Dinner Menu
Cold Appetizers
Hot Appetizers
Soup and Salad
Pasta & Risotto
Poultry & Meat
Fish
Dessert Menu
Desserts
Reservations Recommended
sushi grade tuna marinated with Stoli vodka and Florida citrus, stacked with fresh watermelon and cucumber on a bed of seaweed, drizzled with wasabi-chili aioli and topped with ginger candy
grilled focaccia bread topped with fresh tomato, garlic, and fresh herbs
imported Prosciutto di Parma, artisan Felino salami, wild boar cacciatore, bresaola, mixed pitted Italian olives, Parmigiano Regginao, Manchego cheese and duck liver pâté complemented with cayenne dark chocolate spread
with grilled eggplant, roasted red bell pepper, tomatoes and basil drizzled with a cranberry-white balsamic vinegar and 15 Olives extra virgin olive oil
mushrooms sautéed with shallots, leeks and fresh herbs, baked in a pastry shell and served Mascarpone cream sauce
duck and brie mousse coated with pistachio nuts and served with asparagus au gratin in a dried apricot-champagne sauce
served with fried artichokes in an arugula-guacamole aioli
battered in rice flour with a roasted garlic tomato sauce
please ask your server
tossed with cold-pressed extra virgin olive oil, bruschetta cherry tomatoes, baby beets, cannellini bean ragout and drizzled with a sherry vinegar reduction
fresh baby spinach with smoked duck breast, goat cheese and pecans in a warm mango vinaigrette
spring mix, romaine, tomato, avocado, crispy potato straws, ricotta salata and olives in a honey-orange-chipotle vinaigrette
tossed with homemade dressing, garlic croutons and Parmesan cheeseAdd: white anchovies $2
Unless otherwise requested, all pastas are served al dente+ May substitute gluten free penne only add: $2
egg pasta tossed with fresh vegetables, sun-dried tomatoes, garlic, mushrooms, fresh herbs and evoo
linguine pasta tossed with clams, roasted garlic, fresh herbs and chopped clams au jus
angel hair pasta sautéed with garlic, shrimp, basil, and evoo in a mildly arrabiata sauce
served with angel hair or penne pasta
tossed with roasted shallots in a mildly spicy vodka-aurora cream sauce and served in a Parmesan cheese basket
filled with lobster, cheese and shallots in a fresh tomato-leek-white-wine-butter sauce and garnished with lobster meat
please ask your serverItalian arborio rice with ingredients of the dayM.P.
partially boneless roasted half duck in a triple sec orange glaze
double cut pork chop in a bourbon grade A maple syrup glaze
sautéed all-natural chicken breast topped with fresh sage and Prosciutto di Parma in a white wine-butter sauce
veal scallopini sauteed with garlic, asparagus, artichokes, pine nuts and fresh tomato in a white wine-butter-parsley sauce
seared 8 oz. peppercorn mélange crusted prime cut filet mignon in a port wine-Gorgonzola sauceM.P.
Australian rack of lamb roasted with rosemary and garlic in a Chardonnay lamb stock reduction
seared elk chop with a fig-vanilla infused balsamic vinegar reduction and macadamia parsley pesto
seared veal loin scallopini sautéed with shiitake mushrooms and shallots in a Cognac cream sauce, garnished with black truffle
pounded and breaded veal chop with Parmesan cheese Alfredo sauceM.P.
seared Faroe Island salmon filet in a lemon-mustard cream sauce and honey-soy glaze
pan seared diver scallops with dollops of pistachio Greek yogurt, drizzled with a sherry infusion, served with grilled asparagus
Split Plate Charge: $4.95
Cakeage Fee: $2.50 per person
pan seared jumbo shrimp dusted with curry and rice flour in a ginger-soy sauce, served with julienned vegetable nest
please ask your serverM.P.
chocolate sponge cake filled with Nutella mousse and drizzled with chocolate sauce, served with honey whipped cream
Chef Massimo's classic recipe
served warm with vanilla ice cream and drizzled with caramel-cinnamon sauce
Amaretto, ricotta, and mascarpone cheesecake in an almond biscotti crust drizzled with strawberry sauce
chocolate covered cannoli filled with pistachio mousse
vanilla whipped cream layered with homemade espresso-Kahlúa sorbet and garnished with brandied cherries
Crème de Framboise liqueur flavored custard in a chocolate cup garnished with fresh raspberries and whipped cream
served with fresh raspberries