| Dinner Menu |
| Appetizers - Cold |
| Caprese * tomatoes, fresh basil, buffalo mozzarella, virgin olive oil | |
| Oysters (in season) on the half shell, served with a mignonette sauce | |
| Prosciutto with melon or papaya | |
| Carpaccio Venezia paper thin slices of lean beef, pommery mustard, capers, chopped onions, parsley & slivers of parmesan cheese | |
| Spicy Hawaiian Tuna warm carpaccio, served with arugula, spicy mix diced tomatoes, extra virgin olive oil & champagne vinegar dressing | |
| Scottish Smoked Salmon served with toast points, capers and onions | |
| Caviars - Molossol, Sevruga Or Beluga served with sautéed buttered toasts & all the traditional trimmings |
| Appetizers - Hot |
| Fusilli Con Pesto with baby string beans and pine nuts (appetizer) | |
| Escargots À La Bourguignonne garlic butter, parsley, white wine | |
| Moules Marinières mussels steamed w/white wine, shallots & parsley | |
| Mouclade mussels in curry sauce with apples, touch of heavy cream | |
| Grilled Portobello Mushrooms* on polenta in a mascarpone sauce | |
| Clams Positano steamed, light olive oil, white wine, garlic, oregano | |
| Scampi Cªte D'azur sautéed in olive oil, white wine, garlic, diced tomatoes and mediterranean herbs | |
| Soups |
| Vegetable Soup Of The Day * | |
| French Onion Soup Gratinée | |
| Lobster Bisque served with emmenthal cheese straws | |
| Salads |
| Mixed Greens* served with string beans, tomatoes & house vinaigrette | |
| Caesar Salad* prepared in a traditional manner | |
| Penelope * spinach, red onions, kalamata olives, fresh mint, crumbled feta cheese, balsamic vinegar & olive oil vinaigrette | |
| Goat Cheese Salad spring mix lettuces, toasted pine nuts, raspberry vinegar and hazelnut oil vinaigrette | |
| Autumn Salad mesclun, brie, walnuts, diced apples, chutney dressing | |
| Organic Salad Mix served with a smoked duck breast, virgin olive oil and balsamic vinegar | |
| Entrees - Pasta |
| Gnocchi al Pesto basil, garlic and olive oil | |
| Gnocchi Pomodoro* tomatoes, basil, virgin olive oil and parmesan | |
| Risotto Parmigiana* with onions, butter and parmesan cheese | |
| Ravioli, Ricotta And Spinach with butter and sage | |
| Ravioli salsifi mousse, prosciutto and pistachio nuts | |
| Ravioli All' Arragosta stuffed with lobster, served with a fennel sauce | |
| Linguine Vongole manila clams, garlic, diced tomatoes & white wine | |
| Capelli D'angelo Adriatica * angel hair with tomatoes, diced kalamata olives, garlic, crumbled feta cheese & mediterranean herbs | |
| Pasta Al Forno (Lasagna) Vegetariana * eggplant, zucchini, spinach, basil, mushrooms, tomatoes, ricotta, provolone & parmesan cheeses | |
| Cappellacci Napoletana * a folded sheet of pasta, filled with spinach ricotta cheese, served with fresh tomatoes, basil & parmesan | |
| Pappardelle Pollo smoked chicken, shallots, mushrooms, white wine and herbes de provence | |
| Spaghettini Tarantina spaghettini tarantina, mussels, clams, garlic, tomatoes, fresh herbs and extra virgin olive oil | |
| Entrees - Fish |
| Branzino Alla Griglia grilled striped italian bass with mediterranean herbs and virgin olive oil | |
| Norwegian Salmon Steak grilled with a champagne-raspberry sauce | |
| Ahi Tuna Cajun Style accompanied by a lime sauce | |
| Orange Roughy wrapped in a brique crèpe, mushrooms, sweet peppers, lemon caper sauce | |
| Swordfish marinated in olive oil, ginger, orange juice, garlic, soy sauce | |
| Entrees - Poultry And Meat |
| Chicken Bandol sautéed with rosé wine, roasted garlic and herbs | |
| Roulade Of Chicken stuffed with a duxelle of mushrooms, spinach and fontina cheese, dijon mustard sauce | |
| Long Island Duckling (half duck) roasted, mirabelles (yellow plums) or green peppercorn sauce, accompanied by a medley of rice | |
