Marcellino Ristorante

Decadent a chocolate lovers dream!

Velvety, sweet cream with a hint of vanilla, baked then chilled, drizzled with caramel

Rich, espresso drenched savoiardi, layered with mascarpone cream, dusted with unsweetened cocoa

Made with creamy, lightly sweetened ricotta

Chocolate, Vanilla, Hazelnut, Pistacchio

Presented in its original fresh form, Please ask your server

Delicate puffed pastry layered with thinly sliced green apples, dusted with sugar, baked to a glazed crispiness and served warm with Nocciola gelato

Chefs personal recipe of his flourless chocolate cake infused with espresso cafe, served warm with fresh whipped cream, berries and caramel drizzle

A celestial, chocolate gelato creation hand rolled in imported cocoa, crushed almonds & dark chocolate bits

Van Gogh Dutch Chocolate Vodka, Bailey's, Dark Crème de Cocoa and Chocolate Bitters

Stolichnaya Vanilla, Godiva dark Chocolate Liqueur, Kahlùa and a shot of Espresso

Made in the Charmat method, this extra dry sparkling is golden in color with very attractive and extremely tiny bubbles, which carry flavors of honey-glazed apples and pears, and a bit of toasted

Light straw-yellow in color, displays floral notes on the nose, followed by aromas of apple, pear and dried fruits. The palate shows to be soft, offering a good structure and acidity. pear and dry fruits, the palate shows to be soft offering a good structure and acidity

Dark red fruit flavors with smooth fine tannins gives this graceful wine a seamless mouth feel

Black cherries, tobacco and vanilla with ripe tannins and a full body

Chocolate covered cherry fruit with tasty plum and aromas of myrtle and iris

The nose is intense showing notes of ripe plum, curry and leather. On the palate it is dense and pleasantly tannic, warm but balanced with gentle acidity. Long finish with layers of spices that lead you to the second glass. Aged in French oak for 12 months

In the nose the wine is direct and open with plenty of ripe cherry, some oak and spicy herbs

Named after the Sagrantino grape from which it is made and cultivated in the hills of Montefalco. Ruby red, intense color, rich and persistent to the nose, a play of small wild berries and lightly spiced. Full and robust, also to the palate, and deep and velvety in the mouth

The intense, ruby-red color shows slight notes of pomegranate with aging, while aromas are broad and complex, ranging from blackberry to vanilla and delicate spices. Sumptuous to the palate, has great power while at the same time being balanced and dynamic, with elegant aromatic length

Black cherries, tobacco and vanilla with ripe tannins and a full body

A delightful wine that exudes bright and fruity notes with a jammy nose; it combines the elegance and suppleness of merlot and syrah with the austerity of sangiovese

A blend of cabernet sauvignon, petit verdot, merlot and sangiovese. A bouquet or cherries and a hint of rosemary with black currant, licorice and coffee on the palate

Elegant with red mature fruits. "A mid-weight wine laced with attractive red fruit, flowers, licorice and tobacco" Ripe cherry and spices

Highly complex, extracted and modern. Packed with vanilla and dark cherry fruit. A gem of a wine with a luscious feel on the palate

This wine has a bright ruby color tending toward garnet and a bouquet highlighted with mountain flowers and explosive fruit. The taste is rich, smooth, dry and slightly tannic with a harmonious, long finish

Ruby red, full bouquet, with aromas of blackberries and plums, complimented by licorice, black olives and ripe tobacco notes

Sangiovese and Merlot blend. A ruby red color with dried prune, dark chocolate, notes of vanilla red fruits and sweet spices. Round and soft on the palate with complex tannins

Obtained with equal blends of sagrantino, cabernet and merlot aged for six months in oak. Intense ruby red, dry and balanced with supple tannins it is a Super Umbrian Wine

Red fruit flavors with smooth fine tannins give this luscious wine a seamless finish

Ruby colour, spicy bouquet, black small berries with walnut and black pepper undertones. 60% Barbera, 20%Pinot Noir, 10% Merlot and Cabernet. "Just another word for Love Potion"

Intense ruby red color with hints of wild cherries, violets and ample red fruits on the palate. Pairs well with tomato sauces and white meats

Fresh bouquet with notes of pear, peach, anise and honey, fruity and crisp on the palate

Golden yellow in color with copper tones; this wine has an intense and immediate bouquet, profound hints of acacia flowers and apple, elegant fruit and a full body. The wine has a remarkably long finish

This wine is straw yellow in color, the nose is elegant, crisp and complex with evident notes of jasmine and magnolia, hints of white peach, apricot, pear, apple, cantaloupe, wild rose and mint

Full bodied yellow in color, citrusy with a floral bouquet of hawthorn and orange tree flowers

Light straw-yellow in color, displays floral notes on the nose, followed by aromas of apple, pear and dried fruits. The palate is soft offering a good structure and acidity

A full bodied wine which has a ripe nose of berries. On the palate it is velvety and dry with an elegant finish

