Mothers Day Dinner Specials

12-9 pm, Full Menu & Specials, $12 Kids Menu Available

Antipasti/Appetizers

SALMONE PASTRAMI IN BELLAVISTA

Top-quality Pastrami Smoked Salmon over creamy horseradish coulis, with diced hard-boiled eggs, red onions, capers, EVOO and lemon

CARPACCIO DI POLIPO AMALFITANA

Thin-sliced, steamed Portuguese Octopus over a bed of Arugula, topped with diced cucumbers, olives, capers, garlic, Italian parsley, EVOO and lemon

CARPACCIO DI MANZO KOBE CON FUNGHI TRIFOLATI

Thin sliced Kobe Beef Tenderloin over organic baby spinach, topped with sautéed wild mushrooms, shaved parmigiana Reggiano cheese and gourmet capers, EVOO and glazed balsamic vinegar

BURRATA FRESCA CON PEPERONI ARROSTITI E ZUCCHINE GRIGLIATE

Fresh Burrata (handmade mozzarella with creamy, buttery cheese inside) served with tomato, sweet roasted marinated peppers and grilled zucchini

BISQUE DI ARAGOSTA CON POLPA DI GRANCHIO

Homemade Lobster Bisque topped with fresh Jumbo Lump Crab Meat

OSTRICHE GRATINATE ALLA FIORENTINA

Oven-baked, fresh Blue Point Oysters, topped with sautéed spinach, Italian pancetta and Sambuca-flavored cream cheese (half dozen)

Paste/Risotti

PAPPARDELLE ADRIATICA CON ZAFFERANO

Fresh Pappardelle pasta sautéed with diced Shrimp, Sea Scallops and Jumbo Lump Crab Meat, in a delightful creamy Saffron sauce

FUSILLI AVELLINESI CON PESCE SPADA ALLA SICILIANA

Fusilli artisan fresh pasta with sautéed diced Harpoon-Caught Swordfish, eggplants, grape tomatoes, and black olives, in olive oil, garlic, basil and white wine sauce

LINGUINE ALL’ASTICE FRADIAVOLO

Sautéed fresh Whole Maine Lobster (around 2 Lbs.) in olive oil, grape tomatoes, garlic, hot pepper, basil white wine sauce, with linguine pasta

LASAGNA CASERECCIA

Homemade lasagna with Wild Boar Tomato ragout and béchamel sauce, filled with mozzarella, Parmigiana Reggiano cheese, Italian cooked ham and crumbled hard-boiled egg

RISOTTO CON BIETOLA E CAPPESANTE

Seared, fresh and juicy large Dry Sea Scallops over a bed of organic beet risotto

TORTELLACCI CON TALEGGIO E TARTUFO

Fresh Tortellacci pasta stuffed with Veal meat, sautéed with creamy Taleggio cheese, sautéed mushrooms and peeled Black Truffle sauce

Pesce/Fish

SEABASS CILENO ALL’ESCAROLA

Caramelized Chilean Sea Bass fillet over wilted Escarole lettuce, pine nuts, golden raisins, and finished with a touch of Vin Cotto and E.V. olive oil

PESCATRICE ALLA LIVORNESE

Sautéed fresh Monk fish fillet in olive oil with garlic, grape tomatoes, capers, olives, basil and white wine sauce, over squid ink Spaghetti pasta

HALIBUT AL CARTOCCIO

Oven-baked fresh East Coast Halibut fillet in parchment paper, with cured tomatoes, garlic, fresh basil, homemade sweet roasted peppers, white wine and jumbo lump crab meat

SALTIMBOCCA DI PESCE SPADA ALLA ROMANA

Harpoon-Caught Swordfish scaloppini topped with sliced prosciutto and sage, sautéed in olive oil, garlic and white wine reduction sauce

Carni/Meats

FILETTO DI MANZO ALLA ROSSINI

Grilled Beef Tenderloin (Center cut Angus, 9 OZ.) topped with a slice of pate du foie gras, sautéed mushrooms, Black Truffle and Port wine reduction sauce

OSSOBUCO DI CINGHIALE IN GREMOLADA

Braised Wild Boar Shank Ossobuco (Center cut) with traditional mirepoix and red wine sauce, served over soft Polenta

COSTOLETTA DI VITELLO CON FONDUTA DI FUNGHI

Grilled, top-quality Veal Chop (16 oz.) French cut, topped with sautéed mushrooms, garlic, rosemary, Fontina cheese and white wine reduction sauce

SCALOPPA DI VITELLO ALLA PARMIGIANA

Breaded Veal Scaloppini topped with tomato marinara,sliced homemade Mozzarella, Parmesan cheese and basil, over a little linguini pasta