Hours: Tuesday-Saturday, ordering begins at 4:30 p.m., delivery begins at 5:45 p.m.
sauteéd shrimp in a ginger sauce.
mushroom caps with a sausage. garlic and sweet pepper stuffing...baked with parmesan.
French goat cheese rolled in sesame seeds and baked...served on arugola tossed in a walnut vinaigrette.
risotto balls stuffed with mozzarella, breaded and deep-fried...served with a tomato-basil sauce.
Crab cakes served with a roasted red pepper sauce.
Toasted Earle bread rubbed with garlic and topped with basil pesto, fresh mozzarella, and blistered cherry tomatoes.
Cheese filled tortellini baked with prosciutto, cream, parmesan and freshly grated nutmeg.
Deep fried squid rings with a tomato-basil sauce.
Served on a puree of roasted tomatoes, roasted red peppers and roasted garlic with basil, wild mushrooms and a balsamic reduction.
Sliced tomatoes with fresh mozzarella, sprinkled with basil...served with basil pesto and kalamata olives.
Smoked salmon slices with asparagus and avocado… sprinkled with olive oil, lemon juice and fresh basil.
Roasted garlic served with crostini and a variety of accompaniments
traditional onion soup enhanced with shallots and chives...served with a crpstine and a slice of gruyère for you to finish at home under a broiler.
traditional florentine salad of cucumber, onion, tomato and tuscan-style bread tossed in olive oil and vinegar... with basil, capers and anchovies.
romaine,red leaf and radicchio wotj tomato wedges.
romaine lettuce tossed with gorgonzola, walnuts and vinaigrette.
romaine lettuce tossed with a dressing of olive oil, lemon juice, raw egg, garlic, chopped anchovies and parmesan.
With Spicy Grilled Shrimp: 15.95
With Chicken: 15.95
With Salmon: 24.95
Red and golden beets, chopped pecans, goat cheese and arugula with thyme and dijon vinaigrette.
cross-cut sections of beef tenderloin sautéed...deglazed with madeira and pan-sauced with cream and roquefort..sprinkled with toasted walnuts and pine nuts...with potatoes.
cross-cut sections of beef tenderloin rolled in coarsely ground pepper...sautéed and served in a brandy sauce...garnished with wild mushrooms...served with potatoes
Cross-cut sections of beef tenderloin… sauteed and served with a Dijon-cream sauce with green peppercorns and tarragon. Served with potatoes.
grilled prime delmonico steak...served with potatoes.
Chicken breasts stuffed with pesto ...seared and roasted ...finished with a sauce of white wine, tomato, shallots and basil. Served with orzo.
sea scallops sautéed with mushrooms and a hint of garlic...pan-sauced with sherry and cream... served with rice.
fresh fillet of whitefish coated with ground hazelnuts and breadcrumbs...sautéed and sauced with a chive beurre blanc...on a bed of spinach...with potatoes.
Veal scallopini lightly breaded and sautéed with garlic and mushrooms...deglazed with marsala and finished with cream...sprinkled with parmesan...served with orzo.
boneless duck breasts sautéed medium rare...pan sauced with brandy and a ginger enhanced demi-glace...with peaches and dried currants. served with potato turnip purée.
Fresh fillet of salmon grilled with shrimp.... served on a tomato vinaigrette...topped with fresh asparagus and green onions. Served with potatoes
Eggplant with ricotta stuffing on sauteed spinach with linguine and tomato basil sauce, topped with mozzarella, Parmesan and breadcrumbs
Sauteed beef tenderloin with a rich red wine sauce . . . served with pearl onions, carrots and mushrooms on egg noodles
Linguini tossed with crumbled garlic sausage, capocolla ham, sliced hot peppers and romano cheese.
Tube shaped pasta tossed with sautéed chicken in a sweet pepper tomato sauce with kalamata olives and basil...with romano cheese.
Linguine tossed with sautéed shrimp, hot calabrian peppers, cherry tomatoes, mint, shallots, garlic and Romano cheese...topped with goat cheese and pistachios
Penne tossed with crab and a shrimp bechamel, with four cheeses (Pecorino Romano, Gorgonzola, Fontina and Gruyére) topped with bread crumbs.
Linguine tossed with grilled zucchini, asparagus and leeks, cherry tomatoes, baby arugula, Romano cheese, and rosemary
Crab cakes with a housemade slaw and pickled onions on a brioche bun. Served with a side of french fries.
3 sliders: 22.00
Grilled and topped with Roquefort cheese, caramelized onions and bacon on a brioche bun with creamy pepper. Served with a side of French fries
3 sliders: 17.00
Chicken breast... butterflied and pounded... marinated in a Dijon vinaigrette. Grilled and served with a summer panzanella.
7 oz. skirt steak marinated in balsamic vinegar, garlic, Dijon, and fresh rosemary and grilled… with potatoes and vegetable
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