Porto Leggero

Golden, tender calamari lightly fried to perfection, paired with a zesty lemon aioli and a hint of fresh herbs for a refined twist on a classic delicacy

Diver scallops in a spicy white bean and rosemary over sauteed escarole

Steamed mussels in a white wine garlic and fresh tomato sauce with cherry peppers

Vine ripened tomatoes, buffalo mozzarella, sun dried tomatoes, and roasted red peppers

slow roasted lamb shank with natural jus over saffron risotto

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes

veal, pork and beef stew with vegetables in a red wine reduction

Spaghetti with Jumbo lump crabmeat, leeks, roasted garlic, roasted tomatoes, pepperoncini peppers, in a light champagne broth

grilled tuna, served rare over a cannellini bean salad with onion and garlic, grape tomatoes

spicy tomato and basil sauce with shiitake mushrooms, black olives, and a hint of anchovy

duck breast served over sauteed mushrooms in a poricini dijon mustard, cream sauce, served with potato puree

pan roasted salmon topped with toasted pignoli crust, lemon white wine sauce

slow roasted lamb shank with natural jus over saffron risotto

butternut squash filled ravioli topped with brown butter and sage sauce, finished with crumble amaretti

mignon of beef in a sherry wine sauce with cherry peppers, mushrooms, onions, and potatoes

braised short ribs of beef, red wine reduction, with natural jus

red snapper in a rosemary garlic sauce served over sauteed mushrooms

large shrimp simmered with garlic, lemon, white wine, and fresh herbs

diver scallops in a spicy white bean and rosemary broth finished with plum tomato

steamed mussels in a spicy tomato sauce

mushroom stuffed with sausage and spinach in a sherry wine reduction

mixed baby greens with balsamic vinaigrette topped with parmigiana shavings and roasted red onions

watermelon and heirloom tomato salad, shaved ricotta salata, olive oil, and lemon vinaigrette

classic style meatballs with ricotta and toasted crostini