First Course

Frutti Di Mare

Antipasto

Fried Calamari

Involtini di Melanzane

Second Course

Arugula Salad

Caesar Salad

Third Course

Pollo Oscar

Chicken cutlet sautéed with jumbo lump crabmeat and chopped asparagus finished in cognac demi glaze sauce

Pollo alla Marsala

Chicken cutlet sautéed with fresh mushrooms in a marsala wine demi-glaze sauce

Veal Fontana

Veal medallions sautéed with dry porcini mushrooms, prosciutto and mozzarella cheese, in a cognac demi-glaze sauce

Veal Parmigiana

Breaded veal cutlet baked with mozzarella cheese finished in a light marinara sauce served over spaghetti

Filet of Salmon

Grilled salmon served with bruschetta (chopped tomatoes, onions, garlic, basil) and a side of sautéed spinach

Flounder Franchese

Flounder filets dipped in egg and pan-fried sautéed with crabmeat, artichokes and capers in white wine lemon sauce

Pasta Special

Lobster ravioli sautéed with crabmeat, scallops and baby spinach finished in pink cognac sauce

Penne alla Scampini

Penne pasta sautéed with jumbo shrimp and garlic finished in basil-rose cognac sauce

Gnocchi alla Sorrentina

Homemade potato pasta in light blush sauce, garnished with fresh mozzarella cheese

Fourth Course

Homemade Dessert

Coffee

Tea

$50.95 Per Person