10.00EscargotServed in a garlic butter and fresh herb sauce with mushrooms
11.00Clams OregenataClams on the half shell, baked and topped with our own seasoned breadcrumbs
10.00Mozzarella CapreseSliced, vine-ripened tomato and fresh mozzarella cheese topped with roasted peppers, kalamata olives and fresh basil
12.00Eggplant RollatiniSauteed eggplant rolled with ricotta and romano cheese, topped with tomato sauce and mozzarella cheese.
11.00Fried CalamariSquid lightly dusted in flour then fried. Served with marinara sauce
10.00Mussels ProvencaleMussels steamed with white wine, garlic, oregano and a light marinara sauce
12.00Clams PosillipoSautéed Northern little neck clams in your choice of red or white sauceOptions:
Red, White
12.00Beef CarpaccioThinly sliced filet topped with arugula, shaved parmesan and seasoned with extra virgin olive oil, capers and lemon dressing
13.00Jumbo Shrimp CocktailThree jumbo shrimp served with cocktail sauce and lemon
11.00Baked Clams CasinoLittle Neck clams topped with bacon, onion, bell pepper and seasoned breadcrumbs
10.00SpediniWhite bread stuffed with proscuitto and mozzarella cheese dipped in an egg batter then pan fried. Served with a caper and anchovy garlic sauce
12.00Traditional Italian MeatballsTwo jumbo homemade Italian meatballs. Served with a scoop of ricotta
15.00Cevrolate Sausage with Sautéed Brocolli RabeTwo jumbo homemade Italian meatballs. Served with a scoop of ricotta
12.00Grilled Calamari SteakGrilled calamari steak with onions, tomatoes served over a bed of arugula and finished in a lemon vinaigrette
Insalate and Tuppa
7.00Mixed Green Salad
8.00Caesar SaladServed with our homemade Caesar dressing
12.00Baby Spinach SaladServed with goat cheese and finished with a honey mustard pancetta dressing
12.00Arugula E ParmigianoFresh baby arugula, lemon, olive oil and a citrus vinaigrette with shaved parmigiano
7.00Zuppa Del Giorno
House Specialties
25.00Pollo JosephineBoneless breast of chicken sautéed with fresh artichoke hearts, sun dried tomatoes, white wine and fresh herbsOptions:
Mixed green salad, Soup of the day
39.00Filet Mignon Funghi E MarsalaTwo 5 oz medallions of beef in a crimini mushroom Sicilian marsala sauceOptions:
Mixed green salad, Soup of the day
30.00Gamberi ItalianoJumbo shrimp broiled with garlic, topped with seasoned bread crumbs, flamed with brandy.Options:
Mixed green salad, Soup of the day
25.00Pollo Ala FiorentinaBoneless chicken breast topped with sautéed spinach, shaved parmigiano in a light Chablis sauceOptions:
Mixed green salad, Soup of the day
32.00Shrimp & Scallop LucianoJumbo shrimp and scallops sautéed in a spicy scampi sauce with spinach over linguineOptions:
Mixed green salad, Soup of the day
30.00Veal Scallopini SorrentinaMedallions of veal topped with eggplant, prosciutto and mozzarella in a veloute wine sauceOptions:
Mixed green salad, Soup of the day
39.00Zuppa di PesceNorthern little neck clams, mussels, calamari, shrimp, scallop and catch of the day stewed in a tomato and garlic seafood brodetto over linguineOptions:
Mixed green salad, Soup of the day
32.00Veal ChopOptions:
Bruchetta; Lightly pounded and breaded, pan fried topped with seasonal plum tomatoes, bermuda onions and fresh basil, Parmigiana; Topped with fresh tomato sauce, grated romano cheese and mozzarella, Mixed green salad, Soup of the day
30.00Gamberi Ala GrigliaJumbo shrimp grilled and served over a bed of sautéed spinachOptions:
Mixed green salad, Soup of the day
28.00Wild Salmon Ala GrigliaWild Atlantic Salmon herbed and grilled with extra virgin olive oil. Served with sautéed spinach and potato of the day.Options:
Mixed green salad, Soup of the day
32.00Yellowtail Snapper Oregenato or FranceseOptions:
Mixed green salad, Soup of the day
34.00Yellowtail Snapper MarechiaraWith mussels and clamsm served in a light plum tomato sauce with fresh basil.Options:
Mixed green salad, Soup of the day
Vegetable Side Dishes
9.00Funghi Trifolati PicantiSautéed crimini mushrooms with spicy cherry peppersOptions:
Soup, House salad
11.00Broccoli RapiniSautéed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
9.00Spinaci SalatiSautéed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
Traditional Favorites
26.00Pollo ScarparielloChicken sautéed with sausage, mushroom, potatoes, garlic, pepperoncini and olives, finished with a balsamic vinegar. Choice of boneless or on the boneOptions:
Boneless, On the bone
FranceseLightly battered and sautéed with white wine and lemonOptions:
Chicken (23.00)
, Veal (26.00)
, Shrimp (32.00)
ParmigianaLightly breaded, topped with fresh tomato sauce, grated Romano cheese and mozzarella then oven bakedOptions:
Chicken (23.00)
, Veal (26.00)
, Shrimp (32.00)
22.00Eggplant ParmigianaSautéed eggplant topped with fresh tomato sauce, grated Romano cheese and mozzarella then oven baked.
