Salads:

*Cesar Salad:
Fresh Romaine Lettuce, homemade crutons, roma tomatoes, shaved parmesean cheese and a homemade cesar dressing.

*Spring Salad:
Fresh spring mix lettuce with julianne vegetables and fresh tomatoes and chiffonade basil with vinegrette dressing.

*Sliced wedge Lettuce:
Fresh Iceburg lettuce with tomatoes cucumbers, olives, carrots and topped with a rasberry vinegrette and served with a seasame Italiano bread stick.

*Spinach Salad:
Fresh spinach with beefsteak tomatoes, sliced hard boiled eggs, homemade crutons, diced cucumbers and chopped pistachios. Served with an herbed vinegrette.

*Mesculin Bundle wraps:
Fresh mesculin lettuce rolled into a trio of little bundles and tied with a celery vein string. Served with quartered cherry tomatoes, chick peas, calmetto olives, and a citrus vinegrette.

*****Appetizers****


*Bruscetta:
Sliced Italian bread topped with roma tomatoes, minced garlic, fresh basil leafs, and fresh mozzerella and roasted under a broiler.

*Cevichi:
Chopped lobster, scallops and shrimp cooked by a citrus marination and tossed together with tomato concase', chopped cucumbers and pineapple and served with a citrus poppyseed dressing in a fried tortilla basket.

*Shrimp Cocktail:
5 Jumbo shrimp steamed with lemon juices and special herbs and seasonings, chilled and served with a cocktail remulade sauce.

*Foccacia bread:
Foccacia bread baked with your choice of toppings and served with seasoned oils, parmesean cheese and fresh cracked black pepper.

*Carpacciao:
Fresh bistecca sliced paper thin and topped with olive oil, capers, wilted spinach, shredded pecorino romano cheese, rolled and served with a spicy horseradish and dijon mustard sauce. *this dish is served tartare*

*Green tomato with creme de' salsa:
Fresh green tomatoes sliced and pan fried and stacked with a mixture of creme fresh, sour cream, and cream cheese between each layer on a bed of fresh salsa and sweet corn.

*Cheese Fondue:
Your choice of either pepper jack, smmoked gouda, brie o "chefs choice" served with blanched vegetables and cubed breads.

*Calamari:
Fresh calimari hand tossed with seasoned flour and cornmeal, flash fried and served with either marinara or a spicy dijon sauce and shaved parmesean cheese.

*Coconut shrimp:
5 large shrimp coated with coconut tempura batter and tossed in panko then fried and served with a complimentary sauce.

*Essence of Italy:
An elegant arrangement of fine calmetto olives, fresh Italian cheeses, imported salami's and cubed breads served with chefs mustard.

*Oysters Rockafeller:
6 Large oysters stuffed with a parmesean cheese, sauteed pancetta and spinach, minced onions and herbsaint.

******Entrees******


Parmesean and herb crusted chicken breast:
Two 4 oz. chicken breasts coated in a mixture of fresh, seasoned bread crumbs and chopped parsley, basil, oregano. Pan fried and drizzled with an ioli.

*Tenderloin tips over penne pasta with smoked gudha cheese
Bite size tenderloin tips cooked to perfection and served on a bed of penne pasta then topped with a rich smoked gudha cheese sauce and garnished with sauteed mushrooms.

*Veal Marsala:
8oz. Veal cutlet, floured and pan fried with butter and shallots. The cutlet is then coated in a marsala wine demi glace and covered in sauteed mushrooms.

*Backfin crab stuffed lobster:
8oz. Lobster tail, butterflied and packed with backfin crab meat and scallions and sprayed with a shot of vermouth before broiling. Served with drawn butter.

*Coconut shrimp over filet mingon:
4 large shrimp, butterflied and dipped into a coconut tempura batter then rolld in panko and shredded coconut. Served around an 8oz filet mingon.

*Linguini gardinia with tomato pesto and white wine:
Wonderful array of fresh vegetables sauteed with garlic, shallots, sundried tomatoes, pesto, chicken stock, white wine and parmesean cheese served on linguini pasta.

*Seafood Marinara:
Sweet marinara sauce made with seafood stock that includes bay scallops, shrimp, lump crab meat and clams. Served over angel hair pasta.

