Primi
Calamari Frittura (GFR)
Fresh, lightly breaded, and flash fried.
Served with a spicy marinara sauce. Shrimp Cocktail
10
Asian Lettuce Wraps (VR)
Sautéed chicken breast with stir fry vegetables
in a delicious Szechuan sauce. Served with chilled
crisp Iceberg cups and hoisin dipping sauce.
8
Bruschetta (V)
Grilled ciabatta bread topped with marinated tomatoes,
shaved imported parmigiana reggiano and fresh mozzarella
dressed with a basil chiffonade and balsamic glaze.
Smoke House Crab Dip
Hardwood smoked crab dip, served with crispy tortilla chips.
6
10
7
Tempura battered rock shrimp in a sweet Thai chili sauce with
seasame seeds and scallions. Served with a Valencia orange aioli.
10
Lobster Lollipops (GF)
Tempura battered crispy lobster on a skewer.
Served with a Meyer lemon aioli.
7.5
Crispy Ahi Roll (GFR)
9.5
Eggplant Rollatini (V)
Sliced thin, stuffed with ricotta, imported parmigiana reggiano,
and fresh mozzarella. Baked in our homemade marinara sauce.
Sausage Stuffed Hot Peppers
Served with homemade marinara and melted mozzarella. 8
7.5
Smokey Mussels
One pound of Prince Edward Island mussels in
a smoked bacon and sherry mushroom broth.
Garnished with fresh herbs and smoked gouda cheese.
9
7
Antipasti Medley (GF)
Chef selected cured meats, assorted olives, and artisan cheeses.
Escarole Greens (GFR, VR)
Old world greens sautéed with roasted garlic. Add Hot Pepper 1.5 Add Hot Sausage 3
3 Colossal Crab Shots
(GF)
Sweet colossal crab meat with cocktail sauce.
12
1/2 doz.
13
Insalata
Sonoma Chicken Salad (GFR)
Free-range organic chicken breast tossed with baby lettuce,
seasonal fresh fruit, candied walnuts, grape tomatoes
and crumbled gorgonzola cheese with house dressing.
Add: anchovy 1 organic chicken 5 shrimp 8
13
7
Crab and Avocado Salad (GF)
12.5
10
7
15
The Wedge (VR)
Crisp iceberg lettuce wedge, hardwood smoked
bacon lardons, tomato, and chopped egg, topped with
our homemade Bleu cheese dressing.
8
organic chicken 5
Asian Salad (GFR, VR)
Roasted chicken, green onions, cilantro leaf, roasted
almonds, spiral sliced carrots, and crisp wonton strips.
Tossed with Oriental salad mix & Asian Dressing.
11
Pasta
Neapolitan Lasagna
Traditional Lasagna from the Naples region of Italy,
set on a Romano cream and draped with tomato sauce.
14
Pad Thai (GF, VR)
National dish of Thailand. Rice noodles simmered in a
coconut-lime sauce with sauteed carrots, onions, egg, and
chopped peanuts. Served with fresh lime and chili-garlic paste.
With shrimp 18 with crab 21
14
Free Range Summer Chicken
Pan seared organic chicken sautéed with artichokes, mushrooms,
and sundried tomatoes in a fresh pesto sauce.
Served over penne pasta. Fettuccine Alfredo (V)
Bronze die pasta tossed in a rich, creamy Alfredo sauce.
Add grilled organic chicken 5
New Zealand Lollipops (GFR)
The finest, most tender lamb chops char-dusted
and grilled. Served with homemade horseradish sauce.
(GF)
Seasonally located for highest quality. Served with
cocktail sauce, lemon, tabasco and mignonette.
10
Fresh Oysters
With chicken 16
Mozzarella Capresa (V, GF)
Our homemade mozzarella, vine ripened tomatoes,
fresh basil, roasted red peppers, and shaved parmigiana.
Dressed with imported extra virgin olive oil and balsamic.
Julienne greens with colossal lump crab, avocado, and grape
tomato tossed in a poppy seed white balsamic vinaigrette.
Thai Shrimp (GF)
Tempura fried Maki roll filled with #1 Ahi tuna,
avocado, ginger, and green onions drizzled with
chili oil, served with an Asian garnish.
(GF)
Jumbo shrimp, served with our house cocktail sauce.
Classic Caesar (GFR)
Chopped Romaine served with parmesan crisps
and garlic croutons.
Red Pepper Hummus (V)
Fire roasted red peppers pureed with Tahini, chickpeas,
lemon and roasted garlic, garnished with a spicy sambal
chili paste. Served with toasted flatbread.
Ice Bar
Add shrimp 8 16
14 Frutti di Mare (Fruits of the Sea)
Fresh clams, mussels, scallops, and shrimp sautéed
in white wine with garlic and blistered tomatoes. Tossed with
linguine.
20
Gnocchi Bolognese (VR)
Handmade Potato pasta tossed with fresh mozzarella, basil,
and parmigiana reggiano in our homemade Bolognese sauce.
16
Bucatini and Meatballs (VR)
Need we say more? Just lika Sunday’s at Mama’s! 13
Add sausage 3
All Pasta dishes come with a side salad.
“Get the veal, it’s the best in the city...” (the Godfather)
From Field to Fire
Sauté Creations
(Ask your server about our premium steak cuts.)
