Featured Chef Specials

8/28 - 9/3

Appetizers
Fried Jersey Tomatoes
Local grown, served on a bed of fresh baby arugula, topped with fresh mozzarella and balsamic glaze | 8
Mussels Mariniere
Steamed PEI black mussels in white wine, thin sliced onions, and tarragon, finished with diced plum tomato | 10
Broiled Long Hots
Hot Italian peppers stuffed with Italian sausage, and finished with roasted garlic sauce | 6.5
Pan Seared Jumbo Sea Scallop
Fresh Cape May scallop served on a bed of Jersey corn and tomato salad | 8.5
Entrees
Roman Style Baked Eggplant
Roasted garlic tomato basil sauce, diced salami, and provolone cheese layered local eggplant. Served with ricotta cheese ravioli and finished with fresh basil pesto | 21
Broiled Filet of Salmon
Fresh salmon cooked with white wine and served on a bed of steamed asparagus, and finished with Dijon hollandaise | 24.95
Venetian Ribeye Steak
*Chef’s Recommendation
Tender, succulent boneless ribeye served over Sicilian style tomato and red onion salad & watercress. Finished with crispy frites served with homemade Chef’s steak sauce | 32.95
Gnocchi con Funghi
Potato gnocchi dumplings tossed with white mushrooms, sun dried tomatoes, and brown butter sage sauce, finished with parmigiano reggiano cheese | 21