February 10th Jim Belshine

Signature Breads
Garlic with melted cheese ~ Bruschetta ~ Spinach ~ Sausage, or a Combination of Spinach & Sausage per loaf __7

Appetizers
Baked Stuffed Mushrooms seafood stuffed, topped with a lobster sherry sauce 12

Stuffed Tenderloin Meatballs stuffed with mozzarella, breaded & topped with red sauce 10

Jumbo Lump Crab Cakes panko crusted, topped with a whole grain mustard remoulade 15

Eggplant Puttanesca battered sliced eggplant, fresh mozzarella with fresh garlic, basil & tomatoes 11

Artichoke Francaise sautéed in a seasoned egg batter & topped with garlic butter 9

Stuffed Banana Pepper & Stuffed Olives stuffed with goat cheese, sausage, ground tenderloin & spinach 13

Clams Casino fresh clams on the half shell baked with seasoned bread crumbs and applewood smoked bacon 11

Escargot tender snails baked in a garlic butter 13

Calamari breaded & fried, served with three sauces, marinara, scampi butter & a lime aioli 13


Flatbreads
Margarita diced tomatoes, fresh basil, red onion ,shredded mozzarella, extra virgin olive oil topped with ground black pepper 12

Kobe Goat Caramelized onions, goat cheese drizzled with a 18 year Diviolo balsamic topped with Kobe tenderloin 16

White Prosciutto proscuitto, plum tomatoes, truffle oil, provolone, fresh arugula seasoned with ground pepper 14

Chicken Sausage diced tomatoes, basil, “D’Avolio” olive oil, garlic, mozzarella and “Mineo & Sapio” chicken sausage 15


Soups and Salads
Minestrone beef based, with fresh seasonal vegetables 5

Onion Soup Au Gratin caramelized onions with provolone cheese melted on top 8

Soup du Jour our chefs creation to complement the current season 6

Seafood Bisque lobster based, with fresh sautéed scallops, shrimp and crab 10

Caprese Salad fresh mozzarella & sliced tomato, red onion, crumbly bleu cheese, topped with honey vinaigrette 10

Roasted Fresh Fig and Gorgonzola Salad tossed with pancetta, arugula, red onions in a fig balsamic vinaigrette 9

Vermont Salad sharp Vermont cheddar cheese, baby greens, candied pecans, fresh apples and dried cherries, tossed in Vermont maple dressing 8

Italian Chop Salad fresh iceberg chiffonade, pancetta bacon, shredded mozzarella, diced red onion, basil tomatoes and garbanzo beans tossed in a Dijon mustard vinaigrette 9


Dinner Entrées
All Dinner Entrees Are Served With A Choice Of Salad
The Classic Caesar Salad freshly cut romaine lettuce with our famous Caesar dressing and homemade croutons
House Tomato Vinaigrette Salad fresh iceberg lettuce, with mixed greens and marinated diced tomatoes


We serve certified angus beef and all of our steaks go though a strict 30 day ageing process.
We rub all of our beef with sea salt, black pepper & fresh rosemary to get a delicious and slightly charred crust, broil to order, then finished with one of Salvatore’s homemade steak butters.

Steak

Filet Mignon
9 oz, served with sautéed parmesan rappini and homemade Anna style potatoes, topped with “D’Avolio” Black Truffle Butter 36

Bone In Ribeye
22oz,served with sautéed parmesan rappini and homemade Anna style potatoes, topped with a Cabernet butter 43

New York Strip
16oz, served with sautéed parmesan rappini and homemade Anna style potatoes, topped with Salvatore’s Steak Butter 39

Steak Salvatore
twin 5 oz cuts of tenderloin, sautéed with wild mushrooms, topped with a pinot noir reduction 35

Chateaubriand for Two
the ultimate experience in beef, most tender of cuts 66


Entrées
Roast Prime Rib
baked to perfection, served with sautéed parmesan rappini and homemade Anna style potatoes presented with a side of chilled horseradish cream sauce 14oz ___29 24oz ___40

Rack of Lamb
roasted eight bone rack, with black currant reduction & roasted figs, served with Italian risotto, rappini & spike baby carrots 39

Colossal Lobster Tail
12 oz Australian lobster tail, serve with sautéed parmesan rappini, baby carrot spikes & Italian rosotto 57

Sea Bass
pecan crusted, served on a bed of basil fried rice, finished with a raspberry burre blanc 39

Broiled Scallops
with fresh herbs, olive oil, sun dried tomatoes, lemon zest, sea salt, on a bed of Italian risotto, with baby carrots and rappini 32

Shrimp Scampi
fresh gulf shrimp sautéed in garlic butter, served over vermicelli pasta 32

Osso Bucco
thick cut veal shank, braised with fresh green and red peppers, served with vermicelli pasta 34

Half Duck
topped with a cherry Cabernet Franc ice wine reduction, sautéed parmesan rappini and homemade Anna style potatoes 32

Chicken Sausage Rigatoni
sliced “Mineo & Sapio” chicken sausage, roasted garlic, grilled sweet baby peppers, tomatoes, olive oil and spinach 27


Executive Chef: Thomas Diana
Sous Chef: Charles Smith