|
ITALIAN EGGROLL
(Award Winning, Taste of Staten Island 2009)
Sweet Sausage, Broccoli Rabe,
Sundried Tomato, Risotto |
9 |
|
PEI MUSSELS
Green Sauce, Parsley, Onion & Garlic
In White Wine Broth |
16 |
|
JUMBO LUMP MARYLAND CRAB CAKE
Roasted Pepper Remoulade |
14 |
|
BAKED LITTLE NECK CLAMS
Fresh Oregano, Parmesan Reggiano Bread Crumbs |
12 |
|
CRABMEAT SPANAKOPITA
Spinach, Lump Crabmeat, Feta Cheese
Baked in Country Filo |
12 |
|
DRAGON SHRIMP
Popcorn Style Tempura Shrimp
Spicy Kim Chee Aioli
Truffle Tossed Micro Greens |
12 |
|
Tempura Fried Alaskan Crab Claws
Sweet Chili Dipping Sauce |
14 |
|
Arancini Blanco
Italian Style Rice Balls
Honey & Parmigiano Reggiano |
8 |
|
OYSTER ROCKEFELLER
Baked Oyster on Half Shell, Pernod, Spinach, Mustard Cream |
14 |
|
FRITTO MISTO
Crispy Fried Calamari, Rock Shrimp, Fennel & Zucchini
Mild or Spicy Dipping Sauce |
14 |
|
GRILLED MARINATED EGGPLANT AND PORTABELLO - NAPOLEAN
Fresh Mozzarella, Plum Tomato, Roasted Peppers,
EVOO & Balsamic Glaze |
9 |
|
FRIED MOZZARELLA COINS
Tomato Basil Sauce |
9 |
|
Alaskan Snow Crab Claws
3. Each / 17. Per ˝ Dozen /
32. Per Dozen |
|
|
JUMBO SHRIMP COCKTAIL
2.75 ea * 15 per 1/2 doz * 29 per doz |
|
|
BLUEPOINT OYSTERS
2.75 ea * 15 per 1/2 doz * 29 per doz |
|
|
SELECT OYSTERS DU JOUR |
MP |
|
LITTLE NECK CLAMS
1.50 ea * 8 per 1/2 doz * 15 per doz |
|
|
JUMBO LUMP CRABTINI COCKTAIL
Classic Cocktail Sauce |
16 |
|
SEAFOOD PLATTER - Serves 2-4
Jumbo Shrimp, Variety of Oysters, Little Neck Clams and Jumbo Lump Crabmeat
(for two to four) |
49 |
|
MARGARITA
Fresh Plum Tomato Sauce,
Homemade Mozzarella and Fresh Basil |
10 |
|
ULTIMATE ANTI-PAST0
Arugula, Roasted Peppers, Sopressata, Sicilian Olives,
Sundried Tomatoes, Provolone and Parmigiano |
12 |
|
CHICKEN SICILIAN
Grilled Chicken Breast, Pepperoncini, E.V.O.O. and Oreganata Crumb |
12 |
|
Manhattan Clam Chowder
(This is the Red One!) |
5 |
|
PASTA FAGIOLI
Cannellini Beans Mixed Pasta
Prosciutto, Pancetta, Tomatoes, Garlic |
8 |
|
FRENCH ONION SOUP
Vidalia Onion, Greyere Swiss and French Bread Crouton |
7 |
|
LOBSTER BISQUE
Brandy and Cream |
8 |
|
GOAT CHEESE SALAD
Baby Arugula, Pears, Walnuts, Roasted Beets with a Blood
Orange Vinaigrette |
8 |
|
MEDITERRANEAN
Mixed Olives, Pepperoncini Peppers,
Onion, Plum Tomato, Cucumber
Imported Feta Cheese |
8 |
|
MARINA CAESAR SALAD
Garlic-Parmigiano Croutons
Traditional Caesar Dressing |
8 |
|
SURF AND TURF
Sliced Filet Mignon, Grilled Shrimp, Baby Arugula,
Red Onions, Grape Tomatoes and Balsamic Vinaigrette |
17 |
|
PINOT NOIR POACHED PEAR SALAD
Blue Cheese, Almonds & Mixed Greens Gastrique |
12 |
|
MIXED GREEN
Grape Tomatoes, Cucumbers with Balsamic Vinaigrette |
6 |
“TOP YOUR SALAD WITH”
*GRILLED Chicken +5 *GRILLED Shrimp +7 *mARYLAND cRABCAKE +10 |
|
|
Kids Corner
|
|
Hamburger Platter |
7 |
|
Cheeseburger Platter |
8 |
|
Bacon Cheeseburger Platter |
9 |
|
Chicken Fingers |
9 |
|
Penne Vodka |
8 |
|
Mezza Rigatoni with Tomato Sauce |
7 |
| Cheese Pizza |
8 |
|
Desserts
click here
|
|
|
|
|
|
MEZZA RIGATONI BOLOGNESE
Sausage, Beef and Veal Tomato Sauce
Ricotta Cheese |
18 |
|
LINGUINE WITH CLAMS
