Angelina's Ristorante

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella OR mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon and olive oil

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and olive oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Whole Mediterranean sea bass, deboned table side, with sun dried tomato and caper berry sauce oil

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

46 oz. tomahawk steak for two, served with shoe string fried potatoes with fresh herbs and truffle oil and sautéed

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries with roasted garlic

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs and fingerling potatoes

with peas, onions and touch of fresh tomato

made with garlic, oil, sundried tomato and olives

stuffed with ricotta topped with fresh tomato sauce

filetto pomodoro

Grilled Salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Certified Agnes Shell Steak topped with mushrooms and onions

encrusted with pistachio in limoncello sauce

in a sherry wine sauce

Grilled Pounded Veal Chop with Shrimp Oreganata

Filet mignon with grilled lobster tail

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella or mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with and croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg.

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs fingerling potatoe

with peas, onions and touch of fresh tomato

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Lemon, White Wine, and caperberrie sauce

grilled salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

Lemon, White Wine, and caperberrie sauce

grilled salmon

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

pounded then breaded pork chop topped with arugula Tomato and Capers

Certified Agnes Shell Steak topped with mushrooms and onions

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

with rucola, radicchio, endive and balsamic vinegar

Certified angus shell steak topped with mushrooms and onions

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Filet mignon with grilled lobster tail

Grilled Pounded Veal Chop with Shrimp Oreganata

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

with shrimp, clams, eggplant, peppers, mushrooms, and zucchini

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

with rucola, radicchio, endive and balsamic vinegar

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Lobster tail and shrimp oreganata

grilled Veal chop with sautéed mushrooms

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

Certified angus shell steak topped with mushrooms and onions

Baked clams

Traditional Sicilian fritter, topped with eggplant caponata and creamy goat cheese

Served with ricotta and avocado

Fried calamari, shrimp, zucchine, caper berries

Cured imported meats and cheeses accompanied with honey dip and sweet grapes

Creamy cheese encased in mozzarella, served with prosciutto and heirloom tomato

Caesar salad with heirloom tomatoes topped with focaccia crostini with shaved parmigiano and anchovies

Baby kale, with strawberries, almonds, craisins and goat cheese; with balsamic vinaigrette

Baby spinach with fresh mushrooms, pancetta, pignoli nuts, goat cheese, honey and white balsamic dressing

Penne pasta with vodka sauce, sundried tomatoes

Squid ink linguini with mix seafood in a marechiaro sauce

Mushrooms, peas, and sundried tomatoes in a light cream sauce

Mini Purses Artisan Pasta, tossed in a brown butter, fresh goat cheese and pistachio

Fresh rigatoni pasta in a traditional ragu meat sauce

Served with Tuscan truffle fries and wild mushrooms

Pounded, breaded veal chop with arugula and chopped tomato salad

Served with Tuscan truffle fries and wild mushrooms

Pan seared pork chop topped with seasoned bread crumbs with olives, pepperoncini, capers, light sherry sauce

Grill chicken with marinated Portobello mushrooms, roasted peppers, and melted fresh mozzarella topped with balsamic reduction over arugola

Branzino filet with sundried tomatoes, lemon sauce

Pan seared Scottish wild salmon in a grape champagne sauce-or-plain grilled

in garlic and oil

in garlic and oil

Grilled asparagus topped with artisanal cheese and bread crumbs

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella or mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with and croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg.

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs fingerling potatoe

with peas, onions and touch of fresh tomato

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Lemon, White Wine, and caperberrie sauce

grilled salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

Lemon, White Wine, and caperberrie sauce

grilled salmon

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

pounded then breaded pork chop topped with arugula Tomato and Capers

Certified Agnes Shell Steak topped with mushrooms and onions

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

with rucola, radicchio, endive and balsamic vinegar

Certified angus shell steak topped with mushrooms and onions

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Filet mignon with grilled lobster tail

Grilled Pounded Veal Chop with Shrimp Oreganata

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

with shrimp, clams, eggplant, peppers, mushrooms, and zucchini

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

with rucola, radicchio, endive and balsamic vinegar

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Lobster tail and shrimp oreganata

grilled Veal chop with sautéed mushrooms

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

Certified angus shell steak topped with mushrooms and onions

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella OR mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon and olive oil

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and olive oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Whole Mediterranean sea bass, deboned table side, with sun dried tomato and caper berry sauce oil

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

46 oz. tomahawk steak for two, served with shoe string fried potatoes with fresh herbs and truffle oil and sautéed

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries with roasted garlic

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs and fingerling potatoes

with peas, onions and touch of fresh tomato

made with garlic, oil, sundried tomato and olives

stuffed with ricotta topped with fresh tomato sauce

filetto pomodoro

Grilled Salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Certified Agnes Shell Steak topped with mushrooms and onions

encrusted with pistachio in limoncello sauce

in a sherry wine sauce

Grilled Pounded Veal Chop with Shrimp Oreganata

Filet mignon with grilled lobster tail

Baked clams

Traditional Sicilian fritter, topped with eggplant caponata and creamy goat cheese

