Appetizers

LOBSTER BISQUE: House recipe.

AL BACARO: Sauteed oyster mushrooms, crab meat, lemon butter sauce.

TUNA TARTARE: Sushi grade Ahi tuna. House recipe. Mild or spicy.

GOLDEN CALAMARI: Lightly dusted. Flash fried. Rustic marinara.

SHRIMP COCKTAIL: Colossal shrimp, cocktail sauce.

BURRATA: Imported cheese & cream, arugula, figs, prosciutto di Parma.

INSALATA MARZIA: Arugula, pecans, pear, cranberry Stilton, Balsamic/EVO.

PASTA & CLASSICS

TAGLIOLINI AL TARTUFO: Double butter, black Burgundy Truffle, homemade pasta.

RICOTTA RAVIOLI: Cheese ravioli, truffle cream sauce, parmigiano shavings.

BOLOGNESE CLASSICA: Pork, veal, beef, vegetables, tomato sauce.

GNOCCHI alla SORRENTINA: Potato gnocchi, tomato sauce, Mozzarella, Pecorino.

EGGPLANT PARMIGIANA: Mozzarella, Pecorino, herbs, San Marzano tomato sauce.

SAPORITO: Battered scaloppine, crab meat, spinach, Mozzarella, and wine sauce.

BOSCAIOLA: Sauteed chicken, mushrooms, truffle cream sauce, spinach.

PARMIGIANA: Fried panko crusted cutlets. Tomato sauce. Pecorino & Mozzarella.

STEAKS, CHOPS, SPECIALTY MEATS

8 oz PRIME FILET

12 oz GRASS FED PIEDMONTESE RIB EYE

SEAFOOD

ARAGOSTA: Lobster meat, oyster mushrooms, marinara, cream, herbs.

BRANZINO ACQUAPAZZA: Tomato, olives, capers, EVO, and spinach.

GEN’S CRAB CAKE: Pure lump, beurre blanc, asparagus, and mashed potatoes.

SCALLOPS VENEZIANA: Pan-seared scallops, garlic, lemon zest, lemon risotto.

HONEY-BOURBON SALMON: Glazed filet of Scottish salmon, potatoes, asparagus.

OLD WORLD CRAB SAUCE: Blue crab marinara, colossal crab meat, EVO & herbs, spaghetti.

STUFFED LOBSTER TAIL: 6 oz Tail. Crab meat. Butter-lemon sauce. Asparagi & potatoes.

CHILEAN BASS: Pan roasted. Asparagi & potatoes. Butter lemon sauce.