Cavatelli pasta sauteed with grilled Lugano sausage and broccoli rabe in a garlic whit wine consomme topped with Tuscan bread crumbs and Romano cheese.

Rigatoni pasta tossed with pancetta, caramelized onions, and vodka in a pink filetto sauce.

Sauteed seasonal vegetables in a garlic and oil, over pappardelle and topped with oreganato crumbs.

Long Island middleneck clams sauteed in a garlic white wine consomme or pomodoro fresco.

Potato dumpling pasta simmered with filet tips, field peas, and caramelized red onion.

Lobster ravioli with lump crabmeat, cherry tomatoes, scallions and shiitake moshrooms and fresh basil in a brandy cream sauce.

Grilled herb marinated Atlantic Salmon with a roasted red pepper coulis with roasted potatoes and grilled zucchini and squash.

Fresh Sea Scallops pan seared and tossed with sundried tomatoes, hericot green beans, and pesto sauce over linguine topped with toasted oreganto bread crumbs.

Pan seared Black Grouper served over locally grown sweet potatoes, sauteed escarole with a sweet balsamic reduction sauce.

Pan Roasted Chilean Sea Bass in a lemon caper white wine sauce, served with a sautéed spinach, tomato and basil risotto. (Livornese style add $3.00)

Combination of fresh shellfish, calamari, crabmeat and Chilean Sea Bass sauteed in a white wine, tomato brodetto with hints of fennel and chile.