Served with ricotta and avocado

Fried calamari, shrimp, zucchine, caper berries

Cured imported meats and cheeses accompanied with honey dip and sweet grapes

Creamy cheese encased in mozzarella, served with prosciutto and heirloom tomato

Caesar salad with heirloom tomatoes topped with focaccia crostini with shaved parmigiano and anchovies

Baby kale, with strawberries, almonds, craisins and goat cheese; with balsamic vinaigrette

Baby spinach with fresh mushrooms, pancetta, pignoli nuts, goat cheese, honey and white balsamic dressing

Penne pasta with vodka sauce, sundried tomatoes

Squid ink linguini with mix seafood in a marechiaro sauce

Mushrooms, peas, and sundried tomatoes in a light cream sauce

Mini Purses Artisan Pasta, tossed in a brown butter, fresh goat cheese and pistachio

Fresh rigatoni pasta in a traditional ragu meat sauce

Served with Tuscan truffle fries and wild mushrooms

Pounded, breaded veal chop with arugula and chopped tomato salad

Served with Tuscan truffle fries and wild mushrooms

Pan seared pork chop topped with seasoned bread crumbs with olives, pepperoncini, capers, light sherry sauce

Grill chicken with marinated Portobello mushrooms, roasted peppers, and melted fresh mozzarella topped with balsamic reduction over arugola

Branzino filet with sundried tomatoes, lemon sauce

Pan seared Scottish wild salmon in a grape champagne sauce-or-plain grilled

in garlic and oil

in garlic and oil

Grilled asparagus topped with artisanal cheese and bread crumbs

Calamari fried or baked

Baked clams shrimp oreganata

Creamy fresh cheese encased with mozzarella OR mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon and olive oil

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and olive oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Whole Mediterranean sea bass, deboned table side, with sun dried tomato and caper berry sauce oil

Frenched chicken breast stuffed with ham and mozzarella in a cognac porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

46 oz. tomahawk steak for two, served with shoe string fried potatoes with fresh herbs and truffle oil and sautéed

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries with roasted garlic

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs and fingerling potatoes

with peas, onions and touch of fresh tomato

made with garlic, oil, sundried tomato and olives

stuffed with ricotta topped with fresh tomato sauce

filetto pomodoro

Grilled Salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Certified Agnes Shell Steak topped with mushrooms and onions

encrusted with pistachio in limoncello sauce

in a sherry wine sauce

Grilled Pounded Veal Chop with Shrimp Oreganata

Filet mignon with grilled lobster tail

Calamari fried or baked

Baked clams shrimp oreganata

Creamy fresh cheese encased with mozzarella or mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with and croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg.

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Frenched chicken breast stuffed with ham and mozzarella in a cognac porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs fingerling potatoe

with peas, onions and touch of fresh tomato

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Lemon, White Wine, and caperberrie sauce

grilled salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

Lemon, White Wine, and caperberrie sauce

grilled salmon

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

pounded then breaded pork chop topped with arugula Tomato and Capers

Certified Agnes Shell Steak topped with mushrooms and onions

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

with rucola, radicchio, endive and balsamic vinegar

Certified angus shell steak topped with mushrooms and onions

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Filet mignon with grilled lobster tail

Grilled Pounded Veal Chop with Shrimp Oreganata

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

with shrimp, clams, eggplant, peppers, mushrooms, and zucchini

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

with rucola, radicchio, endive and balsamic vinegar

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Lobster tail and shrimp oreganata

grilled Veal chop with sautéed mushrooms

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

Certified angus shell steak topped with mushrooms and onions

Baked clams

Traditional Sicilian fritter, topped with eggplant caponata and creamy goat cheese

Served with ricotta and avocado

Fried calamari, shrimp, zucchine, caper berries

Cured imported meats and cheeses accompanied with honey dip and sweet grapes

Creamy cheese encased in mozzarella, served with prosciutto and heirloom tomato

Caesar salad with heirloom tomatoes topped with focaccia crostini with shaved parmigiano and anchovies

Baby kale, with strawberries, almonds, craisins and goat cheese; with balsamic vinaigrette

Baby spinach with fresh mushrooms, pancetta, pignoli nuts, goat cheese, honey and white balsamic dressing

Penne pasta with vodka sauce, sundried tomatoes

Squid ink linguini with mix seafood in a marechiaro sauce

Mushrooms, peas, and sundried tomatoes in a light cream sauce

Mini Purses Artisan Pasta, tossed in a brown butter, fresh goat cheese and pistachio

Fresh rigatoni pasta in a traditional ragu meat sauce

Served with Tuscan truffle fries and wild mushrooms

Pounded, breaded veal chop with arugula and chopped tomato salad

Served with Tuscan truffle fries and wild mushrooms

Pan seared pork chop topped with seasoned bread crumbs with olives, pepperoncini, capers, light sherry sauce

Grill chicken with marinated Portobello mushrooms, roasted peppers, and melted fresh mozzarella topped with balsamic reduction over arugola

