| Antipasti |
| Housemade Semolina Ravioli |
| The Chef's choice of our housemade Semolina
Ravioli, Filled with a seasoned mixture of ricotta
cheese and the Chef's whim. |
| Calamari Ripieni |
| Tender whole baby squid cones, with tentacles
removed, first stuffed with a mixture of chopped
gulf shrimp, blue crab, scallions and basil bound
with breadcrumbs, seasoned with fresh lemon juice
and olive oil; then poached in white wine and
pan seared in a toasted garlic marinara sauce. |
| Salmon Boule |
| Norwegian smoked salmon filled with seasoned
goat cheese, sun dried tomatoes and fresh herbs;garnished
with red onions and capers. Served with rounds
of housemade Tuscan bread. |
| Branzino Arrosto Con Cardi |
| A fresh petit Branzino fillet lightly seasoned
and pan roasted with Mediterranean Cockles, finished
in a lemon basil broth with oven dried tomatoes,
sweet pearl onions and garlic crostini. |
| Pate di Anatra |
| Country style duck liver pate served with olive
tampanade, sundried tomato puree, capers and
crostini. |
| Frutti di Mare alla Griglia |
| Jumbo shrimp, sea scallops and Calamari first
marinated in olive oil with lemon and fresh herbs,
then grilled and served over a bed of arugula. |
| Oystriche Portofino |
| Fresh Chincoteague oysters on the half shell
topped with a mixture of spinach, sweet onion
and Pernod; crowned with imperial sauce and a
sprinkling of grated Reggiano Parmesan cheese,
then baked in our brick oven. |
| Clams Casino |
| Cherrystone clams on the half shell, topped
with a mixture of seasoned breadcrumbs, diced
onions, sweet bell peppers and pancetta, then
baked in our brick oven. |
| Prosciutto e Fichi |
| Thinly sliced Prosciutto di Parma ham served
with black pepper studded Pecorino Romagna cheese
and fresh California figs. |
| Vongole alla Vapore |
| One dozen New England "middleneck clams" steamed
in white wine with fresh chives and served with
clarified butter. |
| Prosciutto di Parma e Melone |
| Thinly sliced Prosciutto di Parma ham served
with shards of Asiago cheese and fresh slices
of Cantaloupe and honeydew melon. |
| Ravioli di Aragosto |
| Large ravioli filled with minced lobster meat
and topped with a creamy lobster sauce. |
| Gamberi Triestina |
| Jumbo gulf shrimp grilled on a skewer, and
sauced with a mixture of pancetta,sweet onion
and white wine. |
| Mozzarella Caprese |
| Slices of vine ripened tomato topped with fresh
mozzarella, basil and extra virgin olive oil. |
| Melanzane Rolatini |
| Thin slices of eggplant rolled around seasoned
ricotta cheese, topped with both our homemade
tomato sauce and mozzarella cheese, then baked
in our brick oven. |
| Caposante Scottato |
| Pan seared sea scallops served with garlic
crostini over a beurre blanc sauce. |
| Gamberi Cocktail |
| Jumbo gulf shrimp steamed and shelled; then
chilled in a marinate of flat leaf parsley, garlic,
shallots, extra virgin olive oil and lemon juice.
Served with our spicy cocktail sauce. |
| Melanzane Timbalo |
| Alternating layers of goat cheese,
roasted red peppers, grilled baby eggplant, Roma
tomato and sweet onion, first baked in our brick
oven; then set atop a bed of fresh field greens
tossed in a Saba vinaigrette dressing. |
| Polpette di Baccala |
| A pair of "Salt Cod" fritters prepared with
fresh herbs and toasted pignoli nuts; flash fried
and served with a seasoned lemon garlic remoulade. |
| Carciofi alla Romana |
| A plump California Artichoke stuffed with seasoned
breadcrumbs, sprinkled with Pecorino Romano cheese,
drizzled with extra virgin olive oil, and then
steamed until moist and tender. |
| |
| Insalate |
| Insalata di Romaine e Gorgonzola |
| Crisp "Heart of Romaine" lettuce topped with
a creamy buttermilk based dressing prepared with
Imported "Gorgonzola Dolce cheese, and topped
with roasted pignoli nuts and orange segments. |
| Insalata di Pomodoro e Basilico |
| A fresh chilled salad cocktail of mini red
grape and yellow pear tomatoes, sweet onion and
basil tossed with extra-virgin olive oil and
twenty year old balsamic vinegar, crowned with
fresh goat cheese and served with garlic crostini. |
| Insalata di Tonno e Fagioli |
| A 4oz. Blackened Sashimi grade tuna steak served
over a bed of field greens topped with a chilled
mixture of cannellini beans, chopped red onions,
aged balsamic vinegar and extra virgin olive
oil. |
| Insalata Granello |
| A chilled timballo of Farro grain, Alborio
rice, orzetto pasta, chopped European Cucumber,
red and yellow bell peppers, basil, garlic and
shallots moistened with lemon juice and extra
virgin olive oil; set atop a bed of micro rainbow
