EntréesAll Entrees are served with a vegetable of the day, unless otherwise noted
Sautéed with eggplant and melted mozzarella Also… Francese, Piccata, Marsala & Parmigiana
Shank of veal braised in the traditional brown sauce served with rice or gnocchi
Beef short rib, boiled and served with carrots, celery and potatoes. Horseradish sauce for dipping
Prosciutto, eggplant and melted mozzarella
Roasted L.I. duck in a rich Grand Marnier sauce
Calf liver sautéed with onions & white wine
Tripe stew with potatoes & vegetables
Boneless chicken breast with prosciutto & cheese
Boneless chicken breast sauté with pepper, sausage and roasted potatoes
From the GrillPrime sirloin steak sliced and served on a bed of Rucola
Porterhouse of veal, seasoned and grilled
Seasoned with garlic and rosemary
pounded thin, on the bone, seasoned with herbs, olive oil, then pan seared and topped with a chopped tricolore salad & Parmigiano shavings
With crisp bacon & fried onions
Double Prime Filet Mignon with Béarnaise sauce & potato gratin
FishThe following seafood is generally available fresh daily & can be prepared any way you like.
Atlantic Salmon | L.I. Flounder | Red Snapper | Orata (Mediterranean)
Swordfish | Filet of Sole | Sea Bass (local) | Idaho Trout
Yellowfin Tuna | Sea Scallops | Dover Sole | Langostine
Gulf shrimp with white wine, garlic & lemon
Swordfish steak sautéed with lemon-butter and caper
Snapper filet with olives capers & tomatoes
Crisp filet of Salmon served in a thyme scented beurre-blanc sauce
Broiled filet of sole topped with diced shrimp and a light cream sauce
With calamari, clams, mussels & shrimp over linguine
A traditional Istrian preparation. Imported Mediterranean Prawns, split & sautéed in a delicate red sauce with onions and white wine.