Appetizers

Lentil Soup Served with rice   5.50
Crab Leg Oreganata   12.95
Alaskan king crab legs baked with Italian style bread crumbs, white wine, butter, lemon and garlic
Risotto Cakes   7.95
Arborio risotto mixed with Gorgonzola cheese and roasted vegetable, pan fried and served over Filetto sauce
Strawberry Spinach Salad   8.95
Spinach, grilled chicken, candied walnuts, and fresh strawberries tossed in a strawberry balsamic vinaigrette
Stuffed Artichoke   9.95
Baked artichoke with capers, olives, garlic, olive oil and seasoned bread crumbs     

Summer Salad   9.95
Shrimp, asparagus, green beans, tomatoes, cucumbers and onions, tossed in light vinaigrette
 
Pasta

Fettuccini Danielle   18.95
Fresh fettuccini prepared in a pomodoro sauce with tender veal, wild mushrooms and sweet peas, topped with a dollop of ricotta
Linguini alla Frutta de Mare  18.95
Vongole, baby shrimp, pulpo, calamari, and mussels prepared in a marechiara style sauce with olives, mushrooms, served over Aldenti linguini
Rigatoni Mezzi with Sausage & Fennel   17.95
Mini rigatoni prepared in a fresh pomodoro sauce with sautéed fennel and sweet sausage

Main Courses

Cherry Pork Chops   20.95
Pan-seared pork chops prepared in a cherry brandy glace, served with risotto
Chicken & Seafood Cognac   22.95
Boneless chicken, shrimp, and scallops prepared in a cognac demi glace served with risotto
Crab Crusted Tilapia   23.95
Tilapia filet crusted with Maryland crab meat, baked to perfection then topped with lobster sauce, served with risotto
Steak with Port & Gorgonzola   28.95
N.Y. sirloin grilled to perfection and topped with gorgonzola, port wine sauce and frizzled onions, served with sliced potatoes
Veal w/ Roasted Garlic Buerre Blanc   19.95
Tender veal scaloppini prepared in a roasted garlic buerre blanc with grilled Portobello mushrooms, sun—dried tomatoes and Gaeta olives, served with risotto