APPETIZERS

Beef Carpaccio - $16.00
Paper-thin sliced Eye round tenderloin (raw) topped with virgin olive oil, scallions, capers, pickled
Trumpet mushroom and shredded Parmesan cheese

Escargot Bourguignon - $15.00
Traditional large French snails oven baked in garlic, shallots, Chardonnay and parsley butter, served with grilled toast

Bouchee of Brie - $15.00
Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear
with fresh raspberry and blueberry compote

Calamari Fritti - $15.00
Fried fresh tender rings and legs served with Marinara

Grilled Octopus 20.00
Tender legs served with roasted pepper, kalamata olive, hearts of palm, pickled mushroom, sundried tomato, topped with virgin olive oil, lemon and balsamic dressing

SALADS

Caprese - $15.00
Fresh and braised tomato with caramelized onion, basil, virgin olive oil and Balsamic glaze, topped with fresh Mozzarella cheese

Goat cheese salad - $17.00
Belgium endive, wintergreen, crumbled goat cheese, Prosciutto di Parma, roasted pine nuts, pistachios and pecans topped with our Orange blossom honey vinaigrette

Garden Salad - $9.00
Crispy garden greens, mushroom, vine ripe tomato, cucumber and red onion, your choice of
creamy Parmesan or balsamic vinaigrette dressing

Caesar Salad - $11.00
Our homemade dressing has been featured in a book named “In Search of Caesar: The Ultimate Caesar Salad Book"

PASTA'S

Linguine Bolognese 26
Ground tenderloin of beef,veal and Italian sausage celery, carrot, onion cooked in a Marinara and Cabernet Sauvignon sauce over linguine pasta

Lasagna Supreme 26
Beef Tenderloin, veal, sweet Italian sausage baked with ricotta and mozzarella cheese with Marinara sauce

BEEF

Filet Mignon au Cognac 46
Pan seared 9 oz prime center cut Black Angus topped with a Brandy cream sauce, served with roasted potatoes and vegetables

Kansas bone in strip steak 72
Grilled 22 oz Creekstone prime beef topped with Bearnaise butter, served with roasted potatoes and vegetables

Bone in Rib Eye 76
Grilled 22 oz Creekstone Farm prime topped with Bearnaise butter, served with truffle French fries and vegetables

_ Miyazaki A5 grade Japanese Kobe 160_**___
( with certificate of authentication)
5 oz steak seared in garlic infused oil, served with glazed ponzu sauce, cottage fries and sauteed buttered spinach

VEAL

Veal Picatta 32
Scallopini of veal loin sauteed in lemon, butter, Chardonnay and capers, served with angel hair pasta and vegetables

Veal chop Forrestierre 48
Grilled sixteen ounce grass fed veal topped with a Brandy cream and exotic mushroom sauce, served with roasted potatoes and vegetables

Veal Marsala 34
Scallopini of veal loin sauteed in onion, mushroom, veal demi glaze and sweet Marsal wine, served with angel hair pasta and vegetables

CHICKEN
Chicken Parmesan 28
Bell and Evans all natural boneless breast lightly egg battered with Italian bread crumbs, topped with Marinara sauce and baked with Parmesan and Mozarella cheese, served with linguine pasta

Chicken Francaise 34
Bell and Evans all natural boneless breast egg battered, pan sauteed in a lemon, butter and Chardonnay sauce, served with angel hair pasta and sauteed spinach

LAMB
Australian lamb chops 48
Four grilled, topped with a Bordelaise ( demi glaze cabernet sauce) served with risotto and vegetables

SEAFOOD

Salmon Francaise 32
Grilled filet of Scottish salmon topped with a lemon butter Chardonnay wine sauce, served with Jasmine wild rice and vegetables

Shrimp Fra Diavolo 32
Four wild jumbo shrimp sauteed in a spicy Marinara sauce over linguine pasta.

Fresh fish of the day ( market price)

Zuppa de pesce fra diavolo 56
Six oz Bahamian lobster tail, jumbo scallop, jumbo shrimp and clams sauteed in a spicy Marinara over linguine pasta

Dover Sole Almandine 51
Imported from Holland sole lightly floured, pan sautéed in butter and lemon, topped with a lemon beurre blanc sauce, prepared table side and served with wild rice and vegetables

Risotto Di Mare 56
Six oz Bahamian lobster tail, scallops, shrimp and clams sauteed in garlic oil and Chardonnay served over creamy risotto

Ask your server for our dessert menu

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Plate sharing charge for all entrees is $ 6 and for all salads $3