Stefano's
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
17 | 18 | 19 | 20 | 21 | 22 | 23 |
24 | 25 | 26 | 27 | 28 | 29 | 30 |
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
Refined Italian-Inspired Fine Dining
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Menu
Our house recipe meatball stuffed with fresh mozzarella cheese. Topped with our family recipe meat sauce.
Two preparations. Tarragon white balsamic vinaigrette, arugula, and lemon. Crab cocktail with lemon and house recipe cocktail sauce.
Broiled in roasted garlic butter, herbs, and cognac. Served with a toasted baguette.
Pan seared colossal lump crab cake with arugula, house made remoulade and lemon.
House-made soup featuring seasonal ingredients and recipes.
Artisan lettuces, herbs, olive, cucumber, tomato, and aged provolone cheese tossed in our famous old mill dressing.
Baby iceberg lettuce, Roma tomatoes, olive tapenade, pancetta and gorgonzola cheese. Finished with our house blue cheese dressing and balsamic reduction.
Hearts of Romaine in Caesar dressing, anchovy, crisp parmesan, and croutons.
Ricotta gnocchi with our family recipe meat sauce, parmigiana–Reggiano and herb.
House made pasta in a vodka-infused rosa sauce.
Spaghetti with family recipe marinara sauce finished with pecorino romano.
Pan roasted halibut with a sauté of artichoke, tomato and saffron in a white wine butter sauce. Parmesan risotto. Add fresh blue crab 16
Organic king salmon, pan seared and topped with a light lemon and caper butter. Served with French green beans.
10 ounce cold water lobster tail broiled to perfection. Served with parmesan risotto, house vegetable and Frangelico butter.
Seared sea bass over an asparagus and lobster risotto with house made lobster broth and parsnip crisps.
Hand-cut chicken breast cutlets seared and simmered in lemon, white wine and capers. Served with spaghetti and house vegetable. Available with veal 38.
Pan seared prime strip topped with a cognac infused pan sauce of mushrooms, Dijon mustard, and veal demi glace. Served with roasted potatoes and broccolini.
Veal cutlets pounded thin, coated in seasoned breadcrumbs, then browned. Topped with house marinara, fresh mozzarella, and served with spaghetti and broccolini.
8 ounce center cut prime filet grilled to your preference, chefs choice starch and vegetable. Roasted garlic butter.
14 ounce super prime New York strip grilled to your preference, chefs choice starch and vegetable. Roasted garlic butter.
20 ounce bone in ribeye grilled to your preference, chefs choice starch and vegetable. Roasted garlic butter.
4oz Tail 24, 8oz Tail 48
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