Dinner
Pasta
- 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.
- Orecchiette
Hat-shaped pasta sautéed with sweet sausage, Tuscan beans, broccoli rabe and a touch of tomato.
- Fusilli Primavera
Sauteed with chicken in a melody of seasonal vegetables and herbs in a light garlic tomato basil sauce.
- Mediterranean Fettuccini
Sauteed 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.
- New York Style Lasagna
Homemade pasta sheets layered with meat and cheese.
Seafood
- 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
sauteed in a plum tomato basil broth
- Colossal Shrimp & Lobster Tail Risotto
Chicken
- Free Range Chicken
Sauteed with fresh herbs, served over a wild mushroom risotto
- Chicken Chanterelle
Sauteed chicken breast over polenta with a sundried tomato exotic mushroom sauce
- Sauteed Chicken Breast
Topped with Maryland jumbo crabmeat, asparagus, roasted pepper and mozzarella
- Chicken Marsala
Sauteed 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 Piere
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
Game
- Ostrich
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.