This sleek, polished red offers juicy blackberry and dark fruit flavors backed by refined tannins and well-integrated acidity. A blend of corvina veronese, rondinella and sangiovese

Dark cherry fruit with a slight floral element on the nose. On the palate there is big cherry fruit and plenty of structure to back it up

Made from a single vineyard monopole, which is rare in the Langhe region, from young vine barberesco fruit, it is a real value. It has a lovely aroma with intense quality fruit all in a silky, "easy to drink package"

Deep intense ruby red with lively shades of purple. Concentrated, well-defined nuances of cherries, wild berries, rhubarb, cloves, aromatic herbs and prunes blended with licorice, ink and tobacco leaves

Finalist "Gambero Rosso" Intensive ruby red color with scents of cherry and fresh berries on the nose, a dry wine with elegant, balanced tannins and minerals: it is characterized by a good acidity and long, persistent finish

This sangiovese/montepulciano has a typical ruby red color with a hint of garnet, the bouquet is intense and true to the varietal with vanilla nuances

A delicious, dark, lush wine with deep flavors of red and black fruits as well as hints of leather and spice

A cabernet and sangiovese blend filled with a bouquet of cherries accented by vanilla and coffee; the taste is ample yet soft on the palate

In the glass, the wine is deep ruby with purple hues. On the palate, it is dry, structured and elegant with flavors of plum, ripe cherries, wild berries and a hint of spice, followed by a lengthy and smooth finish that begs for food

This Pinot Nero (Pinot Noir) is coming from the vineyards located in Trentino above 1000ft elevation. Intense in flavor with a silky texture of black cherry and an aroma that will certainly please your palate

Floral tones of wild rose, fresh berries and crushed mineral, layers of blueberry, licorice and earth are perfectly balanced

Ruby purple color with ripe cherry aromas with hints of mineral and vanilla. A dry mediumbodied red wine with refreshing acidity and soft tannins

Packed with fruit and spice, this elegant wine displays flavors of violet candy and black currant with vanilla and licorice accents, well balanced with a light coating of tannins on the finish

A delicious, dark, lush wine with deep flavors of red and black fruits as well as hints of leather and spice

100% Cortese Grapes – a varietal whose heritage dates back to the 1600s; it is noted for its bone-dry character and crisp, flinty, fresh acidity, the bouquet offers delicate aromas reminiscent of white flowers, lemons, green apples and honeydew

93 Points "James Suckling" This wine was created with the 1987 harvest and over the years its name has undergone a number of variations. For its first nine years it was called "Where the Dreams have no end" and it changed the color of its capsule with every vintage, cycling through the seven colors of the iris (plus white and black) on the label, beginning with white and progressing anticlockwise. The four phases of the moon were also shown

Straw yellow with golden hues, fruity with subtle hints of vanilla and toast, excellent structure and distinct varietal aromas

Complex bouquet with fruity aromas of citrus, pineapple and pears, blending with vanilla from the oak used for aging

Deep ruby red, black pepper with pleasant cherry flavor

A full-bodied Amarone, rich and smooth, well balanced with pleasant cherry, plum and cedar-like flavors

Deep ruby-red with granite hues and wild fruits, hints of minerals, aromas of licorice, black pepper, tobacco and spice

The wines aromatic width spans dark fruit and prune to mesquite, brown sugar, teriyaki, smoked ham and beef jerky

Ample and sweet with a seamless texture, packed with ripe fruit, spices and toasted oak "Robert Parker 90 Pts"

94 Points "James Suckling" - Aromas of blueberries and bacon with hints of wet earth A full bodied wine with velvety and round tannins

95 Points Wine Spectator-"Effusive aromas and flavors of raspberry, cherry, floral mineral and tobacco are at the center of this linear vibrant red"

95 Points Robert Parker - A full bodied wine deeply layered expression with bold tones of dark fruit that are softened and enhanced by spice, leather and tobaco." Masses of fruit and cherry, tannins, black licorice and dried berries

96 Points Robert Parker -"The bouquet offers black cherry, spice, leather, balsam herbs and licorice. The complexity is impressive"

99 Points "James Suckling"-Rich and stylish for the vintage with dried fruits and tar. Full body, chewy tannins and a long, flavorful finish. This is a very intense and structured wine for the vintage

98 Points "Robert Parker"- Rich and stylish with a strong charisma of very young and brilliant ruby red. Minerals, intense red fruit melted with chocolate and liquorice followed by hints of citrus, smoky notes and graphite

Deep ruby red in color perfumed with sweet red berries and oak. Decisive structure and great elegance without abandoning the force of the tannin

Elegant on the palate, this is dense, lush wine seamless with flavors of red plum and red cherry with a hint of citrus

94Points "James Suckling" - Brilliant deep garnet color with a slight orange reflection the wines bouquet is ample and complex with notes of violet, hints of cinnamon, clove, vanilla and cherry

