Our Executive Dinner Menu is fine dining taken to the next level.
Reservations are recommended.
Menu brought to you by Executive Chef and Owner Gaetano Turi.
Download menu: Executive Menu
Midwest Grass fed Beef Carpaccio
With shaved Asiago cheese, Chili infused Tuscan Extra Virgin Olive Oil and Baby Capers.
Original New Orleans Style (½ dozen 9.95 | 1 dozen 18.95).
Scottish Smoked Salmon
With Roasted Red Peppers and Mascarpone Cream.
Jonas Crab Claws
Sautéed with Garlic/Butter, served with mango, orange chutney.
Steaks, Seafood & Pasta
All our steaks are aged a minimum of 35 days and can be prepared any style you prefer. Add $4.00 for split plate charge. 20% gratuity will be added to parties of six or more.
20 oz Porterhouse
Seared to perfection on cast iron, served with Merlot reduction.
16 oz Bone-in Rib Eye Alla Fiorentina
Grilled to perfection and seasoned with sea salt and a hint of Rosemary.
16 oz Filet Mignon
Served with a Portabella mushrooms, stone ground Dijon and Pinot Noir.
Cold Water Lobster Tail
8 oz tail over linguine with your choice of sauces (Fra Diavolo or Brandy Cream sauce), or served with the daily sides and clarified butter.
Chilean Sea Bass
Blackened served over Fire Roasted Spinach.
Jonas Crab Claws and Gulf Shrimp Risotto
Arborio rice and Jonas crab claws, Gulf Shrimp, sweet peas, Moscato wine and herbs.
Served in Fra Diavolo sauce (spicy Roma tomato sauce).
Lamb Chops Alla Romana
Grass fed New Zealand Lamb Loin Chops roasted with three peppercorns, served on a bed of Asiago and raisin risotto. (Three Chops).
Add $3.00 for split plate charge. 18% Gratuity will be added to parties of six or more.
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