-TILAPIA-

TILAPIA FLORENTINA 24

Sautéed with spinach, onion and garlic, finish in lemon-butter wine sauce

STUFFED TILAPIA 24

Stuffed with fresh seafood, topped with bread crumbs and baked, finish in sherry marinara

TILAPIA IN BIANCO 24

Sautéed with garlic and tomato, finish in white wine sauce

-SALMON-

SALMON ROSEMARY 24

rubbed with seasoning and fresh rosemary and topped with sautéed tomato and onion, finish in Worcestershire marinara sauce

SALMON CALABRESE 26

Sautéed with broccoli, garlic, capers, tomato and onion, finish in lobster marinara sauce

SALMON TUSCANY 24

Sautéed with garlic, spinach, Portobello mushroom and tomato, finish in Worcestershire marinara sauce

SALMON VERMOUTH 24

Sautéed with spinach and tomato, finish in vermouth sauce

-SWORDFISH-

SWORDFISH ISOLANA 26

Sautéed with tomato, garlic and artichoke, finish in truffle basil sauce

SWORDFISH CALABRESE 26

Sautéed with broccoli, garlic, capers, tomato and onion, finish in lobster marinara sauce

-CALAMARI-

CALAMARI FRA DIAVOLO 26

Sautéed with mushroom, spinach, hot peppers and garlic, finish in marinara sauce

CALAMARI CALABRESE 26

STUFFED CALAMARI 32

Seafood, sun-dried tomatoes and garlic finished in a marinara sauce.
Sautéed with broccoli, garlic, capers, tomato and onion, finish in lobster marinara sauce

-SHRIMP-

SHRIMP FRA DIAVOLO 26

Sautéed with mushroom, spinach, hot peppers and garlic, finish in marinara sauce

STUFFED SHRIMP 29

Stuffed with seafood, served with drawn butter, lemon wedge and broccoli

SHRIMP CALABRESE 26

Sautéed with broccoli, garlic, capers, tomato and onion, finish in lobster marinara sauce

-TUNA-

SWEET AND SOUR TUNA 29

Pan seared and sautéed with caramelized onion and cranberries

TUNA GIORGI 29

marinated with lemon and EVOO, grilled and finish with balsamic truffle, served over finished sprouts

TUNA NONNA FRANCESCA 29

Seared tuna finished in a mandarin, orange, raspberry sauce over cavatelli pasta.

-SEA BASS-

SEA BASS LA BRIGITTE 42

Sautéed in salsa saffron, topped with cherry tomatoes and finish in Prosecco wine

SEA BASS CHEF SAL 42

Sautéed with mussels, and clams, finished in a pesto marinara sauce served over gnocchi.