25.00Filet of Yellowtail Sole Alla MilaneseFresh sole egg battered topped with lemon butter and mixed baby greens
45.00Costolette Di Vitello “Tomahawk”Grilled veal rib chop served with sautéed rabe, parmigian whipped potatoes and a chianti classico reduction
Polo O Vitello Alla Marsala O FranceseChicken or veal sauteed with mushrooms and marsala wine demi glace, or lemon butter sauce served with pasta choiceOptions:
, Chicken, Veal sauteed, Demi glace, Lemon butter sauce
38.00Filetto Di Salmone Alla GrigliaNorwegian salmon set over whipped potato topped with alaskan king crab and poached asparagus in champagne garlic cream
Cotaletta Di Polo O Vitello Alla ParmigianoChicken or veal cutlet topped with house gravy, mozzarella cheese and romano served with pasta choiceOptions:
, Chicken, Veal cutlet
31.00Gamberetti Scampi Stile O Fra DiavoloJumbo shrimp in garlic sauce or spicy red sauce, served over choice of pastaOptions:
Garlic, Spicy red
31.00Cape Sante Alla SaltimboccaSeared sea scallops over prosciutto di parma, sautéed spinach and whipped potatoes finished with a light lemon scented sage sauce
33.00Cassoulet Di Osso Buco Di MaialePork osso buco baked with duck confit, sausage, pancetta, cannellini beans and garlicky crumbs
10.00TiramisuA classic rendition
10.00Creme BruleeServed with fresh berries
Graduation Day Menu
15Portobelloal Forno Roasted and filled with sweet sausage, spinach, roasted onion and roasted peppers baked with Fontina fondue.
16Classical Pan Fried CalamariTossed with sliced banana peppers, Champagne garlic butter and fresh mint.
22Shrimp SantiagoWrapped in Prosciutto di Parma with a Sambuca flambé, garnished withBaby spinach and caramelized pignoli nuts.
22Maine Lobster FrittersDrizzled with honey balsamic glaze.
18Camille’s Salumi e Formaggi PlateImported Salami, Soppresata and Prosciutto di Parma with Provolone, Bel Paese and olives.
10Arancini di RisoPan fried rice balls stuffed with short rib ragu and mozzarella, served in a pool of Roasted pepper and tomato remoulade.
12TORO TORO - Organic virgin oil, chopped chili, olive caviar and micro bull's bloodThe Fish: TORO (BLUE FIN TUNA BELLY) - Rich fatty belly portions of a blue fin tuna, prized for it's taste, texture and scarcity
9CORAL DREAM - Sea beans, micro orchid petals, violet syrupThe Fish: MADAI - RED SEA BREAM - Mild flavor, festive occasion fish in Japan