Full of ripe cherries and spices with a masculine structure and a long, lingering finish

Alluring aromas of flowers, dried cherry, leather and licorice

94 Points "Wine Spectator" DOCG Dark and brooding with blackberry, plum, tar and treacle notes. Very fresh with a healthy does of earth, mineral and balsamic accents

97 Points "Wine Spectator" DOCG Perfume of flowers, mushrooms, tight linear with mineral elements, notes of chai spices and sandalwood on the long finish

90 Points "Wine Spectator" DOCG Aromas of ripe strawberry with hints of nectarine. Full and silky with pretty fruit and a caressing finish

92 Points "Wine Spectator" DOCG Shows loads of fresh tobacco on the nose with strawberry jam. Fullbodied with chewy tannins and a long , fruity finish

93 Points "Wine Spectator" DOCG An elegant, supple style, despite its firm structure. Exhibits rose, cherry, menthol and licorice flavors underscored by minerals

97 Points "James Suckling" - The wine is wonderfully ripe and seductive with hints of cherries, flowers, spices, tobacco, sage, mint and minerals

98 Points "James Suckling" — A masterpiece blend of cabernet, merlot, cabernet franc and a tiny element of petite verdot

98 Points "Robert Parker" This is the original super Tuscan, planting cabernet vines from bordeaux in the obscure western Tuscan hillside now widely known as Bulgheri

95 Points "Robert Parker" — Solid intensity of classic dark cherry, prunes, tobacco, leather, moist earth, damp tea leaves and smokey oak

91 Points "Wine Advocate"

94 Points "James Suckling"

99 Points "James Suckling"

96 Points "Robert Parker"

93 Points "Robert Parker"

96 Points "Wine Spectator"

This wine is imposingly structured, perfectly in balance with lip smacking acidity. The palate reveals blackberry, dark chocolate, tobacco, leather and earth with a hint of coffee

Elegant and velvety with rose petals, berries, liquorices and a final finish of cocoa with smooth tannins

**From Marcellino's hometown and friend Libero Rillo. Chocolate covered cherry fruit with tasty plum and aromas of myrtle and iris

Deep red in color, conveys sweet and fruity aromas of cherries and plumbs with notes of vanilla and licorice

S. Daniele prosciutto wrapped around creamy mozzarella on a crown of tomato with roasted red pepper garnish

Two succulent, grilled jumbo shrimp embrace a warm feta cheese croquet mantled on shredded red cabbage sprinkled with chives, fresh herbs, shimmering with Chef's lemon dressing

Sautéed in olive oil & white wine, finished with pesto

Thinly sliced, raw Ahi, arugula glistening with Chef's lemon dressing

Thinly sliced raw filet mignon blanketing arugula with sliced mushrooms, Parmigiano and Chef's lemon dressing

Grilled octopus – just like we do it in Italy!

Grilled calamari – just like we do it in Italy!

Topped with sautéed mixed mushrooms and truffle oil drizzles

Spinach, radish, red onion, roasted red peppers, black olives, arugula with imported EVOO and sea salt

Juicy pear slices over a bed of arugula, sliced Pecorino tossed with Chef's lemon dressing

Fresh baby spinach, crispy pancetta, walnuts and parmigiano with Chef's balsamic dressing

Squid ink infused fettuccine with fresh tomato, sautéed clams, mussels, calamari and ½ of a fresh 1 ½ lb Maine lobster in shell

Porcini infused pasta with chunks of fresh lobster sautéed with shiitake mushrooms and truffle oil

Sautéed with fresh tomato, sliced asparagus, scallions, arugola and ricotta

Tomato infused pasta sautéed with shrimp, scallops, herbs, fresh tomatoes, and touch of tomato sauce slightly spicy

Light and sumptuous, our potato/pasta/parmigiano gnocchi in the shape of hearts for Valentine's Day! Served in Chef's rich tomato sauce with melted mozzarella topped with parmigiano

Large pasta pouches filled with a puree of filet mignon and vegetables with Chef's rich tomato sauce

Short toothsome pasta served with a hearty sausage and tomato ragu

Torn pasta sheets served with sausage chunks and shaved black truffles in a butter sauce

Romano cheese and cracked pepper infused pasta with caramelized red onion, pancetta, and his rich tomato sauce

Large, squares of pasta filled with creamy ricotta cheese and baby spinach served with a sweet butter and fresh sage sauce

Grilled, aged filet bathed in a creamy cognac flambé and green peppercorns

Grilled to perfection with Chef's silky balsamic reduction

Tender veal slices in creamy/tangy Gorgonzola sauce

Perfectly grilled, with sea salt, fresh herbs and EVOO (grilled to medium temperature)

Atlantic Salmon sautéed with pink peppercorns in a creamy cognac sauce

Jumbo shrimp, clams, mussels, scallops, calamari, fish of the day and ½ of a fresh 1 ½ lb Maine lobster in shell, sautéed in light tomato and white wine

