fresh buffalo mozzarella with sliced tomato and fresh basil

baked clams on the half shell with casino butter and bacon

breaded shrimp with lemon, garlic and white wine

sliced prosciutto with melon and berries

baked clams on the half shell breaded with lemon, garlic and white wine

fresh endive served with lemon and olive oil

baby arugula dressed with olive oil and fresh lemon topped with shaved aged parmesan cheese

traditional Caesar salad prepared tableside

Stracciatella Fiorentina chicken broth with Parmesan cheese, spinach and eggs

meat tortellini in chicken broth

minestrone soup

chicken broth with Parmesan cheese, spinach and eggs Tortellini in Brodo

meat tortellini in chicken broth

minestrone soup

assorted seafood

saffron with white wine

assorted wild mushrooms

12oz filet of beef with spicy caper sauce

prime aged ny strip

12oz filet of beef with shallots, sage and wine

full rack of lamb topped with a dijon Mustard glaze and lightly breaded served in a Barolo wine sauce

pancetta, onions and parmesan cheese

braised veal, lamb and beef in a rich tomato sauce

classic alfredo sauce with sweet peas

meat tortellini with cream sauce And sweet peas

baby clams, olive oil, garlic and crushed red pepper of spicy red sauce

original bianco blu marinara sauce topped with ricotta cheese

double chicken breast sautéed in white wine, butter and lemon

Pounded breaded whole European breast served With marinara and topped with imported cheeses

morsels of chicken sautéed with garlic and white wine

morsels of chicken braised in white wine, artichokes, mushrooms and asparagus

jumbo shrimp egg battered with lemon and white wine served with spinach

dijon mustard sauce onion and capers

shrimp , calamari, clams, mussels sautéed in spicy tomato marinara sauce

clams on the half shell sautéed in A light marinara sauce

jumbo shrimp with bread crumb crust Sautéed with white wine, lemon and garlic served with escarole

veal sautéed in white wine, butter and lemon

veal sautéed with sage and prosciutto

veal sautéed in wine prosciutto, fontina Cheese and mushrooms

pounded breaded veal chop, served with marinara and topped with imported cheeses

spicy veal braised in white wine and wild mushrooms

veal sautéed with fresh baby artichokes

veal sautéed with tomato, mushrooms and peppers

veal sautéed with mushrooms and marsala

1 oz Hennessy V.S.O.P Privilège 1 oz Glenmorangie Quinta Ruban 1 oz Grand Marnier 1/2 oz Fresh Squeezed Lemon Juice Garnish: Orange Twist Procedure: Shake with ice until chilled, fine strain into a cocktail coupe or martini glass, garnish with an orange twist. Glassware: Bulleit Specialty Glass.

Belvedere, Grand Marnier, Fresh squeezed blood orange Glassware: Martini.

Reyka Vodka, Fresh lychee puree, Grand Marnier, Fresh lemon and lime juice Glassware: Martini.

Hendricks Gin, Agave Nectar, Fresh lime juice, muddled mint and cucumber Procedure: In a cocktail shaker muddle the cucumber, mint and agave nectar(5-7 times), fill shaker with ice, then pour lime juice and gin, shake until chilled and strain into a martini glass. Garnish with a spring of mint.

Plantation Dark Rum,Bacardi Mango Rum, Fresh lemon and lime juice, pineapple juice, orange juice, muddled fresh blueberries Procedure: Place fresh lemon and lime juice with 5-7 fresh blueberries in a shaker and muddle 5 times,add spiced rum, mango rum, 2 dash of orange and 2 dash of pineapple juice,shake well and strain into Coupe glass, add ice Garnish: with lime wheel Glassware: specialty beige/brown tiki mug

2 oz Patron Reposado ½ oz Campari ½ oz fresh lime juice ½ oz fresh grapefruit juice ½ oz simple syrup Grapefruit twist for garnish. Procedure: Combine all ingredients into a mixing glass and shake with ice, strain into a chilled coupe(preferred) or martini glass.