| Veal Scallopine piccatta, al limone or picante, with capers | |
| al marsala with mushrooms | |
| Lamb Tenderloin crusted with pistachio & rosemary, roasted & served with garlic mashed potatoes | |
| New Zealand Rack Of Lamb with herbes de provence & roasted garlic | |
| Rack Of Lamb Cypriot stuffed with a purée of mushrooms, onions and feta cheese, served with a fresh mint sauce | |
| Filet Mignon Of Limousin Beef grilled, served with your choice of sauces : green peppercorn and cognac or three mustards | |
| Bistecca Alla Fiorentina (20oz) char-broiled, seasoned with rosemary roasted garlic, fresh herbs and virgin olive oil | |
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| Brunch Menu |
| Appetizers |
| Small Mix Green Salad served with a house dressing | |
| Small Caesar Salad | |
| Organic Baby Mix Lettuces diced tomatoes and arugula | |
| Escargots À La Bourguignonne snails in butter, garlic, parley | |
| Moules Marinières mussels steamed with white wine, shallots and parsley | |
| Mozzarella Caprese tomatoes and basil, napoletana style (small) | |
| Carpaccio Venezia razor slices of lean beef, pommery mustard | |
| Steamed Clams Positano, with light olive oil, white wine, garlic, basil and oregano | |
| Smoked Scottish Salmon with bagels and cream cheese | |
| Fresh Sevruga Molossol Caviar (1/2oz) on two soft boiled eggs in shells | |
| Soups |
| Soup of The Day | |
| Minestrone Di Verdura | |
| French Onion Soup Au Gratin | |
| Gazpacho Valenciana (Chilled) | |
| Entree - Salads |
| Mozzarella Caprese tomatoes and basil, napoletana style (large) | |
| Grilled Rosemary Breast of Chicken, On Spinach & Romaine with roasted pine-nuts, bell peppers & a creamy garlic dressing | |
| Moroccan Salad tabouli, red & yellow peppers, chi-chi beans | |
| Spinach and Bay Shrimp Salad with red onion, feta cheese and tomatoes olive oil, lemon and oregano dressing | |
| Assorted Seafood Salad selection of the day | |
| Vegetarians, All Salads Can Be Served Without Fish Or Meat |
| Eggs |
| Eggs Benedict garnished with fresh vegetables | |
| Omelette of Your Choice avocado & onions, cheese & mushrooms, tomatoes & fresh herbs | |
| Eggs Beau Rivage, On a Spinach nest with parmesan cheese, roasted potatoes, red hollandaise sauce | |
| Eggs Alla Luciana with maryland crab cake, crayfish, cajun style sauce | |
| Entrees - Pasta |
| Ravioli Del Giorno your server will describe |
| Penne All' Arrabbiata served with a spicy fresh tomato sauce | |
| Potato Gnocchi Al Pesto fresh tomatoes, basil and parmesan | |
| Pasta Al Forno (lasagna) Vegetariana: eggplant, zucchini, spinach, basil mushrooms, tomatoes, ricotta, provolone and parmesan cheeses | |
| Cappellacci folded pasta sheets filled with ricotta cheese &spinach served with a fresh tomato, basil and parmesan sauce | |
| Linguine Vongole with fresh clams, diced tomatoes, herbs, garlic and extra virgin olive oil | |
| Entrees - Fish |
| Selection Of The Day Will Be Explained By Your Server. |
| Poached Cold Salmon with a cucumber, pineapple, sweet red bell-pepper, lemon and cilantro salsa | |
| Entrees - Poultry and Meat |
| Marinated Lamb Tenderloin sautéed and served in its own juices. served with roasted potatoes and arugula | |
| Pollo Montecristo free range breast of chicken sautéed with herbes de provence, white wine and shallots | |
| Chicken Roulade stuffed with spinach and fontina cheese served with a dijon mustard, citrus sauce | |
| Veal Scaloppine with eggplants and tomatoes, served with a piccata sauce | |
| Bistecca Robespierre: aged prime new york steak thinly sliced, served on a bed of arugula and mediterranean herbs | |
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