Sautéed with white wine, capers, and a touch of sweet butter

Fresh mozzarella, tomato, roasted red peppers, garden basil and EVOO

Nestled grilled polenta squares topped with a sauté of mixed mushrooms and drizzled with truffle oil

Thin slices of raw tenderloin, arugola, fresh mushrooms, shaved Parmigiano and lemon dressing

Sautéed in olive oil, white wine with fresh pesto

Thinly sliced, raw Ahi, arugola, lemon-mint dressing

Succulent, grilled jumbo shrimp; warm feta cheese croquette, shredded red cabbage, lemon dressing

Imported mussels sautéed in white wine, olive oil and garlic OR in a lightly spiced tomato sauce

Chef's daily soup (all vegetarian based)

Hearty bean soup (seasonal)

Peppery arugola, fresh pear slices, with imported pecorino Romano cheese and lemon dressing

Arugola, baby spinach, radish, Gaeta olives, roasted red peppers, red onion slivers, dressed with extra virgin olive oil and sea salt

Organic baby field greens tossed with balsamic dressing

Radicchio, arugola and endive with lemon dressing

Baby spinach, toasted walnuts, crispy pancetta bits and shaved Parmigiano with balsamic dressing

Manila clams, olive oil, garlic, white wine, red pepper flakes

Tomato, sliced asparagus, scallions, arugula and ricotta

Short pasta in hearty ragù of tomato, house made sausage and herbs

Red & white pasta with savory Italian broccoli di rape, olive oil, wine and garlic or lightly spiced tomato sauce

Light potato/pasta orbs in tomato sauce dotted with melted mozzarella OR with a creamy gorgonzola sauce

Long pasta, tomato sauce, tailed shrimp and mushrooms

Tender, white meat chicken sautéed with mushrooms, sun-dried tomato, pine nuts and touch of tomato

Tender slices of pounded veal sautéed in olive oil, then topped with a tangy, creamy Gorgonzola sauce

Pork tenderloin sautéed with tender asparagus, green peppercorns and finished with a bourbon flambé

A thick, aged filet grilled to perfection, surrounded by a Barolo reduction, lightly drizzled with white truffle oil

Grilled and cloaked with a luxurious balsamic reduction

Shrimp, clams, mussels, calamari and fish, sautéed in tomato, garlic and white wine with toasted Italian bread

Succulent, jumbo shrimp sautéed with white wine, fresh tomato sauce, garlic and shrimp stock; nestled on creamy mashed potatoes and shredded red cabbage

Atlantic salmon delicately dusted with porcini flour, gently sautéed with leeks and imported porcini mushrooms, in a cognac flambé

Decadent a chocolate lovers dream!

Velvety, sweet cream with a hint of vanilla, baked then chilled, drizzled with caramel

Rich, espresso drenched savoiardi, layered with mascarpone cream, dusted with unsweetened cocoa

Made with creamy, lightly sweetened ricotta

Chocolate, Vanilla, Hazelnut, Pistacchio

Presented in its original fresh form, Please ask your server

Delicate puffed pastry layered with thinly sliced green apples, dusted with sugar, baked to a glazed crispiness and served warm with Nocciola gelato

Chefs personal recipe of his flourless chocolate cake infused with espresso cafe, served warm with fresh whipped cream, berries and caramel drizzle

A celestial, chocolate gelato creation hand rolled in imported cocoa, crushed almonds & dark chocolate bits

Van Gogh Dutch Chocolate Vodka, Bailey's, Dark Crème de Cocoa and Chocolate Bitters

Stolichnaya Vanilla, Godiva dark Chocolate Liqueur, Kahlùa and a shot of Espresso

S. Daniele prosciutto wrapped around creamy mozzarella on a crown of tomato with roasted red pepper garnish

Two succulent, grilled jumbo shrimp embrace a warm feta cheese croquet mantled on shredded red cabbage sprinkled with chives, fresh herbs, shimmering with Chef's lemon dressing

Sautéed in olive oil & white wine, finished with pesto

Thinly sliced, raw Ahi, arugula glistening with Chef's lemon dressing

Thinly sliced raw filet mignon blanketing arugula with sliced mushrooms, Parmigiano and Chef's lemon dressing

Grilled octopus – just like we do it in Italy!

Grilled calamari – just like we do it in Italy!

