Sam Vera Menu

Romaine lettuce, croutons, and a house made classic Caesar dressing.

House mixed salad of baby greens, onions, tomatoes and house vinaigrette.

Roasted sliced fresh beets, arugula, crumpled Gorgonzola walnuts, and fig vinaigrette.

Grilled 12 oz. filet mignon, grilled Portobello mushroom cap, sautéed spinach, and a red wine reduction sauce

Roasted rack of lamb with a touch of Dijon mustard and Italian bread crumbs, served with artichokes, roasted potatoes, and a red wine and rosemary au jus.

Grilled 16 oz. rack of veal chops, served with hot and sweet vinegar peppers wine sauce, and roasted peppers.

Grilled 12 oz. filet mignon, grilled portobello mushroom cap, sautéed spinach, and a red wine reduction sauce.

Homemade potato gnocchi arrabbiata, spicy plum tomato sauce, fresh basil, dry oregano, and chopped mozzarella.

Fresh seafood sauce of calamari, clams, mussels, shrimp, and a touch of tomato and garlic.

Arborio, Italian rice, mixed mild mushrooms, porcini, shiitake, portobello, cremini, and Parmesan cheese.

Ear shaped pasta, chopped Italian broccoli di rape, crumpled sweet fennel sausage, garlic and toasted bread crumbs.

Italian pancetta bacon, onions, Parmigiano, egg yolk and a touch of cream.

Wide ribbons of fresh pasta in a rich ground beef meat sauce.

Filet of red snapper sautéed in a light tomato sauce with clams, mussels and calamari.

Large shrimp sautéed in a spicy fresh plum tomato sauce with garlic and extra virgin olive oil. Upon request can be served non spicy.

Grilled Atlantic salmon with a warm chopped fresh tomato, black olives, and caper sauce.

Filet of sea bass, cooked in a fresh tomato sauce with black olives, capers, garlic and olive oil.

A combination of scallops, shrimp, clams, mussels, and lobster tail, cooked in a plum tomato sauce with basil and parsley.

Thick cannellini bean soup with ditalini pasta.

Escarole sautéed with garlic and extra virgin wine oil.

Italian bitter broccoli di rabe with garlic and extra virgin olive oil.

Fresh spinach sautéed with garlic and extra virgin olive oil.

Tender slices of pounded veal, topped with prosciutto, sautéed in a sage and wine sauce over sweet spinach.

Breast of chicken sautéed in a white wine sauce, shallots, asparagus, artichoke hearts, and sun-dried tomatoes.

Chicken breast dipped in egg wash, then sautéed in a white wine sauce with lemon and butter.

Thinly pounded veal chop, breaded and pan fried, served with a chopped arugula and tomato salad.

Tender pork tenderloin, peppered and pan roasted, served with Tuscan white beans, broccoli di rape, fresh rosemary and garlic au jus.

Tender pieces of veal pounded thin and sautéed in a sweet Marsala wine sauce with wild mushrooms.

Tender slices of veal dipped in breadcrumbs and grated Parmesan cheese, then cooked in a creamy white wine sauce.

Chicken breast sautéed in a sweet Marsala wine sauce with wild mushrooms.

Fresh mozzarella and grapevine tomatoes served sliced with basil and sweet roasted peppers.

Cured beef with arugula and shaved Grana Padano Cheese, in an olive oil dressing

An assortment of baked clams and mussels oreganata, shrimp scampi sauce, mozzarella in carrozza and eggplant rollatini.

Little neck clams baked with Italian flavored bread crumbs.

Fresh mozzarella and bread—first pan fried, then finished in a white wine capers and anchovies sauce.

Mussels sautéed with garlic, white wine and a touch of tomato sauce.

An assortment of prosciutto di Parma, soppressata, salami, fresh mozzarella, roasted peppers, provolone cheese and gaeta olives.

Tender squid, battered and fried, served with a marinara dipping sauce.

Fresh seafood salad of: octopus, calamari, shrimp, scungilli, celery, gaeta black olives, lemon juice, garlic and olive oil.

Little neck clams sautéed with garlic, white wine and a touch of tomato sauce.