greens. |
| Insalata con Mizzuna e Gorgonzola |
| Tender young Mizzuna and baby red romaine lettuce
tossed with sun-dried pears and currants in extra
virgin olive oil and 12 year-old balsamic vinegar;
sprinkled with cracked pistachio nuts and imported
gorgonzola cheese. |
| |
| Secondi |
| Pesce alla Griglia |
| Our choice of our "Fresh Catch selection of
a whole 1 ½ lb. to 2 lb. fish, first cleaned
and boned; then seasoned with fresh lemon juice,
ground roasted fennel seeds, sweet butter and
a pinch of sea salt, rubbed with herbed olive
oil and chargrilled until moist and tender. Served
with saffron and scallion rice. |
| Costoletta di Vitello |
| A 16oz. "free range veal rib chop grilled
to temperature and topped with a veal demi-glace;
accompanied by roasted cippolini onions. Served
with a warm wax bean and potato salad. |
| Osso Buco Genovese |
| A 22oz. center cut hine shank section of veal,
braised for hours in a mixture of fresh garden
vegetable juice and herbs, then served over creamy
gorgonzola polenta. |
| Bistecca Barolo |
| A dry aged 16oz. center-cut "Certified Angus
New York strip steak grilled to temperature and
topped with a Barolo wine sauce; accompanied
by freshly shaved horseradish. Served with red
roasted rosemary potatoes. |
| Bistecca Caffe |
| A dry aged 16oz center-cut "Certified Angus" New
York strip steak, first rubbed with a mixture
of ground espresso beans, sugar and spices then
grilled to temperature, accompanied by freshly
shaved horseradish. Served with brick oven roasted
garlic potatoes and baby carrots. |
| Bistecca Porcini |
| A dry aged 16oz center-cut "Black Angus" New
York strip steak grilled to temperature then
topped with a fresh porcini mushroom sauce. Served
with freshly shaved horseradish, mini rapini
and fontina cheese quiche. |
| Bistecca Pepperonata |
| A dry aged 16oz center-cut "Certified Angus" New
York strip steak grilled to temperature and topped
with a green peppercorn brandy sauce, accompanied
by freshly shaved horseradish. Served with fried
potatoes and flat green beans. |
| Costolette d' Angello |
| A 14oz. portion of "double cut fresh domestic
lamb rib chops grilled to temperature and topped
with a pomegranate demi-glace seasoned with fresh
sage, rosemary, garlic and a dash of balsamic
vinegar. Served with roasted root vegetables. |
| Termidoro di Mare |
| A generous combination of jumbo shrimp, sea
scallops, cold water lobster tail and jumbo lump
crabmeat baked in a terrine with a rich brandy
parmesan cream sauce. Served with sweet peas
and pancetta. |
| Spigola Ripieni al Mostarda |
| A fresh whole 16oz. Maryland Rockfish first
boned and stuffed with a mixture of spinach,
roasted pingoli nuts and seasoned breadcrumbs;
then oven baked and topped with a spumante mustard
sauce. Served with sauteed baby zucchini and
squash. |
| Costoletta di Maiale Lombata |
| A 16 oz. center cut pork rib chop first butterflied
and pounded thin; then breaded, flash fried and
topped with a fresh salad of arugula, red onion,
vine ripened tomatoes and golden delicious apple
tossed with extra virgin olive oil and a dash
of aged balsamic vinegar. |
| Crab Cakes Chesapeake |
| Two jumbo Maryland style crab cakes prepared
with a seasoned mixture of fresh Jumbo Lump crabmeat
and creamy mayonnaise; each broiled to a golden
brown. Served with cocktail sauce and a medley
of grilled vegetables. |
| Pane Dolce di Vitello |
| A generous portion of tender veal sweetbreads
sauteed with fresh Porcini mushrooms and shallots
in a rich sherry cream sauce. Served with sun-dried
tomato Arancini. |
| Pesce Spada al Rosemarino |
| A fresh 14oz. center cut North Atlantic swordfish
steak, first marinated in a mixture of olive
oil and garlic, then grilled and topped with
a rosemary white wine sauce. Served with Yukon
gold garlic mashed potatoes. |
| Trota Ripieni al Forno |
| A fresh whole 16 oz. rainbow trout first boned
and stuffed with garlic, diced plum tomatoes
and seasoned breadcrumbs, then oven baked and
topped with a tarragon white wine sauce. Served
with sauteed baby carrots. |
| Terra e Mare |
| A 12-oz veal tenderloin paired with a petite
4oz cold water lobster tail, both marinated in
a mixture of fresh herbs and extra virgin olive
oil then grilled to temperature and topped with
a Maderia wine sauce. Served with scalloped parmesan
potatoes. |
| Caciucco alla Pescara |
| An Italian fish stew combining red snapper,
black bass, fresh oysters, mussels and Maine
lobster claws with an array of fresh garden vegetables
in an aromatic saffron broth seasoned with thyme.
