‘Our Chef Inspired
Today’s Specialty Cuisine
1/2 Dozen of Beau Soleil oysters
served with traditional cocktail sauce with red onions vinaigrette.
Octopus carpaccio
served over arugula, avocado and shaved parmigiano cheese drizzled with light spicy lemon dressing.
White Truffle mushroom burrata
served over micro greens and cucumbers tosed with strawberry vinaigrette.
Florida Rock Shrimp and cockles
served in a light spicy white wine sauce with fresh basil and tomatoes.
Lasagna: of onions
bell peppers, grounded beef, mozzarella and ricotta cheese.
Soft Shell Crab
served over linguini pasta with mussels in a white wine plum tomato sauce.
Fresh Filet of Snapper
broiled served over sauteed white beans and grape tomatoes garnished with arugula and red onions salad drizzled with balsamic reduction.
Double Cut of Veal Chop grilled
served with sauteed mushroom risottoand long hot pepper.
About Us
Discover Our Restaurant Story
Walking in through the Mediterranean archway conjures up images of the Tuscan coast. An open kitchen surrounded by colorful mosaic tiles greets you after a warm welcome by the attentive staff. The aromas of Italian cuisine pervades the room and moves you to a quiet Italian countryside where the chianti flows freely to wash down baskets of bread and trays of antipasta.Â
We Now Offer
