Valentine’s Day Menu

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Antipasti/Starters

Funghi Farciti 8

Seafood stuffed mushrooms finished with a garlic and lemon cream sauce

Crabcakes 16

Tender lump crab meat blended with bread crumb diced vegetables and seasoning pan fried served with a chipotle cream sauce.

Bruschettas 7

Fresh roma tomatoes, basil, and garlic tossed with extra virgin olive oil and served on garlic toast points.

Calamari Fritti 13

Tossed in a tangy garlic wine sauce with banana peppers and sliced garlic.

Shrimp Cocktail 9

Boiled gulf shrimp seved with lemon & tangy cocktail sauce

Zuppa/Insalata

Lobster Bisque 5

Creamy bisque flavored with Maine lobster and rich cream

Insalata Caeser 5

Crispy romaine lettuce, tossed in our homemade caeser dressing topped with herb croutons and parmesan cheese

Insalata Della Casa 5

Mixed greens tossed with our house vinaigrette topped with fresh tomato, dried cranberries, roasted spiced walnuts & Gorgonzola cheese.

Insalata di Caprese 8

Beautiful ripe Beefsteak tomato, layered with fresh mozzarella cheese and basil

Entrée (A la Carte)

Pollo Valentino 27

Stuffed chicken breast with crab meat, spinach, asparagus & mozzarella cheese baked in a mushrom marsala cream sauce.

Crusted Red Snapper 29

Seafood and breadcrumb crust topped on a filet of Costa Rican Red Snapper baked in a light cream sauce flavored with shallots and lemon.

Pasta alla Vodka 18

Penne pasta tossed in a spicy vodka tomato cream sauce topped with grilled chicken

Pasta alla Rosa 38

Sauteed jumbo shrimp, Sea Scallops, & 4oz lobster tail; tossed in a Sherry wine cream sauce flavored with shallots and fire roasted tomatoes tossed with angel hair pasta.

Rack of Lamb & Risotto 35

New Zealand lamb with Barolo wine reduction served with wild mushroom risotto asparagus

Seafood Strudle 26

Salmon, scallops, shrimp blended aromatic vegetables & spinach topped with light lemon  cream sauce baked in a flaky pastry crust.

Pollo Saltimbocca 20

Chicken breast layered with spinach, Prosciutto ham, and Provolone cheese baked in a sherry cream sauce flavored with shallots and sage, accompanied with angel hair pasta

Pasta Molise 17

Penne pasta with fresh tomatoes, mushrooms, and broccoli and tossed in a garlic wine sauce with fresh basil and Parmesan cheese topped with grilled chicken

Lamb Kabob 28

Grilled lamb medalions skewered with vegetables then served over Pistacio herb risotto.

Aragosta Ravioli 22

Homemade ravioli stuffed with Maine lobster tossed in roasted tomato sherry cream sauce

Risotto Verdura 18

Arborio rice with shallots and assorted vegetables finished with truffle oil and Parmesan cheese

Beef Wellington 38  Add Lobster tail for $12

12oz filet mignon seasoned seared then wrapped with Prosciutto ham, mushrooms & puff pastry baked crisp finished with red wine sauce. Served with roasted potatoes