Evening Specials

Sunday, October 23rd


Oysters – Cape May Salt Oysters from Cape May, NJ
– medium/small, sweet, shallow cup, served with traditional cocktail sauce and fresh lemon – opened to order Half Dozen – 14

Freddo di Mare – Seafood medley with smoked
salmon, crab claw and octopus, drizzled with a savory sauce of lemon, parsley and olive oil, fresh lemon wedge on the side 16


CarneFILET MIGNON (8 oz.) lightly seasoned and
grilled to your desired temperature, served with fresh asparagus and oven-roasted potatoes 29


Pesce alla Griglia – Whole Branzino lightly seasoned
and grilled, served whole head and tail with a light sauce
of olive oil, garlic, fresh chopped parsley and citrus 25

Due Pesce Pasta – Bucatini pasta with sauteed swordfish, capers, olives, garlic, eggplant, green peppercorns, a touch of tomato paste and a splash of white wine – topped with toasted bread crumbs with walnuts 25

Tre Pesce fra Diavolo – Pappardelle pasta with sauteed New Zealand mussels, ½ Maine lobster, Little Neck clams, plum tomatoes, garlic, fresh chopped parsley, red pepper flakes, a touch of tomato paste and a splash of white wine 29
Please indicate spiciness