Stefano's Menu

colossal lump crab meat in a light tarragon vinaigrette. (also available as crab meat cocktail.)

broiled cold water lobster, mascarpone cheese and orzo done with lobster cream and basil oil.

carmilized filet mignon tips served with maytag blue cheese fondue and red wine demi glace.

seared scallops topped with crisp panchetta, red and green peppers, and shallots finished with red pepper coulis.

an oversized, hand-made meatball stuffed with fresh mozzarella cheese, topped with stefano's marinara sauce.

iceburg lettuce, tomatoes, apple wood bacon, gorgonzola cheese dressed with a maytag blue cheese dressing.

mixed greens topped with tomatoes, onion, pepperoncini, and calamata olives with our famous old mill dressing.

baby spinach topped with radish, pine nuts, feta cheese, and mandarin oranges dressed with a blood orange and chili vinaigrette.

a new take on the classic caeser salad.

julienned endive, maytag blue cheese, walnuts, and dried cherry dressed with a thyme vinaigrette.

sambuca steamed mussles with panchetta, tomato, basil, and anchovy done in a light tomato sauce over linguini.

sauteed yellow squash, tomato, asparagus, green peas, mushroom, and fresh mozzarella in a light herb wine sauce topped with fried leeks.

seared shrimp and scallops over orecchiette past with artichokes, calamata olives, tomato, and capers with feta cheese in a white wine sauce.

herb grilled salmon over caramelized fennel and leeks served with red pepper postina salad topped with a tomato jam and finished with a lemon butter sauce.

pan-seared halibut over potato and thyme risotto topped with a sautee of tomato, artichokes, and basil served with sauteed spinach.

hand-cut veal tenderloin cutlets served a la romano in a golden herb and egg coating, or a la parmigiana, lightly breaded and topped with marinara and fresh mozzarella cheese.

broiled lobster served with saffron drawn butter and a classic risotto.

a 6 oz. prime filet topped with sauteed spinach, plum tomatoes, and melted mozzarella cheese over a garlic toast point served with new potatoes.

garlic grilled veal chop with marsala demi glace served with new potatoes.

pan-roasted strip steak served with mixed beans, panchetta and tomato ragout finished with pan jus and topped with potato frites.

hand-cut, 8 oz. prime filet of beef topped with sauce bearnaise or maytag bleu gratin.

seared colossal lump crab cakes served with sauteed spinach, lemon and sauce remoulaude.

pan seared prawns with local sweet sausage, sauteed banana and green peppers over roasted pepper cream and crisp polenta.