22.00Salsiccia con RapiniGrilled sweet Italian sausage with broccoli rabe sautéed with garlic and extra virgin olive oil
29.00Veal Chop CapriciosaPan fried veal chop milanese topped with seasoned plum tomatoes, bermuda onions and fresh basil
Vegetable Side Dishes
9.00Funghi Trifolati PicantiSautéed crimini mushrooms with spicy cherry peppersOptions:
Soup, House salad
11.00Broccoli RapiniSautéed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
9.00Spinaci SalatiSautéed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
Pasta
23.00Zuppa di VongoleNorthern little neck clams served in shell with sautéed garlic, extra virgin olive oil and fresh parsley. Served over linguine
18.00Rigatoni alla VodkaRigatoni tossed in a light tomato and cream sauce with sautéed shallots, then enhanced with imported vodka
20.00Penne con Broccoli RabeBroccoli rabe with fresh garlic and extra virgin olive oil tossed with penne pasta
20.00Gnocchi SorentinoPotato dumplings in a pomodoro sauce with parmigiano, mozzarella and basil
20.00Ravioli CapreseCheese filled ravioli over pomodoro sauce, topped with diced tomaoes, moxzzarella and a chiffonade of basil
20.00Baked Penne a FormaggiPenne in a gorgonzola and parmigiano creamy sauce with seasoned breadcrumbs
20.00Fettuccini SalsicciaPotato dumplings in a pomodoro sauce with parmigiano, mozzarella and basil
20.00Rigatoni MargheritaRigatoni tossed with olive oil, fresh spinach, roasted peppers and goat cheese
20.00Orechiette CarciofiniOrechiette pasta tossed with baby artichokes, tomatoes, peas and topped with shaved parmigiano
Vegetable Side Dishes
9.00Funghi Trifolati PicantiSauteed crimini mushrooms with spicy cherry peppersOptions:
Soup, House salad
11.00Broccoli RapiniSautéed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
9.00Spinaci SalatiSauteed with fresh garlic and extra virgin olive oilOptions:
Soup, House salad
Dinner
First Course
Penne Al Cognac
Escargot Champignon
Lump Crab Cake
Homemade MeatballWith ricotta
Mussels Provencal
Soup of the Day
Mixed Green Garden Salad
Iceberg WedgeWith gorgonzola
Second course
CioppiniA medley of assorted seafood stewed in a saffron brodetto with cubed potatoes and fresh tomato. Served with garlic crostini
Chicken ScarprielloChicken sauteed with sausage, mushrooms, potatoes, garlic, pepperoncinin and olives, finished with balsamic vinegar. Choice of boneless or on the boneOptions:
Boneless, On the bone
Shrimp and Sausage Ala VodkaJumbo shrimp and sausage sauteed with shallots. Finished in a light tomato and cream sauce, enhanced with imported vodka tossed with rigatoni pasta
Chicken PicassoBoneless breast of chicken and gulf white shrimp sauteed with sundried tomatoes, scallions, gaeta olives and diced roasted peppers finished in a light garlic lemon sauce
Veal VoldostanaStuffed veal with carmelized onions and fontina cheese, topped with sauteed mushrooms and peas, finished in a madeira wine sauce
Veal MilaneseVeal cutlet lightly breaded and pan fried, topped with field greens and arugala tossed in a balsamic vinaigrette
