Stuffed artichoke

Happy Thanksgiving!

APPETIZERS

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STUFFED ARTICHOKE

Artichoke stuffed with bread crumbs & pancetta finished with lemon, white wine & fresh herbs
STUFFED MUSHROOMS

Mushroom caps stuffed with sausage stuffing
PANE COTTO

Escarole, white beans & bread baked in the oven topped with parmigiana reggiano
PUMPKIN RAVOLI

House made pumpkin ravioli finished with a

brown butter sage sauce
BUTTERNUT SQUASH SOUP

Creamy autumn vegetable bisque
EGGPLANT MARTORANO

Thinly sliced, breaded eggplant, layered with

fresh mozzarella & fresh tomato finished with a balsamic reduction
OYSTER ROCKEFELLER

Oysters on the ½ shell topped with water crest, spinach & fresh herbs finished in a

pernod cream sauce.

Said to be “As rich as Rockefeller”
SALAD COURSE

Mixed baby field greens, cucumbers & cherry tomatoes with our house made balsamic vinaigrette



ENTRÉES

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TRADITIONAL TURKEY DINNER

U.S.D. Grade A free range Turkey. Served with

apple sausage stuffing, fresh string beans,

mashed potato, oven roasted butternut squash,

cranberry sauce & gravy
FILET COGNAC

Grilled certified Angus beef, twin tenderloin topped with portabella mushrooms & fresh picked lobster

meat finished with a gorgonzola cream sauce
SWEET POTATO GNOCCHI

House made potato dumplings finished in a

brown butter sage sauce

ATLANTIC SALMON

Grilled Atlantic salmon with

farm fresh, grilled vegetables & mashed potato

RIGATONI VODKA

Rigatoni folded in a vodka cream sauce
PORKCHOP VALDOSTANO

Grilled, double-cut pork chop layered with

parma prosciutto, mozzarella cheese & asparagus

Finished with a port wine reduction
CHICKEN CLAUDIO

Boneless chicken breast egg-battered, topped with prosciutto & Swiss cheese over a bed of sautéed

fresh spinach
TIPS & SHRIMP PIZZAIOLA

Beef tenderloin tips & jumbo shrimp sautéed with capers & Italian olives, finished in a light oregano

pomodoro sauce over pappardelle pasta
MANICOTTI & MEATBALLS

House made pasta crepes stuffed with ricotta cheese topped with “Sunday Gravy” served with meatballs
CHICKEN CACCIATORE

Free range chicken, on the bone, oven roasted with onions & mushrooms, pomodoro sauce

& fresh herbs over pappardelle pasta
DUCK BREAST

Pan seared duck breast with portabella mushrooms finished with a port wine reduction

DESSERT

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APPLE PIE* BLUEBERRY PIE* PECAN PIE* PUMPKIN PIE* POACHED PEARS*

* NY STYLE CHEESECAKE * GOODFELLAS CUPCAKE* BISCOTTI* TIRA MISU* GELATO
Four Course Dinner $32.00 Per Person

Tax and Gratuity Not Included