The menu is offered all day on Valentine's Day, February 14th.
Antipasto della Casa | 18 per person (min 2 persons)
Calamari fritti, fresh bufala mozzarella and heirloom tomatoes, bruschetta, prosciutto di Parma, imported cheeses, salme and mortadella.
Capesante ai Porcini | 27
Pan-seared jumbo scallops topped with cherry tomato and porcini mushrooms. Finished in a white wine truffle sauce atop crispy polenta.
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.
Insalata di Cesare | 18
Hearts of romaine with traditional Caesar dressing, croutons and shaved Parmigiano-Reggiano.
Add Mary's Free Range chicken or fried calamari, 6
Insalata alla Caprese | 22
Imported buffalo mozzarella and heirloom tomatoes, basil, extra virgin olive oil and aged balsamic.
Add Prosciutto di Parma, | 5
The Wedge | 20.5
Iceberg lettuce, crispy bacon and crumbled gorgonzola cheese in a creamy ranch dressing.
Insalata alla Pere | 20
Baby mixed greens, fresh raspberries, sweet gorgonzola cheese and sliced pears, tossed in a lemon vinaigrette.
Insalata Passione | 22
Mixed Greens Tossed in a Passion Fruit Vinaigrette with Strawberries, Mango, Red Onions, herb Croutons and Feta Cheese.
Penne Vodka con Porcini e Gamberoni | 38
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 | 42
Wide ribbon pasta with porcini, Shiitake, Portobello, field mushrooms and pan-seared scallops in a white truffle and brandy cream sauce.
Tagliatelle alla Bolognese | 36
Traditional ragu of beef, veal and pork, slow simmered in red wine and spices. Topped with Parmigiano and Pecorino Romano.
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.
Cappellacci di Manzo | 43
Homemade hat shaped pasta filled with braised prime short rib. Simmered in a porcini-peppercorn cream sauce and finished with aged asiago and black truffles.
Cioppino | 60
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 | 58
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 | 46
King salmon topped with a macadamia nut panko crust, served over roasted potatoes and garlic spinach. Finished with a lemon butter sauce and rock shrimp.
Pesce del Giorno | MP
Grilled 8oz Chilean Sea Bass served over herbed mashed potatoes and lemon-garlic Romanesco. Finished with a King and Lump crab medley and truffle hollandaise.
*Served with seasonal vegetables and your choice
of baked potato, French fries, fettuccine Alfredo or spaghetti aglio e olio with chili pepper flakes.
*Add 2 Lobster Tails | 80
*Prime Rib-Eye 20 oz | MP
*Choice Rib-Eye 20 oz | MP
*Prime Filet Mignon 8 oz | MP
*Choice Filet Mignon 10 oz | MP
Pollo Parmigiana | 44
Lightly breaded Mary’s Free-Range chicken breast topped with mozzarella and a touch of marinara sauce. Served with spaghetti aglio e olio and seasonal vegetables.
Grigliata di Carne | 58
8 oz. Mary’s Free-Range chicken, 4 oz. prime filet mignon and Italian sausage served with baked potato, seasonal vegetable and spinach.
Pollo ai Funghi Porcini | 41
Mary’s Free-Range chicken breast sautéed with porcini mushrooms in a light cream sauce. Served with seasonal vegetable and spaghetti aglio e olio.
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 butter.
Truffle French Fries | 14
French Fries | 12
Sautéed Spinach | 15
Sautéed Broccoli | 15
1 Lb. Baked Potato | 14.75
Choice of: Sour cream, butter, chives and ba