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Casa Giuseppe
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
Cozy Italian Fine Dining
Ratings
Reviews
Photos
Menu
Chilled Jumbo black tiger shrimp and colossal crabmeat, served with cocktail sauce
Prosciutto, Sopressata parmigiano reggiano, aged provolone, roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil & lemon
Fresh calamari lightly fried, served with lemon and marinara sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobella stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto, oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand-washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclun salad- an assortment of baby greens with your choice of homemade dressing
Classic Neapolitan- style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinairgrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano cheese
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh cooked cockle clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg- plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crab meat, arugula, cherry tomatoes, and garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
Filet of red snapper with clams, mussels and shrimp in a fresh light red sauce
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, and onions in a white wine sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes, and portobella mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
Thin sliced filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Chilled Jumbo black tiger shrimp and colossal crab meat served with cocktail sauce
Prosciutto, Sopressata, parmigiano reggiano, aged provolone roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
A family specialty. Paper-thin slices of salmon seasoned with vinegar and olive oil, garnished with diced capers, tomatoes, and lemon
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil & lemon
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Fresh calamari lightly fried, served with lemon and marinara sauce
Grilled Jumbo shrimp stuffed with lump crab meat wrapped with prosciutto served over sautéed spinach drizzled with honey mustard sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobello stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand- washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclum salad- an assortmant of baby greens with your choice of homemade dressing
Classic Neapolitan -style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinaigrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano reggiano
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh manila clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg-plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crabmeat, arugula, cherry tomatoes, garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
"A house specialty" Fresh filet of lemon sole crusted with pignoli nuts and bread crumbs over a sautée of spinach
Oven baked branzino in a white wine and lemon sauce served with whipped potato and broccoli rabe sautée
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, Sausage, potatoes, onions in a white wine sauce
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes and portobello mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
A char-grilled 18 oz. veal loin chop with fresh herbs served with sautéed broccoli rabe, cherry peppers and whipped potato
Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Double cut corn fed pork chop stuffed with prosciutto, sundried tomatoes, spinach and goat cheese in a brandy sauce
100% Grand Champagne grapes aged minimum 70 years to create an absolutely luscious cognac with a sweet, oaky and mature aroma; a silky smooth feeling on the palate and a breathtaking smooth after taste breathtaking smooth after taste
A tribute to the art of cognac making, recognized by experts as one of the most complex and subtle cognacs in the world; aged over 30 years
Its superb bouquet, color and taste reflect the blending of Grande and Petite Champagne grapes, the two finest growths, aged from 8 to 15 years
Amber gold tone color with Vermillion highlights, a fruity bouquet filed with dried apples and pears. The mouth is filled the same fruity and ripe characteristics of apples and pears; with a unbashfully sweet and smooth finish
A classic liqueur which is a masterful blend of fine cognac and essence of wild tropical oranges, impeccable refinement, perfect harmony from start to finish, 150 years old
Medium body, hints of grapefruit
100% Chardonnay. Full body Chardonnay
Ripe juicy apple, melon flavors
Bright aromas are highlighted by apricot, guava, honeysuckle, jasmine & quince
100% Sauvignon Blanc. Clean & crisp with a nice balance
100% Chardonnay. Dry with a crisp, clean finish
100% Pinot Grigio. One of the most popular Pinots from Italy, dry full body
100% Pinot Grigio, dry with a well balance of acidity
100% Gavi. From Piedmont, dry wine made from the Cortese
Notes of honey and ripe apples this un-oaked Chardonnay is crisp with an elegant finish
Dry white wine with a little effervescence
Strong flavors intense aroma of honey and spicy notes
Beautifully layered with ripe fruit, with the overall balance to pair with just about anything. Luscious cranberry
