Chef’s Daily Features
Endive Salad 10
Baby arugula, cranberries, and julienne apples. Gorgonzola Dressing.
Stuffed Artichokes 12
Oven roasted panko and fresh herb stuffed jumbo globe artichokes with chopped mushrooms and olives, In a Garlic and oil sauce.
Gnocchi Bolognese 20
House made potato and ricotta gnocchi with a slow braised beef Bolognese sauce.
Pappardelle L’Angosta 26
House made wide pasta ribbons with a zesty marinara tossed with chopped shrimp. Garnished with a 4oz. Brazilian Lobster Tail.
Chicken Vesuvio 22
Bell and Evans chicken breast sautéed with cremini mushrooms, sundried tomatoes, and artichoke hearts in a marsala demi-glace.
Surf and Turf 32
Pan roasted 9oz. prime sirloin filet with cabernet Demi-glace served with a Brazilian lobster tail.
Filet of Sole 28
Francaise sole topped with tomato bruschetta and served over sautéed spinach.