Fresh chunks of raw, wild tuna tossed with olive oil, lemon juice, soy sauce, herbs, and spices. Served in a pastry cup with seaweed salad, avocado, garlic, and scallions.
An appetizer of sliced avocado with cherry tomatoes and burrata cheese, topped lightly with a balsamic glaze.
Prosciutto, soppresata, sharp provolone cheese, Parmesan cheese, Kalamata olives, artichokes, and pepperoncini.
Four oysters, two 3-ounce lobster tails, two colossal shrimp, and four clams casino.
A tower of Portobello mushrooms, with roasted eggplant, zucchini, and bell peppers. Topped with melted mozzarella.
Thin slices of eggplant, breaded and covered with cheese, then rolled and baked to perfection.
Thick slices of fresh mozzarella, served atop crisp tomato slices, with sweet basil and balsamic glaze, olive oil, salt, and pepper.
Eight clams on the half-shell, with onions, peppers, celery, and bacon.
Six jumbo shrimp, chilled and served with our homemade cocktail sauce and lemon slices.
Lightly seasoned and served atop a bed of sliced avocado.