Veal Alberini (spicy)
Breaded tender bone-in veal pan fried, topped with
Portobello mushrooms and hot peppers. Dressed
with a lemon, garlic, and Pinot Grigio reduction.
Served with linguini Aglio Olio.
New Zealand Rack of Lamb (GFR)
24
Veal Parmigiana
Tender breaded bone-in veal, pan fried, topped with
fresh mozzarella, basil and parmigiana reggiano.
Served with linguini marinara.
Chicken Parmigiana 16
24
New York Strip (GF)
26
Filet Mignon (GF)
The most tender center cut we offer. Served with side and salad.
Petite 25 Grande 29
Bone-In Ribeye (GFR)
24
Its perfect marbling makes this Char-dusted 16 ounce Ribeye
the most flavorful of steaks. Served with side and salad.
27
Baseball Sirloin (GF)
Prime cut of aged Angus Beef with excellent
balance of flavor and texture. Served with side and salad.
Veal & Arugula
Bone-In veal, pan fried, topped with baby arugula,
shaved parmigiano, and dressed with Meyer lemon
vinaigrette. Served with risotto.
24
Chicken Caramelicious
Tempura battered chicken glazed in a spicy Asian
caramel sauce with sliced mushrooms, onions, red chili
peppers, garlic, and ginger. Served with sticky rice.
16
Miso Salmon
Fresh Atlantic salmon pan seared and brushed with
an Asian glaze. Served with rice and stir fried vegetables.
Boneless chicken breast egg battered and slowly simmered in
white wine, garlic, and lemon butter sauce. Dressed with
capers, mushrooms, and artichokes. Served over linguine.
20
16
Marley Mahi (GF)
Smoked paprika grilled Mahi Mahi with rum soaked
grilled pineapple, spiced rum glaze, roasted tomato
marmalade, and coconut rice. 20
19
Chicken Calabrese
Free range organic boneless chicken, herb breaded and
stuffed with fresh herbs and ricotta cheese. Dressed with
a sundried tomato and forest mushroom marsala wine sauce.
Served with Yukon Mashed potatoes
Citronette Chicken (GF)
Fire grilled free range organic boneless chicken breasts
topped with baby arugula, orange segments, and shaved
fennel dressed in Meyer lemon vinaigrette. Served with a
chilled lemony artichoke and parsley quinoa salad.
24
Aspen Medallions
Filet Mignon medallions with forest mushrooms and roasted
garlic demiglace. Served with whipped yukon potato and side salad.
24
Filet mignon medallions rubbed with fresh ground Blue
Mountain coffee beans, topped with melted bleu cheese,
charred tomato marmalade, and scallions. Served with
whipped Yukon potatoes and side salad. 24
Pecan Pork Chops (GF)
Cider brined and fire grilled Frenched Pork chops, encrusted
with apple butter and toasted pecans. Served with sweet
mashed potatoes, blistered green beans and choice of side salad.
Single 16
Double 21
Steak Enhancements & Sauces
Gorgonzola crust with garlic cream & bacon lardons
Roasted garlic demi-glacé
Cracked Pepper crust with port wine sauce
Forest Mushrooms or Caramelized Onions
3.5
3.5
3.5
2.5
French fries, linguine marinara, baby baked potatoes, Yukon Gold
mashed potatoes, sweet mashed potatoes, and fresh seasonal vegetables.
17
17
Sicilian Stuffed Egglant (V)
Sliced thin, stuffed with ricotta, imported parmigiano
reggiano, and fresh mozzarella. Baked in our
homemade marinara sauce. Served with linguini.
Cracked pepper crusted filet mignon medallions accented
with a sundried cherry and decadent port wine sauce.
Served with yukon mashed potato and side salad.
Side Dishes
White Fish Francaise
Fresh Atlantic Cod, egg battered and slow simmered in Pinot
Grigio wine and lemon reduction sauce. Served over linguini.
Cracked Cherry Medallions
Fire Grilled Mahi (GFR)
Mahi Mahi seasoned and fire grilled. Served over Yukon
mashed potatoes, blistered green beans, and tomatoes.
Garnished with a light lemon cream reduction.
19
Blue Mountain Medallions (GF)
Chicken Piccata
All Sauté Creations come with a side salad.
25
13 oz. center cut of Angus Beef with a full-bodied texture
and density, served with your choice of side and salad.
Veal Lombardi
Tender breaded bone-in veal, pan fried, and served with
sautéed mushrooms, sundried tomatoes in a marsala
wine reduction. Served with Yukon mashed potato.
Char-dusted lamb. Fire grilled and laced with au jus.Served
with Yukon Gold mashed potatoes and choice of salad.
Premium Sides
Escarole greens (GFR, VR)
Grilled asparagus (V, GF)
Chef’s selection risotto (GF)
Duck frittes (Steak fries cooked in Duck Oil)
Lemony artichoke and parsley Quinoa Salad
As Subsitute
(V, GF)
3
3
3
4
A la Carte
3
4
4
4
5
4
Steak Temperatures
16
Rare - cool, very red center
Medium Rare - warm, red center
Medium - pink center, hot throughout
Medium Well - Hint of pink to brown center
Well Done - brown throughout, dry center (not recommended)
Consuming raw or undercooked meats,poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
17
V-Vegetarian
GF-Gluten-Free
www.michaelalberinis.com
VR-Vegetarian by Request
GFR-Gluten-Free by Request