1 ¾ oz Patron Roca Silver ¾ oz Patron Citronage Orange 1 oz Fresh lime juice ¾ oz Agave nectar ½ oz CaposaldoChianti Procedure: Build all ingredients in a shaker, shake

1.5 oz Patron Silver 1 oz Patron Citronage Lime 1 oz pineapple juice .5 oz fresh lime juice Garnish: Lime wheel, and pineapple wedge Procedure: Combine Liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wheel and pineapple wedge.

2 oz Sagamore Rye Whiskey 2 dash Angostura Bitters 1 Sugar Cube or 1 bar spoon of simple syrup Garnish: Orange Twist Procedure: Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.

Sailor Jerry Spiced Rum, fresh lemon and lime juice, splash of orange juice, splash of pineapple juice, 3 rose pedals , dash of St. Germain Elderflower Liqueur, topped with Caposaldo Prosecco Brut, finished off with a spray of Lavender Procedure: Build in a shaker all ingredients, except for champagne and shake. Top off with champagne and spray of lavender.

1 oz StoliVanilla Vodka 1/3 cup Lemon Sorbet Topp off with Caposaldo Prosecco Brut( approx. 3 oz) Procedure: Build all ingredients in shaker except prosecco, shake and serve in a flute glass. Top off with Caposaldo Prosecco Brut. Garnish with lemon swirl and mint. Glassware: Flute

Fresh peach, Grand Marnier, Caposaldo Prosecco

Ketel One Botanical Vodka Peach & Orange Blossom, Ketel One, Limoncello, Aperol, Orange Juice

1.5 oz Martell Cognac VSOP Blue Swift .75 oz Fresh Lemon Juice .75 oz Honey syrup Procedure: Build all in a shaker , shake and strain into a chilled Coupe Glass. Glassware: Coupe Garnish: Lemon Twist ** Honey Syrup: Equal parts honey and water

2 oz Patron Anejo 1 oz Martini Rosso Vermouth .25 oz Rosemary Syrup** 1 dash Angostura Bitter Procedure:Build all ingredients in a shaker, Shake and Strain into a Chilled Coupe Glass. Garnish with Orange twist dropped into the cocktail. Garnish: Orange Twist Glassware: Coupe Glass

Combine 1 cup pure cane sugar and one cup of water in a sauce pan and bring to a simmer. Add the petals of two sprigs of rosemary and simmer until a predominant rosemary flavor emerges. Strain rosemary from syrup and chill.** This can be substituted with simple syrup, adding rosemary.

1.5 oz. Bluecoat Barrel-finished Gin .75 oz. Earl Gray Tea/Vanilla-infused Honey .75 oz. Lemon Juice Glass:Martini/Coupe Garnish: Lemon Peel Procedure:Chill glass. Combine ingredients in a mixing tin. Add ice and shake until chilled. Strain into a chilled martini glass. Express lemon peel oils over surface of cocktail, rub peel-side around rim, then place in glass.

1 oz. Redemption Bourbon .75 oz. Amaro Lucano .75 oz. Campari 1 barspoon Port/Madeira Wine Glass:Rocks Garnish: Orange Slice Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Slide orange slice down the side of the glass.

2 oz. Smooth Ambler Contradiction Bourbon .5 oz. GRAND MARNIER .25 oz. LazzaroniAmaretto 2 dash Angostura Bitters Glass:Rocks Garnish: Orange Peel Procedure:Combine ingredients in a mixing glass. Add ice and stir until chilled. Strain into a rocks glass over fresh ice. Express orange peel oils over surface of cocktail, rub peel-side around rim, then slide down the side of the glass.

1 oz. Absolut JUICE Apple .75 oz. SkrewballPeanutbutter whiskey .5 oz. Lemon Juice 2 dash Angostura bitters Top w/ Ginger Beer Glass:Highball Garnish: Lemon Wedge Procedure:Build ingredients in a highball glass over ice. Stir to combine.