Topped with sautéed mixed mushrooms and truffle oil drizzles

Spinach, radish, red onion, roasted red peppers, black olives, arugula with imported EVOO and sea salt

Juicy pear slices over a bed of arugula, sliced Pecorino tossed with Chef's lemon dressing

Fresh baby spinach, crispy pancetta, walnuts and parmigiano with Chef's balsamic dressing

Squid ink infused fettuccine with fresh tomato, sautéed clams, mussels, calamari and ½ of a fresh 1 ½ lb Maine lobster in shell

Porcini infused pasta with chunks of fresh lobster sautéed with shiitake mushrooms and truffle oil

Sautéed with fresh tomato, sliced asparagus, scallions, arugola and ricotta

Tomato infused pasta sautéed with shrimp, scallops, herbs, fresh tomatoes, and touch of tomato sauce slightly spicy

Light and sumptuous, our potato/pasta/parmigiano gnocchi in the shape of hearts for Valentine's Day! Served in Chef's rich tomato sauce with melted mozzarella topped with parmigiano

Large pasta pouches filled with a puree of filet mignon and vegetables with Chef's rich tomato sauce

Short toothsome pasta served with a hearty sausage and tomato ragu

Torn pasta sheets served with sausage chunks and shaved black truffles in a butter sauce

Romano cheese and cracked pepper infused pasta with caramelized red onion, pancetta, and his rich tomato sauce

Large, squares of pasta filled with creamy ricotta cheese and baby spinach served with a sweet butter and fresh sage sauce

Grilled, aged filet bathed in a creamy cognac flambé and green peppercorns

Grilled to perfection with Chef's silky balsamic reduction

Tender veal slices in creamy/tangy Gorgonzola sauce

Perfectly grilled, with sea salt, fresh herbs and EVOO (grilled to medium temperature)

Atlantic Salmon sautéed with pink peppercorns in a creamy cognac sauce

Jumbo shrimp, clams, mussels, scallops, calamari, fish of the day and ½ of a fresh 1 ½ lb Maine lobster in shell, sautéed in light tomato and white wine

Sautéed with white wine, capers, and a touch of sweet butter

Fresh mozzarella, tomato, roasted red peppers, garden basil and EVOO

Nestled grilled polenta squares topped with a sauté of mixed mushrooms and drizzled with truffle oil

Thin slices of raw tenderloin, arugola, fresh mushrooms, shaved Parmigiano and lemon dressing

Sautéed in olive oil, white wine with fresh pesto

Thinly sliced, raw Ahi, arugola, lemon-mint dressing

Succulent grilled jumbo shrimp, warm feta cheese croquette, shredded red cabbage, lemon dressing

Imported mussels sautéed in white wine, olive oil and garlic OR in a lightly spiced tomato sauce

Chef’s daily soup (all vegetarian based)

Hearty bean soup (seasonal)

Peppery arugola, fresh pear slices, with imported pecorino Romano cheese and lemon dressing

Arugola, baby spinach, radish, Gaeta olives, roasted red peppers, red onion slivers, dressed with extra virgin olive oil and sea salt

Organic baby field greens tossed with balsamic dressing

Radicchio, arugola and endive with lemon dressing

Baby spinach, toasted walnuts, crispy pancetta bits and shaved Parmigiano with balsamic dressing

Long, toothsome pasta with Manila clams, olive oil, garlic, white wine, red pepper flakes

Tomato, sliced asparagus, scallions, arugula and ricotta

Short, springy and pleasantly toothsome pasta in hearty ragù of tomato, house made sausage and herbs

A hearty and toothsome red white pasta with savory Italian broccoli di rape, olive oil, wine and garlic OR lightly spiced tomato sauce

Light potato/pasta/parmigiano orbs in tomato sauce dotted with melted mozzarella OR with a creamy gorgonzola sauce

Long pasta, tomato sauce, tailed shrimp and mushrooms

Tender, white meat chicken sautéed with mushrooms, sun-dried tomato, pine nuts and touch of tomato

Tender slices of pounded veal sautéed in olive oil, then topped with a tangy, creamy Gorgonzola sauce

Pork tenderloin sautéed with tender asparagus, green peppercorns and finished with a bourbon flambé

Grilled and cloaked with a luxurious balsamic reduction

A thick, aged filet grilled to perfection bathed in a creamy cognac flambé and green peppercorns

Shrimp, clams, mussels, calamari and fish, sautéed in tomato, garlic and white wine with toasted Italian bread

Succulent, jumbo shrimp sautéed with white wine, fresh tomato sauce, nestled on creamy mashed potatoes and shredded red cabbage

Atlantic salmon gently sautéed with leeks and imported porcini mushrooms, in a cognac flambé

Decadent…a chocolate lovers dream!

Velvety sweet cream with a hint of vanilla baked then chilled and drizzled with caramel

Rich espresso drenched savoiardi layered with mascarpone cream and dusted with unsweetened cocoa

Made with creamy lightly sweetened ricotta

Chocolate, Vanilla, Hazelnut, Strawberry or Pistacchio

Lemon, Orange or Coconut presented in its original fresh form

Delicate puffed pastry layered with thinly sliced green apples, dusted with sugar, baked to a glazed crispiness and served warm with a scoop of Hazelnut gelato

Chef’s personal recipe infused with espresso coffee, served warm with fresh whipped cream, berries and a caramel drizzle

A celestial chocolate gelato creation hand rolled in imported cocoa, crushed almonds and dark chocolate bits

