Make a reservation: 856.429.1447

News Letter

March 18th through March 23rd
4 Courses ~ $35

 

Starters 

Roasted Asparagus and Crabmeat Soup with Gremolata

Tender baby asparagus spears, roasted and pureed with crabmeat in a delicate cream broth garnished with fresh spring gremolata

Grilled Artichoke and Ciligene Salad (GF)

Grilled marinated hearts of artichokes, marinated cherry size mozzarella balls, and fresh baby greens tossed with a light vinaigrette

 

Appetizers 

Wild Mushroom Ravioli

Pillow pasta stuffed with a blend of wild mushrooms served in a parmesan cream sauce with blistered cherry tomatoes and basil

Grilled Caesar Salad with Crabmeat (GF)

A grilled wedge of romaine heart served with a creamy Caesar dressing and topped with crostini and crabmeat 

Beans, Greens and Homemade Veal Sausage (GF)

An Italian favorite of sautéed broccoli-rabe, cannellini beans tossed with our homemade sausage

 

Entrees 

Grilled Rack of Lamb (GF)

A full rack of New Zealand Lamb marinated with fresh garden herbs, grilled to perfection and served with fingerling potatoes and baby carrots

Grilled Branzino Fillet (GF)

Marinated in Italian Olive Oil-Blood Orange drizzle garnished with Italian Micro Greens and creamy risotto

Grilled Filet Mignon with Whiskey-Peppercorn Sauce

Center cut filet mignon, smoked bacon wrapped, grilled and topped with crabmeat served with a whiskey-peppercorn cream sauce accompanied by smashed garlic potatoes and sautéed green beans

Lobster and Shrimp Pomodoro

6 oz. lobster tail, jumbo shrimp, and lump crabmeat sautéed in San Marzano tomato sauce, Crimini mushrooms tossed over fresh spinach-garlic linguini

Pan-seared Crusted Halibut (GF)

White, flaky halibut filet, parmesan crusted,  pan-seared topped with pecan-cream drizzle served atop roasted sweet potato chunks and asparagus 

Braised Boneless Beef Short Ribs (GF)

Boneless beef short ribs traditionally prepared, slow-roasted with celery, carrots, onions and fresh tomatoes, in a rich red wine sauce and served with Creamy Arborio Risotto

 

Desserts

Pistachio Crème Brulee (GF)

Traditional prepared rich custard laced with crushed pistachios and caramelized sugar crust

Limoncello Cake

A great way to end a meal. Limoncello laced cake with mildly sweet mascarpone icing

Banana-Caramel Dessert Wrap

Cheesecake strewed with roasted banana and caramel wrapped in a tortilla, deep fried and served with a chocolate drizzle

 

During Restaurant Week we will not be serving our Early Dinner Special.

(GF) Can be prepared gluten-free. Please inform server