Grill & Pasta

Pork tenderloin

served with a Grand Marnier cranberry sauce and chèvre mashed potatoes


Grilled CAB center cut NY strip steak

topped with butter-poached lobster, garlicky greens and Monterey jack. Served with herb roasted fingerling potatoes


Twin filet mignon beef tournedos

w/ a rich mushroom ragout, applewood smoked bacon and horseradish cheese


Pan seared day boat scallops

with sun dried tomatoes, capers and pea shoots, served with lemon butter sauce and jasmine rice


Oven roasted filet of salmon

baked and topped w/ sliced tomato, roasted red onion, artichoke and toasted bread crumbs


Panko breaded chicken cutlets

topped w/ arugula, avocado, cucumber and tomato salad w/ miso vinaigrette and gorgonzola cheese



chorizo, mushrooms, sundried tomatoes, olive oil & fresh basil


Vermicelli San Marzano

plum tomato sauce and fresh basil


Pasta & Seafood Linguini

tossed w/ fresh seafood in a light shellfish-tomato broth w/ garlic, wine, olive oil, and leeks, garnished w/ egg dipped artichoke hearts and parmesan slivers


Cheese Tortellini

spinach, garlic, red peppers and mushrooms in a romano cream sauce w/ toasted bread crumbs


Penne w/ grilled steak “au poivre”

tossed in<br /> a marsala wine sauce with wild mushrooms, roasted red onions, sweet peppers and asiago


Penne all’Arrabiatta

San Marzano sauce with crushed red pepper, vodka and prosciutto


with sauteèd banana peppers add $1 with fried calamari add $3

Carrot Papardella

tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream, w/ julienne vegetables, arugula and tarragon


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