Valbella

Lobster tail with almond crusted served with baked Brie cheese in an orange cognac sauce

Arugula heirloom tomato and roasted peppers with olive oil and pesto dressing

Fried calamari served with sautéed hot peppers

Thinly sliced filet mignon served with arugula, Parmigiano Reggiano cheese and capers

Pistachio crusted shrimp in a lemon butter sauce

Seafood salad in lemon and olive oil

Grilled octopus, served with eggplant caponata and hot pepper in a balsamic glaze

Breaded little neck clams

White and Dark Rum, Orange Juice, Amaretto, Cranberry, Pineapple

Danos Blanco, Ruby Red Grapefruit, Agave, Lime

Rose Gin, Cucumber, St. Germain

Casamigos Blanco, Pomegranate and fresh lime juice

Aperol, Sweet Vermouth, High West Bourbon

Dry aged Shell steak served with sautéed mushrooms, roasted potatoes and seasonal vegetables

Roasted rack lamb, served with mashed potatoes, seasonal vegetables and au jus

Double cut veal chop grilled, served with sautéed mushrooms, caramelized onions and cherry peppers

Prime aged Filet Mignon grilled, served with Au Poivre sauce on the side and roasted potatoes

Beets, frisee lettuce, pistachios and goat cheese

Traditional Caesar salad

Arugula, endive, radicchio and parmigiano in a balsamic vinaigrette dressing

Baby arugula, iceberg lettuce, cherry tomatoes, red onions with vinaigrette dressing

Cavatelli pasta with broccoli rabe and sausage in garlic and extra virgin olive oil

Sautéed lobster, crabmeat, shrimp and fresh herbs in a plum tomato fra diavolo sauce

Homemade tomato sauce, topped with diced filet mignon, sun dried tomatoes and shallots

In a veal ragù

Penne is a Vodka sauce with sauté scallions finished with a splash of cream

Carnaroli Rice, sausage, green peas and mushrooms

Juliennes of seasonal vegetables, garlic and oil

Pounded thin and breaded lamb chops with a hint of parmesan cheese, served in a lemon and white wine sauce with cherry peppers

Grilled Filet Mignon and a lobster tail served in a fume sauce

Veal chop pounded thin and breaded, served with arugula, onion and heirloom tomato salad

Grilled Berkshire pork chop, served with hot and sweet peppers and golden coin potatoes

Chicken breast strips served with cherry peppers and Andouille sausage in a cognac sauce

Breast of chicken with artichoke hearts and capers sauteed in white wine and olive oil

French cut chicken breast with mushroom, spinach and sundried tomate in a cream sauce

Breaded chicken cutlet, tomato sauce and melted mozzarella cheese

Lightly breaded scaloppini of veal with Parmigiano Reggiano in a lemon and white wine sauce, served with seasonal vegetables and roasted potatoes

Veal scaloppini with hot and sweet peppers, onions and mushrooms in a lemon and Dijon mustard sauce