Specialita Toscana

LINGUINI CALABRESE
Sauteéd diced cold water lobster tail, with jumbo scallops, and
jumbo shrimp tossed with steamed broccoli and roasted red bell peppers.
Served in Linguini pasta in a white wine lobster reduction sauce and
garnished with crab meat.

BISTECCA ALLA FUNGI
Hand-cut peppercorn encrusted Ribeye, pan seared to temperature.
Topped with sauteed mixed mushrooms in a sherry wine reduction.
Served on a bed of parmesan cheese rissotto and garnished with steamed broccoli.

FILETTO PORTO
Pan seared center cut Filet in a Port wine reduction sauce. Served with homemade
mashed potatoes, sauteéd spinach, and garnished with  sauteéd shrimp.

LINGUINI ALLA AVANZARE
Jumbo shrimp, jumbo scallops, and mixed mushrooms in a garlic white wine
 lemon herb sauce and garnished with diced tomatoes.

    SALMONE SALTATA
Pan seared North Atlantic Salmon Filet sauteed with artichoke hearts, red bell peppers,
and mushrooms in a garlic white wine sauce with a touch of cream.
Served with pesto mashed potatoes.