TAKE OUT, DELIVERY & CATERING AVAILABLE • LUNCH & DINNER
TODAYS DINNER SPECIALS
Wednesday, August 26
CHILLED GAZPACHO SOUP 14
MINESTRONE SOUP 14
MARINATED GREEN OLIVES extra virgin olive oil and chilis 8
ENDIVE AND PEAR SALAD 16
gorgonzola and almonds
FIG SALAD 16
arugula, radicchio, fennel, oranges and parmesan shavings
BABY ARTICHOKE SALAD 16
shaved raw artichokes, mixed greens, chopped walnuts and asiago shavings
JERSEY TOMATOES 18
crispy shallots, crumbled blue cheese and balsamic
OYSTER SPECIAL 18
1/2 doz. tidal treasure oysters from prince edward island
CRIPSY CALAMARI SALAD 18
mixed greens, radicchio, sweet and spicy sauce
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MUSHROOM RAVIOLI 32
tomato and basil
GEMELLI PRIMAVERA 32
julienne vegetables, garlic and oil
PAPPARDELLE RABBIT 32
slow roasted rabbit sauce
CAPELLINI PUTTANESCA 32
capers, olives and plum tomatoes
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CHICKEN SPECIAL 38
sauteed chicken breast with spinach, tomatoes, smoked mozzarella and potatoes
SWORDFISH 42
lemon and white wine served over risotto
RISOTTO SPECIAL 42
shredded crispy short rib, scallions and red onions
VEAL PICCATA 48
capers, lemon and white wine served with mixed vegetables and potatoes
BREAST OF DUCK 48
fresh figs and port wine reduction served with mixed vegetables and potatoes
RACK OF LAMB 56
rosemary and natural jus served with mixed vegetables and potatoes
FILET MIGNON 56
red wine reduction served with mixed vegetables and potatoes
VEAL CHOP PARMESAN 56
bone-in veal chop pounded thin, breaded, with marinara sauce and mozzarella served with penne marinara
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DESSERTS – tiramisu, warm molten chocolate cake, ricotta cheesecake, creme brulee, fresh berries, cannoli, tartufo, banana ricotta tart, warm blueberry pie, chocolate peanut butter mousse cake, biscotti plate
GELATOS (any 2 scoops) – vanilla, chocolate, banana, graham cracker, coconut, sea salt caramel pretzel, dubai chocolate
SORBETS (any 2 scoops) – raspberry, mango
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L U N C H S P E C I A L S
Tuesday, August 25
CHILLED GAZPACHO SOUP 12
MINESTRONE SOUP 12
FIG SALAD 13
arugula, fennel, radicchio, oranges and parmesan
RICOTTA TOAST 14
honey, thyme, lemon zest on sourdough
SLICED TOMATOES 14
crispy shallots and crumbled blue cheese
OYSTERS 1/2 doz sloop points 14
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MUSHROOM RAVIOLI 20
tomato and basil
SPAGHETTI LIMONE 20
lemon and parmesan
GEMELLI PRIMAVERA 20
julienne vegetables, garlic and oil
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CHICKEN MARTINI 28
crispy parmesan crusted chicken breast with lemon and white wine
CHICKEN SPECIAL 28
sauteed chicken breast with eggplant, tomatoes and smoked mozzarella served with potato
SWORDFISH 32
capers, olives and plum tomaotes served with potatoes
CALF’S LIVER 28
caramelized onions and mushrooms served with potatoes
VEAL PICCATA 32
capers, lemon and white wine served with mixed vegetables and potatoes
