CHEF SPECIALS

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little neck clams sauteed with herbs and white wine in a light broth. Served with homemade garlic bread|

with mixed greens and avocado.

 in choice of white or red sauce  

with Grilled Zucchini & Prosciutto

 with shrimp and fava bean sauce  

filled with meat, in cream sauce, with prosciutto and green peas 

fillet baked with lemon served over sautéed escarole 

 with tricolor salad and balsamic reduction  

sautéed in Marsala wine, topped with chopped spinach, mushrooms, fontina cheese and gratinee

with vegetables and porcini mushrooms, served with polenta