Crab Stuffed Mushroom Caps 7
Mushrooms with a succulent crab stuffing, baked to a golden brown in a garlic butter sauce.
Chicken Lemongrass Dumplings 7
Pillows of chicken and lemongrass lightly fried with a ginger scallion dipping sauce.
Eggplant Margherita 7
A tower of eggplant rounds layered with fresh tomato, basil and melted mozzarella on a bed of marinara then drizzled with a balsamic reduction.
Calamari 9
Tender calamari lighty breaded and fried, served with a marinara sauce.
Shrimp Cocktail 10
Chilled jumbo shrimp served with cocktail sauce
Steamed Clams 10
A pound of clams steamed in white wine then tossed with garlic, olive oil and fresh herbs.
Mussels Posillipo 10
A pound of mussels sautéed in white wine, garlic, tomato and herbs.
Aubergine Saganaki 6.5
Eggplant baked in tomato sauce with feta cheese and fresh herbs.
White French Onion 6 The Chef's Inspiration
A new take on a classic. This white onion soup is Our homemade soup of the day.
topped with a flaky puffed pastry and melted cheeses. Small Bowl 4 Large Bowl 6
Spring Greens With an entrée 4.5 As an entrée 8
A delicate blend of greens, tomatoes, cucumbers, red onions and carrot ribbons.
Caesar Salad With an entrée 5.5 As an entrée 9
Crispy romaine lettuce, tossed in homemade Caesar dressing with rustic croûtons and shaved Parmesan.
Mediterranean Salad With an entrée 5.5 As an entrée 9
A delicate blend of greens, feta cheese, cucumber, tomatoes, red onions, kalamata olives and stuffed grape leaves tossed with our Greek vinaigrette.
Summer Salad With an entrée 5.5 As an entrée 9
Walnuts, blue cheese crumbles, dried cranberries and poached pears on a bed of delicate blend of greens. Tossed in our Strawberry Vinaigrette.
Add to any of the entrée size salads Chicken 5 Shrimp 9
Hand Cut Steaks* Mkt Price
Our Chef selects the finest cuts of meat to prepare for you. Please ask your server for tonight’s cut.
Teriyaki Tenderloin* 20
Sliced beef tenderloin with a port and mushroom reduction. Served with baked potato and vegetable.
Tenderloin Amabile* 20
Teriyaki glazed beef tenderloin served with baked potato and vegetable.
Figgy Piggy 19
Prime tenderloin pork mignon sauteed with figs in a sweet black currant sauce. Served with rice pilaf and vegetable.
Pork Cordon Bleu 19
Prime pork tenderloin medalloins with prosciutto and cheese. Bathed in a pink cream sauce served over pasta.
Duck in Cassis Compote 25
A half roasted duckling prepared in a cassis and berry compote. Served with baked potato and vegetable.
Sesame Duck 25
A crispy half ducking served over peanut sesame noodles with a ginger scallion sauce.
Chicken Sorentino 21
A lightly breaded chicken breast layered with prosciutto sautéed in sherry and eggplant. Topped with tomato sauce and melted mozzarella. Served with pasta.
Chicken Parmigiana 18
Boneless chicken breast fried to a golden brown topped with tomato sauce and melted mozzarella. Served with pasta.
Chicken Meli-Alli 18
Boneless chicken breasts alla francaise prepared in a lemon wine sauce with artichoke hearts, asparagus, capers, black olives and mushrooms, served with rice pilaf.
Zuppa Di Pesce 26
Shrimp, Calmari, a pound of Clams and a pound of mussels steamed in white wine and sautéed with garlic, tomato sauce and fresh herbs over pasta.
Catch of the Day 19
The freshest fish in the market prepared in your choice of a lemon wine sauce, scampi with garlic and herbs or blackened. Served with potato and vegetable.
Shrimp Saganaki 22
Jumbo shrimp baked in tomato sauce with kalamata olives, feta cheese and fresh herbs. Served with rice pilaf.
Shrimp Scampi 22
Jumbo shrimp sautéed in olive oil, garlic and white wine, on a bed of pasta.
Alfredo 16 Carbonara 18
Pasta tossed in a velvety white cheese sauce. Alfredo with sautéed prosciutto and mushrooms
Add Chicken 5 Add Shrimp 9 Add Chicken 5 Add Shrimp 9
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
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