baked with bread crumbs, oregano, parsley, and grated Parmigiano cheese in an Italian fresh herb white wine sauce

raw oysters served won the half shell with cocktail sauce

baked with spinach, cheese, white wine, garlic and fresh herbs

served with a white wine and Saffron sauce

topped with crab meat served in a white wine and tarragon sauce

made with lump crab meat that is pan seared and served with a Chardonnay wine and Dijon mustard sauce on the side

sauteed with sweet sausage, garlic and extra virgin olive oil

changes daily

served over a bed of arugula, asparagus with a homemade roasted pepper and balsamic vinaigrette

served with masculine salad and goat cheese in homemade raspberry vinaigrette

served with broccoli rabe, dry scallops, shrimps and topped with fresh crab meat in a light posillipo (red) sauce

braised shank served with homemade gnocchi in a light red sauce

pounded, breaded, and pan seared topped with chopped arugula, fresh mozzarella, and diced tomatoes in a lemon and olive oil dressing

served with tri fungi mushroom risotto in a Sherry wine sauce

served with hot peppers, onions, mushrooms, rosemary and herbs or served plain

a pan seared Mediterranean Sea Bass filet served over sauteed spinach drizzled with cold extra virgin olive oil, garlic and assortment of fresh herbs

sauteed with leeks, diced tomatoes, tarragon, garlic, white wine and basil

sesame crusted topped with a ginger teriyaki glaze and served over a mesclun salad