100% Cabernet Sauvignon
In the heart of Napa, founded in 1975. Highly awarded wine that is a full bodied, rich Cabernet
Cabernet Sauvignon, Canaiolo
Fruit forward, bold wine that evokes aromas of blueberries and blackberry jam
Intense black cherry and black currents, accompanied by cassis and licorice
90% Cabernet Sauvignon. 10% Merlot aged in new French oak for 10 months, bold flavors of black currant and black cherries with a lingering finish
100% Cabernet Sauvignon
Concannon is soft and supple with a smooth finish
100% Merlot
Cherry and plum aromas, silky tannins with overtones of cinnamon and vanilla
Ripe blackberry and prunes with dark chocolate. Full bodied and fruity with an elegant palate
Aromas of strawberries, raspberries, and cherries with special floral notes
Excellent red wine from France with characteristic cherries & raspberries
55% Sangiovese, 25% Cabernet, 15% Merlot, 5% Shiraz. A super Tuscan wine grape, plenty of fruit, black cherry, ripe plum and vanilla overtone
The quintessential Chianti from Italy
65% Corvina, 25% Rondinella and 10% Negara
A special process of which the grapes are sun dried for a concentrated flavor of cherry & plum
A balanced harmony of scents and aromas, ruby red with a soft finish
100% Nebbiolo. Complex, full bodied of earthy truffles and chocolate characteristic
Deep color with tannins and structure to be aged a long time
100% Sangiovese
Sangiovese, Cabernet Sauvignon
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Intense ruby red in color, fruity, spicy bouquet with ripe cherries and berries
Delicious homemade vanilla bean custard topped with caramelized sugar
Single portion chocolate cake with a rich molten chocolate center
Our best chocolate, chocolate and more chocolate – light and luxurious
Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese
New York Style, an old time favorite that will melt in your mouth
Hazelnut nocciola
Orange and lemon
Fresh fruit in season
Fresh Mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Fresh calamari lightly fried served with marinara sauce
an arrangement of baby greens tossed with our homemade balsamic vinaigrette
Our chef's daily creation
Fresh Veal chop pounded thin lightly breaded and fried in a fresh tomato basil sauce with mozzarella cheese
Breast of chicken pan seared with hot cherry peppers, roasted peppers, sausage, potatoes and onions in a white wine sauce
Filet of tilapia topped with seasoned bread crumbs, lemon butter, and white wine
Homemade lobster ravioli in a delicate pink shrimp sauce
8oz. Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Delicious homemade vanilla bean custard topped with caramelized sugar
Single portion chocolate cake with a rich molten chocolate center
Our best chocolate, chocolate and more chocolate – light and luxurious
Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese
New York Style, an old time favorite that will melt in your mouth
Hazelnut nocciola
Orange and lemon
Fresh fruit in season
Chilled Jumbo black tiger shrimp and colossal crabmeat, served with cocktail sauce
Prosciutto, Sopressata parmigiano reggiano, aged provolone, roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant roasted peppers
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil lemon
Fresh calamari lightly fried, served with lemon and marinara sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobella stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto, oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand-washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclun salad- an assortment of baby greens with your choice of homemade dressing
Classic Neapolitan- style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinairgrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano cheese
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh cooked cockle clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg- plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crab meat, arugula, cherry tomatoes, and garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
Filet of red snapper with clams, mussels and shrimp in a fresh light red sauce
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, and onions in a white wine sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes, and portobella mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
Thin sliced filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Chilled Jumbo black tiger shrimp and colossal crab meat served with cocktail sauce
Prosciutto, Sopressata, parmigiano reggiano, aged provolone roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
A family specialty. Paper-thin slices of salmon seasoned with vinegar and olive oil, garnished with diced capers, tomatoes, and lemon
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil lemon
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant roasted peppers
Fresh calamari lightly fried, served with lemon and marinara sauce
Grilled Jumbo shrimp stuffed with lump crab meat wrapped with prosciutto served over sautéed spinach drizzled with honey mustard sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobello stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand- washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclum salad- an assortmant of baby greens with your choice of homemade dressing
