Ala Carte Menu HEAD CHEF MARIO SCALA - SOUS CHEF ROBERTO MARIN

ALA CARTE MENU H E A D C H E F MA R I O S C A L A - S O U S C H E F R O B E R T O M A R I N

APPETIZERS

FRIED CALAMARI 19 FRESH (NEVER FROZEN) SERVED WITH SWEET THAI CHILI SAUCE OR CLASSIC MARINARA

ASTICE ALLA CATALANA 22 POACHED LOBSTER MEAT, STRING BEANS, TOMATOES, ONIONS & LEMON VINIAGRETTE

VARAZIONE DI POMODORO E MOZZARELLA 12 VARIATION OF TOMATO AND TRIO OF MOZZARELLA

CRAB MEAT AND LIME COCKTAIL 18 MARINATED MARYLAND JUMBO LUMP CRAB MEAT & LIME

CAPESANTE GRIGLIATE 21 GRILLED JUMBO SEA SCALLOPS WITH GARLIC SAFFRON SEAFOOD SAUCE

CLAMS AND MUSSELS PEPATA 15 STEAMED MANILA CLAM & PRINCE EDWARD ISLAND MUSSELS IN LIGHT GARLIC AND WHITE WINE

EGGPLANT PARMESAN 14 EGGPLANT BAKED WITH PARMIGIANO & MOZZARELLA CHEESE IN TOMATO BASIL SAUCE

MARYLAND CRAB CAKE 16 SAUTÉED JUMBO LUMP CRABMEAT SERVED WITH ROASTED PEPPER COULIS &PARISIENNE REMOULADE SOUPS & SALADS

ONION SOUP – CARAMELIZED ONION, SHERRY WINE & THREE CHEESES 9

SOUP DU JOUR -SEASONAL FAVORITES 8

CAESAR 12 ROMAINE HEARTS IN CLASSIC DRESSING IN HOMEMADE AGED PARMIGIANO-REGGIANO SHELL

SPINACH 13 ROASTED RED ONIONS, SMOKED BACON, SLICED EGG, WARM SHITAKE MUSHROOM VINAIGRETTE

APPLE JACK 12 ARUGULA, GRANNY SMITH APPLES, ALMONDS, RAISINS, BACON& PEPPERONCINO CHEESE IN APPLE JACK SPIKED DRESSING

FRIZE ALLA MUSSO 12 FRISÉE LETTUCE WITH DRIED CRANBERRIES, PECANS & GORGONZOLA CHEESE IN ANCHOVY MERLOT DRESSING

BEEFSTEAK 10 TOMATO, RED ONION, & CRUMBLED GORGONZOLA CHEESE WITH SHALLOT RED WINE VINIAGRETTE

FINOCCHIO 12 FENNEL, AVACADO, ARUGULA, RED ONION & ASIAGO CHEESE IN LEMON VINIAGRETTE *Consuming raw or undercooked items can cause an increased likelihood IN THE RAW & COCKTAILS * TARTARE DI MONZO*- FILET MIGNON 19 BLACK OLIVES & CUCUMBERS CLAMS ON THE HALF SHELL * 1 DOZ. 10 TARTARE DI TONNO ROSSO*- TUNA, MARINATED SHRIMP COCKTAIL 18 18 EGGPLANT & BALSAMIC VINEGAR LOBSTER COCKTAIL 20 OYSTERS ON THE HALF SHELL* ½ DOZ. CRABMEAT COCKTAIL 18 11 SEAFOOD BOAT * FOR 1-2 / 3-4 34/64 of food borne illness * * c o u p o n s a n d d i s c o u n t s e xc l u d e d PASTA

TAGIATELLE PORTOFINO 19/ 38 SHRIMP, ARTICHOKES, SUN DRIED TOMATOES & GARLIC SAUCE RISOTTO MARECHIARE 16 / 32 SHRIMP, SCALLOPS & A TOUCH OF TOMATO RISOTTO AI PROFUMIDI BOSCO 16 / 32 WILD MUSHROOMS, OYSTER, SHITAKE CHAMPIGNON & TRUFFLE SPAGHETTI CON ASTICE 19/ 38 BRAISED MAINE LOBSTER IN LIGHT TOMATO BASIL SAUCE GNOCCHI BOLGONESE 13/26 HOMEMADE POTATO DUMPLINGS TOSSED CLASSIC MEAT SAUCE ENTREES

MAIALE FRUTTI DI BOSCO 28 DIJON HERB CRUSTED PORK LOIN, WILD BERRY PORT REDUCTION & SWEET POTATO MASHED SALMONE CHAMPAGNE 28 PAN ROASTED FILET WITH CHAMPAGNE DILL SAUCE & GRILLED ASPARAGUS BRANZINO AL CARTOCCIO 40 BAKED MEDITERRANEAN SEA BASS WITH CLAMS, MUSSELS & SHRIMP IN PARCHMENT PAPER PACKET, WHITE WINE, LEMON & FRESH HERBS CHILEAN SEA BASS SAN DOMENICO 40 PAN SEARED CHILIAN BASS WITH GAETA OLIVE CRUST SERVED OVER FRESH TOMATOES & BASIL SHRIMP ALLA MAESTRANZA 38 GRILLED JUMBO SHRIMP SERVED OVER MASHED POTATOES, SAUTÉED SPINACH & CAPER SAUCE POLLO MARIO 28 CAPOCOLLO HAM, WILD MUSHROOMS, FONTINA CHEESE & WHITE WINE TRUFFLE SAUCE CAPESANTE AL TARTUFO 34 PAN SEARED JUMBO SEA SCALLOPS WITH TRUFFLE SAUCE SERVED OVER MASHED POTATO PETTO DI ANATRA GLASSATO 28 PAN-ROASTED LONG ISLAND DUCK BREAST GLAZED WITH HONEY, CARAMELIZED PEARS & PUMPKIN JUST GRILL*

14 OZ. BONELESS STRIP 42 20 OZ. BONELESS RIBEYE 48 10 OZ. FILET MIGNON 44 RACK OF LAMB FOR 2 92 6 OZ. PETIT FILET MIGNON CHATEAU BRIAND FOR 2 99 28 16 OZ. LAMB CHOPS 45

ACCOMPANIED WITH 3 SAUCES: PORTO ~ HORSERADISH ~ BÉARNAISE ALL MEATS COME ACCOMPANIED WITH CHOICE OF VEGETABLE AND POTATO

CARAMELIZED ONION POMMES FRITES WILD MUSHROOM BAKED POTATO MASHED POTATO ASPARAGUS BROCCOLI RABE CREAMED SPINACH