Valentine’s Menu February 14 – 2018


Pasta Saccetti       stuffed with Truffle mushroom and cheeses served with Chef Andres’s tomato & basil sauce.

Fried Calamari      Fresh Calamari served with Balsamic reduction sauce and cherry hot pepper.

Caprece                 Slice of tomato, fresh Mozzarella cheese and basil drizzled with Chef’s balsamic vinaigrette and Capicola meat.

Shrimp wrapped with Bacon  served with lobster sauce.


Baby Arugula slices of Pear topped with shaved Parmesan cheese with homemade Raspberry vinaigrette.


Choices For Main Course

Veal Valdostana* * * *  Veal stuffed with Prosciutto di palm, parmesan cheese, Fontina cheese in a light veal deglazed stock,  .                                                 mushroom, white wine sauce with vegetables.

Stuffed  Salmon* * *     Stuffed with crab meat, shrimp and scallops, served with lobster and vegetables.

Chicken Escarole* * * * Chicken breast stuffed with sautéed Escarole, white beans, sundry tomatoes, Prosciutto di Parm served                                                with lemon sauce and vegetables.

Broiled Grouper *  * * * Served with scallop and shrimp in a lemon sauce and vegetables.

NY Sirloin Steak*  * * * *topped with onions and mushroom a touch of brandy and vegetables.

Coffee, Tea and Dessert.

$ 42.95 per person not included tax, drinks or gratuity.

(No substitutions, No Exceptions)