Classic Neapolitan -style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinaigrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano reggiano
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh manila clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg-plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crabmeat, arugula, cherry tomatoes, garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
"A house specialty" Fresh filet of lemon sole crusted with pignoli nuts and bread crumbs over a sautée of spinach
Oven baked branzino in a white wine and lemon sauce served with whipped potato and broccoli rabe sautée
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, Sausage, potatoes, onions in a white wine sauce
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes and portobello mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
A char-grilled 18 oz. veal loin chop with fresh herbs served with sautéed broccoli rabe, cherry peppers and whipped potato
Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Double cut corn fed pork chop stuffed with prosciutto, sundried tomatoes, spinach and goat cheese in a brandy sauce
100% Grand Champagne grapes aged minimum 70 years to create an absolutely luscious cognac with a sweet, oaky and mature aroma; a silky smooth feeling on the palate and a breathtaking smooth after taste breathtaking smooth after taste
A tribute to the art of cognac making, recognized by experts as one of the most complex and subtle cognacs in the world; aged over 30 years
Its superb bouquet, color and taste reflect the blending of Grande and Petite Champagne grapes, the two finest growths, aged from 8 to 15 years
Amber gold tone color with Vermillion highlights, a fruity bouquet filed with dried apples and pears. The mouth is filled the same fruity and ripe characteristics of apples and pears; with a unbashfully sweet and smooth finish
A classic liqueur which is a masterful blend of fine cognac and essence of wild tropical oranges, impeccable refinement, perfect harmony from start to finish, 150 years old
Medium body, hints of grapefruit
100% Chardonnay. Full body Chardonnay
Ripe juicy apple, melon flavors
Bright aromas are highlighted by apricot, guava, honeysuckle, jasmine quince
100% Sauvignon Blanc. Clean crisp with a nice balance
100% Chardonnay. Dry with a crisp, clean finish
100% Pinot Grigio. One of the most popular Pinots from Italy, dry full body
100% Pinot Grigio, dry with a well balance of acidity
100% Gavi. From Piedmont, dry wine made from the Cortese
Notes of honey and ripe apples this un-oaked Chardonnay is crisp with an elegant finish
Dry white wine with a little effervescence
Strong flavors intense aroma of honey and spicy notes
Beautifully layered with ripe fruit, with the overall balance to pair with just about anything. Luscious cranberry
100% Cabernet Sauvignon
In the heart of Napa, founded in 1975. Highly awarded wine that is a full bodied, rich Cabernet
Cabernet Sauvignon, Canaiolo
Fruit forward, bold wine that evokes aromas of blueberries and blackberry jam
Intense black cherry and black currents, accompanied by cassis and licorice
90% Cabernet Sauvignon. 10% Merlot aged in new French oak for 10 months, bold flavors of black currant and black cherries with a lingering finish
100% Cabernet Sauvignon
Concannon is soft and supple with a smooth finish
100% Merlot
Cherry and plum aromas, silky tannins with overtones of cinnamon and vanilla
Ripe blackberry and prunes with dark chocolate. Full bodied and fruity with an elegant palate
Aromas of strawberries, raspberries, and cherries with special floral notes
Excellent red wine from France with characteristic cherries raspberries
55% Sangiovese, 25% Cabernet, 15% Merlot, 5% Shiraz. A super Tuscan wine grape, plenty of fruit, black cherry, ripe plum and vanilla overtone
The quintessential Chianti from Italy
65% Corvina, 25% Rondinella and 10% Negara
A special process of which the grapes are sun dried for a concentrated flavor of cherry plum
A balanced harmony of scents and aromas, ruby red with a soft finish
100% Nebbiolo. Complex, full bodied of earthy truffles and chocolate characteristic
Deep color with tannins and structure to be aged a long time
100% Sangiovese
Sangiovese, Cabernet Sauvignon
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Intense ruby red in color, fruity, spicy bouquet with ripe cherries and berries
Fresh Mozzarella, sliced tomatoes, marinated eggplant roasted peppers
Fresh calamari lightly fried served with marinara sauce
an arrangement of baby greens tossed with our homemade balsamic vinaigrette
Our chef's daily creation
Fresh Veal chop pounded thin lightly breaded and fried in a fresh tomato basil sauce with mozzarella cheese
Breast of chicken pan seared with hot cherry peppers, roasted peppers, sausage, potatoes and onions in a white wine sauce
Filet of tilapia topped with seasoned bread crumbs, lemon butter, and white wine
Homemade lobster ravioli in a delicate pink shrimp sauce
8oz. Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Delicious homemade vanilla bean custard topped with caramelized sugar
Single portion chocolate cake with a rich molten chocolate center
