Appetizer: Jersey tomato milanaise with veal medallions, broccoli rabe, long hots, and sharp provolone
Pasta: slow braised beef short ribs served over house made linguini, spinach and fresh mozzarella in a wild mush madeira wine sauce.
Fish: Pan seared red snapper served with a jumbo lump crabmeat putanesca sauce over a nest of linguini fini and spinach aglio(garlic and oil)
meat: char grilled NY strip with salsa verde grilled shrimp, asparagus spears and jalapano bacon mac and cheese
Crème Brule is Vanilla
Try an Add On : Sautéed Crab Meat, Sinatra Special ( Crab meat and 2 Shrimp with Fresh tomato Garlic Sauce) , Gorgonzola Garlic Butter, Sautéed Onions, Sautéed Mushrooms!
Pasta Choices Tonight :Linguini Fini , Penne, and rigatoni
Oysters: Long Island Salts Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. These medium-sized oysters are mild, pleasantly salty and very meaty. Blue points are great beginner oysters, as they won’t overwhelm you, and go well with a classic spicy cocktail sauce.