Dinner Menu

Carpaccio of Wild Cod Loin with green cabbage, arugula, pineapple.

Scampi with fennel and orange salad

Crostino with burrata cheese and Cantabrian ‘s sea anchovies (Sailor catch this fish from March till May of every year)

Steamed sea-bream fillet with datterino tomatoes,red onion

Yellow fin tuna carpaccio with pomegranate, lemon, black pepper

Sauteed BC honey mussels with datterino tomatoes, lemon zest, parsley, hot pepper

Homemade Strozzapretti with all seafood (calamari, shrimp, clams, mussels, lobster)

Rare Spring Bianchetti (Naked Men), Lightly Dusted and Fried to a Golden Crisp

Prawns under the Rose-Hued Hawaii Salt

Polenta Made from Stone-Ground Corn with Clams

Homemade Strozzapretti with all seafood (calamari, shrimp, clams, mussels, lobster)

Traditional Emilian homemade fresh pasta or homemade fresh Tagliolino with fresh Lobster and fresh datterino tomatoes

Homemade fresh Gnocchi with shrimp and zucchini

Spaghetti with fresh sea-bream and fresh datterino tomatoes

Linguine with Clams

Traditional Salt Cod Gently Stewed with Soft Potatoes and Baby Onions

Oven baked whole branzino topped with shaved zucchini (Gluten free or not)

Oven baked whole branzino with vegetables (Gluten free)

Lightly Poached Jumbo Shrimp, Nestled Beneath Tender Leaves of Organic Baby Spinach

Halibut with shiitake mushroom, cappers and datterino tomatoes

Piadina (Flatbread) with Italian cheese made from cow’s milk and arugula

Crostino with DOP Buffalo Mozzarella and Fresh Tomatoes

Melone with House-Cured Duck Prosciutto

Spinach Flan with Cheese

Ravioli with Ricotta and spinach with crema di parmigiano DOP 36 months

Handmade pasta with shiitake mushroom, rapini, tomato and zucchini

Handmade free range eggs pasta with ground beef ragu

Spaghetti “Mancini, One of the Best Pastificio in Italy” Gently Coated in Tomato Sauce

Fresh half-moon-shaped pasta filled with patato and truffel, served with lighted sauteed carrots and zucchini.

16 oz rib eye steak with roasted potatoes

Ossobuco with Rapini

Grilled 8 Oz Beef Tenderloin served with Roasted Potatoes

Grilled Skirt Steak with French Fries

Green Salad, Strawberry, Feta, Pomegranate

Endive, Arugula, Pear, Mint, Gorgonzola, Walnuts, Grapes

Cucumber, Tomatoes, Red Onion, Olives, Feta and Oregano

Fresh Tomato, DOP Buffalo Mozzarella and Oregano

Green Salad, Fresh Tomato, Fennel, Arugula

Green Salad, Homemade Crutton, Shaved Parmigiano DOP and Dressing

Fennel, Orange, Black Pepper, Lime

Tomato, Red Onion, Garlic

Diced zucchini, carrots, peas, butternut squash, potatoes, celery, onion, and spinach

Passatelli in capon broth

Filo Pastry, Apples, Brown Sugar, Cinnamon, Lemon Zest And Golden Sultanas

Milk, Whipped Cream, Madagascar Vanilla Custard Caramelized Cane Sugar

Flaky, Layered Flatbread Filled With Creamy Nutella

Customize With Coffee Or Grand Marnier

Crostata With Lemon Cream And Almonds And Ice Sugar

Savoiardi dipped in coffee Mascarpone al pistacho

Customize with your choice of fresh strawberry, rich chocolate, or smooth caramel Creamy, silky Italian dessert made from cream, sugar and gelatin.

Made with figs, pistacchio and caramel

Banana, Madagascar Vanilla Gelato, Dark Chocolate, Strawberry Gelato and Cherry

Forbidden apple (sweet liquor, orange, prunes, raisins)

Flour, eggs, vanilla, milk and baking powder

Cream puffs. Customize with pistacchio or mascarpone