Our best chocolate, chocolate and more chocolate – light and luxurious
Traditional pick me up dessert. Espresso sponge cake layered with a cocktail of cream, elegantly dusted with cocoa powder and made with mascarpone cheese
New York Style, an old time favorite that will melt in your mouth
Hazelnut nocciola
Orange and lemon
Fresh fruit in season
Chilled Jumbo black tiger shrimp and colossal crabmeat, served with cocktail sauce
Prosciutto, Sopressata parmigiano reggiano, aged provolone, roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil & lemon
Fresh calamari lightly fried, served with lemon and marinara sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobella stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto, oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand-washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclun salad- an assortment of baby greens with your choice of homemade dressing
Classic Neapolitan- style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinairgrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano cheese
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh cooked cockle clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg- plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crab meat, arugula, cherry tomatoes, and garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
Filet of red snapper with clams, mussels and shrimp in a fresh light red sauce
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, sausage, potatoes, and onions in a white wine sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes, and portobella mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
Thin sliced filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Chilled Jumbo black tiger shrimp and colossal crab meat served with cocktail sauce
Prosciutto, Sopressata, parmigiano reggiano, aged provolone roasted peppers and gaeta olives
Filet Mignon paper-thin sliced over arugula and shaved parmigiano cheese with a horseradish sauce
A family specialty. Paper-thin slices of salmon seasoned with vinegar and olive oil, garnished with diced capers, tomatoes, and lemon
Tender calamari, fresh scungilli and rock shrimp tossed with garlic, roasted peppers, celery and extra virgin olive oil & lemon
An exquisite mix of fresh mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Fresh calamari lightly fried, served with lemon and marinara sauce
Grilled Jumbo shrimp stuffed with lump crab meat wrapped with prosciutto served over sautéed spinach drizzled with honey mustard sauce
Fresh P.E.I mussels simmered with homemade sausage, fresh tomatoes, garlic & olive oil
Baby octopus imported from Italy in a light red sauce sautéed with extra virgin olive oil and garlic
Lightly fried julienne of fresh zucchini served with lemon
Grilled portobello stuffed with grilled eggplant, roasted peppers, and artichokes topped with melted fontina cheese in a balsamic reduction
Homemade mozzarella wrapped with prosciutto oven baked over mixed salad, red onion and cherry tomato in balsamic vinaigrette
Eggplant filled with prosciutto & goat cheese topped with melted mozzarella served in a pool of tomato sauce
Tangy arugula, radicchio and Belgian endive tossed with a balsamic vinaigrette
Crisp hand- washed romaine lettuce with our own classic caesar dressing, homemade croutons and parmigiano reggiano cheese
Mesclum salad- an assortmant of baby greens with your choice of homemade dressing
Classic Neapolitan -style vine-ripe tomato salad seasoned with fresh basil, oregano, garlic and first-press olive oil
Fresh spinach, crispy pancetta, toasted walnuts and gorgonzola cheese tossed with a balsamic vinaigrette
Fresh broccoli rabe sautéed with garlic and olive oil
Tender asparagus spears char-grilled and served with a drizzle of olive oil, fresh lemon and parmigiano reggiano
Select fresh California spinach, sautéed in olive oil and garlic, pignoli nuts & raisins, topped with shaved parmigiano reggiano
Hot cherry peppers sautéed with olive oil and garlic
Freshly prepared daily soup selection
Chef's daily selection
De cecco linguine with tiny fresh manila clams, white wine, garlic and olive oil
Fresh calamari slowly simmered in a light seafood broth with plum tomatoes and filled with the chef's special Neapolitan-style shrimp, mussels and seasoned bread crumb stuffing, with a tangle of linguini
Homemade lobster ravioli with a shrimp sauce
Angel hair pasta in a light pink sauce with jumbo shrimp and artichoke hearts
Tender potato dumpling tossed with homemade pesto and a touch of cream
Pencil point pasta with a fresh tomato cream sauce, prosciutto, peas and parmigiano reggiano, finished with a touch of vodka
Broccoli rabe and jumbo shrimp sautéed in garlic, oil and white wine, served over fresh tagliatelle noodles
Rigatoni pasta tossed in a marinara sauce with sauteed onions, egg-plant, garlic and a blend of homemade mozzarella and romano cheeses
Half moon shaped pasta imported from Bindi served with cream and walnuts
Fresh linguini tossed with cockles, crabmeat, arugula, cherry tomatoes, garlic in a white wine sauce
Today's fresh fish selection
Char-grilled filet of salmon lightly marinated with balsamic vinegar and fresh herbs
Langostino stuffed with crabmeat and seasoned bread crumbs in a garlic lemon butter wine sauce over sautéed spinach
