Easter Menu

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APPETIZERS

Caesar Salad

Fresh romaine hearts, garnished with shavings of Reggiano parmesan cheese and Tuscan croutons, served with our homemade signature Caesar dressing

Insalata Di Pasqua

Baby arugula, purple cabbage, quinoa, purple eggs, roasted sweet potato, roasted heirloom baby carrots, beet, crusted goat cheese, pistachio, strawberries, finished with a white balsamic vinaigrette

Eggplant Napoleon Tower

Sliced and lightly breaded seasoned skinless eggplant layered with "season's best tomatoes," mozzarella cheese, and drizzled with homemade marinara sauce, garnished with fresh basil

Grandma's Sunday Meatballs

Homemade meatballs topped with ricotta cheese, served with grilled Tuscan bread and homemade Sunday red gravy

Fed Hill Calamari

Lightly fried squid rings tossed with a sauté of sweet Asian chili and roasted red peppers, garnished with scallions and fresh lemon wedges

Margarita Coconut Shrimp

Four jumbo shrimp marinated in coconut milk, breaded with fresh shredded coconut and lightly fried, topped with mango and pineapple salsa

Oysters Acevichadas

Half dozen raw oysters topped with leche de tigre, diced tomatoes, onions, jalapeños, cucumbers, and Peruvian corn, served over crushed ice

Taco Nikkel De Tuna

Crunchy wonton shell taco filled with tuna tartare, avocado mousse, ceviche pico de gallo, and chipotle mayo

Firecracker Sushi Roll

Asian chili shrimp tempura, guacamole, cream cheese, topped with maduros and chef's secret sauce

Surf & Turf Roll

Chimichurri steak tips, fried cheese, lump crab and lobster meat salad, topped with sautéed garlic butter sauce

PASTAS

Penne Vodka

Penne pasta tossed in a pink vodka cream sauce

Gnocchi Al Forno

Homemade gnocchi baked with fontina, smoked mozzarella, and spinach in a San Marzano tomato cream sauce

Linguini Vongole

Littleneck clams sautéed with garlic and herbs in a white wine sauce over linguini (served red or white)

Pappardelle Bolognese

Thick ribbon pasta tossed with shredded beef ragu and Reggiano parmesan

Lobster Ravioli

Six jumbo ravioli filled with lobster and ricotta, served with fresh lobster meat in a pink cream sauce

Spaghetti Gamberi e Granchio

Squid ink spaghetti with roasted garlic, Calabrian chili, San Marzano tomato basil sauce, jumbo shrimp, and lump crab

LAND & SEA SELECTION

Chicken Parmigiano

Breaded chicken cutlet with mozzarella and tomato basil sauce, served over penne

Chicken Francese

Sautéed chicken cutlets in lemon butter sauce, served with potato and vegetables

Veal Parmigiano

Breaded veal cutlet with mozzarella and tomato basil sauce, served over penne

Filetto di Manzo

10 oz. center-cut filet mignon with olive oil, kosher salt, and Barolo wine reduction

Churrasco Dominican

10 oz. skirt steak with chimichurri, served with tostones and grilled asparagus

Pez Espada alla Primavera

Swordfish over spring vegetable corn purée with charred corn avocado salsa

Baked Ham

Honey baked ham with cherry pineapple brown sugar glaze, served with green bean casserole and honey sweet potato

ADDITIONAL ENTREES

Veal Osso Buco

Braised veal shank over parmesan wild mushroom risotto with house gravy

Filetto de Lomo

10 oz. grilled filet mignon over sautéed spinach with gorgonzola truffle butter, garlic mashed potatoes, and demi-glaze

Costaleta Di Miale

Grilled pork chop with spring vegetables, garlic mashed potatoes, bell peppers, and bacon onion jam

Paradise Salmon - $46

Pan-seared salmon over malanga, topped with grilled shrimp and chef's secret sauce

DESSERTS

Please ask your server about our Easter Sunday desserts

*We are not responsible for entrees ordered well done or altered from original recipes.
Please allow time between courses as dishes are made fresh to order.
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