SHRIMP TEMPURA                                                                         10

(Served over baby greens)

PAN-SEARED SCALLOPS                                                                 10

(Roasted garlic Parmesan cream sauce, shredded leeks)

BELGIAN ENDIVE SALAD                                                               8

(Apples, walnuts, dried cranberries, Gorgonzola, tossed in a balsamic vinaigrette)

Entree

FILET MIGNON AL GORGONZOLA                                                 24

(Grilled filet mignon topped with a Gorgonzola brandy sauce, fresh green beans, mashed potatoes)

LASAGNA AI FRUTTI DI MARE                                                     22

(Lobster, shrimp, scallops, clams and mussels)

ROASTED ITALIAN STYLE CHICKEN                                             18

(Roasted half chicken, cranberry stuffing, chicken demi, mashed potatoes, Hudson Valley corn)

VITELLO AL VINO DI PORTO                                                        21

(Veal scaloppini sautéed with blueberry port wine, wild berries, grilled asparagus)

BAKED STUFFED CATFISH                                                             19

(Catfish filet stuffed with shrimp, scallops and crabmeat, baked with lemon and white wine, served with Jasmin rice, fresh green beans)

RACK OF LAMB                                                                               23

(Port wine rosemary demi, fresh green beans, mashed potatoes)

FETTUCCINI SARDO                                                                      18

(Fettuccini pasta tossed with baby shrimp and sun dried tomatoes in a pecorino sardo truffle porcini mushroom sauce)

Dessert

BANANA RUMBA                                                                             8

(Sautéed bananas, rum, brown sugar, served over pound cake, vanilla ice cream, topped with whipped cream, walnuts and cherry)