MOTHER’S DAY MENU

Limited Menu Available Saturday May 11th - Sunday May 12th

STARTING INSTRUCTIONS

1. Roasted Vegetable & Boursin Dip 15

   Boursin Cheese, Eggplant, Zucchini, Yellow Squash, Red Peppers, Tomatoes, Spinach, Onions, & Garlic. Served with Toasted Ciabatta

2. Zucchini 15.5
   Served with our Signature Tomato Sauce

3. Bruschetta 13.5
   Roma Tomatoes, Garlic, Asiago/Fontinella & Crostini

4. Stuffed Banana Peppers 17.5
   Hot Sausage Stuffed Peppers, Marinara, Fontinella & Asiago Cheese

5. Warm Bake Burrata Cheese

   One - 9.5 | Two - 18.75

   Fire Roasted Tomatoes, Roasted Red Peppers, Crispy Focaccia, Basil Pesto & Balsamic Reduction

6. Chilled Shrimp Watermelon & Feta Salad 22

   Arugula, Watermelon, Pepitas, Feta, Micro Basil, and Lemon Oil
   

DINNER SERVICE

Served with House Wedding Soup

1. Steak & Shrimp*   42

   12oz Bourbon Glazed NY Strip Steak, Fried Shrimp, Smashed Potatoes, and Green Beans

2. Giglio (was Strozzapretti) 24
   Fresh Pasta, Hot Sausage, Onions, Green Peppers & Banana Peppers in a Red Wine Marinara

3. Pork Chop*  28

   14oz French Bone In Pork Chop, Cherry & Pear Chutney, Smashed Potatoes, and Green Beans

4. Parmigiana
   Eggplant 24 | Chicken 25 | Veal Cutlet 27
   Marinara & Provolone. Served with a side of Tortiglioni Marinara

5. Chicken Vodka Cretino 26.25
   Fresh Pasta served in our Speciality Vodka Sauce with Chicken

6. Crab Cakes  39

   Two 4oz Jumbo Lump Crab Cakes, Remoulade, Risotto, and Asparagus

7. Lasagna 1lb 16.5 | 2lb 24.75

   Imported Pasta Sheets, Five Cheese Blend, House Bolognese Sauce

8. Marsala Chicken 24.75 
   Sautéed Crimini Mushrooms, Marsala Demi Glace, served with Smashed Potatoes

9. Seafood Pinna 33
   Fresh Pasta, Scallops, Lobster, Crab, and Shrimp, in a Tomato Basil Cream Sauce

10. Filet Mignon*  45

    8oz Filet, Green Peppercorn Demi, Wild Mushroom Risotto, and Asparagus

11. Romano Chicken 27
    Romano Cheese Battered served with Lemon White Wine Sauce & Creamy Mascarpone Parmesan Risotto

12. Chilean Seabass 

    8oz Pan Seared Seabass, Saffron Risotto with Snow Peas, in a Lobster Cream Sauce

13. CAB Ribeye* 44

    16oz Boneless CAB Ribeye, Bacon Gorgonzola Crusted, Potato Wedges, Iceberg Salad

    DESSERTS

    1. TIRAMISU

    2. OAKMONTERS

    3. CREME BRULEE