Clams, mussels, scallops, calamari and shrimp in garlic & oil and a touch of tomato sauce
With Roasted Peppers, fresh tomatoes and basil
a warm puff pastry shell, sprinkled with fresh vegetable brunoise and lemon sauce
Rubbed with extra virgin olive oil and shaved parmesan
With cocktail sauce
In a balsamic vinaigrette
With croutons and fresh grated Parmesan
Sautéed meuniere
Served Fra diavolo style over linguine
Filet Mignon, port wine reduction, baby spinach, and fingerling potatoes
Filled with a porcini, spinach, ricotta mélange in a marsala wine sauce
Seasoned with garlic, rosemary and served with sautéed broccoli
Served with roasted potatoes in Barolo wine sauce
Served over steak cut potatoes, topped with shiitake mushrooms and asparagus
Shiitake Mushrooms, shallots and truffle cream sauce
