Posted by 
Chef Specials Week of 4.26.24
Appetizers
Venetian Style Jumbo Scallops
Wild harvested from the North Atlantic, lightly breaded and sautéed with parsley, garlic, and extra virgin olive oil, and drizzled with freshly squeezed lemon juice accompanied by herb-crusted crostini.
Sweet & Savory Crostini
Sweet: Goat cheese spread, oven-roasted grapes, drizzled with a balsamic reduction.
Savory: Ricotta cheese spread, Sopressa salami, garnished with fresh basil & extra virgin olive oil.
Entrees
Mediterranean Branzino
Oven-browned Branzino is served with Squid Ink Linguini sauteed with baby clams, cherry tomatoes, fresh basil, thyme, and a drizzle of lemon-infused olive oil.
Bistecca con Rigatoni
USDA Prime Certified Filet Mignon pan-seared in butter, cream, and Cognac, then sauteed with Champignon, Porcini, Portobello mushrooms, and Rigatoni pasta. Choose between 5 oz or 10 oz Steak.