Insalate E Antipasti

Bruschetta de Funghi
A robust blend of wild mushrooms, sun dried tomatoes, artichoke hearts, with sweet roasted garlic and fresh thyme, over tuscan bread.

Insalate Caprese
Fresh whole milk mozzarella, sliced fresh tomato and basil dressed with field greens and oven baked focaccia, drizzled with pure olive oil.

Grancia de Torta
Pan fried Maryland Blue Crab Cakes with dressed field greens finished with a roasted red pepper garlic aioli.

Antipasto della Casa
A selection of imported meats and cheeses over wild greens with Prosciutto de Parma and Chef's Giardiniere.

Farmers Sauté
A saute of northern white beans, fennel sausage, roma tomatoes, red onions, garlic and herbs finished with rosemary focaccia.

Insalata de Cesaré
with wood grilled breast of chicken and wood grilled portabello

Saltimbocca di Portabello
A grilled fresh portabello mushroom layered with Prosciutto de Parma, fresh mozzarella, sauced with a white wine reduction, fini al forno.

Calamari Fritti
Lightly battered squid rings tossed with sliced banana peppers and chef's seasoned house garlic butter.

Snail Salad
Marinated, chilled and finished with a spritz of fresh lemon. Served on a bed of baby greens, tomato and red onion.

Pizza Margharita
The classic italian trio, tomato, fresh basil and imported cheese drizzled with extra virgin olive oil.

Pizza della Casa
Fresh asparagus, thinly sliced portabello mushrooms, roasted sweet red peppers and sharp provolone.

Pizza Aloro
Grilled marinated chicken and carmelized onion, finished with gorgonzola and fresh mozzarella.


Le Paste Con Panache

Pappardella Amalfi "The fat noodle"
Sauteed shrimp and sea scallops with artichoke hearts, capers and ribbons of Pappardella in a parmesan reggiano lemon cream sauce.

Pappardella della Casa "The fat noodle" with
A saute of italian sausage, chicken tenderloins, artichoke hearts, roma tomatoes, capers, basil and fresh mozzarella, fini al forno.

Penne Santa Lucia
Fresh lump crabmeat sauteed with fresh roma tomatoes, a julienne of leeks and garlic in a light Chardonnay sea broth.

Potato Gnocchi Sorrentina
Classically prepared potato gnocchi with a melange of three cheeses in a blush tomato sauce, fini al forno.

Capellini Pomodoro Aldenté, Guarantito~
"Angel's hair" with fresh vine ripened tomatoes, basil, and garlic finished al forno with fresh mozzarella and extra virgin olive oil.

Rigatone Gandolfo
Pan seared chicken tenderloins, sweet fennel sausage, sliced hot banana peppers, and basil finished with feathered parmesan.

Pennete Rigate con Salmone Fumé
A saute of baby spinach, pine nuts, sun dried tomatoes and smoked spruce point salmon, splashed with Pinot Grigio and sweet cream.

Spaghettini Bolognese
A classical meat sauce of ground veal and beef, julienne prosciutto, and fresh sage, flavored with sangiovese, finished with parmesan reggiano.

Pollo Capri ****(4 star) cuisiner's choice
Sauteed roma tomatoes, artichoke hearts, and kalamata olives nested in "angel's hair" finished with warm goat cheese and topped with a wood grilled breast of herbed chicken.

Le Mare

Salmone E Zuccero
Sugar Glazed Norwegian Salmon Filet served over sweet citrus risotto garnished with seasonal julienne vegetables.

Filetto de Sole Francese
Holland Sole lightly dipped in egg and sautéed, finished with chardonnay, lemon and butter. Garnished with capers and scallions.

Pesce BiancoSiciliano
Oven Roasted Whitefish with a light sauté of roma tomatoes, kalamata olives, capers, garlic and basil finished with extra virgin olive oil.

Holland Stuffed Sole
Fresh Yellowtail Sole with a delicious seafood stuffing ,baked and sauced with sherry cream.

Scallops en Casserole
Hand selected, oven roasted, Sea Scallops with sweet butter, lemon, wine and seasoned crumbs.

Gamberetto Arromatico
Wood grilled, rosemary skewered Jumbo Shrimp, and a sauté of tomatoes, white northern beans, over fresh field greens, splashed with garlic infused olive oil.

Baked Seafood Stuffed Jumbo Shrimp
Our house classic entrée.

Fish & Chips
Batter dipped native cod deep fried with ultimate fries and cole slaw and tartar sauce.

Fried Fresh Sweet Sea Scallops
Served with ultimate french fries, cole slaw and tartar sauce.

Slow food, prepared and cooked to your order, very carefully!

Veal Entrées

Veal Cutlet Parmigiano

Veal Saltimbocca
Sautéed with prosciutto and cheese, finished with a chardonnay demiglace.

Veal Al Forno
Baked cutlet, with eggplant, mozzarella and tomato sauce, finished hot from the oven.

Wood Grilled Veal Tenderloins
Served with wild mushroom risotto and finished with a roasted shallot demiglace.

Veal Fantasia
Veal scallopini, artichokes, roma tomatoes, sweet roasted red peppers, basil, onion and jumbo shrimp finished with a white wine demiglace.

Chicken Entrées

Chicken Francesé

Alla Marsala

Batter Dipped Chicken Cutlet

Chicken Milanaisse

Above served with pasta or chef's choice potato & vegetable

Carne

Colossal Pork Chop
Wood grilled, sometimes stuffed. A very special entrée, cooked to order and finished with a roasted shallot demiglace.

Pork Chop, Valdostano
Colossal center cut rack chop, prepared Milanaisse style and finished with fresh prosciutto florettes and roasted shallot sauce. Drizzled with pure olive oil.

Mixed Grille
A wood grilled delight of Jumbo Shrimp, Chicken Breast, Fennel Sausage and Tenderloin Tips, finished with a mushroom demiglace.

Roast Rack of Lamb (A four star entrée)
Eight bone, herb crusted, New Zealand rack of lamb, cooked to order.

Wood Grilled Rump Steak
Finished your way with a grilled Bermuda onion and mushroom Blackjack whiskey sauce.

Wood Grilled Choice Center Cut Filet Mignon, (4 star special)
On a grilled socle and finished with wild mushroom demiglace.

Wood Grilled Choice Center Cut Premium 14 oz. Sirloin Steak
Finished with spinach and gorgonzola risotto.