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Crab cake topped with chopped, sautéed sea scallops, sundried tomato and asparagus in Brandy pesto cream sauce

Vine ripe tomatoes, fresh mozzarella cheese, tender basil, extra virgin olive oil, balsamic glaze

Grilled portobella mushroom with fresh mozzarella cheese red toasted peppers balsamic glaze

Sautéed fresh black mussels with garlic in
light spicy marinara sauce

Nicely seasoned pan seared served over wild mushroom risotto with balsamic glaze

Romaine lettuce, Gorgonzola cheese, crispy pancetta, fresh tomatoes, creamy parmesan dressing

Medallions of veal with sautéed chopped lobster meat, Shiitake mushrooms, roasted red pepper and artichoke hearts over bed of spinach in a light brandy sauce

Scallopini of veal sautéed with capers and artichoke hearts in a lemon white wine sauce over sautéed spinach

Boneless chicken breast sautéed with shrimp, asparagus, capers and sundried tomatoes, in a lemon white wine sauce over sautéed spinach

Pan seared fresh salmon over sautéed Shiitake mushrooms, squash, roasted peppers topped with grilled asparagus, chopped tomatoes, feta cheese, balsamic glaze

Fresh filet of red snapper dipped in egg in a caper lemon white wine sauce with sautéed spinach

Two Crab cakes topped with chopped, sautéed sea scallops, sundried tomato and asparagus in a Brandy cream pesto sauce

8 oz. lobster tail with jumbo sea scallops, melted garlic butter

Fresh Little Neck clams with sautéed fresh garlic, chopped basil in a white wine sauce over linguine 

Fritto

Wild mushroom risotto with grilled shrimp and parmesan cheese

Sautéed jumbo shrimps with fresh garlic cappers in a lemon white wine sauce over linguini