Off the menu, this week only
Ask your server, or call ahead to hear what’s on tonight
From the chef
With Pecorino Romano cheese, garlic and breadcrumbs
Fresh cheese made from buffalo milk, with prosciutto, roasted peppers and tomatoes
Housemade shrimp and crab ravioli in a pink vodka sauce with green peas and wild mushrooms
Angel hair pasta with lobster tail, shrimp and clams in a garlic seafood broth
Baked and served together in a breadcrumb, garlic and white wine sauce
Slow-roasted for 8 hours and served in its natural juices
A whole Colorado rack of lamb, grilled and served in a brown brandy and exotic mushroom sauce
A 20 oz bone-in ribeye
Pan-seared in a lemon butter cream sauce, over risotto
Specials change often · Call for today’s specials and pricing
(973) 208-1818
Prefer the classics? See the full dinner menu or lunch menu.