Zagat

shrimp and fried calamari sauteed with sweet cherry peppers, pine nuts and golden raisins in a sweet and sour glaze

egg-battered and pan-fried white bread with mozzarella topped with a lemon-garlic anchovy sauce

north atlantic black mussels steamed in white wine, tomato and fresh herbs

long island baked clams with white breadcrumbs, herbs, tomato, basil and grana padano

simply-fried calamari served with marinara sauce and lemon

jerusalem artichoke, fennel, endive, mushrooms and hearts of palm with a fresh lemon and virgin olive oil dressing

arugula with farro, pine nuts, avocado, hearts of palm and ricotta salata in a chianti vinegar and colavita virgin olive oil dressing

fresh spinach with orange, fennel, toasted pecans and imported sweet gorgonzola with a sherry-vinegar dressing

arugula, endive and radicchio with a virgin olive oil and balsamic vinaigrette

field green salad with granny smith apples, caramelized walnuts and dry cranberries with a limoncello vinaigrette

sliced roasted portobello mushrooms, baby field greens, toasted walnuts, celery root, smoked pancetta and goat cheese with chianti vinegar and virgin olive oil

classic caesar salad with croutons, grated parmigiano and stefanos homemade low-fat caesar dressing

roasted peppers, soppresata, mozzarella, melon, prosciutto and seafood salad

stuffed peppers, baked clams, shrimp oreganata, fried calamari and mozzarella in carrozza

a sampling of marinated seasonal vegetable specialties

a sampling of imported cheeses

soppresata with fresh roasted peppers and bufala mozzarella

broccoli rabe sauteed with garlic, oil and red chili peppers

eggplant layered with mozzarella and tomato sauce

deep-fried zucchini

sauteed peas with onions and basil

spinach sauteed with garlic, red chili peppers and extra virgin olive oil

north atlantic pan-seared filet of salmon with lemon sauce, capers, cherry tomatoes and fennel served with sauteed spinach

prosciutto-wrapped chicken breast stuffed with fontina cheese and basil with a marsala wine and mushroom sauce

egg-battered sauteed jumbo wild-caught south american shrimp in a lemon-citrus sauce with sauteed spinach with toasted garlic

boneless chicken with sweet italian sausage, garlic, mushrooms, white wine and lemon

butterflied, boneless mediterranean sea bass with potatoes, olives, capers, grape tomatoes and virgin olive oil

milk-fed nature veal scaloppine with sage, prosciutto and caciocavallo cheese in a marsala wine demi-glaze served with sauteed spinach

pork tenderloin with sweet cherry peppers, onions and potatoes with a sherry-vinegar infused demi-glaze

fresh fish stew with clams, mussels, calamari, lobster tail and shrimp in a white wine/tomato broth

thinly sliced milk-fed veal, breaded and pan-fried, with an arugula and tomato salad with chianti-vinegar and virgin olive oil

your choice of either chicken or thinly sliced veal prepared any style