Branzino filet with sundried tomatoes, lemon sauce

Pan seared Scottish wild salmon in a grape champagne sauce-or-plain grilled

in garlic and oil

in garlic and oil

Grilled asparagus topped with artisanal cheese and bread crumbs

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella OR mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon and olive oil

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and olive oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Whole Mediterranean sea bass, deboned table side, with sun dried tomato and caper berry sauce oil

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

46 oz. tomahawk steak for two, served with shoe string fried potatoes with fresh herbs and truffle oil and sautéed

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries with roasted garlic

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs and fingerling potatoes

with peas, onions and touch of fresh tomato

made with garlic, oil, sundried tomato and olives

stuffed with ricotta topped with fresh tomato sauce

filetto pomodoro

Grilled Salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Certified Agnes Shell Steak topped with mushrooms and onions

encrusted with pistachio in limoncello sauce

in a sherry wine sauce

Grilled Pounded Veal Chop with Shrimp Oreganata

Filet mignon with grilled lobster tail

Calamari fried or baked

Baked clams & shrimp oreganata

Creamy fresh cheese encased with mozzarella or mozzarella di bufala, both served with prosciutto di parma, tomatoes and roasted peppers

Thin sliced Spanish octopus topped with fingerling potatoes, heirloom tomatoes, shallot pearls and olive oil

Thin sliced Filet Mignon with shaved parmigiano, arugula, lemon, & truffle oil

Colossal crabmeat with shrimp, heirloom tomato, onions and avocado, lemon and olive oil

Chef's inspiration of the day

Romaine lettuce with traditional Caesar dressing served with and croutons

Shaved fennel with oranges, red onions, Gaeta olives, lemon

Curly frisee with Sicilian pistachios, pears, spiced pecorino, lemon and oil

Baby kale, with strawberries, almonds, craisins and goat cheese; with a balsamic vinaigrette

Spaghetti, with fresh tomato sauce, basil, and parmigiano

Homemade fresh short rigatoni pasta with traditional ragu meat sauce

Fresh ravioloni with burrata cheese and wild mushrooms

Campanelli pasta in a fresh Tomato sauce, with Sun dried tomatoes, shrimp, arugula, garlic, extra virgin olive oil

Squid ink pasta with shrimp, clams, mussels & scallops in Italian plum tomato sauce

Italian carnaroli risotto, with porcini mushrooms, fava beans shrimp and truffle oil

Spaghetti tossed in a cheese sauce with fresh cracked black pepper

Sautéed jumbo shrimp with cognac, garlic, lemon tarragon sauce served over risotto with peas and mushrooms

Lobster tail, clams, shrimps, mussels, calamari and scallops in a light spicy red sauce served with pasta or pot. and veg.

Grilled Scottish salmon or in (Cognac sauce with heavy cream leeks, green and pink peppercorn)

Chilean sea bass, encrusted with pistachio; in lemoncello sauce with caper berries

Frenched chicken breast stuffed with ham and mozzarella in a cognac & porcini mushrooms sauce- truffle infused

Center cut natural veal chop with sautéed mixed mushrooms and onions; served with peas and mushroom risotto

Grilled 10 oz. Angus center cut filet mignon with sautéed mixed mushrooms and onions

Pounded breaded veal chop topped with tomato sauce and fresh burrata cheese

Certified 16 oz. Angus bone in rib eye steak served with onion rings

Oven roasted pork shank, in its own sauce; served with traditional risotto Milanese

Sauteed broccoli garlic and oil

Truffle oil shoe string French fries

Seasonal sautéed mixed vegetables

Rosemary and garlic roasted mixed herbs fingerling potatoe

with peas, onions and touch of fresh tomato

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Lemon, White Wine, and caperberrie sauce

grilled salmon

Pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

Lemon, White Wine, and caperberrie sauce

grilled salmon

roasted veal filet mignon served with an artichoke bottom, roasted garlic mashed potatoes, sherry wine sauce

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

pounded then breaded pork chop topped with arugula Tomato and Capers

Certified Agnes Shell Steak topped with mushrooms and onions

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

stuffed with ricotta topped with fresh tomato sauce

with rucola, radicchio, endive and balsamic vinegar

Certified angus shell steak topped with mushrooms and onions

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Filet mignon with grilled lobster tail

Grilled Pounded Veal Chop with Shrimp Oreganata

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

with shrimp, clams, eggplant, peppers, mushrooms, and zucchini

with sausage and broccoli rabe

with vodka, tomato, heavy cream and parmigiano

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

Sundried Tomatoes, Gaeta olives, Garlic and extra-virgin olive oil

with rucola, radicchio, endive and balsamic vinegar

French roasted bone in chicken breast made with herbs and spices topped with Au Jus sauce

Lemon, White Wine, and caperberrie sauce

Lobster tail and shrimp oreganata

grilled Veal chop with sautéed mushrooms

pounded thin, then breaded pork chop topped with arugula, Tomatoes, and Capers

Certified angus shell steak topped with mushrooms and onions