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Starters
Roasted Bone Marrow 12
Roasted bone marrow, smoked fig and dates. Salsa verde and smoked lava salt.
Colossal Shrimp 16
Two preparations: Poached in ale and Oldbay, lemon and house recipe cocktail sauce, or pan seared with garlic, white wine and potato fritters.
The Meatball 14
Our house recipe meatball stuffed with fresh Mozzarella cheese, topped with Family recipe Meat sauce.
Zuppa Speciale 4/10
House-made soup featuring seasonal ingredients and recipes.
Insalata di Casa 7
Mixed artisan lettuce and herbs with pepperoncini, olive, ricotta salata and sourdough croutons. House Olf Mill Dressing.
Stefano's Wedge 8
Baby iceberg lettuce, Roma tomatoes, olive tapenade, pancetta and gorgonzola cheese. Finished with house bleu cheese dressing and balsamic.
Caesar in Parmesan 8
Hearts of Romaine in caesar dressing, in crisp parmesan with parmesan flan.
Stefano's Crabmeat 17
Two preparations: Tarragon white balsamic vinaigrette, arugula, and lemon or crab cocktail with lemon and house recipe cocktail sauce.

PRIMO
All pasta and gnocchi are hand made in house using the finest durum flours. Gluten free pasta is available upon request.
Fettuccini with Crab and Pistachio 27
Hand cut fettuccini with sauteed crab meat, pistachio, and spinach in a lemon cream, finished with toasted thyme bread crumbs and lemon zest.
Gnocchi 16
Ricotta Gnocchi with family recipe meat sauce, parmesan reggiano and herb.
Veal Tortelloni 22
Braised veal stuffed tortelloni, roasted hen of the wood, carrot, tomato veal reduction and burnt rosemary.
Rotini alla Vodka 14
Rotini pasta in a vodka-infused rosa sauce.
Add Chicken 6 Add Shrimp 8


STEFANO'S HAND CUT PRIME STEAKS
Hand cut USDA Prime Beef served with Chef's choice vegetable and starch.
Cuts
6oz. Filet. 38
8oz. Filet. 45
12oz. NY Strip. 34
20oz. Hawthorne Farms Rib eye. 55
Add Lobster Tail to Any Steak
4oz Tail. 17
8oz Tail. 34
12oz Tail. 50
16oz South African Tail. 90
Chef's Preparations
Roasted Garlic butter. 4
Herb and garlic Salsa Verde. 4
BĂ©arnaise. 4
Mushroom Diane sauce. 5
Grilled Onion and Blue Cheese Sauce. 5
Oscar-Crab and BĂ©arnaise. 15
Lobster medallions and Scampi. 18

MAINS
Skuna Bay Salmon and Artichoke 27
Craft raised Skuna Bay Salmon, artichoke crust, Boursin spinach and buttered lavosh.
Sea Bass and Lobster 34
Seared sea bass, lobster and asparagus risotto, lobster consomme, and parsnip crisps.
Dover sole Meuniere 55
Pan seared Dover sole filleted table side with sauteed spinach and brown butter caper and lemon sauce.
South African Lobster 75
Olive oil broiled 12oz South African Lobster Tail. Frangelico Butter.

VITELLO E POLO
Veal Romano Milanese 28
Veal tenderloin cutlets, served romano style with a crispy egg and garlic coating, with salad of arugula, tomato and fresh mozzarella, lemon and Romano cheese.
Scallopini ala Picatta 28
Hand-cut Veal tenderloin cutlets seared and simmered in lemon, wine, and capers. Also, available with chicken.
Osso Bucco 40
Red wine braised veal shank, roasted garlic Borlotti beans and carrot. Braising liquid reduction, pine nut and parsley crumble.
Chicken Marsala 25
Pan seared free range chicken breast, truffle parsnip with marsala, mushroom and parsnip crisps.

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