Mother’s Day Menu
Menu
Appetizers
Fresh figs stuffed with goat cheese and walnuts served warm with a port wine reduction
Breaded and fried mozzarella, marinara sauce
Fresh blue point oysters, lightly battered, caper aioli
Stuffed with ricotta and mozzarella, lightly fried and topped with a madeira cream sauce with grape tomatoes
Local fresh mozzarella slices, breaded eggplant slices, fresh tomatoes, balsamic glaze
Spanish octopus dressed with olive oil and lemon with a white bean, fresh tomato, red onion, and arugula salad
Picked Maine lobster in a lobster reduction sauce over a puff pastry shell
Egg-battered eggplant slices, rolled with ricotta and parmigiano, pomodoro sauce
Fried rice balls with peas, split and topped with marinara sauce and melted mozzarella
Four jumbo shrimp served chilled with our cocktail sauce
Ahi tuna, Asian pears, ginger soy sauce, sesame oil, wasabi aioli, English cucumber
Pulled pork, Jicama tomato and avocado salad, coffee barbecue sauce
Crispy and tender, creamy, spicy ponzu aioli
Angus beef meatballs, tomato sauce, fresh ricotta
Menu
Salads
Charred Romaine Lettuce, Liuzzi burrata cheese, heirloom cherry tomatoes, basil Caesar dressing
Poached pears, caramelized walnuts, lemon mascarpone dressing
Our own dressing, croutons and parmigiano reggiano
Golden and yellow beets, arugula, caramelized walnuts, feta cheese, maple lemon vinaigrette
Add to Any Salad or Pasta Entree
Menu
Entrees
Lobster filled ravioli in a light cream sauce with chopped fresh tomato, peas, prosciutto
DeCecco hat shaped pasta sautéed with broccoli rabe, loose sausage meat, garlic, olive oil, parmigiano reggiano
DeCecco tubular pasta, vodka, pink cream, fresh basil, parmigiano reggiano
Veal, pork and beef ragout tossed with penne pasta, shaved parmigiano reggiano
Pan seared, lemon beurre blanc sauce, served with asparagus and wild rice.
Pan seared fresh Mediterranean sea bass filets, lemon sauce, served over mixed vegetable Israeli couscous
Fresh Canadian filet, pan seared, served with zucchini noodles tossed with basil walnut pesto, grape tomatoes
Morsels of shrimp, scallop, calamari and baby clams simmered with Arborio rice, touch of tomato
Egg-battered monkfish medallions and pan seared shrimp in a lobster reduction, sauteed spinach, potato puree
Pan seared sea scallops, roasted pepper coulis, served with veggie medley black rice
Shrimp, calamari, scallops, clams and mussels, fish in a fragrant tomato vegetable broth, crostini
Three jumbo shrimp stuffed with lump crab and sea scallops, saffron lobster reduction with grape tomatoes served with spinach-cauliflower and potato mash
Stuffed with prosciutto, fontina cheese and spinach, mushroom green peppercorn cognac sauce, potato puree.
Egg-battered chicken breast layered with Parma prosciutto and Fontina cheese served over spinach, demi-glaze.
Thinly sliced veal served with a wild mushroom cream sauce, pappardelle pasta, parsley emulsion, parmigiano.
Six-hour braised pork shank served over risotto Milanese with a vegetable infused natural reduction.
8-ounce barrel cut filet mignon, pan-seared, gorgonzola mushroom cream sauce, potato puree,
14 oz of Choice Angus beef crusted with garlic and gorgonzola served with broccoli rabe and potato puree.
Slow roasted in a Rioja sauce with carrots and pearl onions served with cauliflower spinach potato mash.
Herbed bread crumb and Dijon crusted Australian lamb rack, green peppercorn cognac sauce, asparagus roasted potatoes.
Menu
Accompaniments
Menu
Children’s Menu $14
Vegan Menu
Menu
Appetizers
Polenta toast, white kidney bean salad, lemon, olive oil dressing
Sauteed artichoke hearts, olives, capers, vegan smoked provolone cheese
Our own plant-based meatballs simmered in a pomodoro sauce, a dollop of vegan ricotta, vegan parmigiano
Plant-based sausage, spinach, and vegan mozzarella cheese, white wine & vegan butter sauce
Menu
Salads
Baby arugula, plant-based prosciutto, shaved vegan parmigiano, walnuts, lemon, olive oil dressing
Golden and yellow beets, arugula, caramelized walnuts, vegan feta cheese, maple lemon vinaigrette
Menu
Entrees
Plant-based beef, slow-simmered in a pomodoro sauce with mirepoix vegetables, tossed with penne pasta, vegan ricotta and vegan parmigiano
Orecchiette pasta, plant-based sausage sauteed with onions, mushrooms, eggplant, pomodoro sauce, vegan parmigiano
Potato gnocchi, roasted butternut squash, broccoli rabe, vegan bacon, pumpkin seeds, olive oil and garlic, vegan parmigiano
Escarole, white kidney beans, plant-based sausage, vegan parmigiano, served with crusty peasant bread
