Dinner Menu
STARTERS
FRENCH ONION SOUP 12
FRITO MISTO 18
Fried Calamari, Shrimp, Zucchini, Yellow Squash served with Chipotle Aioli and Arrabiata Sauce
GRILLED POLPO 19
Grilled Baby Octopus Marinated in Lemon, EVOO, Garlic, Red Wine Vinegar Grilled to perfection over Arugula
SALUMI 18
Palette of Fresh Homemade Mozzarella, Prosciutto, Tomato Fresh Basil and Roasted Peppers, EVOO drizzle & Balsamic Reduction
CITRUS MUSSELS 19
PEI Mussel tossed with So Frito, lemon, Calabrian Pepper & White Wine served with toasted bread
MARYLAND CRAB CAKE 21
Chesapeake Jumbo Lump Crabmeat & Spices Lightly Breaded Pan Seared Served with Chipotle Aioli
SHRIMP IMPERIAL 19
Shrimp stuffed with Fontina cheese, wrapped in bacon and baked, ginger dressing drizzle
TUNA TARTARE 19
Sushi grade tuna served with avocado, arugula, & mango sesame vinaigrette
SALADS
MARKET CHOPPED SALAD 14
A Blend of Seasonal Vegetables and Green Fields, Crumble Parmigiano Reggiano, Dressed with White Balsamic Vinaigrette
ROMAINE CAESAR 14
Hearts of Romaine & toasted garlic croutons tossed Traditional Caesar Dressing, Parmesan cheese shavings.
CABANA 15
Mixed Green, Hearts of Palm, Tomato, Red Onions, Queso Blanco, Green Olives, Black Beans, coconut, lime and cilantro dressing
SALAD ENHANCEMENTS
Grilled Chicken +8 / Broiled Filet Mignon Tips +12 / Grilled Shrimp +10 / Grilled Salmon +10
LAND
FILET MIGNON 49
Certified Black Angus 9 oz. Red Wine Reduction.
NY SIRLOIN 59
16 oz. Grilled Bone In. Creamed Green Peppercorn Sauce.
HERB CRUSTED COLORADO RACK OF LAMB 54
TOMAHAWK PORK CHOP 46
Grilled Bone in Berkshire Pork Chop topped with sautéed Portobello Mushrooms & Calabrian Peppers
VEAL SCALLOPINI PORCINI 39
in a Porcini Mushroom Sauce
BRAISED PORK SHANK 34
Roasted Pork Shank with orange rum sauce served with Polenta
ROASTED STUFFED CHICKEN 29
Stuffed with Spinach, Parmesan, onions, served with basil mashed potatoes & fennel gratin
CHICKEN & EGGPLANT SORRENTO 29
Stack of Chicken Breast, Eggplant, Melted Mozzarella, Fresh Tomato Sauce served with a Side of Angel Hair Pasta
ROMANA CALDA 21
Grilled Heart of Romaine Lettuce with roasted peppers, Portobello mushrooms, Cauliflower
SEA
CHILEAN SEABASS 47
Pan Seared in a Ginger Thai Sauce
CITRUS SHRIMP 36
Gulf Shrimp served in a Citrus Lobster Sauce served with Farro & VOD
NORTH ATLANTIC SALMON 37
Pan Seared topped with Mango Salsa served with Basil Mashed Potatoes & VOD
PASTA & RISOTTO
SPINACH & CHEESE CANNELLONI 24
Cylindrical lasagna baked with a filling fresh spinach, ricotta and homemade mozzarella covered by Tomato Sauce
PAPPARDELLE BOLOGNESE 24
Beef Ragu with English Peas, Red Wine Sauce Parmigiano Reggiano Topped
BURRATA RAVIOLI 24
Burrata Filled Ravioli Tossed with Caprese Sauce
TALLARINES CON MARISCOS 33
shrimp, clams, mussels, calamari in a sauce of tomatoes, onions, garlic, cilantro, cumin, achiote and chili powder over angel hair pasta.
FARFALLE MERAVIGLIA 25
Butterfly wing pasta Sautéed Chicken, Shallots, Mushroom, English Peas,
SIDES
Sautéed Spinach (GF) 8
Fries (GF) 8
Broccoli (GF) 8
