Davio

with lobster meat.

as a main course served.

real honest to goodness soup, as mama made it.

as a main course.

a mid day meal for family and friends, per person.

thinly sliced and pan fried crisp, with tomato sauce and melted caciocavello.

with escarole and beans in garlic oil.

with fried peppers, potatoes, and onions.

oven fired english style with buttered breadcrumbs.

made from wild caught colossal lump crabmeat.

breaded and pan fried in lemon butter.

with feta cheese.

with parmigiano cream.

garlic and oil with a touch of fresh chilis, and sprinkled with toasted breadcrumbs.

the quintessential tomato and meat sauce of southern Italy with beef, pork, and veal.

hand filled cheese tortelloni in a sauce of fresh spinach and parmigiano cream.

fresh cherry tomatoes in a sauce with olive oil, garlic, and fresh basil.

alla milanese coated with hand grated breadcrumbs, and pan fried in fresh lemon butter.

sauteed with escarole and beans.

sauteed with peppers, onions, and fresh tomatoes.

sauteed in sweet oil with mushrooms and marsala wine.

sauteed with carrots and celery, and simmered with fresh tarragon.

fresh mozzarella with sliced tomatoes, basil, sicilian olive oil and fig balsamic vinegar.

sauteed with spinach and ripe olives in unfiltered oil with garlic.

as it really should be, made with real whole maine lobsters.

with peppers, tomatoes, and onions.

with seasoned beef and pork.

center cut double rib veal chop, herb seasoned, char grilled on the bone, and served with natural herb juices.

hand cut from the rib, a most flavorful cut of tender, well marbled rib steak char grilled on the bone.

the same rib steak broiler glazed with gorgonzola cheese and horseradish toasted breadcrumbs.

thick cut porterhouse steak, seasoned and crusted over hot coals, served with wilted baby spinach.

hand trimmed center cut, well seasoned with herbs and a spiced olive oil, and grilled over hot coals.

generously cut, seasoned, and char grilled for the richest beef flavor.

or broiled with a mix of fried peppers and seasoned toasted breadcrumbs with grated pecorino cheese.

single cut elephant ear veal chop, paddled thin and pan fried alla milanese, with toasted pignoli and lemon.

the elephant ear veal chop saltimbocca, with imported prosciutto, fresh sage leaves, and fontina.

the elephant ear chop milanese, with colossal lump crabmeat and pignoli sauteed in garlic butter.

the hair of 5 angels, tristan lobster tails and claw meat tossed with angel hair in a rich lobster cream.

the fishermans pasta lobster tail, shrimp, scallops and other shellfish in an aggressive cherry tomato sauce.

naturally superior.

we use only wild caught colossal lump crabmeat.

sea bass pan roasted english style with buttered breadcrumbs.

hand harvested in the wild, skillet seared with dried fennel blossoms.

wild caught, sauteed with fire roasted peppers and thin sliced lemons in garlic butter.

with jumbo shrimp, scallops, mussels, and clams in a tongue tingling tomato sauce.

with crab and spinach tossed with pignoli in garlic butter.

with mushrooms and marsala wine.

a leisurely, day ending dinner to be shared by family and friends, per person.

with citrus whipped cream, florida key lime juice and citrus zest thickened with eggs and sweet cream, baked in a fresh grated ginger and salted cashew crust.

thin layers of dark chocolate-soaked chocolate genoise cake filled with alternating layers of chocolate and almond whipped cream.

served warm with cool heavy cream, soft and sweet italian panetonne enriched with eggs, raisins, and citrus zest baked in a dark rum flavored custard.

with fresh blueberry or red raspberry sauce, italian mascarpone cheese whipped with lemon and orange zests, baked in a bitter almond amaretti crust.

with cappuccino whipped cream, david's original recipe: a rich flourless bittersweet belgian chocolate cake flavored with espresso caramel.