Blue Menu

Roasted beets and honey flavored Goat cheese laced with orange vinaigrette.

Heirloom grape tomatoes, cucumbers, roasted peppers, Kalamata olives, thin sliced red onions, arugula and Feta cheese with red wine vinaigrette.

Traditonal.

Fresh Mozzarella, tomato, basil, balsamic.

Slow simmered ground beef with tomato sauce, herbs, Ricotta cheese over pappardelle

Rigatoni fresh tomato sauce ,basil and topped with fresh burrata

Cheese filled pasta with porcini cream sauce

slow cooked lamb with mascarpone cheese ,tomato sauce red wine and served with cavatelli pasta

Sautéed chicken with trio mushrooms, onions, garlic, thyme, touch of red sauce, marsala wine and served with mashed potatoes.

With melted Mozzarella and served over linguine.

Whole rack of lamb oven roasted served over roasted potatoes with cream of garlic sauce.

12 oz. Grilled shell steak.

Sauteed veal cutlets with crimini mushrooms, Capicolla, shaved Parmigiano Reggiano with Madeira sherry wine sauce. Accompanied by roasted potatoes.

Medallions, roasted with layers of eggplant and melted Fontina, served with a creamy sherry and a Dijon mustard sauce. Accompanied by wedges of yams, honey and walnuts.

Fillets sautéed layered with eggplant, prosciutto ,provolone and sherry wine sauce

Slow roasted with red wine, chunks of potatoes,\ncelery, carrots and crushed tomatoes. Accompanied\nby cheese polenta.

18-20oz angus rib eye served with creamy spinach risotto

10 oz grilled and served with roasted potatoes and spinach with porcini mushroom glaze

14oz veal chop grilled and served with a porcini mushroom sauce over mashed potatoes

Stuffed with crab meat and served over cheese Risotto.

Shrimp, clams, mussels, calamari and chorizo.

Seared Ahi tuna served with orecchiette, spinach,\ncream and mussels.

Teriyaki glazed wild Scottish Salmon over spring greens with apples, Feta, dried figs, cranberries, strawberries and laced with an orange - amaretto vinaigrette.

Cherrystone clams, mussels, shrimp, ginger, garlic, oyster mushrooms in lemon – thyme broth over rice noodles.

Topped with crabmeat served with linguini and lobster butter sauce.

Mediterranean sea bass served with light lemon sauce and mixed vegetables

Asian glazed.

Heirloom grape tomatoes, basil, roasted peppers\nand balsamic reduction.

With basil aioli.

Monterey Jack cheese,Chicken scallions, tomatoes with lime crema and pico de gallo.

Teriyaki style, with salted ribbons of mango.

Lump crab meat over sliced avocado and drizzled with tartar sauce.

With crispy corn chips.

Baked clams with lemon parsley butter sauce.

Served with Cocktail sauce

With cream, garlic, parsley and grated Pecorino.

tomato sauce, vermouth and basil.

Half Dozen

Lamb meatballs, tomato sauce and melted aged Provolone.

Charred, with petite salad of Kalamata olives, roasted peppers, mint and laced with lemon – parsley.

Medley of prosciutto, sopressata, bresaola, ricotta,\naged Parmigiano Reggiano, with fig jam, grapes and toasted bread.

Chilled Shrimp(4) oysters(2),clams(2) lump crab and lobster tail. Served with cocktail sauce.

Monterey Jack cheese, Shrimp scallions, tomatoes with lime crema and pico de gallo.

Monterey Jack cheese, scallions, tomatoes with lime crema and pico de gallo.

With lemon butter sauce.

Black Angus burger grilled to your liking with french fries

Black Angus ,fried shrimp caramelized onions and avocado

with caramelized onions and served with Zucchini sticks