Holiday/Specials Menu

Valentines Day Menu 2010

over mixed greens with a balsamic vinaigrette

squid lightly seasoned and friedor sautéed & served with marinara sauce

mixed greens tossed with tomatoes, olives,capers, artichokes & fresh mozzarella in a basil dressing

with shaves of Parmigiano-Reggiano, in a lemon & olive oil vinaigrette

with a rasberry vinaigrette

tossed with plum tomatoes, toasted walnuts & pecans over finely chopped romaine, in a light balsamic vinaigrette

salmon, scallops, shrimp, & crabmeat over fresh fettuccine in a pink vodka sauce

pistachio-encrusted, served with sautéed spinach, citrus beurre blanc

sautéed with shallots, served in a plum tomato & light basil cream sauce

lobster tail sautéed with garlic & a spicy marinara, served over linguini

layers of thinly sliced eggplant in our house red sauce and Parmigiano cheese

ground beef, veal & pork in a meat stock with minced vegetables, porcini mushrooms, garlic, herbs, red wine & a touch of cream

layers of pasta, ricotta cheese & Bolognese flavored with porcini mushrooms & smoked bacon topped with mozzarella cheese & our red sauce

boneless chicken breast in herbed whole wheat bread crumbs, sautéed in olive oil, topped with plum tomatoes, basil & fontina cheese

boneless chicken breast, sautéed in olive oil with garlic & shallots finished with rosemary infused white wine & lemon sauce

layered with thinly sliced prosciutto & mozzarella topped with a garlic, sage, white wine, lemon & butter sauce

with a lamb-rosemary demi-glace

with a raspberry demi-glace, served with steamed bok choy

topped with jumbo lump crabmeat & herbed butter