Appetizers (choose one)

Crispy Oysters on the ½ Shell
Fennel & Apple Slaw w/ Sweet Chili Remoulade

Warm Wild Mushroom, Fontina & Cipollini Onion Strudel
Dried Figs & Aged Balsamic

Shrimp & Lump Crab Cocktail
w/ Horseradish-Grappa Dipping Sauce

Roasted Eggplant Soup with Goat Cheese

Main Course

Grilled Delmonico Steak*
Au Poivre Sauce, Asparagus, Garlic Mashed Potatoes

Pan-Seared Chilean Sea Bass
Slow-Roasted Fennel, Tomatoes & Fontina Risotto

Frutti Di Mare
Lobster Tail, Calamari, Clams, Mussels & Shrimp over Spaghetti w/ Spicy Marinara

Crispy Long Island Duck
Apricot Grand Marnier Sauce

Dessert

Long Stem Strawberries
Dipped in Bittersweet Chocolate & Toasted Coconut

Flourless Chocolate Hazelnut Cake
w/ Vanilla Gelato

Buttermilk Panna Cotta
w/ Moscato Berry Coulis

Coffee and Tea Included
All Desserts are Made in-House

Wine Pairings

• 2006 Langhe Arneis ‘Blange, Ceretto, Alba
• 2006 Chardonnay, Tramin, Alto Adige
• 2005 Merlot, Lolonis, Monterey, Ca
• 2006 Rosso Toscana ‘Centine’, Castello Banfi, Tuscany
  (Sagiovese, Cabernet Sauvignon, Merlot)

Menus may vary between the two restaurants

Executive Chef Joseph DeNicola
Chef de Cuisine Anthony D’Amico

 

~Available for Parties up to 10 people. No Take-Out Orders~
~There will be a $15.00 Sharing Charge for any Prix Fixe that is Split between two~
~18% Gratuity may be added to parties of six or more~
~20% to ten or more~

 

 

*Consuming Raw or Undercooked Meats, Shellfish or Fresh Shell Eggs may increase your risk of food-borne illness, especially if you have certain medical conditions