Camille's Menu

Mixed greens with bibb, tomato, house vinaigrette.

Classically prepared, focaccia croutons.

Red and yellow beets, watercress, walnuts, gorgonzolaand champagne vinaigrette.

Spring mix, goat cheese, dried cranberry and apricot, toasted hazelnut, honeyed balsamic.

Watercress, gorgonzola, lardons, pepitas, cucumber, pomegranate seed, raspberry Dijon dressing.

One of our famous meatballs over classic salad, just like sun.

Grilled faroe island salmon, arugula, fennel, red onion, navel orange, lemon vinaigrette.

All your favorites chopped and tossed with vinaigrette.

Gulf shrimp, capers, lemon and San Marzano tomato tossed with linguine.

Handmade dumplings baked with pink vodka sauce, pecorino, fresh mozzarella.

3 cheese ravioli, spicy pomodoro sauce, slivered garlic.

Wagon wheel pasta, traditional Northern Italian 3 meat sauce.

Pan seared sea scallops, asparagus risotto, lemon butter.

Fresh lobster, blended cheeses, tomato, prosciutto bread crumbs.

Fresh flaky whitefish baked with white wine, lemon and seasoned crumbs.

With penne pasta.

Sauteed with mushrooms and marsala wine demi-glace with side of penne.

Egg battered and sauteed in lemon white wine butter sauce with side of penne.

5 oz. filet mignon pan roasted, topped with herbed garlic butter.

Veal cutlet, arugula, heirloom tomato, Pecorino Romano, lemon and olive oil.

Chef pennacchia's daily selection of cheeses, meats and accompaniments.

Wild mushroom salad, crostini, fava bean puree, baby greens and heirloom tomato.

Buffalo mozzarella, fresh tomato, blood orange segments, basil pesto, extra virgin olive oil, basil leaves and aged balsamic vinegar.

Jumbo gulf shrimp, lemon, cocktail sauce, prepared horseradish.

Thin sliced beef tenderloin, arugula, heirloom tomato, caperberry, shaved parmigiano reggiano, whole grain mustard vinaigrette.

Mixed baby greens, bibb lettuce, house honey mustard vinaigrette.

Classically prepared caesar salad with focaccia croutons.

Iceberg wedge salad with applewood bacon lardons, tomato and great hill farms blue cheese.

Toasted farro salad, mixed greens, grilled baby vegetables, roasted tomato vinaigrette.

Bone in free range 1-2 chicken marinated with citrus, chilesand herbs, pan roasted tossed with lemon butter, Italian sausage, herbsand roasted garlic served over baby spinach with potato.

Boneless chicken breast sauteed with cremini mushrooms in marsala wine demiglace or egg-battered and sauteed in lemon white wine butter sauce with herbs served with whipped potato and vegetable.

Chicken cutlet topped with house gravy, mozzarella cheeseand Romano served with choice of penne, linguini or capellini.

Sea scallops baked in garlic white wine butter with jumbo lump crab, mozzarella and seasoned crumbs.

Periwinkle pasta, lobster meat, cremini mushroomsand English peasbaked in a cheesy lobster cream sauce with prosciutto bread crumbs.

Sole filet sauteed in lemon butter sauce with capers and parsley.

Scallops, shrimp, littlenecks, calamariand mussels stewed in red or white sauce, tossed with linguine.

Lump blue crab, poached asparagus, whipped potatoesand champagne garlic cream.

Sesame encrusted, tempura shrimp, coconut risottoand edamame salad.

Jumbo gulf shrimp, jalapenos, pepper flake, tomato sauce, garlic, fresh basil, olive oil, tossed with linguine.

Sauteed of jumbo gulf shrimp with red chili, mint, fennel, white wine, garlic and olive oil, tossed with linguine.