This special menu will be offered on Valentine's Day
In addition a holiday lunch menu will be served 11:30-2:00pm.
Kids menu for 12 years and under | 16
Polpette di Granchio | 26
Homemade crab cakes served on a bed of arugula with cherry tomatoes and aurora sauce.
Fritto di Calamari e Gamberetti | 23
Deep-fried baby calamari and rock shrimp with marinara.
Cocktail di Gamberi | 26
Jumbo prawns, bay shrimp, avocado, cucumbers and red onions in a cocktail sauce.
Gamberoni ai Porcini | 27
Pan-seared jumbo prawns topped with cherry tomatoes, rock shrimp and porcini mushrooms, finished in a white wine truffle sauce atop crispy polenta.
Insalata di Cesare | 17.5
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Add Mary's Free-Range chicken or fried calamari | 8
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, | 6
The Wedge | 20
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata Passione| 22
Spinach tossed in a passion fruit vinaigrette with strawberries, avocado, red onion, bacon, herb croutons and feta cheese.
Penne Vodka con Porcini e Gamberoni | 39
Chopped tomatoes, porcini mushrooms, basil and garlic sautéed in a tomato vodka cream sauce with rock shrimp and topped with a jumbo prawn.
Pappardelle con Funghi e Capesante | 41
Wide ribbon pasta with porcini, Shiitake, Portobello, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Cappellacci di Zucca | 36
Homemade hat shaped pasta filled with butternut squash, walnuts, Ricotta and Parmigiano. Finished with brown butter, sage and a touch of marinara.
Spaghetti Portofino | 49
Calamari, rock shrimp, mussels, Manilla clams, a diver scallop and a jumbo prawn sautéed with Mediterranean pesto.
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal and pork, slow simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
Cioppino | 66
Fresh seasonal mussels, Manila clams, Jumbo prawns, calamari, fresh fish, Diver scallop, sautéed with roasted garlic in a zesty tomato sauce. Add pasta | 5
Capesante ai Pomodorini Secchi | 61
Pan-seared Diver scallops sautéed with red onion, pancetta, cherry and sundried tomatoes, cream and a touch of Cajun seasoning. Served atop risotto cakes and sweet corn relish.
Salmone con Macadamia | 52
Teriyaki glazed King salmon over forbidden black rice with furikake, garlic broccolini and bay shrimp.
Pesce del Giorno | MP
Chilean Sea Bass over a spinach and potato gratin. Finished with a baby crab cake and lemon herb sauce.
Brasato di Carne | MP
Beef short rib with coffee and brown sugar rub, braised in a red wine demi-glace. Served over porcini and truffle cream risotto finished with onion relish and gorgonzola
Pesce del Giorno | MP
Chilean Sea Bass over a spinach and potato gratin. Finished with a baby crab cake and lemon herb sauce.
*Served with seasonal vegetables and your choice
of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
Add Sauce- Creamy Gorgonzola, Peppercorn, Mushroom Cognac Sauce | 7
Add Lobster Tail | MP
*Prime Rib-Eye 20 oz | MP
* Prime NY Strip 16 oz | MP
*Choice Rib-Eye 20 oz | MP
*Prime Filet Mignon 8 oz | MP
*Choice Filet Mignon 10 oz | MP
Pollo Parmigiana | 45
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.
Choice of: Sour cream, butter, chives and bacon
*Gluten-free pasta available upon request, add $5
Tiramisú | 16
Layers of lady fingers dipped in espresso, mascarpone cheese and cocoa powder.
Tortino al Cioccolato | 18
Chocolate lava cake served warm with vanilla gelato and fresh raspberry sauce.
Crème Brûlée | 16
Homemade vanilla flavored custard with a burnt sugar crust.
Cannoli al Cioccolato e Pistacchio | 16
A Sicilian specialty. Hard chocolate shell filled with ricotta cheese, chocolate chips and lemon zest. Finished with toasted pistachios.