*Seafood Alfredo:
A rich velvety alfredo sauce made of heavy cream, shallots, fresh parsley and parmesean cheese that also includes lump crab meat, shrimp and bay scallops and served over fettucini pasta.

*Chicken cordon bleu:
Two 4oz chicken breasts rolled with proscutto, spinach and swiss cheese then coated in panko and pan fried. Garnished with clarified butter and chopped peanuts.

*Fish En'papillote:
6oz atlantic cod filet wrapped in parchment paper with butter, fresh herbs, julienne vegetables and a shot of white wine.

*Shrimp Scampi:
Large shrimp sauteed with garlic, green peppers, tomatoe concase' lemon juice, lime juice, clarified butter, parmesean cheese and white wine. Served over linguini pasta.

*Seafood Au' gratin:
Lump crab meat, bay scallops, shrimp and lobster baked in a rich sherry-cheese sauce.

*Roasted prawns with lobster moosealean:
3 extra large prawns roasted on end with a spiral of a lobster, cream and egg moose served with a crispy Italiano bread stick.

*Tenderloin medallions with demi glace:
8oz of tenderloin slow roasted then thinly sliced and fanned over a pond of demi glace with sherry, capers and honey.

*Chicken Dimagio:
4oz chicken breast seared with white wine, parmesean cheese then placed on angel hair pasta, topped with a white wine and mushroom sauce. Colorfully garnished with seared artichoke hearts and parsley.

*Pork Tenderloin Medallions with grilled pineapple:
Pork Tenderloin roasted with garlic, sage, rosemary, dijon mustard and brushed with pineapple juice. Then sliced thinly and fanned on a slice of grilled pineapple.

*Honey Dijon Chicken:
8oz chicken breast coated in herbed panko then pan fried. served with a home made honey dijon sauce.

*Pork Ribs with chefs BBQ sauce:
4 Pork ribs rubbed with dry herbs, then slowly baked then glazed with the chefs BBQ sauce that includes, maple syrup, honey, jack daniels, Dr. Pepper, and many other ingredients.

*Surf E Torba:
Lobster tail and a filet mingon cooked to perfection and placed on a pond of a peppercorn and cognac and heavy cream sauce.

******Desserts******


*Poached pears with Coulis:
2 Bosc pears peeled and simmered in a red wine, sugar, cinnamon sticks, vanilla bean and cloves. Served on a pond of reduced red wine sauce and creme 'en glace. Garnished with mint.

*Creme Brulee:
A baked Italian custard then sprinkled with Torinado sugar and torched. Served with rolled fruits, Fruit coulis and creme 'en glace. Table side flambe available upon request.

*Menage' trois of creme brulee:
Your choice of 3 flavors of mini creme brulee dishes served with fruit coulis, rolled fruits and creme 'en glace. Flavor choices are: Vanilla, orange, banana, coconut, strawberry, rum, and lemon. tableside flambe is available upon request.

*Banana's Foster:
Sliced Bananas sauteed with butter, brown sugar and flambeed with a shot of 151 rum. Served over vanilla bean ice cream. The entire dish can be made tableside upon request.


*Strawberry Sambuco:
Quartered strawberries sauteed with butter, sugar, orange juice, fresh black pepper then flambeed with a shot of sambucco. Served over vanilla bean ice cream. The entire dish can be made tableside upon request.

*Moose Tart:
Elegant layers of flavored moose and fresh fruits packed into a ring mold and topped with a cream cheese frosting.

*Chocolate fondue flambe:
Melted chocolate with toasted almonds and a shot of 151 rum. Dippers include: Strawberries, bananas, pineapple, coated marshmallows. Entire dish can be made table side upon request.

*Mudpie in martini glass with mosse and vodka jello:
Whipped cream and cream cheese combined with crushed oreo cookies layerd in a martini glass with strawberry moose on top of a vodka jello cube.

*Exotic fruit flambe:
Fresh pineapple, baby bananas, Mango, pears and papaya sauteed in butter then brown sugar and flambeed using a shot of grand marnier. Served with Vanilla bean ice cream. This entire dish can be made table side upon request.