Stoli Vanil Vodka, Bailey’s Irish Cream, Dark Crème de Cocoa and Borghetti

Stoli Vanil Vodka, Dark Crème de Cocoa, Borghetti and a shot of Espresso

Notes of honey, chestnut, dried fruit, and raisins stand out

Shows aromas and flavors of honey, flowers, vanilla and touch of elegant wood spices

Has an intense bouquet that ranges from fruity notes of apricot and candied orange peel to hints of Mediterranean scrub

Grey Goose L'Orange Vodka with Peach Schnapps, Peach puree, and a splash of Prosecco

Four Roses Bourbon with Campari and Sweet Vermouth

Stoli Vanil Vodka with Borghetti, Crème de Cacao, and a shot of Espresso

Corralejo Silver Tequila with a Passionfruit, Honey, and fresh Lemon juice syrup

Chef's homemade Limoncello with Cointreau, fresh Lemon juice and simple syrup served in a sugar rimmed glass

Four Roses Bourbon with Tuaca, fresh Lemon juice, and Honey syrup

Amaro Montenegro with Aperol, Four Roses Bourbon, and fresh Lemon juice

The original James Bond Martini Bombay Sapphire Gin and Stoli Vodka with Lillet Blanc “Shaken not stirred”

Aperol with Prosecco, and Club Soda

Four Roses Whiskey with fresh Lemon juice, Peach puree, Angostura bitters, and Fever Tree Ginger Beer

Spring 44 Honey Vodka with fresh Lemon and Pomegranate juices

Hendricks Gin with fresh Lime juice, and Fever Tree Tonic Water

Spring 44 Vodka with fresh Lime juice, and Fever Tree Ginger Beer

Beefeater Gin with Campari, and Sweet Vermouth

Grey Goose Pear Vodka with St. Germain, Grapefruit Juice, Prosecco and Fever Tree Club Soda

Ginger Ale, Ginger Beer, Tonic Water or Club Soda

Ginger Ale, Ginger Beer, Tonic Water or Club Soda

Hibiscus Syrup and Sweet Mango puree with Fever Tree Club Soda

Tangy fresh Lemon juice and a Mint, Rosemary Syrup with Acqua Panna

Blueberry Lavender syrup with Fever Tree Club Soda and Ginger Ale

Sangiovese, Cabernet

Zinfandel

Aglianico, Cabernet

Montepulciano

Sangiovese

Cabernet, Merlot

Cabernet, Merlot

Cabernet, Merlot

Cabernet, Merlot

Cabernet, Cabernet Franc

Cabernet, Cabernet Franc

Cabernet, Cabernet Franc

Sangiovese, Cabernet

Sangiovese, Cabernet

Cabernet, Sangiovese

Bordeaux Blend

Cabernet, Merlot

Cabernet Franc

Cabernet, Sangiovese

Cabernet, Sangiovese

Fresh mozzarella, tomato, roasted red peppers, garden basil and EVOO

Nestled grilled polenta squares topped with a sauté of mixed mushrooms and drizzled with truffle oil

Thin slices of raw tenderloin, arugola, fresh mushrooms, shaved Parmigiano and lemon dressing

Sautéed in olive oil, white wine with fresh pesto

Thinly sliced, raw Ahi, arugola, lemon-mint dressing

Succulent, grilled jumbo shrimp; warm feta cheese croquette, shredded red cabbage, lemon dressing

Imported mussels sautéed in white wine, olive oil and garlic OR in a lightly spiced tomato sauce

Chef's daily soup (all vegetarian based)

Hearty bean soup (seasonal)

Peppery arugola, fresh pear slices, with imported pecorino Romano cheese and lemon dressing

Arugola, baby spinach, radish, Gaeta olives, roasted red peppers, red onion slivers, dressed with extra virgin olive oil and sea salt

Organic baby field greens tossed with balsamic dressing

Radicchio, arugola and endive with lemon dressing

Baby spinach, toasted walnuts, crispy pancetta bits and shaved Parmigiano with balsamic dressing

Manila clams, olive oil, garlic, white wine, red pepper flakes

Tomato, sliced asparagus, scallions, arugula and ricotta

Short pasta in hearty ragù of tomato, house made sausage and herbs

Red & white pasta with savory Italian broccoli di rape, olive oil, wine and garlic or lightly spiced tomato sauce

Light potato/pasta orbs in tomato sauce dotted with melted mozzarella OR with a creamy gorgonzola sauce

Long pasta, tomato sauce, tailed shrimp and mushrooms

Tender, white meat chicken sautéed with mushrooms, sun-dried tomato, pine nuts and touch of tomato

Tender slices of pounded veal sautéed in olive oil, then topped with a tangy, creamy Gorgonzola sauce

Pork tenderloin sautéed with tender asparagus, green peppercorns and finished with a bourbon flambé

A thick, aged filet grilled to perfection, surrounded by a Barolo reduction, lightly drizzled with white truffle oil

Grilled and cloaked with a luxurious balsamic reduction

Shrimp, clams, mussels, calamari and fish, sautéed in tomato, garlic and white wine with toasted Italian bread

Succulent, jumbo shrimp sautéed with white wine, fresh tomato sauce, garlic and shrimp stock; nestled on creamy mashed potatoes and shredded red cabbage

Atlantic salmon delicately dusted with porcini flour, gently sautéed with leeks and imported porcini mushrooms, in a cognac flambé

Decadent a chocolate lovers dream!

