Tuscany

lobster tail, shrimp, mussels, clams, calamari carmelized garlic with fresh basil & white wine

shrimp, arugula, wild mushrooms & fresh diced tomato finished with garlic & white wine

shrimp, sweet basil & diced tomato in a cognac cream sauce

medallions of smoked salmon in a pink champagne sauce

penne in a vodka sauce

finished with cognac cream sauce

finished with plum tomato & fresh basil

plum tomato & fresh basil with pesto sauce

(red or white)

calamata olives, anchovies & capers in a light plum tomato & fresh basil sauce

breaded veal cutlet topped with arugula & shopped tomato salad

milk fed veal pounded, grilled marinated in virgin olive oil over sauteed broccoli rabe

milk fed veal stuffed with fontina cheese, prosciutto, fresh basil, with wild mushrooms in a madeira wine

milk fed veal with wild mushrooms, artichoke, sundried tomato finished in port wine reduction

tenderloin of pork with raisins finished in a barolo wine reduction

tenderloin of pork with apricots, white grapes finished in a grappa reduction

tenderloin of pork with black peppercorn finished with brandy creme

gulf shrimp sauteed with garlic, lemon finished in white wine

egg battered gulf shrimp sauteed in lemon & white wine

fresh garlic, plum tomatoes & clam juice & fresh basil

lobster tail, shrimp, clams, mussels, calamari in a plum tomato & fresh basil over capellini

filet of salmon with arugula & wild mushrooms, fresh chopped tomato finished in a white wine

filet of salmon baked with .. bread crumbs drizzled virgin oil

a sample of the chefs hot appetizers of the day

a medley of fresh seafood drizzled with lemon & olive oil

baked little neck clams stuffed with crabmeat & fine herbs

baked little neck clams stuffed with seasoned bread crumbs

baked little clams stuffed with pancetta & roasted peppers

fresh mozzarella with tomato, roasted pepper, prosciutto & fresh basil

with choice of sweet or hot sauce

sliced salmon with chopped arugula capers & shaved parmigiana cheese

assorted mixed baby greens

radichio, belgium endive & mixed baby greens, finished with a balsamic vinaigrette

mesqueline with carmelized slicd apples, toasted walnuts finished with panseared goat cheese in a rasberry vinaigrette