Specials
Appetizers
MARYLAND CRAB CAKES
Homemade crab cakes with a spicy aioli sauce on the side
ZUCCHINI FLOWERS
Stuffed with mozzarella & Reggiano cheese; dressed with a fresh homemade marinara sauce
EGGPLANT STACK
Layers of eggplant dipped in a light egg wash with fresh mozzarella & tomatoes served warm with a drizzle of balsamic reduction
CAPESANTE AL LIMONE
2 pan-seared sea scallops with capers & sage in a lemon white wine sauce; served over spinach
ROASTED BRUSSELS SPROUTS
With crispy bacon in a balsamic glaze
Entrees
SHORT RIBS BONELESS
Braised ribs over pappardelle pasta in a port wine demi-glace
VEAL OSSO BUCO
Over risotto in a Barolo demi-glace sauce
HADDOCK ZUPPA DI PESCE
Fresh haddock topped with New Zealand mussels, clams, shrimp, and scallops in a light red sauce
POLLO ALLA BOLOGNA
Breaded breast of chicken topped with prosciutto & mozzarella cheese in a homemade port wine sauce
FLAMES PORK CHOP SPECIAL
DBL-cut pork chop topped with Italian hot cherry peppers, roasted peppers & mushrooms in a cognac sauce with a touch of cream
FETTUCCINE TARANTINA
Fettuccine pasta with shrimp & scallops dressed in a lobster base; light cream sauce
