COLD SEAFOOD SALAD | 22 scungilli, calamari, octopus, shrimp, garlic, parsley, celery, hot & sweet vinegar peppers, lemon, extra virgin olive oil, served over a bed of baby arugula
JERSEY TOMATO & CUCUMBER SALAD | 16 crumbled gorgonzola, white anchovies, white onion, basil, red wine vinaigrette
STEAK GIAMBOTTA | 44 14 oz. new york strip, onion, potatoes, hot & sweet peppers, marsala wine reduction
FUSILLI SALMON PASTA | 30 asparagus, roasted plum tomatoes, lemon garlic-sherry wine, topped with toasted hroseradish breadcrumbs
