Pollo Gabriella: $24.00
Boneless chicken breast gently pounded & pan seared with forest mushrooms
in a light cream sauce served over spinach fettucine pasta.

Ravioli Aragosta: $26.00
Homemade lobster ravioli sautéed with portobello mushrooms & chopped arugula in a light pomodoro basil sauce enhanced with a touch of cream &complemented by jumbo shrimps.

Rissoto Pescatore: $28.00
A delightful risotto dish consisting of calamari, sea scallops, rock shrimp & chopped
clams in a pink marechiara sauce slowly simmered with Italian Arborio rice.

Salmon Pistachio: $28.00
Alaskan salmon filet pan seared & crusted with grated pistachios served over
a warm strawberry sauce & complemented by a mesclun, tomato salad.

Baccala Napolitano: $30.00
Fresh cured boneless codfish pan seared in olive oil, sautéed with green olives
& potatoes in a light pomodoro sauce accompanied by sautéed escarole.

Bracciole Di Manzo: $30.00
Beefsteak filets stuffed with thinly sliced prosciutto, spinach & parmigiano
cheese, sautéed with garlic, shallots & a splash of cabernet sauvignon
then simmered in a rich tomato sauce served over pesto gnocchi.

Chef Alfredo’s Zuppa Di Pesce: $38.00
A delightful combination of seafood consisting of calamari, jumbo & rock
shrimp, sea scallops sautéed with little neck clams & PEI mussels in a
Fra’ diavolo sauce complimented by a lobster tail served over linguini.
(Available also Marinara style upon request)

Costaletta Del Griglio: $40.00
Prime Colorado rack of lamb cut, split & grilled to perfection
accompanied by roasted potatoes & sautéed mixed vegetables.