Velvety, sweet cream with a hint of vanilla, baked then chilled, drizzled with caramel

Rich, espresso drenched savoiardi, layered with mascarpone cream, dusted with unsweetened cocoa

Made with creamy, lightly sweetened ricotta

Chocolate, Vanilla, Hazelnut, Pistacchio

Presented in its original fresh form, Please ask your server

Delicate puffed pastry layered with thinly sliced green apples, dusted with sugar, baked to a glazed crispiness and served warm with Nocciola gelato

Chefs personal recipe of his flourless chocolate cake infused with espresso cafe, served warm with fresh whipped cream, berries and caramel drizzle

A celestial, chocolate gelato creation hand rolled in imported cocoa, crushed almonds & dark chocolate bits

Van Gogh Dutch Chocolate Vodka, Bailey's, Dark Crème de Cocoa and Chocolate Bitters

Stolichnaya Vanilla, Godiva dark Chocolate Liqueur, Kahlùa and a shot of Espresso

S. Daniele prosciutto wrapped around creamy mozzarella on a crown of tomato with roasted red pepper garnish

Two succulent, grilled jumbo shrimp embrace a warm feta cheese croquet mantled on shredded red cabbage sprinkled with chives, fresh herbs, shimmering with Chef's lemon dressing

Sautéed in olive oil & white wine, finished with pesto

Thinly sliced, raw Ahi, arugula glistening with Chef's lemon dressing

Thinly sliced raw filet mignon blanketing arugula with sliced mushrooms, Parmigiano and Chef's lemon dressing

Grilled octopus – just like we do it in Italy!

Grilled calamari – just like we do it in Italy!

Topped with sautéed mixed mushrooms and truffle oil drizzles

Spinach, radish, red onion, roasted red peppers, black olives, arugula with imported EVOO and sea salt

Juicy pear slices over a bed of arugula, sliced Pecorino tossed with Chef's lemon dressing

Fresh baby spinach, crispy pancetta, walnuts and parmigiano with Chef's balsamic dressing

Squid ink infused fettuccine with fresh tomato, sautéed clams, mussels, calamari and ½ of a fresh 1 ½ lb Maine lobster in shell

Porcini infused pasta with chunks of fresh lobster sautéed with shiitake mushrooms and truffle oil

Sautéed with fresh tomato, sliced asparagus, scallions, arugola and ricotta

Tomato infused pasta sautéed with shrimp, scallops, herbs, fresh tomatoes, and touch of tomato sauce slightly spicy

Light and sumptuous, our potato/pasta/parmigiano gnocchi in the shape of hearts for Valentine's Day! Served in Chef's rich tomato sauce with melted mozzarella topped with parmigiano

Large pasta pouches filled with a puree of filet mignon and vegetables with Chef's rich tomato sauce

Short toothsome pasta served with a hearty sausage and tomato ragu

Torn pasta sheets served with sausage chunks and shaved black truffles in a butter sauce

Romano cheese and cracked pepper infused pasta with caramelized red onion, pancetta, and his rich tomato sauce

Large, squares of pasta filled with creamy ricotta cheese and baby spinach served with a sweet butter and fresh sage sauce

Grilled, aged filet bathed in a creamy cognac flambé and green peppercorns

Grilled to perfection with Chef's silky balsamic reduction

Tender veal slices in creamy/tangy Gorgonzola sauce

Perfectly grilled, with sea salt, fresh herbs and EVOO (grilled to medium temperature)

Atlantic Salmon sautéed with pink peppercorns in a creamy cognac sauce

Jumbo shrimp, clams, mussels, scallops, calamari, fish of the day and ½ of a fresh 1 ½ lb Maine lobster in shell, sautéed in light tomato and white wine

Sautéed with white wine, capers, and a touch of sweet butter

Fresh mozzarella, tomato, roasted red peppers, garden basil and EVOO

Nestled grilled polenta squares topped with a sauté of mixed mushrooms and drizzled with truffle oil

Thin slices of raw tenderloin, arugola, fresh mushrooms, shaved Parmigiano and lemon dressing

Sautéed in olive oil, white wine with fresh pesto

Thinly sliced, raw Ahi, arugola, lemon-mint dressing

Succulent grilled jumbo shrimp, warm feta cheese croquette, shredded red cabbage, lemon dressing

Imported mussels sautéed in white wine, olive oil and garlic OR in a lightly spiced tomato sauce

Chef’s daily soup (all vegetarian based)

Hearty bean soup (seasonal)

Peppery arugola, fresh pear slices, with imported pecorino Romano cheese and lemon dressing

