Linguine Bolognese

Traditional meat sauce made with ground filet mignon, tomato basil sauce

Rigatoni Con Vodka

Tomato and basil sauce with a touch of Absolute Vodka and cream.

Penne Marinara

Fresh tomato and basil sauce.

Linguine with Seafood

An array of fresh seafood consisting of shrimp, scallops, clams and mussels in a garlic fresh tomato basil sauce.


Hat-shaped pasta sautéed with sweet sausage, Tuscan beans, broccoli rabe and a touch of tomato.

Fusilli Primavera

Sautéed with chicken in a melody of seasonal vegetables and herbs in a light garlic tomato basil sauce.

Mediterranean Fettuccini

Sautéed spinach and garlic with fresh plum tomato and feta cheese in a light chicken broth.

Exotic Mushroom Ravioli

Served in a porcini mushroom sauce.

Lobster Ravioli

Served in a pink sauce, garnished with steamed lobster meat and tri-color pepper.

Lobster Ravioli

Served in a pink sauce, garnished with steamed lobster meat and tri-color pepper.

New York Style Lasagna

Homemade pasta sheets layered with meat and cheese.


Honey Glazed Wild Salmon

Encrusted with black & white sesame seeds, over grilled asparagus, wasabi mashed potatoes

Seared Tuna

over broccoli rabe and citrus sauce.

Atlantic Salmon

garnished with mussels and clams served in a lemon juice.

Grilled Swordfish

over wilted spinach and sundried tomato

Stuffed Sole

with lump Maryland crabmeat

Baked Chilean Sea Bass

encrusted with horseradish breadcrumb crust.

Grilled Snapper

over a creamy white bean Provencal.

Marinated Shrimp

grilled with fresh basil, scallion and lemon.

Snapper Marcherria

sautéed in a plum tomato basil broth

Colossal Shrimp & Lobster Tail Risotto


Free Range Chicken

Sautéed with fresh herbs, served over a wild mushroom risotto

Chicken Chanterelle

Sautéed chicken breast over polenta with a sundried tomato exotic mushroom sauce

Sautéed Chicken Breast

Topped with Maryland jumbo crabmeat, asparagus, roasted pepper and mozzarella

Chicken Marsala

Sautéed with mushrooms in a Marsala wine sauce

Stuffed Chicken Breast

With spinach and lobster in a garlic lemon sauce

Chicken Breast & Shrimp

Free range chicken breast topped with zucchini, roasted pepper, shrimp and melted brie

Meat (USDA Prime)

Filet Mignon

grilled and served with wild mushroom.

Stuffed Filet Mignon

with spinach and fontina cheese in a demi-glace.

Blackened Ribeye Steak

with red chile onions.

Prime Angus New York Sirloin

topped with Roquefort cheese butter.

Rack of Lamb

encrusted with parmesan herb crust.

Veal Chop Campagnole

sautéed onions, vinegar peppers, potatoes in a garlic white wine

Veal Marsala

served with wild mushrooms in a Marsala wine brown sauce.

Veal Pieré

served with wild mushrooms in a Marsala wine brown sauce.

Veal Roulade

Stuffed with Parma prosciutto, mozzarella and spinach

Pork Tenderloin

Oven roasted, thinly sliced with ratatouille, smashed potato in a moral mushroom sauce



Marinated and grilled, sliced thin over caramelized onions with dried fruits and a port demi-glace .

Venison Tenderloin

Roasted with exotic mushrooms, apricots and caramelized onions.

Crescent Duck

Roasted and served over a cranberry walnut couscous and pomegranate mustard jus reduction, topped with fresh berries.