Maryland crabmeat and sweet corn specially seasoned panko bread crumbs and pan—seared and served with a spicy avocado dipping sauce
Fire in the Hole
$9.95
Grilled hot Italian sausage served over crisp garlic toast, topped with sweet and hot vinegar peppers, garlic and onions
Pulpo & Gamberetti
$12.95
Portuguese octopus and baby shrimp sautéed with garlic, capers, olives and sweet grape tomatoes, served over polenta
Risotto Cakes
$8.95
Risotto mixed with Gorgonzola and diced roasted vegetable, formed into patties,
pan-fried and served over filetto sauce
Stuffed Artichoke
$9.95
Baked artichoke with pignoli nuts, capers, olives, garlic, olive oil and seasoned breadcrumbs
Pasta
Georgia Peach Pappardelle
$19.95
Ribbon-like pasta prepared with baby spinach, Portobello mushrooms, diced Georgia peaches, chicken and shrimp in a delicate cream sauce with a hint of peach brandy
Spinach Agnolotti
$19.95
Half moon shaped pasta filled with imported cheese and spinach prepared in a fresh pomodoro sauce with wild mushrooms, pan seared duckling and sweet peas
Wild Boar Cannelloni
$19.95
Fresh pasta filled with wild boar, hen in the wood mushroom, baby spinach and imported cheese and served in a wild boar ragu and béchamel
Main Courses
Chicken with Gorgonzola Crust
$32.95
Chicken breast prepared Milanese style topped with gorgonzola cheese then baked, served with a Cabernet Sauvignon infused demi-glace, risotto, and broccoli rabe
Peppercorn Pork w/ Shrimp & Crab
$25.95
Pan-seared pork chops prepared in a Madagascan green peppercorn cream sauce topped with baby shrimp and crabmeat flambéed with cognac, served with risotto
Soft Shell Crab Caprese
Soft shell crab sautéed and prepared in a lemon and white wine sauce with capers, served with risotto
$25.95
Veal Morel
$22.95
Veal scaloppini prepared in a demi glace with imported morel mushrooms topped with fresh mozzarella and pignoli nuts, served with gnocchi
