SPECIALS FOR APRIL 20th and 21th 2018

   APPETIZER 

  1. CAVATELLI PASTA WITH VODKA SAUCE sauce made with a light tomato sauce, vodka liquor and a touch of cream.

       APPETIZER OR MAIN COURSE

2. CAPRESE slices of fresh mozzarella cheese served with tomato and basil with a touch of balsamic dressing.

3. FRUTE DE MARE  a seafood salad made with scallops, shrimp and calamari marinated with lemon celery sauce, onions and fresh lime juice with a touch of olive oil.

4. SMOKED SALMON WITH WHITE FISH SALAD served over a bed of green salad with toast.

5. STUFFED ARTICHOKE with Italian sweet & Hot sausage topped with melted cheese.


SALAD

Baby Arugula served with Endive, Radicchio topped with slices of Pear, shaved Parmesan cheese and homemade Raspberry vinaigrette.         


MAIN COURSES

PORK OSSO BUCCO served with Mernua sauce made with white wine, tomato pasta and veal stock with Italian seasoning served over Italian Risotto.

CHICKEN VALDOSTANA stuffed with Prosciutto di Parm, Italian Parmesan & Fontina cheeses served with veal stock, white wine mushroom sauce with sauteed vegetables.

STUFFED ALASKA WILD SALMON  with a mousse of scallop, crab meat and shrimp with lobster sauce and vegetables.

BROILED GROUPER a white fish filet served with a scallop and shrimp in a lemon, butter, white wine sauce with vegetables.

FILET MIGNON perfectly cooked topped with blueberry sauce and blue cheese with vegetables.

Some meals may already contain eggs and/or flour.

Pasta gluten free available.

FOR MORE DETAILS ABOUT THE MENU ASK YOUR SERVER

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