Zagat

fresh asparagus tips served warm with melted grana padano cheese

baby artichoke hearts sauteed with pistachios and parmigiano

soft polenta topped with sauteed wild mushrooms

marinated, grilled octopus

parma prosciutto with melon

filet mignon carpaccio topped with baby arugula and parmigiano shavings

prince edward island mussels in a tomato, white wine and garlic broth

sushi grade tuna with avocado, hearts of palm, and fresh seaweed

blue point oysters au gratin with spinach, parmigiano, and bechamel

grilled calamari with fennel, canenellini beans and red onion salad

burrata with arugula, vine-ripe tomatoes, roasted peppers and black olives

buffalo mozzarella with vine-ripe tomatoes and fresh basil

organic baby greens with endive, radiccho, vine-ripe tomatoes and onion

caesar salad

grilled portobello mushroom sliced and served over baby greens

arugula with cremini mushrooms and parmigiano shavings

watercress salad with orange, pear & gorgonzola cheese

warm roasted beets with arugula, goat cheese, and caramelized onions

raw artichoke salad tossed with lemon, virgin olive oil and aged parmigiano

homemade noodles tossed with tomatoes and buffalo mozzarella

angel hair pasta with lemon zest, parsley, garlic, virgin olive oil and parmigiano

fresh ribbon pasta with wild mushrooms and truffle-butter sauce

spaghetti with meat sauce

whole-wheat pasta with duck ragu carrots, celery and orange zest

fresh noodles with a veal ragu, porcini mushrooms and a touch of cream

homemade tagliolini with jumbo shrimp and arugula-pesto sauce

linguini with manila clams in a white or red sauce

bow-tie pasta with wild salmon, sweet peas, leeks and mushrooms in a pink sauce

black truffle and ricotta ravioli in a light butter sauce

p/a

grilled sushi-grade tuna, served with asparagus and roasted potatoes

filet of organic salmon with a fennel and dill sauce served with sauteed escarole

cubes of calfs liver sauteed with onions, balsamico and carmelized red cabbage

scaloppine of pork tenderloin with baby artichokes, lemon and white wine

veal scaloppine sauteed with porcini, brandy, and a touch of cream served with french beans and mashed potatoes

pan seared nature veal chop served with roasted potatoes & spinach

butterflied and breaded veal chop, topped with arugula, tomatoes, and mozzarella

grilled black angus filet mignon with porto bello and truffle-mashed potatoes

dry-aged (28 days) 14 oz prime ny strip steak grilled, served with sauteed spinach

seared breast of duck magret sliced over polenta with sauteed mushrooms

roasted rack of baby lamb with potatoes and mint

chocolate truffle with vanilla gelato and maraschino cherry

ricotta cheesecake

marsala zabaglione with berries

traditional, homemade tiramisu

traditional vanilla cream gelatin with a wild berry sauce

dark chocolate mousse

vanilla, chocolate, or hazelnut

lemon, raspberry, or mango