| |
Appetizers: |
| |
| Pomodoro e Mozzarella di Bufalo (imported buffalo mozzarella served with Jersey tomatoes) |
| Zuppa di Vongole Veraci (sauteed Manila clams in white wine) |
|
| |
Pasta: |
| Linguine con Aragosta (linguini pasta tossed with fresh whole lobster in fra diavolo sauce) |
| Taglierini Neri al Granchio (homemade black squid ink taglierini pasta tossed with Dungeness crab meat in a delicate brandy sauce) |
|
| |
Secondi: |
| Pesce al Forno (whole imported branzino - Mediterranean sea bass - baked in our wood burning oven) |
| Bistecca alla Griglia (grilled 22 oz. prime aged rib eye steak served with French fries) |
| Sogliola alla Mugnaia (pan seared imported Dover sole in a white wine & lemon sauce) |
| Ossobuco alle Verdure Aromatiche (braised veal shank in aromatic vegetable sauce served with homemade fettuccine pasta) |
