View our current menus. Lunch Menu | Dinner Menu | Bar Menu
Kosher Dinners Available
Served with two sauces: a classic cocktail sauce
and a dry mustard sauce.
Paper thin slices of filet mignon are topped with diced onions, capers, baby arugula,
shaved grana padano cheese and drizzled with extra virgin olive oil.
Fresh spring mixed lettuce with diced golden apples, caramelized walnuts, crumbled
gorgonzola cheese, diced red onions in a raspberry vinegar and extra virgin olive
Fresh baby arugula tossed with diced red onions,
grape tomatoes in an aged balsamic red wine vinegar, extra virgin olive oil and
shaved grana padano cheese.
Spring baby spinach tossed with toasted pine nuts,
cran raisin, crumbled feta cheese, in a aged balsamic red wine vinegar and extra
virgin olive oil.
A 3 inch in diameter portabello mushroom is
stuffed with jumbo crabmeat a touch of paprika, olive oil and broiled to perfection.
Face Seafood Ravioli
A combination of orange roughy, lobster and
shrimp in a brandy cream sauce, served between two large thin layers of ravioli
shells and topped with a touch of sauce.
Large sea scallops sautéed is a touch of olive oil, then
flambéed with brandy, sherry, white wine and a medley of vegetables
peppers, red onions, and mushrooms) served over a bed of caramelized radicchio
with a reduction of aged balsamic vinegar.
Butterflied large gulf shrimp sautéed in butter, brandy,
garlic and topped with seasoned breadcrumbs and broiled to the golden color.
Butterflied T-Bone chop charbroiled with garlic, rosemary, and sage.
Tenderloin of veal in a black truffle sauce with brandy,
black peppercorn, and a barolo wine sauce.
A 1 1/2 inches thick center cut fresh swordfish, seasoned
with paprika, lemon, olive oil and a touch of white wine, topped with diced red
onions and capers.
Chilean Sea Bass
Chilean sea bass grilled over an open fire and
served over a bed of pasta puttanesca (a sauce of cherry tomatoes, capers, pepperoncini,
green and black olives and a touch of oregano and fresh garlic)
Two six ounce cold water lobster tails are removed
from the shell and cut into bite size pieces then sautéed in a brandy based cream
sauce with a touch of garlic and tomato. The lobster is returned to the shell
and served over a bed of al dente pasta.
di Mare with Al dente Paccheri Pasta
Lobster, shrimp, calamari,
mussels and clams sautéed in a touch of garlic, olive oil, white wine and served
with fresh cherry tomatoes and al dente paccheri pasta.
of Lamb with Toasted Walnuts and Gorgonzola Risotto
Baby rack of
lamb is marinated with rosemary, garlic and sage, then grilled to perfection and
served with risotto, baby arugula, shaved grana padano cheese and a drizzle of
black truffle oil.
Black Angus Filet Mignon with Jumbo Colossal Crabmeat, Saffron Risotto and Grilled Marinated Artichoke Hearts.