Arugola, baby spinach, radish, Gaeta olives, roasted red peppers, red onion slivers, dressed with extra virgin olive oil and sea salt

Organic baby field greens tossed with balsamic dressing

Radicchio, arugola and endive with lemon dressing

Baby spinach, toasted walnuts, crispy pancetta bits and shaved Parmigiano with balsamic dressing

Long, toothsome pasta with Manila clams, olive oil, garlic, white wine, red pepper flakes

Tomato, sliced asparagus, scallions, arugula and ricotta

Short, springy and pleasantly toothsome pasta in hearty ragù of tomato, house made sausage and herbs

A hearty and toothsome red & white pasta with savory Italian broccoli di rape, olive oil, wine and garlic OR lightly spiced tomato sauce

Light potato/pasta/parmigiano orbs in tomato sauce dotted with melted mozzarella OR with a creamy gorgonzola sauce

Long pasta, tomato sauce, tailed shrimp and mushrooms

Tender, white meat chicken sautéed with mushrooms, sun-dried tomato, pine nuts and touch of tomato

Tender slices of pounded veal sautéed in olive oil, then topped with a tangy, creamy Gorgonzola sauce

Pork tenderloin sautéed with tender asparagus, green peppercorns and finished with a bourbon flambé

Grilled and cloaked with a luxurious balsamic reduction

A thick, aged filet grilled to perfection bathed in a creamy cognac flambé and green peppercorns

Shrimp, clams, mussels, calamari and fish, sautéed in tomato, garlic and white wine with toasted Italian bread

Succulent, jumbo shrimp sautéed with white wine, fresh tomato sauce, nestled on creamy mashed potatoes and shredded red cabbage

Atlantic salmon gently sautéed with leeks and imported porcini mushrooms, in a cognac flambé

Decadent…a chocolate lovers dream!

Velvety sweet cream with a hint of vanilla baked then chilled and drizzled with caramel

Rich espresso drenched savoiardi layered with mascarpone cream and dusted with unsweetened cocoa

Made with creamy lightly sweetened ricotta

Chocolate, Vanilla, Hazelnut, Strawberry or Pistacchio

Lemon, Orange or Coconut presented in its original fresh form

Delicate puffed pastry layered with thinly sliced green apples, dusted with sugar, baked to a glazed crispiness and served warm with a scoop of Hazelnut gelato

Chef’s personal recipe infused with espresso coffee, served warm with fresh whipped cream, berries and a caramel drizzle

A celestial chocolate gelato creation hand rolled in imported cocoa, crushed almonds and dark chocolate bits

Stoli Vanil Vodka, Bailey’s Irish Cream, Dark Crème de Cocoa and Borghetti

Stoli Vanil Vodka, Dark Crème de Cocoa, Borghetti and a shot of Espresso

Notes of honey, chestnut, dried fruit, and raisins stand out

Shows aromas and flavors of honey, flowers, vanilla and touch of elegant wood spices

Has an intense bouquet that ranges from fruity notes of apricot and candied orange peel to hints of Mediterranean scrub

Grey Goose L'Orange Vodka with Peach Schnapps, Peach puree, and a splash of Prosecco

Four Roses Bourbon with Campari and Sweet Vermouth

Stoli Vanil Vodka with Borghetti, Crème de Cacao, and a shot of Espresso

Corralejo Silver Tequila with a Passionfruit, Honey, and fresh Lemon juice syrup

Chef's homemade Limoncello with Cointreau, fresh Lemon juice and simple syrup served in a sugar rimmed glass

Four Roses Bourbon with Tuaca, fresh Lemon juice, and Honey syrup

Amaro Montenegro with Aperol, Four Roses Bourbon, and fresh Lemon juice

The original James Bond Martini Bombay Sapphire Gin and Stoli Vodka with Lillet Blanc “Shaken not stirred”

Aperol with Prosecco, and Club Soda

Four Roses Whiskey with fresh Lemon juice, Peach puree, Angostura bitters, and Fever Tree Ginger Beer

Spring 44 Honey Vodka with fresh Lemon and Pomegranate juices

Hendricks Gin with fresh Lime juice, and Fever Tree Tonic Water

Spring 44 Vodka with fresh Lime juice, and Fever Tree Ginger Beer

Beefeater Gin with Campari, and Sweet Vermouth

Grey Goose Pear Vodka with St. Germain, Grapefruit Juice, Prosecco and Fever Tree Club Soda

Ginger Ale, Ginger Beer, Tonic Water or Club Soda

Ginger Ale, Ginger Beer, Tonic Water or Club Soda

Hibiscus Syrup and Sweet Mango puree with Fever Tree Club Soda

Tangy fresh Lemon juice and a Mint, Rosemary Syrup with Acqua Panna

Blueberry Lavender syrup with Fever Tree Club Soda and Ginger Ale

Sangiovese, Cabernet

Zinfandel

Aglianico, Cabernet