat marinated in virgin olive lemon and fresh herbs.
Chopped mixed greens with pancetta bacon tomatoes gorgonzola cheese and sundried cherries mustard vinaigrette.
Radicchio, arugula and endive with a balsamic vinaigrette.
An assortment of baby lettuce, topped with warm goat cheese and whole grain mustard vinaigrette.
With feta cheese tomatoes, cucumbers and black olives.
Baby greens tomatoes cucumbers kalamata olives feta cheese virgin olive oil vinaigrette.
Baby arugula avocado hearts of palm red onion lemon dressing.
Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasonings.
Sweet italian sausage broccoli rabe sundried tomatoes olive oil and garlic.
Baby clams in olive oil garlic white wine over linguine.
Plum tomatoes with fresh basil over your pasta.
Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil.
Plum tomatoes, onions, garlic, anchovies, capers and black olives.
Filled with a blend of ricotta and parmesan cheeses and served with pasta.
Lobster filled pasta in a tomato basil cream sauce shiitake mushroom and baby shrimp.
Quill shaped pasta with roasted garlic, eggplant, tomato concasse, smoked mozzarella and fresh chives.
With prosciutto and sundried tomatoes.
Shrimp sauteed in olive oil, garlic, sundried and plum tomatoes, finished with arugula.
Filled with a blend of ricotta and parmesan cheese.
Plum tomatoes with fresh basil over your choice of pasta.
Shrimp sauteed in olive oil, garlic, sundried and plum tomatoes, finished with arugula.
Plum tomatoes, onions, garlic, anchovies, capers and black olives.
Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil.
Quill shaped pasta with roasted garlic, eggplant, tomato concasse, smoked mozzarella and fresh chives.
Shrimp and lobster sauteed in olive oil, garlic and white wine, garnished with baby clams and mussels over thin pasta.
Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage.
Lightly breaded cutlet topped with tomato sauce and mozzarella cheese.
Grilled breast of chicken served over boston bibb lettuce with roasted peppers, goat cheese and portabella mushroom with fresh tomato basil vinaigrette.
Layered with portabella mushroom, roasted peppers and smoked mozzarella with a porcini mushroom sauce.
Breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine, accompanied with fresh broccoli spears.
Stuffed with lump crab imperial.
Served over tri-color salad with a fresh tomato basil vinaigrette.
Sauteed in olive oil, garlic, herbs and white wine. Served over linguine.
Served over white cannellini beans with fresh tomato, cilantro and baby greens with a lemon, olive oil dressing.
Horseradish encrusted salmon served with a dijon mustard sauce.
Glazed with a buerre blanc sauce.
Lightly dipped in flour and egg then sauteed in lemon, butter and white wine. Server over linguine.
Lightly breaded cutlet topped with tomato sauce and mozzarella cheese.
Lightly breaded cutlet topped with tomato sauce and mozzarella cheese.
Lightly dipped in floor and egg then sauteed in lemon, butter and white wine.
Breast of chicken dipped in flour and egg then sauteed in lemon, butter and white wine.
With mushrooms, demi-glaze and marsala wine.
8 Ounces Grilled tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom.
Layered with roasted peppers, portabella mushroom and smoked mozzarella with a porcini mushroom sauce.
Topped with herbed bread crumbs glazed with chardonnay beurre blanc sauce.
Sauteed in olive oil with garlic, light plum tomatoes, fresh basil garnished with baby clams, mussels and rock shrimp.
Gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguine.
Sauteed in olive oil, garlic, herbs and white wine. Served over linguine.
All lump maryland crabmeat broiled and glazed with a beurre blanc sauce.
Sauteed in a sauce of olive oil, garlic, capers, lemon, tomato, white wine and parsley.
A medley of fresh seafood and shellfish simmered in a mild savory seafood broth with a hint of pernod and fresh vegetables.
Topped with herbed bread crumbs glazed with chardonnay beurre blanc sauce.
With lump crab imperial stuffing.
Served over broccoli rabe with sundried tomatoes, roasted garlic, lemon and tuscan olive oil.
Shrimp lightly dipped in flour and egg then sauteed in lemon, butter and white wine over linguine.
Over an array of grilled vegetables with a light tomato basil dressing.
Horseradish encrusted salmon served with a dijon mustard sauce.
A tantalizing variety of seafood - shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce and served on a bed of linguine.
Jumbo shrimp served with homemade cocktail sauce.
Fresh maryland crabmeat served with mustard sauce and cocktail sauce.
Shrimp, scallops, calamari and jumbo lump crabmeat marinated in extra virgin olive oil and fresh herbs.
Sauteed artichokes, shiitake mushrooms, black olives, capers, tomato concasse, white wine and garlic.
Lightly dipped in flour and egg then sauteed in lemon, butter and white wine.
Medallions of veal sauteed with prosciutto, eggplant, mushrooms and mozzarella cheese in a marsala wine sauce.
With mushrooms, demi-glaze and marsala wine.
Breaded veal cutlet topped with fresh mozzarella arugula and tomato salad with red onion and balsamic dressing.
Lightly breaded cutlet topped with tomato sauce and mozzarella cheese.
Baby rack of lamb encrusted with seasoned bread crumbs and served with a honey mint sauce.
Petite 8 Ounces and 12 Ounces Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom.
Grilled and finished with herb garlic butter and roasted shallots.
8 Ounces Filet mignon topped with herb bread crumbs and brandy demi-glaze sauce and broiled 8 Ounces Lobster tail with drawn butters.
Served over white cannellini beans, fresh tomato and cilantro with baby greens and a roasted garlic, lemon dressing (set dish).