Aragosta

Caprese$7.00

Fresh Mozzarella with sliced Kumato Tomato, fresh Basil, and Garlic infused olive oil. Drizzled with Balsamic Vinegar glaze

Prosciutto con Melone$9.00

Thin sliced Parma Prosciutto over fresh Cantaloupe

Calamari Fritti$11.00

Breaded calamari rings & tentacles quick fried and served with Santa Monica cocktail sauce & Lemon

Steamed New Zealand Mussels$9.00

1⁄2 Lb. Blue Mussels steamed in Chef's special garlic broth. Served with dipping bread

Shrimp Cocktail$9.00

5 Jumbo Tiger Prawns with Santa Monica cocktail sauce & Lemon

Escargot$10.00

1⁄2 Dozen snails baked in French Garlic Butter

Lobster Mac & Cheese$9.00

Barilla Elbow pasta baked in Lobster Sauce with rich Parmesan & Swiss

Pate of Foie Gras$14.00

Pate of Duck Liver with a hint of Port flavor. Served with sliced tomato, green onion, red pepper, Duck confit, and lightly toasted bread

Lobster Bisque$11.00

Soup of the house made with Spanish Sherry

French Onion Soup$10.00

Traditional French style Onion soup with a dash of Cognac, topped w. melted cheese on toast

Garden Dinner Salad$6.00

Fresh greens with Champagne flowered dressing

Classic Caesar

Traditional Caesar salad tossed with anchovy paste, creamy Caesar dressing, shaved Parmesan and garlic croutons.

• Add white anchovies$4.00
• Add Grilled Chicken Breast$6.00
• Add Grilled Shrimp$6.00

Penne Alfredo$19.00

Barilla Italian pasta tossed in creamy Alfredo sauce. Wine recommendation: Dry Creek Sauvignon Blanc

Risotto Tartufo with Grilled Prawns$32.00

Creamy risotto with Black truffle surrounded with lobster sauce and topped with 6 grilled prawns Wine recommendation: Roaderer Sparkling Wine

Lobster Ravioli$32.00

Large ravioli pasta stuffed with lobster meat served over lobster sauce With a slice of Lobster Tail and topped with Parmesan Wine recommendation: Jordan Chardonnay

Alaskan Salmon$28.00

Fresh, wild cut filet lightly blackened, seared & oven-broiled. Served over seafood sauce Wine recommendation: Snoqualmie Chardonnay

Chilean Sea Bass$36.00

Fresh filet pan-seared and finished in the oven. Served over seafood sauce, topped with lemon and a bit of caviar. Wine recommendation: Jordan Chardonnay

Colossal Sea Scallops$36.00

U8 Scallops Seared and Served with your choice of Linguine Alfredo, Marinara or Aglio & Olio Wine recommendation: Santa Margarita Pinot Grigio

Surf & Turf Platter for Two

Wine recommendation: Meiomi Pinot Noir

• 14-16oz Lobster tail and Filetto gorgonzola$82.00
• 24oz premium lobster tail and Filetto Gorgonzola$104.00
• Split Plate$7.00

Aragosta Lobster Tail

Wine recommendation: Jordan Chardonnay

• 14-16oz premium lobster tail oven baked and served with clarified butter$49.00
• 24oz Australian lobster tail oven baked and served with clarified butter $72

Duck Legs Confit 7 oz.$28.00

Confit de Canard- Confiting is the method of preserving duck meat in its own fat through long-time heating and following quickly roasting until golden crisp skin, served with onions mashed potato and champagne red cabbage

Hungarian Tenderloin Goulash$28.00

Beef tenderloin tips Stewed in Hungarian Paprika sauce. Served with dill & goat cheese mixed Spaetzle Little Spicy! Wine recommendation: Wilde Horse Merlot

Lamb Osso Bucco$28.00

Rear Lamb Shank braised with carrot & celery. Drizzled with demi-glace Wine recommendation: Sterling Merlot

Rack of Lamb$36.00

New Zealand prime Lamb served with Mint Sauce Wine recommendation: Earthquake Petit Syrah

Aragosta Filet Mignon$47.00

Filet Mignon topped w. Asparagus, Béarnaise sauce& sliced Lobster Meat Wine recommendation: Charles Krug Cabernet

Filetto Gorgonzola$36.00

Italian style filet mignon topped with steak sauce and Gorgonzola cheese Wine recommendation: Earthquake Petit Syrah

Filet Mignon Boston$39.00

Filet mignon topped with Port reduction and grilled Prawn Wine recommendation: Charles Krug Cabernet

Chateaubriand cut for one or two person

10 or 20 oz. Angus tenderloin sliced and served over cabernet sauce Wine recommendation: Charles Krug Cabernet

• 36
• 70

The Real Foie Gras$59.00

3 of 2oz. sliced from whole Rouige duck liver, seared, baked with caramelized onions- mashed potato Wine recommendation: Tokaji Aszu 5 puttonyos