Exotic Mushroom Ravioli
Served in a porcini mushroom sauce.

Penne Marinara
Fresh tomato and basil sauce.

Linguine with Seafood
An array of fresh seafood consisting of shrimp, scallops, clams and mussels in a garlic fresh tomato basil sauce.

Hat-shaped pasta sautéed with sweet sausage, Tuscan beans, broccoli rabe and a touch of tomato.

Fusilli Primavera
Sautéed with chicken in a melody of seasonal vegetables and herbs in a light garlic tomato basil sauce.

Mediterranean Fettuccini
Sautéed spinach and garlic with fresh plum tomato and feta cheese in a light chicken broth.

Rigatoni Con Vodka
Tomato and basil sauce with a touch of Absolute Vodka and cream.
Lobster Ravioli
Served in a pink sauce, garnished with steamed lobster meat and tri-color pepper.

New York Style Lasagna
Homemade pasta sheets layered with meat and cheese.

* We will be glad to accommodate all of your dietary needs upon request!

Baked Chilean Sea Bass
encrusted with horseradish breadcrumb crust.

Atlantic Salmon
garnished with mussels and clams served in a lemon juice.

Grilled Swordfish
over wilted spinach and sundried tomato.

Stuffed Sole
with lump Maryland crabmeat.

Seared Tuna
over broccoli rabe and citrus sauce.
Grilled Snapper
over a creamy white bean Provencal.

Marinated Shrimp
grilled with fresh basil, scallion and lemon.

Snapper Marcherria
sautéed in a plum tomato basil broth.

Free Range Chicken
Sautéed with fresh herbs, served over a wild mushroom risotto.

Chicken Chanterelle
Sautéed chicken breast over polenta with a sundried tomato exotic mushroom sauce.

Sautéed Chicken Breast
Topped with Maryland jumbo crabmeat, asparagus, roasted pepper and mozzarella.

Chicken Marsala
Sautéed with mushrooms in a marsala wine sauce.

Stuffed Chicken Breast
With spinach and lobster in a garlic lemon sauce.

Meat (USDA Prime)
Filet Mignon
grilled and served with wild mushroom.

Stuffed Filet Mignon
with spinach and fontina cheese in a demi-glace.

Blackened Ribeye Steak
with red chile onions.

Prime Angus New York Sirloin
topped with Roquefort cheese butter.

Rack of Lamb
encrusted with parmesan herb crust.

Veal Chop Campagnole
sautéed onions, vinegar peppers, potatoes in a garlic white wine.

Veal Marsala
served with wild mushrooms in a marsala wine brown sauce.

Veal Pieré Scallopine
of veal, chanterelle mushrooms, in a cognac cream sauce.

Veal Roulade Stuffed
with Parma prosciutto, mozzarella and spinach.

Pork Tenderloin Oven
roasted, thinly sliced with ratatouille, smashed potato in a
moral mushroom sauce.

Crescent Duck
Roasted and served over a cranberry walnut couscous and pomegranate mustard jus reduction, topped with fresh berries.

Marinated and grilled, sliced thin over caramelized onions with dried fruits and a port demi-glace.

Venison Tenderloin
Roasted with exotic mushrooms, apricots and caramelized onions.

These are a few of our game dishes.
Other game requests are welcomed!