Our Menu

Cup $8 | Bowl $10

Crisp chopped romaine hearts with our classic dressing and freshly grated parmigiano reggiano | Add grilled chicken $12.00 | Add grilled shrimp $14.00

Littleneck clams, steamed in a saffron tomato-basil broth with Israeli cous- cous.

Served in a browned butter and shiitake mushroom sauce with crushed walnuts and basil.

Wrapped in applewood bacon with feta cheese served on a bed of sauteed spinach.

Finished in a sherry wine lemon-butter sauce.

Corn meal dusted calamari tossed with crispy pepperoncini oven roasted garlic aioli.

Served with spicy horseradish chili sauce.

Mango-jalapeno chutney served with creole remoulade.

Classic Provence Style Seafood Stew: lobster tail, clams, mussels, shrimp, squid, red bell peppers and fennel in a tomato-leek broth.

Applewood smoked bacon and gorgonzola crusted with whipped Yukon Gold potato and fresh vegetables. Red wine demi-glace.

On a bed of forbidden black rice, tossed with shiitake mushrooms and edamame.

Sauteed with tomatoes, shallots, garlic and herbs in a white wine lemon butter sauce, tossed with linguini.

Crispy pan-seared veal tenderloin cutlets over broccoli rabe and creamy white bean cassoulet, Lemon basil butter rosette.

Served with natural cut pomme frites and crispy shaved onions.

Brown rice pilaf with chorizo, carrot and scallions bourbon braised NYS apples.

Sauteed chicken breast in a sherry wine butter sauce served with wilted spinach and jasmine rice pilaf.

Classic bolognese sauce of ground Angus beef, veal and pork, tossed with pappardelle.

Served with whipped Yukon Gold potato and fresh vegetables | Queen Cut $26 / King Cut $32 / Maitre d’ $35