Specials

 

Appetizer:       May 24 & May 25, 2013  

Stuffed Sweet Banana Peppers – with prosciutto and provolone cheese, served with roasted red peppers and kalamata olives

 

Entree:

16oz Bone In Ribeye – grilled, topped with sauteed portobella mushrooms and onions, served with roasted redskin potatoes. 

Lobster Ravioli – in a cognac cream sauce with fresh tomato and basil.

Jumbo Sea Scallops – pan seared, served with linguine agliolio and sauteed portobella mushrooms.