Restaurant Week

First Course

Potato Leek Soup

potatoes, leeks, heavy cream, crab meat, white truffle oil

Gloriosa Salad

Romaine, corn, avocado, hearts of palm, asparagus, tomatoes, olives, balsamic vinaigrette

Arugula Salad

Apples, gorgonzola, pine nuts, sherry honey dressing

Caesar Salad

Romaine, parmesan, croutons

Costa Esmeralda Salad

Romaine, radicchio, avocado, tomatoes, grilled shrimp, crab meat, lemon oil

Frito Misto

Scallops, shrimp, calamari and zucchini lightly fried, spicy marinara sauce

Crab Cakes

Maryland style served with field salad and remoulade sauce

Winter Burrata

Fresh Italian cow’s milk cheese, roasted tomatoes, sun-dried tomatoes, grilled asparagus, pesto, pine nuts

Beef Carpaccio*

Thinly sliced raw beef, olive oil, lemon juice, arugula, shaved parmesan cheese

Second Course

Rigatoni Bolognese

Rigatoni, meat sauce, parmesan

Ravioli Fra Diavolo

Homemade squid ink ravioli, stuffed crab meat, shrimp, asparagus, ricotta cheese, tomato and chili based sauce

Fettuccini Stracotto

Braised short ribs, vegetables, cabernet sauvignon, black truffle oil

Fusilli Alla Rosmarino

Twisted pasta, grilled chicken, rosemary leaves, sun-dried tomatoes, parmesan cream sauce

Salmone de la Atlántico*

Grilled Atlantic salmon, Italian herbs, brandy Dijon mustard, cream sauce. Served with roasted potatoes and spinach

French Cut Chicken

Pan seared, sun-dried tomato, porcini mushroom, white wine cream. Served with mashed potatoes and grilled asparagus

Scottadito di Agnello

Braised lamb shank, roasted potatoes, spinach, red wine reduction

Fish of the Day*

Chef’s choice upon availability

Bistecca de Manzo Alla Grilla*

8oz NY Strip, red wine reduction, roasted potatoes. Served with an arugula, tomato and red onion salad. 15oz add $15