Specials
Chef Marcellino Verzino’s premier cuisine is exclusively hand crafted and distinctly created by him. One will consistently discover select offerings from Chef’s boundless culinary arsenal that is presented and orated daily. Please enjoy a tasting of his seasonal, rotating specialties below.
Hand Crafted Pasta
Porcini Fettuccine
Infused with the porcini mushroom, sautéed with shiitake mushroom, chunks of fresh Maine lobster, a touch of butter then drizzled lightly with white truffle oil.
Fettuccine Santa Lucia
Infused with the ink from the cuttle fish (very similar to a squid) then sautéed with mussels, clams and calamari in a slightly spicy red sauce and served with ½ of a 1 ½ lb. fresh Maine lobster in shell.
Cacio e Pepe
Linguine infused with pecorino cheese, and crushed black pepper, served in a hearty tomato sauce with Italian pancetta, caramelized red onions and red pepper flakes.
Tortelloni
Stuffed with Filet mignon and sautéed vegetables in a tomato based juniper berry sauce with a touch of balsamic. Alternate Preparation; Served in a light butter sauce with shavings of fresh black truffles
Spinach and Ricotta Ravioli
Puree of blanched spinach and ricotta cheese filled pasta glistening with sweet butter and fresh sage. Can be served in a fresh tomato sauce as well.
Secondo (entree)
Venison Tenderloin
Grilled and served with a Barolo wine reduction.
Wild boar chop
Grilled and bathed in a balsamic reduction
Dover Sole
Filet sautéed with lemon butter and white wine
Ahi Tuna
Shiitake mushrooms, and black olives, touch of tomato and white wine
Branzino
Mediterranean Sea Bass served Piccata, (white wine, capers, touch butter)