Easter Sunday Menu:

12-9:00pm

Appetizers:

Cream of Asparagus Soup: garnished with fresh crab meat, scallions, and croutons 15.00

Calamari and Bean Soup: calamari, hot cherry peppers, ditalini pasta and fresh cannellini beans 14.00

Caesar Salad: shaved parmesan cheese, homemade croutons, tossed in a caesar dressing 14.00

Baby Arugula Salad: goat cheese, sliced apples, cherry tomatoes tossed in a champagne vinaigrette 14.00

Little Neck Clams on the ½ Shell : 3.50 each served with homemade cocktail sauce and mignonette

Blue Point Oysters: on the ½ shell: 4.00 each served with homemade cocktail sauce and mignonette

Clams Casino: roasted red peppers, bacon, onions, white wine lemon butter 23.00

Shrimp Cocktail: served with our house made cocktail sauce 4.00 each

Baked Oysters: fresh crab meat, spinach, and manchego cheese, finished with a lemon white and caper sauce 23.00

Chilled Seafood Salad: mixed seafood, fresh bell peppers, hot cherry peppers, kalamata olives, and celery in a red wine vinaigrette 25.00

Fried Mozzarella: with pomodoro sauce, fresh basil 18.00

Fried Calamari: you choice of Traditional, NY Style, Vodka Sauce Hot cherry Peppers 23.00

Octopus Plancha: marinated in a chimichurri, over grilled baby eggplant, smoked tomato paprika aioli 25.00

Eggplant Rollatini: stuffed with ricotta cheese and mozzarella 18.00

Blackened Scallops: spinach and wild mushroom risotto, finished with a lobster truffle cream sauce 23.00

Entrees

Lobster Ravioli: lobster cream sauce, spinach, oyster mushrooms, fresh lobster meat 31.00

Sweet Potato and Walnut Ravioli: brown butter sage, diced sweet potatoes, artichoke hearts, and shiitake mushrooms 29.00

Zuppa de Pesce: shrimp, calamari, scallops, scungilli, clams, and mussels, red or white over linguini pasta 43.00

Zuppa di Clams: in a red or white wine sauce served over linguini pasta 35.00

Seafood Risotto: shrimp, clams, calamari, scallops, and mussels, finished with a truffle oil 42.00

Mi Bella Pappardelle: grilled shrimp and scallops, lobster cream sauce 35.00

Salmon del Marie: blackened, gorgonzola encrusted on a bed of spinach and risotto in a lemon white wine sauce, cherry tomatoes, garnished with little neck clams 32.00

Shrimp Florentine: egg battered, sauteed in a sherry wine sauce, served with mashed potatoes and spinach 33.0

Grilled Swordfish: lobster truffle saffron reduction over a wild mushroom risotto and grilled asparagus 34.00

Chicken or Veal Parmesan: served with linguini pasta in pomodoro sauce 28.00/ 30.00

Veal Limone: veal medallions layered with prosciutto and mozzarella, sauteed in a lemon white wine sauce, served with sauteed spinach 30.00

Rack of Lamb: panko herb and mustard encrusted, served with mashed potatoes and roasted vegetables, finished with a horseradish gorgonzola cream sauce and scallions 48.00

Steak del Lorenz: New York Strip, gorgonzola encrusted, brandy cream sauce, served with mashed potatoes and roasted vegetables, finished with a borlanase reduction 45.00