Veal San RemoVeal scaloppini topped with fresh roasted peppers and mozzarella cheese, finished in a white wine, lemon, butter sauce
Surf and Turf Trio PicattaLarge gulf shrimp, medallion of veal and chicken breast sauteed in a white wine, lemon and butter sauce with capers
Lamb Osso BuccoBraised lamb shank sauteed with vegetables in a sauce natural. Served over risotto
Shrimp and Broccoli RabeJumbo shrimp and broccoli rabe sauteed with garlic and extra virgin olive oil. Served over linguine
Chicken SicilianChicken cutlet, lightly breaded, pan fried topped with eggplant, marinara sauce and fresh mozzarella cheese. Served with pasta
Salmon Al GrigliaGrilled salmon served over sauteed spinach with potato
Third Course
Dessert of the Day
American Coffee
Wine List
White Wine by the Glass
9.00White Zinfandel, Domain St. GeorgeCalifornia
10.00Sauvignon Blanc, Dry LandsNew Zealand
9.00Chardonnay, Kendall JacksonCalifornia
13.00Pinot Grigio, Santa MargheritaItaly
9.00Riesling, Pacific Rim
12.00White Blend, Caymus Conundrum
17.00Champagne, Heidsieck Monopole187ml. France
9.00Prosecco, Zardetto,Italy
8.50House Chardonnay, Pinot Grigio, White Zinfandel
8.50House White Zinfandel
Champagne and Sparkling
250.00Dom Perignon, VintageEpernay
315.00Louis Roederer, CristalReims
90.00Veuve ClicquotReims
80.00Moet & Chandon, "White Star"
60.00Heidsieck Monopole, "Blue Top"Epernay
White Wine Selections
34.00White Zinfandel, Domain St GeorgeCalifornia
38.00Sauvignon Blanc, DrylandsNew Zealand
34.00Chardonnay, Kendall JacksonCalifornia
70.00Chardonnay, Cakebread CellarsCalifornia
34.00Pinot Grigio, ZenatoItaly
48.00Pinot Grigio, Santa MargheritaItaly
24.00Pinot Grigio, Santa Margherita,Italy. Half Bottle
32.00Gavi Di Gavi, Villa Rosa, Black LabelPiedmonte
34.00Riesling, Pacific Rim
Captain's Table
150.00Cabernet Sauvignonm, DarioushNapa Valley
120.00Cabernet Sauvignon, CaymusNapa Valley
195.00Cabernet Sauvignon, Caymus, Special SelectNapa Valley
120.00Cabernet Sauvignon, Silver OakAlexander Valley
Apéritifs and CocktailsSparkling wines work well. I like Spumante Brut or Prosecco.
Fish, Seafood, pasta in cream sauceWhites tend to be better here, try Bianco di Custoza, Chardonnay, Falerio, Fiano di Avellino, Frascati, Friulano, Galestro, Gavi, Greco di Tufo, Orvieto, Pinot Bianco, Pinot Grigio, Soave, Verdicchio or Vernaccia di San Gimignano.
Poultry, veal, pasta in tomato or meat sauceLight-bodied or medium-bodied reds are ideal; pour Barbera, Bardolino, Chianti, Dolcetto, Grignolino, Lambrusco, Merlot, Montepulciano d'Abruzzo, Nebbiolo, Rosso di Montalcino, or Valpolicella.
Game, fowl, roasts, red meat, and aged cheesesFull-bodied reds are most suitable, serve Amarone, Barberesco, Barolo, Brunello di Montalcino, Cabernat Sauvignon, Carmignano, Chianti Classico Riserva, Gattinara, Refosco, Rosso Piceno, Salice Salentino Classico, Taurasi, or Vino Nobile di Matepulciano.
SweetsSparkling or sweet wines, sometimes fortified, pair nicely; try Asti Spumante, Malvasia, Marsala Superiore or Vegine, Moscato d'Asti, Picolit, or Vin Santo.
