Lunch Menu

Hot Appertizers & Soup

Calves Liver "Bercy" with parsley & shallot in a white wine sauce
9.25
Escargot Bourguignonne
9.95
Shrimp in a spicy curry sauce
9.75
Mixed shellfish symphony in a light tomato sauce with a dash of garlic, black olive and onion
10.00
Stuffed Eggplant with Ricotta cheese, prosciutto ham and spinach
7.75
Sea Scallops wrapped in a mixed nut crust with citrus Beurreblanc
9.75
Bruschetta toasted bread slices topped with garlic, olive oil, fresh tomatoes & mozzarella
8.75
Eggplant Parmigiano
7.75
Minestrone with white beans & ham
7.25
French Onion Soup
7.75
Lobster Bisque
7.95
Soup of the Day
6.75

Cold Appertizers

*Carpaccio of Beef Tenderloin, thinly sliced raw filet*
10.00
Tomatoes with fresh mozzarella
7.75
Pork and Chicken Liver Mousse with Truffles and Aspic
7.75
Smoked Salmon
9.50
Shrimp Cocktail
9.50

Salad

Salad Renaissance: romaine, mesclum, endive,Black beans & vinaigrette
7.75
Caesar Salad
7.75
Hearts of Palm, over greens
7.75

Pasta

Cappelini Renaissance, with shrimp, calamari, sea scallops & mussels served with your choice of vodka cream, tomato cream, garlic olive oil or marinara sauce
19.50
Manicotti Fiorentina
14.50
Linguini with your choice of white or red clam sauce
14.50
Rigattoni, Modica tomato, onion, sausage & basil
14.50
Fettuccini with a dash of smoked salmon & vodka cream sauce
15.50
Baked Lasagna
14.00
Linguine Primavera with your choice of sauce
13.00
Spaghetti with your choice of meat or marinara sauce
13.00
butternut Squash Ravioli, with your choice of sauce
14.00
Eggplant Parmigiana
14.00

Seafood

Medallions of Monkfish with garlic, mushroom & white wine sauce
17.50
Grilled Canadian Salmon with bernaise sauce
16.50
Steamed Canadian Salmon with basil beurreblanc sauce
16.50
Sea Scallops in a cilantro sauce with artichoke and mushrooms
17.50
Jumbo Shrimp in a bell pepper, onion, mushroom & white wine sauce
17.95
Cassolette of Mussels in a garlic white wine broth served with a side of linguini marinara
16.50
Tilapia sauteed with apple and almond
15.50
Maryland Style Crab Cake with beurreblanc sauce
18.50
Flounder, sauteed and topped with a small Crabcake & capers and lemon butter
17.00

Meat

Veal Scallopini As You Wish: Francais (deeped in egg batter), Marsala, Piccata, Piallard (grilled), Normand (fresh apple and calvados cream sauce) or in a cognac cream sauce
17.50
Veal Scallopini Oscar with fresh asparagus, crabmeat and hollandaise sauce
18.50
Filet Mignon with your choice of shallot red wine sauce or bernaise sauce
20.95
Pepper Steak with black pepper and cognac cream sauce
20.95
Rack of Lamb
23.50
Fresh Calves Liver with shallot and red wine sauce
17.50
Grain fed Veal Chop with roasted rosemary and red wine sauce
26.00

Poultry

Braised Stuffed Chicken Breast with shrimp, spinach & shitake mushrooms with shrimp, spinach & shitake mushrooms
17.25
Chicken Breast Piallard (grilled)
16.50
Chicken Breast Milanese (beaded and sauteed)
16.50
Chicken Breast Piccata or Francais (dipped in egg batter)
16.50
Chicken Breast Marsala
16.50

Risotto

Pescatore, with shrimp sea scallops & calamari
17.95
Primavera, with fresh vegetables, wild mushrooms & saffron
16.00