Our special Valentine's Menu is $75 per person and we do not allow plate sharing. Reservations require a credit card number to secure the reservation. Reservations are available either through Open Table (linked below) or by calling the restaurant at (859) 272-4269.

Click here to make a reservation now

Small Plates $10

Shrimp Prawn Cocktail with Cocktail Sauce

Calamari Fritti
Breaded squid rings lightly fried,
tossed with sauteed banana peppers, served with marinara

Fried Oysters with Cocktail Sauce

Gnocchi
Potato dumplings baked in your choice of a cream sauce with fontina cheese
or a tomato basil sauce topped with melted fontina

Prosciutto and Provolone Wrapped Asparagus
grilled and served with a balsamic drizzle

Soup or Salad

Lobster Bisque

Pasta e Fagiole
Northern white bean soup with tomato, basil and garlic

Insalata Caprese
Diced tomatoes, fresh mozzarella, red onions and basil
tossed with mixed spring lettuces and balsamic vinaigrette

Italian Wedge
Fresh iceberg wedge with crisp pancetta,
creamy gorgonzola dressing, diced tomatoes and croutons

Insalata Cesare
Romaine lettuce tossed with seasoned croutons,
parmigiana & homemade Caesar dressing

Insalata Verde
Fresh leafy greens topped with seasonal vegetables
Dressings: Italian vinaigrette, Balsamic vinaigrette, Ranch, French, Parmesan Peppercorn and Blue Cheese

Desserts
Any selection from our dessert list

Valentine’s Day Menu $75 per person. No plate sharing.

 

Entrees

Lasagna
Baked layers of ribbon pasta, ricotta, mozzarella, provolone, parmigiana,
ground sirloin, Italian sausage and marinara.

Chicken Piccata
Boneless chicken breast sautéed with a blend of white wine, lemon, butter and capers.
Served over a bed of spaghetti or with the Vegetable of the Day.

Pasta Vincenzo
Pasta of the Day tossed with sun-dried tomatoes, mushrooms, kalamata olives, red onions, olive oil, garlic and Romano cheese. Order with: grilled chicken, sauteed shrimp, or beef tenderloin tips.

Panko-Crusted Sea Bass with lump crab in a citrus beurre blanc sauce.
Served over a bed of spaghetti or with the Vegetable of the Day.

Veal Saltimboca
Veal scallopini stuffed with Prosciutto ham and Provolone, with a red wine and sage sauce.
Served over a bed of spaghetti or with the Vegetable of the Day.

Tortellini di Simpson
Bay shrimp and lump crab meat tossed in a pesto cream sauce
with asparagus and prosciutto ham, topped with pine nuts.

Surf & Turf
A 6 ounce filet of beef tenderloin grilled to order, and 2 crab-stuffed shrimp
topped with lemon butter sauce, served with roasted garlic mashed potatoes.

Fettucine Alfredo
Fettucine tossed in a cream sauce with pecorino romano and parmigiana.
Order with: grilled chicken, sauteed shrimp, lump crabmeat or lobster.

Pan-Seared Sea Scallops
with Lobster Chili Butter Sauce over cappellini.

Frutti di Mare
Scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce.

Veal, Chicken or Eggplant Parmesan
With marinara and mozzarella over a bed of spaghetti.

8 ounce Tenderloin Filet or 12 ounce Ribeye
Grilled to order, with roasted garlic mashed potatoes and the Vegetable of the Day.

Lobster Thermidor
9 ounces of cold water lobster meat baked in its shell with a sherried cream sauce,
And topped with a crust of parmesan and Gruyere breadcrumbs.
Served with roasted garlic mashed potatoes and the Vegetable of the Day.