Dinner Menu

Selection of raw oysters from both coasts

Shrimp and lump crab meat ceviche

Chef’s selection of assorted artisanal meat and cheese

Char-grilled, heirloom tomato, red onion, Kalamata olive, red wine vinaigrette

Served over arugula with tzatziki sauce, paprika and EVOO

Mexican blue diamond shrimp served with house made cocktail sauce

Jumbo shrimp sautéed in a light egg wash with lemon and butter, served with fresh grilled vegetables

House made salmon pastrami layered with herbed cream cheese and potato pancakes

Fresh mozzarella stuffed with cheese curd served over arugula with toast points and spicy peppers

Augie’s soon to be world famous crab cakes served with a sun-dried tomato beurre blanc

Lightly fried east coast squid tossed in balsamic syrup with hot giardinera

sea scallops, porcini dust, pancetta jus

Moulard duck liver, morel mushroom, shallot, cream, grilled baguette

Charred Italian sausage served with garlic, mixed peppers and pepperoncini peppers

Drizzled with a roasted red pepper vinaigrette

West coast Mediterranean mussels, white wine, tomato, or saffron broth

Hand chopped filet mignon, shallot, garlic, caper, orange zest, Italian parsley, Quail egg, Truffle oil, toast point

Romaine hearts and mixed greens in a traditional casaer dressing or choice of dressings

Romaine hearts and mixed greens in a traditional Caesar dressing

Beef steak tomatoes, fresh mozzarella, basil served in a balsamic vinaigrette

Beets drizzled with EVOO and balsamic syrup topped with feta cheese, pistachios and orange segments

Baby arugula tossed in an apricot raspberry vinaigrette topped with goat cheese, dried cranberries, and candied pecans

Fresh kale and quinoa tossed in a lemon dressing with currants, pine nuts, and Parmigiano Reggiano

Romaine lettuce, red cabbage, apples, pears, mango, pecans, strawberries and bleu cheese tossed in a red wine vinaigrette

Mixed greens, red onion, tomatoes, cucumbers, roasted peppers, broccoli, asparagus, hearts of palm, garbanzo beans, and blue cheese tossed in a choice of dressings (serves 2)

10 ounce ground brisket and short rib burger topped with gouda cheese, alfalfa sprouts, tomato, red onion, mayo, ketchup, and spicy brown mustard; served with fries - add bacon $2, add avocado $3

House made gnocchi, roasted duck ragu

Alfredo cream sauce, prosciutto di parma, toasted parmigiano reggiano

roasted eggplant, plum tomato, garlic, fresh mozzarella, basil, Parmigiano Reggiano

House made cavatelli tossed in a plum tomato sauce with pancetta, prosciutto, crumbled sausage, shitake mushrooms, and chili flakes

caramelized onion, pancetta, olive oil, farm egg, cracked pepper

House made cavatelli tossed in a plum tomato sauce with pancetta, prosciutto, crumbled sausage, shitake mushrooms, and chili flakes

rock shrimp, prosciutto di Parma, mushrooms, peas, cream

Italian sausage, baby shrimp, cajun butter, bell pepper, onion, Arborio rice

sea scallops, garlic, sweet cream butter, asparagus, Parmigiano bread crumbs

Italian fisherman's stew (served over spaghetti $5 supplement)

Thinly sliced eggplant pan fried and baked in a marinara sauce with mozzarella cheese, served with penne

Boneless breast of chicken in a zesty breading, pan seared, topped with a kale salad

half deboned chicken, cayenne, zesty panko, kale, heirloom tomato, Parmigiano Reggiano

Half chicken roasted with garlic, olive oil, and sautéed with white wine served with roasted potatoes and peas

Half chicken chicken marinated in EVOO, garlic, and fresh herbs, char-broiled, served with roasted potatoes

Jumbo shrimp, egg wash, lemon, butter, white wine

mushroom, roasted pepper, asparagus, garlic, white wine, oregano, vegetable of the day

16oz. double cut pork chop stuffed with ricotta, prosciutto, roasted peppers, mozzarella, and spinach; breaded, pan seared, roasted, and topped with parmigiano reggiano and sautéed bell peppers

12oz

12oz. Center Cut

8 oz.

14 oz. USDA Certified PRime

14 oz. Bone In

16 oz. Double Cut

12 oz.

18oz. custom cut, bone in USDA Certified Prime, aged 30 days