Served with garlic crostini. |
| Code de Aragosta Imperiale |
| A pair of 6 oz. South African cold water lobster
tails (the sweetest and most tender of all),
both crowned with jumbo lump crab imperial and
broiled to perfection; served with clarified
butter and green beans almondine. |
| Petto d' Anatra Confit |
| One half of a semi-boneless duckling oven roasted
to a golden brown, then finished with a reduction
combining its own pan juices, white wine and
sweet Moscato raisins. Served with mini cauliflower
and ricotta quiche. |
| Muscolo di Angello |
| An 18 oz. New Zealand lamb shank, slow roasted
with tri-color bell peppers, fresh porcini mushrooms,
Roma tomatoes, brandy and herbs; served over
Orzetto pasta. |
| Frutti di Mare |
| A generous combination of jumbo shrimp, sea
scallops, littleneck clams, Black Mediterranean
mussels, cold-water lobster tail and langostino
all steamed in white wine with fresh herbs; served
on a bed of linguine topped with a light marinara
sauce. |
| Stufato alla Cacciatora |
| A hunter's stew combining Pheasant, Duck and
Rabbit, braised in game stock with red wine,
tomatoes, bell peppers, carrots, mushrooms and
herbs, placed in a terrine and topped with puff
pastry. Served with creamed onion potatoes. |
| Filetto di Manzo |
| An 8 oz. center cut "Certified Angus" tenderloin
filet grilled to temperature and paired with
your choice of either a broiled 7oz. cold-water
South African Lobster tail; or our broiled Maryland
style jumbo lump crab cake. Served with an orzetto
pesto timbalo. |
| Filetto di Cernia alla Griglia |
| A fresh grouper fillet midly seasoned with
salt and pepper brushed with extra virgin olive
oil and lemon juice then grilled and served atop
a mixture of warm cannellini beans, red onion
and sautéed arugula; finished with a basil citronette. |
| Trota Ripieni con Granchio |
| A fresh whole 14 oz boneless rainbow trout
filled with a panzanella stuffing of crab, fresh
herbs, seasoned bread crumbs and extra virgin
olive oil; topped with a Beurre blanc sauce and
served alongside grilled asparagus. |
| Halibut Incrostato di Pistacchio |
| A 12 oz Halibut filet encrusted with pistachios
oven roasted and set atop roasted winter vegetables,
finished with a butter chive cream sauce. |
| Cappe Santa Avvolto nel
Pancetta |
| Jumbo sea scallops wrapped in thinly sliced
Pancetta, oven roasted then finished in a coulis
of yellow tomatoes and roasted red peppers. Served
with a Rissotto Timbolo and pea sprouts. |
| Aragosta, Gamberi e Cappe
Sante alla Marinara |
| A generous combination of sweet South African
lobster, jumbo gulf shrimp and plump sea scallops
first steamed in white wine with herbs; served
over linguine in marinara sauce. |
| Costoletta di Maiale e' Mele |
| A 16oz. center cut pork rib chop first marinated
in a mixture of olive oil and rosemary then grilled
to order and topped with an apple walnut chutney.
Served with parmesan creamed spinach and scalloped
potatoes. |
| Salmone alla Crosta |
| A fresh North Atlantic salmon filet first wrapped
in puff pastry, oven baked with sweet bell peppers
and leeks, then topped with a strawberry-balsamic
reduction. Served with grilled artichoke hearts. |
| Lutiano Rosso alla Champagne |
| A fresh fillet of red snapper first poached
in a champagne cream sauce, then topped with
diced plum tomatoes and scallions. Served with
a seafood risotto timbalo. |
| Cernia con Riso |
| Chunks of fresh roasted Grouper moistened with
olive oil and lemon juice then folded into a
sautee of basil butter, parmesan cheese, red
onion, garlic, diced roma tomatoes, Roman
beans and saffron rice. |
| Quaglia Arrosto |
| A pair of semi-boneless Quail filled with a
stuffing mixture of garlic, basil, parsley, prosciutto
di parma ham and polenta; oven roasted in a cippolini
onion jus. Served with garlic whipped potatoes
and grilled asparagus. |