A variety of fresh shellfish & crabmeat simmered in a fresh plum tomato sauce with garlic and herbs, served over angel hair
"A house specialty" Fresh filet of lemon sole crusted with pignoli nuts and bread crumbs over a sautée of spinach
Oven baked branzino in a white wine and lemon sauce served with whipped potato and broccoli rabe sautée
Boneless breast of chicken stuffed with sundried tomatoes and fontina cheese wrapped with prosciutto served in a sherry cream sauce with a mix of mushrooms
Boneless breast of chicken pan seared with hot cherry peppers, roasted pepper, Sausage, potatoes, onions in a white wine sauce
Roasted pork loin served with roasted garlic, shallots in a demi glaze brown sauce
Sautéed scaloppine of veal in a marsala wine sauce with artichokes and portobello mushrooms, topped with mozzarella cheese
Lightly breaded veal cutlet in a fresh tomato basil sauce with mozzarella cheese
A char-grilled 18 oz. veal loin chop with fresh herbs served with sautéed broccoli rabe, cherry peppers and whipped potato
Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
Double cut corn fed pork chop stuffed with prosciutto, sundried tomatoes, spinach and goat cheese in a brandy sauce
100% Grand Champagne grapes aged minimum 70 years to create an absolutely luscious cognac with a sweet, oaky and mature aroma; a silky smooth feeling on the palate and a breathtaking smooth after taste breathtaking smooth after taste
A tribute to the art of cognac making, recognized by experts as one of the most complex and subtle cognacs in the world; aged over 30 years
Its superb bouquet, color and taste reflect the blending of Grande and Petite Champagne grapes, the two finest growths, aged from 8 to 15 years
Amber gold tone color with Vermillion highlights, a fruity bouquet filed with dried apples and pears. The mouth is filled the same fruity and ripe characteristics of apples and pears; with a unbashfully sweet and smooth finish
A classic liqueur which is a masterful blend of fine cognac and essence of wild tropical oranges, impeccable refinement, perfect harmony from start to finish, 150 years old
Medium body, hints of grapefruit
100% Chardonnay. Full body Chardonnay
Ripe juicy apple, melon flavors
Bright aromas are highlighted by apricot, guava, honeysuckle, jasmine & quince
100% Sauvignon Blanc. Clean & crisp with a nice balance
100% Chardonnay. Dry with a crisp, clean finish
100% Pinot Grigio. One of the most popular Pinots from Italy, dry full body
100% Pinot Grigio, dry with a well balance of acidity
100% Gavi. From Piedmont, dry wine made from the Cortese
Notes of honey and ripe apples this un-oaked Chardonnay is crisp with an elegant finish
Dry white wine with a little effervescence
Strong flavors intense aroma of honey and spicy notes
Beautifully layered with ripe fruit, with the overall balance to pair with just about anything. Luscious cranberry
100% Cabernet Sauvignon
In the heart of Napa, founded in 1975. Highly awarded wine that is a full bodied, rich Cabernet
Cabernet Sauvignon, Canaiolo
Fruit forward, bold wine that evokes aromas of blueberries and blackberry jam
Intense black cherry and black currents, accompanied by cassis and licorice
90% Cabernet Sauvignon. 10% Merlot aged in new French oak for 10 months, bold flavors of black currant and black cherries with a lingering finish
100% Cabernet Sauvignon
Concannon is soft and supple with a smooth finish
100% Merlot
Cherry and plum aromas, silky tannins with overtones of cinnamon and vanilla
Ripe blackberry and prunes with dark chocolate. Full bodied and fruity with an elegant palate
Aromas of strawberries, raspberries, and cherries with special floral notes
Excellent red wine from France with characteristic cherries & raspberries
55% Sangiovese, 25% Cabernet, 15% Merlot, 5% Shiraz. A super Tuscan wine grape, plenty of fruit, black cherry, ripe plum and vanilla overtone
The quintessential Chianti from Italy
65% Corvina, 25% Rondinella and 10% Negara
A special process of which the grapes are sun dried for a concentrated flavor of cherry & plum
A balanced harmony of scents and aromas, ruby red with a soft finish
100% Nebbiolo. Complex, full bodied of earthy truffles and chocolate characteristic
Deep color with tannins and structure to be aged a long time
100% Sangiovese
Sangiovese, Cabernet Sauvignon
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Intense ruby red in color, fruity, spicy bouquet with ripe cherries and berries
Fresh Mozzarella, sliced tomatoes, marinated eggplant & roasted peppers
Fresh calamari lightly fried served with marinara sauce
an arrangement of baby greens tossed with our homemade balsamic vinaigrette
Our chef's daily creation
Fresh Veal chop pounded thin lightly breaded and fried in a fresh tomato basil sauce with mozzarella cheese
Breast of chicken pan seared with hot cherry peppers, roasted peppers, sausage, potatoes and onions in a white wine sauce
Filet of tilapia topped with seasoned bread crumbs, lemon butter, and white wine
Homemade lobster ravioli in a delicate pink shrimp sauce
8oz. Center cut filet mignon with gorgonzola cheese, sundried tomatoes, pancetta and onions in a brown demi glaze
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