(serving for party of ten people)

(For the Ossobucos is required 3 to 4 days in advance for the making of it)

Ossobuco Veal $ 390

Ossobuco Lamb $ 320

Ossobuco Wild Boar $ 320

Lamb Chops (Large eye from Australia) 2 double cut chops $ 380

Filet mignon (Prime cut 9 oz.) $ 380

Veal Chops (16 oz. French Cut) $ 450

Rib Eye (22 to 24 oz. Prime cut) $ 500


Green Peppercorn and Cognac, Port wine and mushrooms, Truffle sauce, Fonduta with mixed mushrooms

Veal Scaloppini $ 290

Saltimbocca alla Romana with sage, Veal Piccata, Veal Marsala, Parmigiana and Milanese, Veal Braciola

Chicken as above $ 240

Roasted Pheasant gourmet $ 290

Oven roasted Prosciutto wrapped boneless Pheasant stuffed with sautéed onions, spinach, carrots, breadcrumbs Parmigiano Reggiano cheese, black Truffle peeling and fresh herbs, accompanied with his own wine reduction sauce 


Chilean Seabass $ 380 – $ 420

Caramelized and served with welted organic escarole lettuce, toasted pine nuts, golden raisins  or Sautéed with Shrimp and Clams in olive oil, garlic, fresh herbs and white wine sauce 

Atlantic Salmon $ 240

Grilled and topped with white wine, lemon, butter and capers sauce 

Sword fish $ 270

Encrusted with fresh herbs and Pecorino Cheese, served over Roasted sweet peppers, basil, grape tomatoes and white wine sauce 

Red Snapper $ 320

Grilled and served with Livornese sauce (garlic, black olives, capers, grape tomato and white wine sauce

Also available upon order:

Alaskan Halibut $ 380

Grouper $ 350

Branzino Whole fish or fillet $ 350

Dover Sole whole fish $ 55 each


Whole fresh Lobster ( 2lbs from Maine) sautéed in olive oil with garlic, grape tomatoes, basil, hot crushed pepper and white wine sauce (Fradiavolo) over Pasta  $ 59 each

Or in white wine sauce

Shrimps $ 320

Jumbo shrimp sautéed in garlic, chives, grape tomatoes, shitake mushrooms and white wine sauce


Francese style: Egg dredged jumbo shrimp sautéed with garlic, fresh herbs, white wine, lemon and butter sauce