Little Neck Clams, Garlic, Italian Parsley, Grape Tomatoes, White Wine & EVOO |
18 |
|
SPAGHETTI PUTANESCA
Olives, Capers and Anchovy
Tomato Sauce |
18 |
|
PERCATELLI ALLA AMATRICIANA
Pancetta, Prosciutto, Sweet Onions,
San Marzano Tomatoes |
18 |
|
Housemade Potato Gnocchi Pesto
Rock Shrimp, Fresh Tomato in Roasted Garlic Sauce |
22 |
|
MEZZA RIGATONI ALLA VODKA
Plum Tomatoes, Vodka & Cream
with Chicken: 17. with Shrimp: 21. |
15 |
|
SEAFOOD MARECHIARA
Shrimp, Calamari, Clams, & Mussels In a
Light Tomato Broth over Squid Ink Tagliatelle |
24 |
|
CAVATELLI & BROCCOLI RABE
Hot Cherry Peppers, Garlic,
& Pecorino Romano Cheese
with Chicken: 18. with Shrimp: 21. with Sausage: 18. |
16 |
|
SEAFOOD RISOTTO
Creamy Risotto with
Scallops, Shrimp and Lobster Meat |
21 |
|
|
|
WHOLE LIVE MAINE LOBSTERS 1 1/4 & up. upon availability |
|
|
SINGLE/TWIN LOBSTER TAILS |
|
|
STEAMED, BAKED, ARRAGIATTA OR FRA DIAVOLO |
|
|
MARKET PRICE |
|
|
|
|
Entrees
|
|
SESAME SEARED AHI TUNA
Miso Mirin Glazed, Scallion Rice Cake and Baby Corn and Bok Choy Stir-Fry |
26 |
|
VEAL CHOP VALDOSTANO
Prosciutto, Fontina and Spinach Stuffed Creamy Polenta - Porcini Mushroom Sauce |
32 |
|
Filet of George’s Bank Sole & Lump Crab Rollatini
Lemon-Caper Beurre Blanc
Rice Pilaf & Vegetable |
24 |
|
“Our” Surf n’ Turf
Pan Seared Medallions of Filet Mignon
Homemade Lobster Ravioli, Wilted Spinach |
29 |
|
WALNUT MAPLE GLAZED ATLANTIC SALMON
Apple Cranberry Filo Spiral
Roasted Butternut Squash Puree |
25 |
|
FRESH CATCH OF THE DAY
Ala Meunier - Creamy Risotto & Vegetable |
MP |
|
Andouille Crusted PORKCHOP
Sweet Mashed Potato, Pomegranate Port Wine Demi |
26 |
|
SEAFOOD ALFORNO
Lobster Tail, Shrimp, Diver Scallops, & “Day Boat” Fish Oreganato, White Wine-Lemon-Garlic |
34 |
|
BONELESS BEEF SHORT RIBS
Braised with Red Wine
Whipped Potatoes & Fried Root Vegetables |
24 |
|
Perfect “10”
Char-Grilled 10 oz. Filet Mignon &
Lump Crab Meat Mashed Potatoes
Grilled Asparagus & Sauce Bernaise |
32 |
|
BAKED SEAFOOD STUFFED COLOSSAL SHRIMP
Lobster and Crabmeat Stuffing
Rice and Vegetable of the Day |
27 |
|
CHAR– GRILLED ANGUS NEW YORK STRIP STEAK
Three Cheese Mashed Potatoes,
Vegetable, & Frizzled Onions |
30 |
|
Tuscan ROASTED Organic
BONELESS ˝ CHICKEN UNDER A BRICK
Asparagus, Roasted Garlic Smashed Potatoes and Roasted Pepper Zesty EVOO |
24 |
|
ROAST RACK OF LAMB
Mustard Oreganato Crusted,
Roasted Garlic Smashed Potatoes |
32 |
|
MARYLAND STYLE CRAB CAKES
Roasted Pepper Remoulade, Baby Arugula Salad |
25 |
|
PAN SEARED CRISPY CHILEAN SEA BASS
Escarole and White Bean, Topped With Artichoke Hearts, Sundried Tomato and Caper Relish |
32 |
|
|
|
ROASTED GARLIC SMASHED POTATO |
4 |
|
SAUTE BROCCOLI RABE |
9 |
|
SAUTEED SPINACH |
6 |
|
ASPARAGUS PARMIGIANO REGIANO |
9 |
|
SWEET POTATO MASH |
4 |
|
FRIED ZUCChINI |
8 |
|
RISOTTO ALA MILANESE |
6 |
|
LINGUINE AGLIO OLIO |
10 |
|
ASK SERVER ABOUT DIETARY NEEDS, ALL MEATS AND FISH CAN BE PLAIN GRILLED
FOR ALL PARTIES OF 8 OR MORE THERE WILL BE AN 18% SERVICE CHARGE ADDED TO THE BILL
FOR OCCASION CAKES NOT SUPPLIED BY THE RESTAURANT THERE WILL BE A $1 PER PERSON PLATE CHARGE
PRICES SUBJECT TO CHANGE |
|
CHEFS MICHAEL PELUSO & STEVEN SMITH |