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January 10, 2018 0
    • APPETIZERS

    • Lobster Bisque

      9

      with Maine lobster, onions, celery, carrots, salt & pepper and a touch of cream

    • Sea Scallops

      12

      pan seared sea scallops served with a pepper coulis

    • Clams Casino

      12

      with fresh chopped clams, peppers, onions, smoked Applewood bacon in a casino stuffing topped with Romano cheese

    • Calamari Frittes

      14

      with banana peppers, (mildly spicy) tossed in extra virgin olive oil

    • PASTA

    • Rigatoni Bolognese

      25

      rigatoni tossed with a Bolognese sauce made of beef, veal, pork, carrots, celery, onions, garlic, slat & pepper and a touch of cream topped with stracciatella cheese

    • MEAT AND FISH

    • Chicken Scarpariello

      28

      pan seared one-half Amish chicken with red and yellow Holland peppers, onions, garlic, white wine, aged Balsamic vinegar (cherry peppers optional)

    • Salmon

      34

      pan seared salmon, served with black rice, sautéed broccolini and an orange glace

    • SIDES

    • Balsamic Roasted Brussels Sprouts

      6
    • Scallion Mashed Potatoes

      6
    • DESERTS

    • Apple Strudel

      9

      puff pastry with Granny Smith apples, cinnamon and sugar, baked to a golden brown, served with warm caramel sauce and fresh whipped cream

    • Chocolate Walnut Brownie

      9

      warm chocolate walnut brownie, served with crème anglaise, topped with vanilla ice cream and fresh whipped cream

    • Custard Tart

      9

      smooth silky custard made with whole milk, eggs, sugar and vanilla in a light pastry shell, garnished with berries and fresh whipped cream

    • Fresh Berries

      12

      fresh seasonal berries topped with fresh whipped cream

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