SEAFOOD

*Zuppa di Pesce (Fresh mussels, clams, calamari, shrimp, scallops & squngilli in a light marinara sauce)

* Filet of Sole Marechiara (Fresh filet of sole sautéed w/ fresh mussels & clams in a light marinara sauce)

*Stuffed Calamari (fresh calamari stuffed w/ chopped seafood in a homemade marinara sauce over linguini)

*Salmon Vesuvio (fresh salmon sautéed w/ mussels, clams & calamari in a red sauce)

* Filet of Sole Florentine (fresh filet of sole sautéed w/ lemon, butter & white wine served over fresh spinach)

*Lobster Tails Saffrano (lobster tails sautéed with garlic, parsley and white wine served over risotto saffron)

*Baccala Livornese (codfish, onions gaetta olives, white wine in a lire red sauce with capers)

*Salmon Cremolto (salmon sautéed with Dijon mustard, bread crumbs and a touch of tomato)

*Swordfish Furia Disci (broiled swordfish topped with fresh tomato, Bermuda onions Olive oil and garlic balsamic dressing)

*Soft Shell Crabs Francese (soft shell crabs dipped in egg batter and sautéed in a lemon white wine sauce)

*Chilian Sea Bass via Regina (chilian sea bass sautéed with shrimp and plum tomatoes in a light paw sauce)

*Halibut Marechiara (halibut sautéed with clams and mussels in a light red sauce)

*Risotto Marinaresca (scallops, shrimp, mussels and calamari in a marechiara sauce)