Exotic Mushroom Ravioli

Served in a porcini mushroom sauce.

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.

Rigatoni Con Vodka

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

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.
* We will be glad to accommodate all of your dietary needs upon request!


Baked Chilean Sea Bass

encrusted with horseradish breadcrumb crust.

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.

Seared Tuna

over broccoli rabe and citrus sauce.

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.


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.

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 Scallopine

of veal, chanterelle mushrooms, in a cognac cream 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.


Crescent Duck

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


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.
These are a few of our game dishes.
Other game requests are welcomed!